Tag: <span>refrigerating</span>

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If you are thinking of buying a garbage truck, you can make a lot of money as garbage collection is a profitable industry. Before you start, make sure you keep a few important things in mind. First of all, you need to find out if you want to buy a used or brand new garbage truck. If you want to get the best deal, we suggest that you follow the tips given in this article. Read on to find out more.

1. Decide on the Type of Truck

First of all, you should decide on the type of vehicle you want to go for. The reason is that there is a lot of variety of these vehicles. In other words, you can choose your desired vehicle to meet your needs. Based on the type of work you want to perform, you need a properly functioning vehicle.

For example, you can choose from roll-offs, recycling vehicles, front loaders, rear loaders, and side loaders. Make sure you create a shortlist of the type of vehicle you need to do the cleaning.

2. Consider the Lead Time

If you want to buy a new garbage truck, we suggest that you wait a couple of months before loading trucks. Typically, the lead time is 3 to 6 months. Based on the manufacturer, the lead time may vary. If you don’t want to wait several months, we suggest that you go for a used vehicle.

3. Consider the Service Records

To find out about the maintenance of the truck, we suggest that you ask the seller to show you the service records. If you are buying from a company, they will provide you with detailed service records. You can then check these documents to know about the maintenance and repairs. Therefore, it is important that you review the service records before buying your desired vehicle.

4. Contact a Refuse Centered Dealer

Although it may be tempting for you to buy a used garbage truck from just any dealer you come across, this is not the way to get the best deal. The problem is that common dealers are not qualified to check the equipment properly. Therefore, we suggest that you contact a dealer who handles refuse trucks to buy your desired garbage truck. They have the best staff for the proper evaluation of the truck you want to buy.

5. Find out about the Warranty

If you want to purchase a used garbage truck, we suggest that you check the warranty options. Typically, the warranty period doesn’t last more than a few years. In some cases, the warranty expires as soon as the ownership of the truck is transferred. Therefore, you may want to consider this point.

Long story short, purchasing a garbage truck is a great idea if you want to start your own garbage collection business. Ideally, you may want to buy a brand new garbage truck. But if you cannot afford a new one, you can always go for a used garbage truck.

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Source by Shalini M

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All transportation companies need an operating authority issued by the former Interstate Commerce Commission (ICC) which is now maintained by the Department of Transportation (DOT). You as a trucker also need this operating authority. For commercial trucking and commercial truckers it is an unavoidable permit or authority. When you carry commodities over different state lines, you need this ICC authority along with truck Insurance and Cargo Insurance. While getting the ICC authority check with your home state rules and regulations. Your home state may have some regulation regarding loading and unloading of the items. For truckers an ICC authority means you have a permit to carry different items and goods within state and interstate.

Now instead of the ICC, ICC authority applications are handled by two agencies under the USDOT. To get ICC authority, you do not need any experience; you just need to apply for it. ICC authority decides which companies are permitted as truckers/carriers. It also decides the service that these companies will offer and the charges that they can take from the customers.

ICC authority means Operating authority. ICC refers to Interstate Commerce Commission. ICC authority now means federal operating authority that looks after the rules governing transport companies for hire across the different state lines.

ICC authority is a term used to mean a legal permission or a business license. This is granted by a federal or state transportation governing agency. This permit or license is needed by the for hire transportation agency or the truckers.

According to the law, if you are a trucker, you should have a ICC operating authority. If you are operating without it, then you are really taking a big risk.

It is better not to operate till you get the authority. When you, as a trucker, operate within a specific commercial zone then you can operate without such authority but if you plan on going beyond this zone then make sure that you have the authority to.

Truck Insurance Group, a truck insurance agency has a certified ICC authority specialist that will answer your question and assist you with all your ICC authority and commercial truck insurance needs.

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Source by Joe T

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Hours of Service rules are the rules set forth by the US Department of Transportation’s division of Federal Motor Carrier Safety Administration (FMCSA) governing the working hours of anyone operating a commercial motor vehicle (CMV). This includes truck drivers and bus drivers. These rules limit the number of (daily and weekly) hours spent driving, and regulate the minimum amount of time drivers must spend resting between driving shifts. A driver of a CMV is also required to keep a record of working hours using a log book, outlining the total number of hours spent driving and resting, as well as the time at which the change of duty status occurred.

A driver’s hours of service are regulated by both federal and state agencies. On the federal level, hours of service of drivers are part of the Federal Motor Carrier Safety Regulations (FMCSR). They are issued and enforced by the Federal Motor Carrier Safety Administration (FMCSA) of the Department of Transportation (DOT).

If you are a truck driver who operates a commercial motor vehicle, you should know the basics of Hours of Service, and if you are an aspiring truck driver, or just someone who yearns for knowledge, here are a few basics to a truck drivers Hours of Service Rules:

11 Hour Driving Rule: All time spent behind the wheel is considered driving time. After 11 hours of driving time, you must have 10 consecutive hours off duty before you can drive again.

14 Consecutive Hours on Duty: A commercial motor vehicle driver cannot drive a commercial vehicle after 14 consecutive hours after coming on duty. A driver cannot drive again until they have 10 consecutive hours of rest. Lunch breaks or other off-duty time do not extend the 14-hour period. The 14 hours are consecutive from the time a driver starts their tour of duty.

60/70 Hours of Service Rule: Drivers working for a company that does not operate motor vehicles every day of the week must not drive after accumulating 60 hours on duty during any 7 consecutive days. If your company operates vehicles every day of the week, you must not drive after accumulating 70 hours on-duty time in any 8 consecutive days. You may, however, continue to perform non-driving duties after reaching these limits and not be in violation. (On-duty time is defined as all time from the time you begin work or are required to be ready for work until you are relieved from work and all responsibility for doing work).

34-Hour Restart: The regulations include an optional “restart” provision. This allows you to “restart” your 60 or 70 hour clock after having at least 34 consecutive hours off duty.

Duty Status Record: In order to check your compliance with the above-stated rules, drivers must keep track of their hours of service. Your motor carrier has the option to select the format which best suits its operation. This is also known as a log book.

Driver fatigue is a serious problem. It is one of the leading causes of heavy truck crashes, and when you consider that thousands of deaths each year result from accidents involving commercial motor vehicles, you can see why there are regulations to keep tired drivers off the road. The hours of service regulations are based on the sensible idea that if you drive too long, you get tired… and dangerous.

Following the rules and keeping good records can help you avoid costly citations and fines, or even being placed out of service. Most importantly, following the rules may prevent an accident, possibly even save a life. -JJ Keller “Driver’s guide to hours of service”

These are just the basics of the Hours of Service rules. If you would like to find out more, please click here

Noah Ostroff

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Source by Noah Ostroff

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You may be hearing more talk these days about “Essential Fatty Acids” (E.F.A.s) and our birds need for them in the diet. (That word “essential” is the giveaway, right?”) So, what are they and how to we supply them?

We all hear a lot about “good” fat and “bad” fat – basically, the bad stuff comes from animal sources, is saturated, and hard on arteries and cholesterol levels, while the good stuff comes from plant sources, is unsaturated, actually GOOD for cardiovascular health and lowers cholesterol. Well, Essential Fatty Acids are the best of the good!

So, let’s get technical for a minute – fats (chemically known as lipids) are the most concentrated source of energy found in the diet. I won’t go into the classification of fats here, but only cover the Essential Fatty Acids that wd are concerned with our parrots at the moment.

Basically, fatty acids differ in saturation and chain length. “Essential” fatty acids are those not synthesized by the body, so must be supplied, therefore, by the diet. There are three – Linoleic, Linolenic, and Arachidonic (are you board yet?).

Because these must be fed, they are “Essential” – for growth, for the health of nerves, arteries, blood, for visual function, and suppleness of the skin and healthy feathers. The “Queen” of these are the Omega 3 Fatty Acids (linolenic) abundant in flax seed oil and fish. Omega 6 acids (linoleic) are important for transportation and processing cholesterol and are found in corn, safflower, and soybeans. Both Omega 3 and 6 should be supplied, of which the best combined source is canola oil. Mixtures of flax seed oil with the other oils helps keep a balance of the Omegas for good health. Arachidonic acid is synthesized by linoleic acid when fed in the diet.

African Greys have been found to have a higher need for E.F.A.s than other species and I always recommend supplementing their diet with flax seed oil 3 or 4 times a week. Molting and feather plucking also increase the need, as does breeding and raising babies. Macaws also have a higher need for fat and I recommend mixed nuts 3 to 4 a day which are high in unsaturated fats and actually lower the saturated fat in the body. Vitamin E is needed for E.F.A.s to be absorbed and nuts provide the proper balance. Additional sources of E.F.A.s are many seeds and legumes (including peanuts).

It is worth noting that oils can become rancid very quickly when exposed to air, heat and light. All oils should be refrigerated after opening. Freezing or refrigerating before opening will also help extend the shelf life.

Always check nuts and seeds for freshness, and examine peanuts for aflatoxins (toss any that look moldy or otherwise suspicious).

Watch the fat intake for Amazons, Budgies, Cockatiels or any overweight birds, but be sure to include some E.F.A.s regularly for ALL birds – just use moderation if need be. Better feathering, immunity, and overall health and vitality will be the payoff for including these vital nutrients in the daily diet.

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Source by Marilu Anderson

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Every mold making and casting material comes with its own specific range of cure time. This is nothing but the time that the material will take to get completely cured. It can range from just a few minutes to hours or even a few days. The mold or cast has to be left to air dry on its own and there is nothing much that the artist can do in the meanwhile.

Similarly, the pot time or working time is the time on hand to work with the product after it is mixed until it starts to set. After this, the material will not work properly.

For instance, alginate is renowned for its quick setting and curing time, whereas materials like latex rubber require days on end to cure before they are ready for use. Most silicones have a cure time between 18 to 24 hours.

What to do?

Artists use various measures to speed up or prolong the cure time. In fact, delayed-setting and quick curing options are available for alginates, plasters, silicone and other materials. Sometimes, fibers, fillers, talc or magnesium oxide (for plaster) are added to achieve the same effect.

For certain materials like silicone, fast catalysts are also available. These can be added to the silicone rubber to significantly reduce the cure time, sometimes to even just an hour! Care is needed as adding too much catalyst may make the material start curing even before it can be applied.

Alternatively, techniques like hot air dryer, dehumidifier or baking in an oven are used to hasten the cure time. In fact, plaster casts are often baked to reduce the curing time to 12 to 24 hours. However, too much of the hot air can also cause the mold or cast to crack or spall. Also, silicone does not react very well to heating from dryers or lamps; it may just break out in unsightly bubbles all over the mold or cast.

Temperature variation

It should be noted that the pot time and cure time is generally measured at normal room temperature. It will definitely vary depending on the atmospheric and climatic conditions prevailing at the time of working/curing. For instance, cooler temperatures tend to increase the pot time and cure time while warmer weather is sure to reduce both working time and cure time.

This phenomenon can be easily used to vary the pot/cure time to suit your convenience when trying how to make molds. All you have to do is gently warm the material (both base and catalyst for two-part materials) before using them. This will speed up the chemical reaction and the mold or cast will take lesser time to cure. But keep in mind that the working time is also reduced and the material will start setting much more quickly. Do not overheat the materials either.

Similarly, cure time can be easily increased by refrigerating the material (both base and catalyst again) prior to use of how to make molds. This will give more time for working with the material per se.

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Source by Ed McCormick

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The refrigerator relies on forced air to transfer heat. Fans inside the appliance move air around. The faster the air flows, the more quickly the heat is removed. For this reason, you don’t want to do anything to block the airflow. There are three basic types of forced-air systems in refrigerators. In ceiling-type refrigeration,

a single fan is mounted on the ceiling of the appliance. This is adequate for small-volume interiors but is not used in larger refrigerators. Because it only has a single location, it might allow for hot spots in the corners of the interior cabinet. In back-wall or mullion-type refrigeration, the airflow system takes in air above the top shelf and discharges it below the bottom shelf.

The duct-type refrigeration system is a combination of the first two types. Here, the forced-air unit is located at or above ceiling level, and the air is circulated through a series of small air ducts vented to various spots on the back wall of the cabinet. Just how important is air circulation? Well, the difference between safe and unsafe raw foods can be as little as five to seven degrees Fahrenheit. Seafood, poultry, or red meats will spoil within 18 to 24 hours if their refrigerated temperature rises above 42 to 45 degrees

Fahrenheit, and you already know the HACCP guideline of temperatures no higher than 40 degrees Fahrenheit. Would you rather risk a lawsuit and the resulting negative publicity from food-poisoning allegations, or keep your refrigerator air circulating properly?

Humidity is the amount of moisture (or water vapor) in the air. At different temperatures, air can hold different amounts of water. In refrigeration, the type of humidity we are interested in is the relative humidity, or how much of its maximum water-holding capacity the air contains at any given time, expressed as a percentage. For example, 85 percent humidity indicates that the air is holding 85 percent as much water as it could hold at that temperature. Relative humidity greatly affects the appearance and rate of deterioration of many foods. If the air surrounding the stored foods has a very low relative humidity, for instance, the air naturally picks up moisture from the foods themselves, causing surface discoloration, cracking, and drying.

If the air has a high relative humidity, some of the moisture will condense on food that is supposed to be kept dry, causing it to soften or grow mold or bacteria. Fortunately, most foods do well in a relative humidity of 80 to 85 percent. To achieve this optimum level, manufacturers are concerned that the refrigerator’s evaporator coils be large enough to operate at a temperature a few degrees lower than the desired temperature of the appliance. This differential reduces the amount of moisture that accumulates on the evaporator coils and keeps the moisture in the cabinet of the refrigerator instead. If the coils’ temperature becomes too low, however, the moisture will turn to ice crystals and get stuck on

the coils.

In this case, airflow through the system is blocked and the moisture in the refrigerated space is depleted. As you can see, getting all the factors right is a delicate balance, with your food costs and food quality at stake. In short, it is difficult to keep frost off the coils but necessary to keep them frost-free so they will operate properly. Adding heat to the area, to defrost the coils, can compromise the temperature of the food inside. A fairly new concept from Hussman Modular Defrost of Bridgeton, Missouri, does just what its name indicates: defrosts the coil in sections. The automated system defrosts coils at no more than nine minutes per section, and never defrosts adjacent sections at the same time, all programmed by an electronic controller capable of running up to six walk-ins.

The idea works for walk-in and reach-in refrigerators but not freezers. It maintains food quality and saves energy by keeping the compressors from working overtime to compensate for frozen coils. Another humidity-control suggestion for inside refrigerated space was pioneered by Humitech International Group, Inc. of Dallas, Texas. Humitech uses a mineral product called sorbite to absorb moisture and odors.

We mentioned most foods do well at 80 to 85 percent relative humidity, but fresh fruits and vegetables are exceptions. They require more humidity, up to 95 percent. To increase moisture content, you can slow down the air circulation. This explains why there are separate, closed produce bins in most refrigerators-to hold in natural moisture from the vegetables and to restrict airflow.

Freezers maintain an average relative humidity of only 30 to 35 percent. Any more moisture would automatically raise the temperature because it would hit the coils, freeze in place, and block the airflow, causing the freezer air to become warmer. The low humidity of freezers requires special food storage precautions. Use moisture- and vapor-proof wrapping to prevent the surface damage we know as “freezer burn” from occurring if any moisture condenses on the food.

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Source by Franco Zinzi

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Today, one of the significant objectives in MEP engineering design for HVAC design engineers is to improve energy efficiency, maintain air quality and thermal comfort. Energy efficiency, air quality and comfort in a building depend on how heating, cooling and air distribution systems are designed and this is where careful ductwork design plays a significant role. Ductwork and HVAC system design are important as it ensures indoor air quality, thermal comfort and ventilation. If the HVAC system and ducts are not designed accurately, it could lead to poor air quality, heat loss and make the conditioned space in the building uncomfortable.

The primary function of the ductwork design system is to ensure a least obtrusive channel is provided through which cool and warm air can travel. When designed accurately, HVAC air distribution systems will play an important role in countering heat energy losses, maintaining indoor air quality (IAQ) and providing thermal comfort.

To understand how ductwork can be designed in a cost-effective and efficient manner, this article decodes ductwork design and provides a brief outline of the design process, methods and standards.

What is Ductwork?

The basic principle of ductwork design is to heat, cool or ventilate a building in the most efficient and cost-effective way. The primary function of ductwork is to design conduits or passages that allow air flow to provide heating, cooling, ventilation and air conditioning (HVAC).

In the duct design process, the basics of air flow must be understood. Return air goes into an air handler unit (AHU), through a filter and into the blower and with pressure it goes through the A coil or heat exchanger and then it goes out into the supply air system. If the ductwork is designed correctly it enables the AHU to produce the right amount of air through the heat exchanger. In a typical air distribution system, ducts must accommodate supply, return and exhaust air flow. Supply ducts provide air required for air conditioning and ventilation, return ducts provide regulated air to maintain IAQ and temperature and exhaust air flow systems provide ventilation.

For ductwork design to be efficient, MEP engineering design teams need to have designers with a mechanical and engineering background. Ductwork design specialists or building service engineers must also possess thorough knowledge of other disciplines such as architectural, civil and structural concepts to ensure HVAC systems are clash free.

The Ductwork Design Process

The ducting system design process is simple, provided that the specifications are clearly mentioned and the inputs regarding application, activity, building orientation and building material are provided. Based on the information provided calculations can be completed to create an energy-efficient and clash-free design. Typically, air conditioning and distribution systems are designed to fulfil three main requirements such as:

• It should deliver air flow at specific rates and velocity to stipulated locations.

• It should be energy efficient and cost effective.

• It should provide comfort and not generate disturbance or objectionable noise.

The process of ductwork design starts once architectural layouts and interior design plans are provided by the client or MEP consultants. Building service engineers then require specification requirements such as application, the number of people, the orientation of the building and architectural characteristics to make calculations on heat load and air flow. Before any calculations are carried out, single line drawings are drafted to showcase the flow of ductwork in the building. Once they are approved, calculations for heat load and air flow are conducted. Once the heat load calculations are complete, the air flow rates that are required are known and the air outlets are fixed. With the calculations, specifications and layout, the ducting system design layout is then designed taking into consideration architectural and structural details of the conditioned space and clashes with other building services such as electrical, plumbing (hydraulic) and mechanical services.

To start the ductwork design process there are inputs required regarding details about the type of application, specification requirements, building orientation, architectural characteristic and material.

• Application type – Ductwork design will vary based on the type of application the building will be used for such as manufacturing, data centres, medical applications, scientific research and comfort applications such as restaurants, offices, residences, institutional building such as schools and universities.

• Specification requirement – To create an efficient duct design, designers need to know what type of activity will be conducted and the average number of people that will use the conditioned space. This will help in calculating the air flow, velocity and heat load required to maintain temperatures and IAQ. In comfort applications, for instance, an office or restaurant will require different duct design and air velocity than a residence.

• Orientation and material of the building – The orientation of building and material used plays a key role in gauging heat absorption which will help determine the cooling and ventilation requirements. Based on whether a building faces north, south, east or west, and where it is geographically located, heat absorption can be calculated. The type of material used for construction also affects the amount of heat gain and loss of the building.

The challenges of incomplete inputs or non-availability of required inputs are discussed in an upcoming article on Ductwork Design Challenges and Recommendations.

Ductwork Design Methods

Ductwork design methods are usually determined based on the cost, requirements, specifications and energy efficiency standards. Based on the load of the duct from air pressure, duct systems can typically be classified into high velocity, medium velocity and low velocity systems. There are three commonly used methods for duct design:

1. Constant Velocity Method – This method, designed to maintain minimum velocity, is one of the simplest ways to design duct systems for supply and return air ducts. However, it requires experience to use this method as the incorrect selection of velocities, duct sizes and choice of fixtures could increase the cost. Moreover, to maintain the same rate of pressure drop in duct runs, this method requires partial closure of dampers in duct runs (except index run) which could affect efficiency.

2. Equal Friction Method – This conventional method used for both supply and return ducts maintains the same frictional pressure drop across main and branch ducts. This method ensures dissipation of pressure drops as friction in duct runs rather than in balancing dampers. However, like the velocity method, partial closure of dampers is required and this could lead to noise generation.

3. Static Regain Method – This method commonly used for large supply systems with long ducts is a high velocity system that maintains constant static pressure before each branch or terminal. While this is a balanced system as it does not involve dampering, longer ducts may affect air distribution to conditioned spaces.

While different duct design methods used vary from application to application, duct system performance and system balancing and optimisation need to be considered. After the air handling unit (AHU) is installed, the system needs to be balanced and optimised to enhance performance. In system balancing and optimisation, air flow rates of supply air outlets and return air inlets are measured, and dampers and fan speed are adjusted. Especially in large buildings, balancing air conditioning systems may be expensive and time-consuming, but it is required as it provides benefits that outweigh the cost incurred in installing the system. To minimise total and operating cost, many optimisation methods are used as such as the T-Method Optimisation described in the DA3 Application Manual of AIRAH (Australian Institute of Refrigeration Air Conditioning).

To design air distribution systems that are energy efficient and cost effective, HVAC system designs must include basic engineering guidelines and adhere to certain design standards. Let us consider some of the guidelines and standards used in the industry in different countries.

Ductwork Design Standards

When designing air conditioning systems, HVAC design engineers must be knowledgeable about the basic methods, guidelines and standards applicable, from the type of units used, calculations required, methods of construction, type of material, duct system layouts, pressure losses, duct leakage, noise considerations to optimisation using testing, adjusting and balancing (TAB). Listed below are some of the standards organisations and associations in the U.S., U.K., Australia and India, that provide manuals, codes and standards for the HVAC industry.

U.S.

• SMACNA (Sheet Metal and Air Conditioning Contractors’ National Association) – It provides a manual on HVAC systems duct design that includes basic yet fundamental methods and procedures with importance on energy efficiency and conservation. While the manual does not include load calculations and air ventilation quantities, it is typically used in conjunction with the ASHRAE Fundamentals Handbook.

• ASHRAE (American Society of Heating, Refrigerating and Air-Conditioning Engineers) – It is an association that emphasises on the sustainability of building systems by focusing on energy efficiency and indoor air quality. The ASHRAE Handbook is a four-volume guide that provides the fundamentals of refrigeration, applications, systems and equipment. Updated every four years, the handbook includes international units of measurement such as SI (systems international) and I-P (inch-pound).

U.K.

• CIBSE (The Chartered Institution of Building Services Engineers) – is the authority in the UK that sets standards for building services engineering systems. The Codes and Guidelines published by CIBSE are recognised internationally and considered as the criteria for best practices in the areas of sustainability, construction and engineering.

• BSRIA (Building Services Research and Information Association) – is an association that provides services that help companies enhance their designs to increase energy efficiency in adherence to Building Regulations, mock-up testing of systems and BIM support.

Australia

• AIRAH (Australian Institute of Refrigeration Air Conditioning) – provides technical manuals for professionals in the HVAC industry and information ranging from air conditioning load estimation, ductwork for air conditioning, pipe sizing, centrifugal pumps, noise control, fans, air filters, cooling towers, water treatment, maintenance, indoor air quality and building commission.

India

• BIS (Bureau of Indian Standards) – is a national authority that provides standards and guidelines as per the International Organization for standardisation (ISO). The handbooks by BIS stipulates the code of practices applicable to the HVAC industry such as safety code for air conditioning, specification for air ducts, thermostats for use in air conditioners, metal duct work, air-cooled heat exchangers and data for outside design conditions for air conditioning for Indian cities

• ISHRAE (The Indian Society of Heating, Refrigerating and Air Conditioning Engineers) – provides indoor environmental quality standards and testing and rating guidelines based on common IEQ parameters standards and criteria for the classification of buildings based on energy efficiency.

While HVAC design engineers must keep relevant standards in mind and ensure that local codes are applied in designs, energy efficiency is a primary objective as well. Ductwork design plays a significant role in regulating indoor air quality, thermal comfort and ventilation. The key function of ductwork design is to provide the least obtrusive channel through which cool and warm air can travel in the most efficient and cost-effective way.

Inaccurate duct designs could result in poor indoor air quality, heat loss and uncomfortable conditioned space in the building. A well-designed air conditioning HVAC system will ultimately optimise costs. By regulating pressure loss, selecting the right duct size, balancing air pressure and controlling acoustics, ductwork designers could optimise manufacturing, operational, environmental and commissioning costs.

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Source by Kuldeep Bwail

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Sneak-Peak

This is a 615 Liters refrigerator embedded with twin door which helps you to separate your 205 Liter freezer with your refrigerator. This is a clean back refrigerator.

Design

The design of LG GR628JTX is quite attractive with Titanium color and metallic finish giving you a deep sense of perfect design and amazing looks. The width-length-height ratio is unique as the width-860mm height-1794mm and length-745mm giving you proper storage space

Key Features

The best feature included in this model of LG are Multi-Air-Flow system : This technology distributes chilled air from an air outlet on each compartment.PUF insulation : This technology helps in ensuring cool water for a longer period in case of power failure and thus saves power.

Deodourising system : This is a process of keeping the refrigerator odour free.Frost-Free technology : This is the mechanism on a refrigerator involves letting the cooling element heat up for a short period. This results in melting extra ice that is formed upon it. This melted ice is drained through a collecting duct at the back of the unit.

Green Ion Door Cooling Technology: This technology uses the green tea extract Catechin and the mineral Tourmaline to eliminate unpleasant odour and harmful bacteria

There are few more latest technology involved in this model of LG. which are:

– Digital Temperature Control

– Freezer Lamp

– Moisture or Humidity control

– 17 Adjustable arrylic selves and boxes

Core Information

The defrosting system is the unbeatable aspect giving frost-free technique which melts-up extra-accumulated ice saving time and effort. This model comes with a warranty period of 1 year

Kitchen compatibility

This Lg Refrigerators are suitable for working women in joint families or the families that has more than 4-6 members. The design of this Refrigeratorswill add on to the interiors of the kitchen.

Cons

Some of the features which are not available in this model are separator for vegetable, chiller tray, ice & water dispensing system and also you won’t get a door lock feature. This model does not provide open door alarm and a reversible swing.

Price Justification

Taking into consideration the technology embedded and the design of the refrigerator the price is acceptable, but it doesn’t provide with the door lock feature and chiller tray, wherein these are some common feature in Refrigerators.

Conclusion

If you are looking for a change in your old refrigerating system then LG GR628JTX is a good idea to start with. LG GR628JTX has one of the best refrigerating systems which is a result of hard work and new technology to serve you and your family for years together.

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Source by Pooja Kumari Lapasia

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Oftentimes, as a home health care aide, your job will include helping a patient to prepare food. While the standard rules of food preparation do apply for most of your patients (i.e. following the Food Pyramid), there are also a large number of different modified diets, some of them quite complex that you may need to follow. Here’s what you need to know:

Increasing or Decreasing Intake of Certain Foods

The most common type of modified diet simply requires either an increase or a decrease in the intake of certain kinds of foods. For example, a patient suffering from chronic high blood pressure may be advised to decrease the amount of sodium in the diet. This would entail more than leaving the salt shaker in the cupboard. You also need to check the nutrition information on all prepared foods for the total sodium content that they include.

Other times there may be a need to increase intake of certain foods. For example, some patients may need to have in increase in the amount of protein they take in. Again, consulting the nutrition information on prepared foods will be important. It’s also important to check on which whole foods include high concentrations of the necessary items (in the case of protein, most lean meats and poultry will be high in protein).

Specific Foods Not Allowed

Other times, you may need to consider that specific foods will either be allowed or not allowed. For example, some patients may require a gluten free diet which means ensuring that all wheat based products are specially prepared to be gluten free.

Liquid or Soft Diets

Some of your patients may require a modified diet which includes only soft or liquid foods. This is often the case when patients have trouble chewing or swallowing due to injury or old age. In these cases, it’s very important to ensure that your patients are still getting the necessary nutrients in their diets so that they will remain healthy. For example, you may need to puree fresh fruit and vegetables along with meat and poultry to make it liquid so that the food can be drunk.

Bland Food

Some of your home health care patients may have dietary requirements which include bland foods. This is often the case when they are suffering from gastrointestinal problems. In this case, sharp spices such as pepper should be avoided. Salt should be kept to a minimum as well when working on such a diet.

Low Cholesterol

Your patient may need a low cholesterol diet if the doctor has determined that they are suffering from high cholesterol. Generally this means avoiding fat (low fat milk, lean meat and chicken, etc.) and checking the nutrition labels on prepared foods to ensure that cholesterol levels are kept to a minimum.

Diabetic Patients

There are several schools of thought regarding diabetic patients and you should follow the dietary guidelines prescribed by the attending doctor when working with patients who need such diets. The American Diabetes Association for example includes a series of exchanges where specific amounts of different kinds of foods are allowed to be eaten in order to keep a balanced diet. Other modified diabetic diets may include low carbohydrate diets or low glycemic diets. Diets high in complex carbohydrates and low in simple carbohydrates are also quite common for diabetic patients.

Preparing Food

Given that there are a number of different ways in which food must be prepared for those with modified diets, it’s important to understand the different ways that food can be prepared for these complex modified diets. Some common methods include:

Chopping, mashing or grinding– In all three cases, these basically involve taking whole foods and breaking them down into smaller pieces. In the case of chopping, it’s exactly what it sounds like. You chop the food with a knife. Mashing food means using a fork to mash cooked foods and grinding generally means using a food processor to grind dry foods.

Puree-When a modified diet calls for pureed food, this means that you’ll have to first cook the food until it becomes tender and then run it through a food processor. The texture should be similar to that of mashing, though much smoother than that.

Precautions:

It is important to remember that when working on mechanically altered diets that certain issues may come up. These include:

Loss of Appeal-Often, pureed or mashed foods lose their appeal for your patients and must be dressed up in some way to ensure that they will still want to eat them.

Loss of Nutrients-Because pureed food requires significant cooking time, nutrients may be lost in the process of preparing the foods. You need to take this into account when preparing foods while at the same time keeping track of the caloric requirements of your patients.

Chopping Food-When chopping food, you should use a clean knife and a cutting board. Avoid chopping other foods on the same chopping board where raw meat was cut. When handling raw meat, remember that wood cutting boards will absorb the liquids from the meats and so should be avoided.

Keep Things Clean-In all cases, all equipment used to process food for your patients modified diets must be kept absolutely clean. This means for example that you must be careful to wash equipment once you’ve used it and not allow it to sit and dry.

Storage-If foods that you have mechanically prepared for your patient’s modified diets must be stored, be sure to keep them in air tight containers and to make sure that foods are kept fresh by either freezing or refrigerating them rather than simply leaving them in the cupboard.

Prevent Bacteria-Finally, pureed or cooked foods should be served right away or frozen to ensure that bacterial infections cannot form on them. Hot foods should be served while still hot and cold foods should be served cold to ensure that they are safe. Never serve meat which has been left out of refrigeration for more than two hours and be sure to keep dairy products and eggs refrigerated as well.

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Source by Lorne Stoppard

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Neon

All of us have seen neon usage. On the other hand, what do we kn ow about the element neon? What is it? Where is it found? How do we get it into usable form?What are some of its characteristics?

Neon is an element that is found in gaseous form. Neon is rare on Earth, however, it is quite abundant in the universe. In fact, it ranks fifth among the most abundant elements in the universe. The Earth has less because of neon’s light weight and inherent chemical nature. Volcanic gas contains large amounts of neon.

Our atmosphere contains a little bit of neon, and it can be extracted by a method called absorption. In this method the air is super chilled at temperatures below 441 degrees F so it becomes a liquid. When this is run over charcoal the neon molecules stick to the charcoal. If the temperature is raised the neon can be “boiled off” and captured. Since the air does not contain that much neon it is necessary to process 88,000 pounds of liquefied air to get one pound of neon.

Neon is a first-rate conductor of electricity and because of this and the fact that it has an amazing ability to give off a light that is able to be seen at great distances its most frequent uses are in airplane beacons, in lamps, and in advertising signs. Some pilots have reported seeing neon beacons twenty miles away when it was impossible for them to see other kinds of lights. Neon light can be seen through the fog.

There are two types of neon that are commonly used. One is the glowing discharge lamps which are small in size and able to be operated at low voltage. Popular uses for these lamps are in circuit-testing equipment and power-on indicators. The other type operates at a very high voltage and is widely used in advertising signs. Neon is used commercially as a popular refrigerant because it is less expensive than helium. In liquid form it is very expensive and hard to obtain when used for testing purposes.

The bright red signs we see are glass tubes shaped into letters or numbers and filled with neon gas. A few drops of mercury are added to the glass to produce blue light in signs. When all the air is removed from the glass tubes and they are filled with neon a neon lamp is created. Sending an electrical current from electrode at one end of the tube through the neon to a second electrode makes the gas glow fiery red. Neon lamps, unlike incandescent lamps, do not have filaments since it is the gas that glows. It takes only a quart of neon to light up 200-300 feet of glass tubing.

This light strikes a variety of light-emitting phosphorescent materials which are coated on the inside of the glass tube thus producing various colors. To create a blue light the glass is left clear. For the creation of special color effects xenon, krypton, and helium gases are sometimes used.

There is a high demand for neon, particularly due to its extensive use in advertising, plus a number of other beneficial uses. This makes the production of neon a highly profitable business for the most part. The danger with neon occurs when it is allowed to reach high concentrations. In such cases it displaces the oxygen in lungs of humans which usually results in death.

For commercial purposes neon is obtained from the air, For industrial use neon is is produced by fractional distillation of liquid air through the cryogenic method. It is colorless, odorless, and tasteless. Pure neon costs $33. per 100 grams. Neon, because of its many useful benefits, has become a part of American life. It is unfortunate that it is only available in small quantities since the demand for neon is very high.

Without neon there would be no neon signs which would harm the public and business alike. Since the majority of neon usage is for neon signs which produce revenue for businesses and save time and money for the buyer, their absence would be harmful to both parties. Indeed, there are many other valuable uses of neon that are not widely known to the public. Neon’s use in wave meter tubes, television tubes, and helium-neon lasers would be lost. Moreover, its use in certain refrigeration applications in place of the more expensive liquid helium would be lost.

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Source by Joseph Tedesco