Efficiency of quantum controlled non-Markovian thermalization

We study optimal control strategies to optimize the relaxation rate towards the fixed point of a quantum system in the presence of a non-Markovian dissipative bath. Contrary to naive expectations that suggest that memory effects might be exploited to improve optimal control effectiveness, non-Markovian effects influence the optimal strategy in a non trivial way: we present a necessary condition to be satisfied so that the effectiveness of optimal control is enhanced by non-Markovianity subject to suitable unitary controls. For illustration, we specialize our findings for the case of the dynamics of single qubit amplitude damping channels. The optimal control strategy presented here can be used to implement optimal cooling processes in quantum technologies and may have implications in quantum thermodynamics when assessing the efficiency of thermal micro-machines.Comment: 7 pages, 3 figure

Wind Powering America Initiative: The Wind and Water Power Program (WWPP)

The U.S. Department of Energy\u27s Wind Powering America initiative engages in technology market acceptance, barrier reduction, and technology deployment support activities. This fact sheet outlines ways in which the Wind Powering America team works to reduce barriers to appropriate wind energy deployment, primarily by focusing on six program areas: workforce development, communications and outreach, stakeholder analysis and resource assessment, wind technology technical support, wind power for Native Americans, and federal sector support and collaboration

Hearing on DWP Proposal on Toxic Stripping Towers

The Impact on the Health of Area Residents of A Toxic Water Stripping Tower Proposed For A North Hollywood Residential District

Measuring the Efficiency of Pesantren Cooperatives: Evidence in Indonesia

The Cooperative (Koperasi) as a non-Bank financial institution has the purpose of improving the welfare of its members as Koperasi Hidmat and the staffs of Latifah Mubarokiyah Koperasi Ponses Suryalaya that have been since decades ago. Over time, the ideal cooperative can show a significant development and increase the welfare of its members. This study aims to determine the efficiency of cooperative as a benchmark, because by known the performance value of a cooperation, it will known the weeknesses and advantages so that it can be improved the weaknesses and maintain the advantages.The method used is apply Data Envelopment Analysis (DEA). Inputs used from principal savings, mandatory savings, and fixed assets while the output used from savings in the cooperative, savings in other cooperative and SHU. As for result of this research indicates there are 9 perfect efficient DMUs (100 %) and inefficient DMU is 11 DMUs, consisting of 7 (IRS conditions) and 4 (DRS condition). The most inefficient cooperative is Koperasi Hidmat (2014) of 30.66% efficiency level.Kopkar IAILM is able to maintain its grade efficiency level from 2009 to 2015 when compared to other DMUs cooperatives in the observation, except in 2014. The calculation of efficiency level in this research is relative and it is not absolute, so that it is possible when the cooperative sample is added or the observation year is expanded, so it will get different result. The necessity of any cooperative or BMT based on Pondok Pesantren to make annual financial statements in order to increase accountability and transparency of fund management

Assessment of Efficiency of Drying Grain Materials Using Microwave Heating

We present results of experimental work on studying the drying of a dense layer of grain using microwave heating. We investigated a series of techniques to supply heat to grain to assess energy efficiency of a microwave field. We studied the following ways of drying: a microwave method, a pulsating microwave method, a microwave-convective cyclic method with blow of a layer with heated air flow and air without preheating, simultaneous microwave-convective drying method.Studying the kinetics of drying in a microwave field showed that we can divide the process into heating periods (zero drying rate), constant (first drying rate) and falling (second drying rate). These periods are characteristic for drying of colloidal capillary-porous bodies at other methods of heat supply. We obtained empirical relationships for the drying rate and the average temperature of grain in the first period based on the generalization of experimental data on the study on drying of grain of buckwheat, barley, oats, and wheat. We presented kinetic dependences in a dimensionless form. They summarize data on the studied grains. The aim of comprehensive studies of various methods of heat supply during drying was determination of the optimal method and rational operational parameters, which ensure high intensity of the process and the required quality of the finished product with minimal energy consumption.All studies took place under identical conditions and for the same grain (oats) to ensure the accuracy of the comparison. We determined that the most preferable method is a simultaneous microwave-convective energy supply without air preheating, which minimizes specific energy consumption. Experimental studies on drying using a microwave field made possible to select the required process parameters: power, heating rate, mass, and form of loading. We plan to develop a technology for drying of grain using microwave energy based on the study dat

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread

The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of acidifiers includes the enzymatic preparations (EP) Glusim 10000 Mono (glucose oxidase) that favors the improvement of structural-mechanical properties of dough, EP Pentopan 500 BG (mixture of pentosanase and hemilcellulase) that favors the modification of non-starched polysaccharides and provides elastic crumb. For providing the proper dough acidity and intensification of the process of dough fermentation, the acidifier composition is added with citeric acid and dry milk serum (DMS), and for improving organoleptic parameters – with rye fermented malt (RFM). For increasing dough water-absorbing ability and keeping products\u27 freshness in the process of storage, guar gum is added.The optimal dosage of PCA “Optimal 1” and “Optimal 2” in the recipe of rye-wheat bread is 2 % to the flour mass.There are considered technological aspects of acidifiers use. There are considered processes, connected with stalling, loss of organoleptic and physical-chemical parameters of the bread quality at storage. The positive effect of acidifiers on the parameters of crumbling and swelling of bread crumb at the accelerated technology of its preparation. It was established, that the use of acidifiers favors the deceleration of rye-wheat bread staling. There was obtained the positive influence of acidifiers on preserving smell and taste of ready products. The obtained results prove the expedience of using the elaborated polycomponent acidifiers “Optimal 1” and “Optimal 2” in the technology of rye-wheat bread at its accelerated preparation. The use of the elaborated acidifiers favors the shortening of the technological process of rye-wheat bread production in 2,5-3 times and provide freshness, taste and smell preservation in ready products