Workshop on regional heating and cooling priorities and financing in the framework of the Smart Specialisation Platform (S3P-E H&C)

Política de acceso abierto del editor: https://data.jrc.ec.europa.eu/licence/com_reuseThe workshop on smart specialisation on heating and cooling was organised by the European Commission's Joint Research Centre (JRC), with the support of the European Commission's Directorate-General for Energy (DG ENER) and Directorate-General for Regional and Urban Policy (DG REGIO). It was held in Brussels, in the Conference Centre Albert Borschette, between May 30th and June 1st 2018. The Workshop was focused on two key topics: (1) regional heating and cooling priorities from technology and energy planning perspectives, and (2) heating and cooling financing. The aim of the workshop was to understand the current state-of-play and the expected future of the heating and cooling (H&C) sector across EU regions, to discuss the role of regional authorities and their cooperation with national and EU entities on how to uptake the ESIF funds to decarbonise the heating and cooling sector — including barriers, opportunities and challenges. The workshop was attended by 40 participants, 18 of them from the regional authorities and regional policy making bodies as regional energy agencies. The eight participating regions/countries were Sofia (Bulgaria), Bulgaria (country), Nord-East (Romania), Slovenia (country), Andalucia (Spain), Western Macedonia (Greece), Castilla-Leon (Spain), Lubelskie (Poland)

Estudio de la adecuación del bagazo de cerveza en alimentación animal. II. Experiencia de digestibilidad en cerdos de dietas conteniendo bagazo o soja

The digestibility of two semisynthetic diets with the same nitrogen and caloric content has been studled in pigs, the only source of protein being a fine fraction of dried brewers' grain or soya flour. This was done to establísh the digestive efficiency of this new protein concentrate compared to soya. Using direct method the digestibility has been studied in castrated male pigs weighing 26.7 Kg at the beginning of the experiments. The results obtained indicate a higher digestive utilization of all the nutrients studied in the diet containing soya. It was found that the digestibilíty coefficient of protein was 86.7% for this diet, and 60,8% for the diet containing the fine fraction of brewers' grain, a difference believed to be due to the excessive heating to which this subproduct was submittect during dessication.Se ha estudiado en cerdos la digestibilidad de dos dietas semisintéticas isonitrogenadas e isccalóricas llevando como única fuente de proteína fracción fina del bagazo de cerveza desecado o harina de soja, con el fin de conocer la eficacia digestiva de este nuevo concentrado protéico frente a la soja. Se ha estudiado la digestibilidad por el mtéodo directo en cerdos machos castrados de 26,7 kg al comienzo de las experiencias. Los resultados obtenidos nos muestran una mayor utilización digestiva de todos los nutrientes investigados en la dieta que tiene soja, encontrando un coeficiente de digestibilidad de la proteina de 86,7% para esta dieta, y de 60,8% para la dieta que contiene la fracción fina del bagazo, diferencia que creemos se debe al excesivo calentamiento al que se ha sometido este subproducto durante su desecación

Estudio comparativo entre urea y torta de soja en la producción de leche en cabras de raza Granadina (1)

Se ha estudiado comparativamente el efecto de dos raciones complementadas con torta de soja una y la otra con cebada más urea, sobre la producción de leche y grasa de la misma, en dos lotes de cabras de raza granadina. Hemos calculado el costo de producción del litro de leche empleando ambas raciones, para conocer la repercusión económica que tiene la posible sustitución. Se ha estudiado el stress producido por el cambio brusco de raciones, en la producción de leche y en el tenor en grasa de la misma. Hemos aplicado tratamiento estadístico para conocer el grado de significación de nuestros resultados, en producción de leche y grasa de la misma, en el estudio comparativo de las dos raciones y en la influencia por el cambio brusco de la dieta De nuestros ensayos concluimos: La sustitución de la torta de soja por cebada adicionada de urea, en la alimentación de la cabra no produce ninguna variación en la producción de leche y aumenta ligeramente el tenor en grasa de la misma, según 10 demuestra el tratamiento estadístico aplicado a nuestros resultados. El costo de producción del litro de leche se encuentra disminuido en 35 céntimos, cuando los animales consumen la ración de cebada más urea. Al cambiar bruscamente las raciones se produce un “stress”  en los animales, manifestándose por una disminución de la producción de leche; hecho significativo en el 90 % de los casos. Igual ocurre con el tenor en grasa de la leche, no siendo esta caída tan marcada, y la significación encontrada en el análisis estadístico es escasa (80 %)

Experiencia de digestibilidad con cerdos retintos de tipo ibérico

Utilizamos cerdos de la raza colorada variedad retinta, por ser indígena de esta región y por la gran importancia económica que este tipo de cerdo tiene en nuestra cabaña (aproximadamente el 40 por 100 de la población total). Ensayamos cuatro alimentos corrientemente utilizados en la alimentación porcina de esta región: maíz, cebada, orujo bruto de aceituna y salvado de trigo. Las experiencias se realizan siguiendo la técnica del Instituto de Nutrición Animal ue Völkenrode (Alemania), en una batería de cuatro células de digestibilidad. Los coeficientes de digestibilidad de la cebada y el maíz se determinan directamente, y los del orujo y salvado por la técnica llamada de diferencia. Las experiencias se diseñan al azar, según la técnica de los cuadrados latinos, y los resultados como es natural, se someten a análisis estadístico, al objeto de conocer su significación.We use the red breed pigs retinta variety, being indigenous of this region and the great economic importance that this type of pork has in our cabin (about 40 per 100 population total). We rehearsed four foods commonly used in food swine of this region: corn, barley , raw pomace of olive and bran wheat. The experiments were performed using the technique of the Institute Völkenrode ue Animal Nutrition (Germany), in a battery of four digestibility cells. The coefficients of digestibility of barley and maize are determined directly, and the marc and saved by the technique called difference. The experiments were designed randomly, according to the technique of the squares Latinos, and the results naturally, are subjected to statistical analysis, in order to know its meaning.Cátedra de Fisiología Animal (Prof. Dr. G. Varela

Restrictive ID policies: implications for health equity

We wish to thank Synod Community Services for their critical work to develop, support, and implement a local government-issued ID in Washtenaw County, MI. We also thank Yousef Rabhi of the Michigan House of Representatives and Janelle Fa'aola of the Washtenaw ID Task Force, Lawrence Kestenbaum of the Washtenaw County Clerk's Office, Sherriff Jerry Clayton of the Washtenaw County Sherriff's Office, and the Washtenaw ID Task Force for their tireless commitment to developing and supporting the successful implementation of the Washtenaw ID. Additionally, we thank Vicenta Vargas and Skye Hillier for their contributions to the Washtenaw ID evaluation. We thank the Curtis Center for Research and Evaluation at the University of Michigan School of Social Work, the National Center for Institutional Diversity at the University of Michigan, and the University of California-Irvine Department of Chicano/Latino Studies and Program in Public Health for their support of the Washtenaw ID community-academic research partnership. Finally, we thank the reviewers for their helpful comments on earlier drafts of this manuscript. (Curtis Center for Research and Evaluation at the University of Michigan School of Social Work; National Center for Institutional Diversity at the University of Michigan; University of California-Irvine Department of Chicano/Latino Studies; Program in Public Health)https://link.springer.com/content/pdf/10.1007/s10903-017-0579-3.pdfPublished versio

Diffusion-flame flickering as a hydrodynamic global mode

The present study employs a linear global stability analysis to investigate buoyancy-induced flickering of axisymmetric laminar jet diffusion flames as a hydrodynamic global mode. The instability-driving interactions of the buoyancy force with the density differences induced by the chemical heat release are described in the infinitely fast reaction limit for unity Lewis numbers of the reactants. The analysis determines the critical conditions at the onset of the linear global instability as well as the Strouhal number of the associated oscillations in terms of the governing parameters of the problem. Marginal instability boundaries are delineated in the Froude number/Reynolds number plane for different fuel jet dilutions. The results of the global stability analysis are compared with direct numerical simulations of time-dependent axisymmetric jet flames and also with results of a local spatio-temporal stability analysis.Norbert Peters pointed out the need for the present analysis in his seminal paper with John Buckmaster published thirty years ago (Buckmaster & Peters 1986). It is with great sorrow that we received the news of his passing last year. This paper is devoted to his memory in gratitude for his many outstanding contributions to Combustion Science. The constructive comments of one anonymous referee have led to substantial improvements of the paper and are gratefully acknowledged. This work was supported by the Spanish MCINN through project no. CSD2010-00010 and by the Spanish MINECO through project no. DPI2014-59292-C3-1-P