Impact of residential energy system sizing and control over heat pump’s system cost and reliability

Using a simulation-based approach, this work analyses the impact that different energy unit sizes and control methodologies will have over the capital and running costs of an air source heat pump (ASHP) system to be installed in a refurbished dwelling. A total of 9 different heating configuration options were investigated and the cumulative cash flow over a period of 10 years (including initial investment) was utilized to compare the systems from a customer perspective. Additionally, in selected cases, the cycling of the heat pump was calculated in order to estimate the life-span of the device. The building and heat pump systems were simulated using TRNSYS energy system models. The results revealed the sensitivity of the system’s costs and life-span to its operating characteristics. For example, operating the system as a direct gas boiler replacement resulted in capital costs above £10,000 and the unit's life span reduced by half in comparison to more favourable operational strategies. The results highlight the fact that the successful technical and financial performance of heat pumps within the UK’s residential market will depend of designers, installers and end-users’ awareness regarding optimal operational strategies for this technology

Paleotectonic Investigation by Successive 3D Seismic Horizon Flattening in the Pennsylvanian Interval of Western Osage County, Oklahoma

3D seismic and well log data in Western Osage County, Oklahoma, are utilized to evaluate possible intracratonic tectonic signals present in the subsurface stratigraphy of the Cherokee Platform as a result of the regional tectonic events of Pennsylvanian age. These events include: the Wichita, Ouachita, and Arbuckle orogenies, the Nemaha and Ozark Uplifts, and the Southeast Oklahoma Aulacogen. Horizon flattening within 3D seismic volumes allows for identification of paleotectonic structures and syntectonic depositional features, which may be related to the collateral effects of these orogenies on the Cherokee Platform. Identified structures were assigned geologic ages using precision synthetic seismograms tuned to the Pennsylvanian interval in a 45 square mile 3D seismic data volume. Paleostructure maps and isochron, or time-thickness, maps created in conjunction with the flattened horizons highlight contemporaneous structural features that may be related to regional orogenic events. Paleostructure maps also help determine the sedimentological processes occurring at the time of deposition. This investigation will add knowledge to the tectonic and depositional evolution of the Cherokee Platform and the surrounding basins, which have been prolific hydrocarbon-producing regions for over a century

Aspects of autonomous demand response through frequency based control of domestic water heaters

A dissertation submitted to the Faculty of Engineering and the Built Environment, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Master of Science in Engineering in the School of Electrical and Information Engineering, July 2017This dissertation presents the design and testing of controllers intended to provide au- tonomous demand response, through the use of water heater loads and grid frequency measurements. The controllers use measured frequency as an indication of the strain on a utility grid, which allows demand side management to be isolated from any form of central control. Water heaters can operate as exible loads because their power consump- tion can be dispatched or deferred without directly impacting users. These properties make it possible to control individual water heaters based on the functioning of the grid, rather than end user input. The purpose of this research is to ultimately provide a low- cost alternative to a traditional Smart Grid, that will improve the resilience of a grid without negatively impacting users. The controllers presented here focus on ensuring that users receive hot water, while attempting to reduce any imbalance between power generated and power consumed on the grid. Simulations of these controllers in various situations highlight that while the controllers developed respond suitably to variations in the grid frequency and adequately ensure end users receive hot water, the practical bene t of the controllers depends largely on the intrinsic characteristics of the grid.CK201

Is the relationship among outcome variables shown in randomized trials?

BACKGROUND: Randomized controlled trials (RCTs) often have more than one primary outcome and frequently have secondary and harm outcomes. Comparison of outcomes between study arms is the primary focus of RCTs, but there are times when the relation between outcomes is important, such as determining whether an intermediate outcome and a clinical outcome have a strong association. We sought to determine how often reports of RCTs depict the relations among outcomes at the individual patient level and, for those studies that use composite outcomes, how often the relations between component elements are depicted. METHODS: We selected 20 general, specialty and subspecialty medical journals with high impact factors that publish original clinical research. We identified every RCT in the 2011 and 2012 issues and randomly selected 10 articles per journal. For each article we recorded the number of outcomes, the number of composite outcomes and how often the relations between outcomes or elements of composite outcomes were portrayed. RESULTS: All but 16 of the 200 RCTs had more than one outcome. Thus, outcomes could have been related in 92% of studies, but such relations were only reported in 2 (1%). A total of 33 (17%) investigations measured a composite outcome, 32 of which showed data for each component. None, however, showed cross-tabulation of the components. CONCLUSIONS: Readers are rarely shown the relation between outcomes. Mandatory posting of datasets or requirements for detailed appendices would allow readers to see these cross-tabulations, helping future investigators know which outcomes are redundant, which provide unique information and which are most responsive to changes in the independent variables. While not every relationship between outcomes requires depiction, at present such information is seldom portrayed

A Comparison of Fish Faunas Found in Pure Stands of Two Tropical Atlantic Seagrasses, Thalassia testudiunum and Syringodium filiforme

Quantitative samples of fish faunas found in pure stands of Thalassia testudlnum and Syringodium filiforme were taken using ®Pronoxfish. The fish faunas of the two habitats were compared for similarity of species, species diversity, and biomass to assess habitat equivalency of the two seagrass communities. Peter\u27s (1971) method of analysing biogeographic data was used. The resulting cluster analysis using minimum distance showed all within habitat comparisons to cluster within a scalar distance of 99 while between habitat comparisons clustered at a scalar distance of 6.1 indicating that the associated faunas of the two seagrasses are highly dissimilar. Mean fish biomass of samples from Thalassia was 3.15 g/m2 while that of samples from Syringodium was 0.65 g/m2. These values were significantly different (df = 20, t = 5.33, p\u3c.001). Mean diversity (H\u27) of samples from Thalassia was 2.38 and that of samples from Syringodium was 2.11. These values are not significantly different (df = 20, t = 1.26, p\u3e.05). Differences between sea grass fish faunas were obvious both at family and species levels. From these data it seems that the two seagrass types are not equivalent as fish habitats. The reasons for this lack of equivalency probably related to substrate, relatively higher patchiness in the Thalassia habitats, and environmental structure imposed by blade morphology

Integration of Product, Package, Process, and Environment: A Food System Optimization

The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying temperature and pressure were linked to final product quality in freeze-dried corn, indicating processing modifications that could lead to improved product shelf life. Storage temperatures and packaging systems were also assessed for the impact to food quality. Reduced temperature storage had inconclusive impact to the progression of rancidity in butter cookies. Frozen storage was detrimental to fruit and vegetable textural attributes but refrigerated storage helped to sustain color and organoleptic ratings for plant-based foods. With regard to packaging systems, the metallized film overwrap significantly decreased the progression of the rancidity of butter cookies as compared to the highest barrier non-metallized film. The inclusion of oxygen scavengers resulted in noticeable moisture gains in butter cookies over time, independent of packaging film systems. Neither emergent processing technology nor the freeze dry optimization resulted in compelling quality differences from current space food provisions such that a five-year shelf life is likely with these processing changes alone. Using a combination of refrigeration and PATS processing is expected to result in organoleptically-acceptable fruit quality for most fruits through five years. The vitamin degradation will be aided somewhat by the cold temperatures but, given the labile nature of vitamin C, a more stable fortification method, such as encapsulation, should also be investigated to ensure vitamin delivery throughout the product life. Similarly, significant improvement to the packaging film used in the MATS processing, optimization of formulation for dielectric properties, vitamin fortification, and reduced temperature storage should be investigated as a hurdle approach to reach a five year shelf life in wet-pack entrees and soups. Baked goods and other environmentally-sensitive spaceflight foods will require an almost impenetrable barrier to protect the foods from oxygen and moisture ingress but scavengers and reduced storage temperature did not improve baked good shelf life and are not recommended at this time for these foods

Food Fortification Stability Study

NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The length of proposed Mars missions and the lack of resupply missions increases the importance of nutritional content in the food system, which will need a five-year shelf life. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortification nutrients will remain stable through a long duration exploration mission at sufficient levels if compatible formulation, processing, and storage temperatures are achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX) such that the vitamin concentration per serving equaled 25% of the recommended daily intake after two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermo-stabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced, with and without the vitamin premix, to assess the impact of the added fortification on color and taste and to determine the stability of supplemental vitamins in spaceflight foods. The addition of fortification to spaceflight foods did not greatly alter the organoleptic properties of most products. In most cases, overall acceptability scores remained above 6.0 (minimum acceptable score) following six months and one year of low-temperature storage. Likewise, the color of fortified products appears to be preserved over one year of storage. The only exceptions were Grilled pork Chop and Chicken Noodle Soup whose individual components appeareddegrade rapidly over one year of storage. Finally, most vitamins appeared to be stable during long-term storage. The only exception was thiamin, which degraded rapidly during the first year of storage at 35C. It was previously believed that the imprecise method of fortification would prove problematic for nutrient quantification; however, this was only an issue in stored samples of Grilled Pork Chop, Italian Vegetables and Curry Sauce with Vegetables. Year two data may further reveal the extent to which this is a problem, as well as identify overall quality changes over time