Chan Shuk Fun Sophie. / "Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2008-2009, design report." / Includes bibliographical references (p. 77). / Thesis statement also in Chinese. / Introduction _ 5 --- p._ 5 / Chapter Section I --- Research / Chapter Chapter 1 --- Background _ 8 --- p._ 8 / Chapter Chapter 2 --- Site Analysis _ 14 --- p._ 14 / Chapter Chapter 3 --- Design Strategy _ 30 --- p._ 30 / Chapter Chapter 4 --- Programmatic Study _ 34 --- p._ 34 / Chapter Section II --- Exploration / Chapter Chapter 5 --- Space- programmes _ 50 --- p._ 50 / Chapter Chapter 6 --- Formal Expression _ 52 --- p._ 52 / Chapter Section III --- Design Development / Chapter Chapter 7 --- Concept _ 54 --- p._ 54 / Chapter Chapter 8 --- Design Development _ 56 --- p._ 56 / Chapter Chapter 9 --- Architectural System _ 64 --- p._ 64 / Chapter Chapter 10 --- Gallery _ 72 --- p._ 72 / Bibliography _ 77 --- p._ 77

Exploring uses of two-phase mixtures as a way to store peak solar energy for off-peak usage is a novel approach that has been gaining attention in recent years to address the issues tied to solid fuel dependence. This research explores a “solar salt” mixture (40%wt KNO3 and 60%wt NaNO3) in an aluminum enclosure under two test conditions: conduction enhancement and no conduction enhancement. The central aim is to develop an understanding of thermal distributions and melt developments as the system moves from room temperature to 300 oC. Thermal pattern development is explored by experimentally observing a 2-D temperature field at 8 co-planar points, comprised of 3 radial positions with complementary circumferential measurements, using thermocouples. The instrument array is traversed to three different axial positions where collected data is compared with results from a numerical solver. Results find three important details. First, the melt pattern of the fin experiments show quicker rates of melting after the onset of melt at the bottom of the enclosure. Second, the spatial effects of the instrumentation influence the presence of thermal phenomena. Lastly, approximations of the salts behavior using numerical simulations are supported in identifying phases of melt development.

Sustainable energy solutions are necessary in developing nations as current food preparation practices are becoming harmful to the environment, economic development and the overall health of the population. The purpose of this study was to create a Scheffler reflector-based system prototype, experimentally analyze the system and to predict its behavior when subjected to the solar conditions of Rajasthan, India. Former designs from India, the University of Iowa and several other institutions were consulted during the formulation of the prototype design. While consulting a specific set of design constraints, pertinent to developing counties, a Scheffler reflector and tracking stand were fabricated. Solutions for a thermal storage unit were investigated for eventual integration with the prototype. Solar flux data for Iowa and India was used to predict the amount of energy transmitted by the reflector. Experiments were designed and completed to observe the temperatures experienced at the focal point of the reflector and estimate the energy stored by a steel mass. A series of sun angles, monthly solar flux data and experimental data were used to predict the performance of the storage unit, over a three day span, in Rajasthan. Aspects of the system were then modified to investigate their effects on the temperature of the storage unit.

Venison is an important food item in the diet of the people of the United States. Deer is hunted both as sport and for food. Annually, nearly 180,000 hunters go afield in Utah in search of deer. Over 130,000 animals are killed which amounts to an annual harvest of over 15,000,000 pounds of dressed venison. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodgings, transportation, and other expenses of hunting. Venison as a whole has characteristic flavor and/or odor which is acceptable if mild, but some venison has an objectionable strong flavor. Because of the practical importance of the subject of venison flavor, this investigation has been undertaken to study the substances suspected of contributing to the flavor.

<p>Large environmental, health, social and economical problems are connected with the use of</p><p>fossil fuels and, in a dominating part of the world, also the use of firewood. The goal for this</p><p>project was to develop and design an optimal solar oven system intended for food cooking</p><p>and water pasteurisation. Further the advantages and disadvantages, compared with other</p><p>energy resources were evaluated. Tests were carried out in Sweden as well as in Sri Lanka.</p><p>An extensive range of prototypes were tested and sifted out to a small number of designs that</p><p>were tested in Sri Lanka. A large number of evaluations and tests were carried out on many</p><p>different materials, among others tests were conducted according to the international standard</p><p>“Testing and Reporting Solar Cooker Performance ASAE S580 JAN03”.</p><p>The report shows a number of benefits compared to previous reports on the subject, for</p><p>example the development of indoor tests, the extensiveness and objectiveness of the tests, and</p><p>the fact that the report combines extensive practical test results with solid theoretical</p><p>background information.</p><p>The test resulted in two solar ovens with the same parabolic design but made out of different</p><p>materials. One oven is cheaper, simpler to produce and is considered for the target group poor</p><p>people in developing countries. This is made out of a corrugated cardboard that is covered</p><p>with aluminium foil. The second oven is more expensive but also more durable and is</p><p>intended for more wealthy people in the west that wants a good alternative to regular ways of</p><p>cooking food. It is made out of aluminium plate and mirrors.</p>

Thesis (Ph.D.)--McGill University (Canada), 1998. / Adviser: Mark Goldberg. Includes bibliographical references.

Soybean oil, palm oil and waste cooking oil as feedstock were used to measure the effects of different heating methods, reaction time, molar ratio of methanol to oil, temperature, power, catalyst type and catalyst concentration on the biodiesel yield in this study. Additionally, reducing reaction time for the transesterification reaction used microwave heating to make more complete. The optimized operating conditions of conventional heating used palm oil, concentration for 0.75 wt% sodium methoxide, molar ratio of methanol to oil for 6:1, reaction time for 90 min and reaction temperature for 60 ¢J offered the best yield of 98.1%. the microwave heating used palm oil, concentration for 0.75 wt% sodium methoxide, molar ratio of methanol to oil for 6:1, reaction time for 3 min and power for 750 W offered the best yield of 99.5% Used soybean oil and palm oil as biodiesel feedstock production, its yield was higher than the waste cooking oil. This reason is caused by composition complex and high viscosity of waste cooking oil compare with pure vegetable oil. The catalyst of sodium methoxide is higher effective than sodium oxide used in transesterification reaction, because the reaction process will not formation of water and saponification. Use ionic liquid [Pyr12CN][Cl], [MorEtH][HSO4], [MorMeMe][MeSO4], [PyrMeH][HSO4] and [MorMeEt][EtSO4] as biodiesel catalyst, the optimized operating conditions of concentration for 2.00 wt% [Pyr12CN][Cl], molar ratio of methanol to oil for 6:1, reaction time for 6 min and power for 750 W offered the best yield of 98.1%.

Past research conducted by our lab demonstrated that potatoes contain significant levels of phytochemicals important to human health. However, since potatoes are not consumed raw, it is important to determine the effects of processing on these levels. Therefore, the changes in carotenoid content, antioxidant activity, and phenolic content were investigated using combinations of cultivars, cooking methods, storage treatments, and low-dose ionizing irradiation. Carotenoid content was measured via absorbance at 445 nm, 450 nm, and HPLC identification. Antioxidant activity was measured initially and at stabilization via the DPPH method and phenolic content was measured via the Folin method and HPLC identification. Microwaved, baked, fried, and raw potato samples contained more carotenoids than boiled samples. The samples microwaved, baked, and fried contained higher antioxidant activity and phenolics than the boiled or raw samples. However, the compound quercetin dihydrate appeared to decrease with cooking. Carotenoids, antioxidant activity, and phenolics appeared to decrease with storage; however, high storage temperatures and long storage times were believed to cause a dehydration and concentration of compounds, which caused levels to be equal to or greater than before storage. However, this decreasing trend was not linear and there were multiple significant interactions. The compound chlorogenic acid appeared to be quite sensitive to high temperature storage. Irradiation dose appeared to have only a minor, if any, effect on carotenoid levels. The interaction between storage time and irradiation dose was very influential on antioxidant activity. In early stages of storage, higher doses of irradiation had greater antioxidant activity, while, with continued storage, low doses had higher antioxidant activity. Exposure to irradiation appeared to cause an increase in phenolic content, determined by the Folin method. There may be a stimulation, induction, or release of some compounds due to processing; however, its magnitude is not believed to be as great as genetic control. The effects of processing can not be denied and should continue to be investigated. Future studies investigating the health properties of fruits and vegetables, particularly potatoes should include processing effects.

Thesis (Ph. D.)--University of Missouri-Columbia, 1999. / Typescript. Vita. Includes bibliographical references (leaves 165-183). Also available on the Internet.

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on December 29, 2009). Thesis advisor: Jan Colbert. Includes bibliographical references.