As buildings are built more and more energy-efficient, precision of energy calculations needs to increase as the error decrease and the requirement to calculate “correctly” increases. At the beginning of a construction project, a builder must show that the building will comply with the National Board of Housing, Building and Planning's regulations when the project is completed in order to start the project. When the building is finished, it is tested through different feeds to investigate whether the building meets the requirements that the builder has claimed in the design step. The difficulty of calculating the energy requirement of a building so that it corresponds to the measured energy requirement is well known in the construction industry. In a school, heating of premises and tap water accounts for two thirds of the energy use and one third consists of lighting, kitchens and fans for ventilation. In a study with 7 newly built Swedish schools calculated and measured energy was examined, it was found that calculated and measured energy needs differed between -44% to + 28%. To make it easier to produce calculations of schools energy needs that correspond to real energy needs, this report examines which parameters are important for a school's energy needs and which parameters that makes the calculated and measured energy needs differ profoundly. Two preschools and two primary schools were examined in this study. A calculation model was built to examine which parameters have the greatest impact on a school's energy needs and to calculate the schools' energy needs. The measured and estimated heat energy requirements in the examined schools had a deviation of -3% and -16%. The measured and calculated electricity energy needs in the schools had a deviation of -2% and + 28%. The parameters that were important when calculating a school's energy needs turned out to be the efficiency of ventilation, tap water consumption, g-value, room temperature, supply air temperature, operating time of ventilation, operating time of commercial kitchens and electricity requirements for commercial kitchens. The result showed that when making energy calculations and trying to adjust and match it as closely as possible to the real measured values, the parameters with the most impact on this were efficiency of ventilation, g-value, supply air temperature, electricity demand for the commercial kitchen and the operating times of both the ventilation and the commercial kitchen.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:kau-83533 |
| Date | January 2021 |
| Creators | Andersson, Hedda |
| Publisher | Karlstads universitet |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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