نتایج جستجو برای: hot water heating

تعداد نتایج: 666679  

Journal: :Applied and environmental microbiology 2001
V T Marteinsson S Hauksdóttir C F Hobel H Kristmannsdóttir G O Hreggvidsson J K Kristjánsson

Geothermal energy has been harnessed and used for domestic heating in Iceland. In wells that are typically drilled to a depth of 1,500 to 2,000 m, the temperature of the source water is 50 to 130 degrees C. The bottoms of the boreholes can therefore be regarded as subterranean hot springs and provide a unique opportunity to study the subterranean biosphere. Large volumes of geothermal fluid fro...

2005
N. Gopalakrishnan B. V. S. S. S. Prasad S. Srinivasa Murthy

Thermal energy storage is an essential component of solar heating systems. A numerical analysis of thermal stratification in hot water storage tanks suitable for solar water heating applications is presented in this paper. Transient, axi-symmetric, turbulent natural convection in fully and partially charged storage tanks for varying Rayleigh Number in the range of 10 to 10 is studied. Mix Numbe...

Journal: :Journal of clinical pathology 1958
J T WEARNE

Rosenthal (1955) has described in great detail a method using diacetyl monoxime which is generally satisfactory for the routine estimation of urea in blood and urine except that complete colour development requires prolonged heating in boiling water. This disadvantage can be overcome by the use of a pressure cooker. The tubes of reaction mixture are immersed in a beaker filled with hot water to...

Journal: :Science and Technology for the Built Environment 2021

Domestic hot water production is responsible for a significant part of domestic energy consumption; instantaneous gas heating devices are widely used because they don’t require reservoirs, therefor...

Journal: :American journal of physiology. Regulatory, integrative and comparative physiology 2015
Tatsuro Amano Masashi Ichinose Yoshimitsu Inoue Takeshi Nishiyasu Shunsaku Koga Narihiko Kondo

The present study investigated the role of muscle metaboreceptor activation on human thermoregulation by measuring core temperature thresholds and slopes for sweating and cutaneous vascular responses during passive heating associated with central and peripheral mechanisms. Six male and eight female subjects inserted their lower legs into hot water (43°C) while wearing a water perfusion suit on ...

2015
Tatsuro AMANO Masashi ICHINOSE Yoshimitsu INOUE Takeshi NISHIYASU Narihiko KONDO

28 The present study investigated the role of muscle metaboreceptor activation on human 29 thermoregulation by measuring core temperature thresholds and slopes for sweating and 30 cutaneous vascular responses during passive heating associated with central and peripheral 31 mechanisms. Six male and eight female subjects inserted their lower legs into hot water (43°C) 32 while wearing a water per...

2018
Zhiwei Ma Huashan Bao Anthony Paul Roskilly

Seasonal solar thermal energy storage (SSTES) has been investigated widely to solve the mismatch between majority solar thermal energy in summer and majority heating demand in winter. To study the feasibility of SSTES in domestic dwellings in the UK, eight representative cities including Edinburgh, Newcastle, Belfast, Manchester, Birmingham, Cardiff, London and Plymouth have been selected in th...

2011
Dilip. M. Raut Ravikiran Allada Girish Deshpande Durvas Patil Avinash Patil Abhijit Deshmukh D. M. Sakharkar P. S. Bodke D. T. Mahajan

Dehydration of hydrates of pharmaceutical inactive/active ingredients (pharmaceutical hydrates) may easily occur during storage or manufacturing. Loss of water may have little effect on the crystal lattice, produce less hydrated forms or possibly amorphous form. Characterizing the effects of water loss on crystal hydrate forms is important for understanding the behavior of hydrates throughout t...

2017
M Trevisani A Valero R Mancusi

The kneading treatment of the fresh curd in hot water is a critical control point in the manufacturing of mozzarella. Factors such as the ratio between hot water and curd mass, the rheological properties, and the mixing and kneading activity affect the processing time and the internal temperature of the curd. The aim of this study was to investigate the effect of thermal treatments on the fate ...

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