Rail noise grade separation alternative analysis case study

2021 ◽  
Vol 263 (4) ◽  
pp. 2842-2850
Author(s):  
Paul Burge ◽  
Jim Cowan
Keyword(s):  
San Francisco ◽  
Traffic Safety ◽  
San Francisco Bay Area ◽  
Alternative Analysis ◽  
Noise And Vibration ◽  
Bay Area ◽  
Commuter Rail ◽  
Grade Crossing ◽  
Grade Separation ◽  
The City

The San Francisco Bay Area has an existing commuter rail system that brings commuters from southern regional communities into the downtown city center. One of the communities served by commuter rail service is the City of Palo Alto, CA, which includes four active grade crossings, each requiring train horn sounding for each train event. The City wished to evaluate various options to eliminate the noise generated from horn soundings by creating road/rail grade separations at each existing grade crossing and other possible noise and vibration control elements. The alternatives included crossing closures, rail bed trenching, viaducts, roadway underpasses, and tunnels. A noise and vibration study was undertaken to provide an analysis of which alternatives would provide better reductions in noise and vibration in the surrounding community. The study included an assessment of existing noise levels and predicted future noise and vibration levels for construction and operation of each proposed alternative using current established noise and vibration methodology. The results of this study included comparisons of the noise and vibration associated with each of the of the proposed alternatives that could be used in conjunction with other studies considering cost, traffic, safety, aesthetics and other factors to select an overall preferred alternative.

scholarly journals Coeficiente de Extinção Fotométricos para o Céu do Rio de Janeiro

1982 ◽  
Vol 6 ◽  
pp. 76-89
Author(s):  
Getúlio J. Vilar ◽  
Jorge De A. Vieira ◽  
José A. Buarque
Keyword(s):  
San Francisco ◽  
Preliminary Data ◽  
Rio De Janeiro ◽  
San Francisco Bay ◽  
San Francisco Bay Area ◽  
Atmospheric Extinction ◽  
Bay Area ◽  
The City

Coefficients for atmospheric extinction using B and V Johnson filters were obtained and our results indicate the possibility of determining particle densities in suspension in the atmosphere over the city of Rio de Janeiro. Preliminary data, referred in the present study, are favourably compared to densities of both aerosols in conditions of slight haze, and tropospheric dust in clear conditions.Extinction coefficients are comparable to the ones determined by Chabot Observatory in the San Francisco bay area, here taken as a comparison term due to the similarities between both cities.

A Qualitative Study of Ecstasy Sellers in the San Francisco Bay Area

2004 ◽  
Author(s):  
Sheigla Murphy ◽  
Paloma Sales ◽  
Micheline Duterte ◽  
Camille Jacinto
Keyword(s):  
Qualitative Study ◽  
San Francisco ◽  
San Francisco Bay ◽  
San Francisco Bay Area ◽  
Bay Area

The “Japanese Turn” in Fine Dining in the United States, 1980–2020

2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita
Keyword(s):  
United States ◽  
New York ◽  
Los Angeles ◽  
San Francisco ◽  
San Francisco Bay Area ◽  
The United States ◽  
First Century ◽  
Further Training ◽  
Bay Area ◽  
Wide Acceptance

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.

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