Distributed Heating System for Residential Homes

This paper presents a home automation plant, consisting of a distributed heating system. It is a system implemented on a residential home, however it could be extended and used for other buildings as well. The paper presents the distributed heating system’s structure, extended from a classical heating system, and the authors also describe the equipment used for the designing and implementation of such a system. The way the system works is depicted, and the authors enfold all the benefits of using such a distributed heating system, such as, increasing the user’s thermal comfort on different living areas and reducing the costs of thermal heating.

Operation analysis of primary and secondary networks of distributed solar heating system in Tibet

Tibet is located in a high cold and high altitude area. Heating in winter is an important problem to be solved urgently, and the distributed solar heating system provides a solution for the efficient and clean utilization of energy in this area. Through the test and commissioning of the distributed solar heating system with supplementary combustion in Tibet, the operation characteristics of the heating system are analyzed from the temperature changes of the primary network and the secondary network. The research results can provide technical support for the application and promotion of the solar distributed heating system with supplementary combustion in Tibet.

GRB spectrum from gradual dissipation in a magnetized outflow

ABSTRACT Modelling of many gamma-ray burst prompt emission spectra sometimes requires a (quasi) thermal spectral component in addition to the Band function that sometimes leads to a double-hump spectrum, the origin of which remains unclear. In photospheric emission models, a prominent thermal component broadened by sub-photospheric dissipation is expected to be released at the photospheric radius, $r_{\rm ph}\sim 10^{12}\,$ cm. We consider an ultra-relativistic strongly magnetized steady outflow with a striped-wind magnetic-field structure undergoing gradual and continuous magnetic energy dissipation at r < rs that heats and accelerates the flow to a bulk Lorentz factor Γ(r) = Γ∞min [1, (r/rs)1/3], where typically rph < rs. Similar dynamics and energy dissipation rates are also expected in highly variable magnetized outflows without stripes/field-reversals. Two modes of particle energy injection are considered: (a) power-law electrons, e.g. accelerated by magnetic reconnection, and (b) distributed heating of all electrons (and e±-pairs), e.g. due to magnetohydrodynamic instabilities. Steady-state spectra are obtained using a numerical code that evolves coupled kinetic equations for a photon-electron-positron plasma. We find that (i) the thermal component consistently peaks at $(1+z)E_{\rm pk}\sim 0.2-1\,$MeV, for a source at redshift z, and becomes sub-dominant if the total injected energy density exceeds the thermal one, (ii) power-law electrons cool mainly by synchrotron emission whereas mildly relativistic and almost monoenergetic electrons in the distributed heating scenario cool by Comptonization on thermal peak photons, (iii) both scenarios can yield a low-energy break, and (iv) the $\sim 0.5(1+z)^{-1}\,$ keV X-ray emission is suppressed in scenario (a), whereas it is expected in scenario (b). Energy-dependent linear polarization can differentiate between the two particle heating scenarios.

The Fermentation of Parchment Ohmic Technology Used to Process Coffee Beans (A Wet Black Coffee) Aroma

This study aimed (1) to determine the effect of temperature on and (2) to determine the fermentation time and the effect of bromelin enzyme of coffee beans aroma on). The process of fermentation of coffee beans using the ohmic technology with the addition of pineapple extract. The treatment used in the fermentation with Ohmic technology was the temperatures of 35°C dan 45°C; and fermentation times were 6, 12, and 18 hours. The observation parameters included pH, caffeine content, and organoleptics. The research results indicated that in the fermentation of the coffee beans using Ohmic technology at the temperature of 35°C and the time fermentation of 12 hours, the caffeine content (1.6%) became 0.047%, and the temperature of 35°C and the time of fermentation was 12 hours had produced pH of 4.81, and the temperature of 45°C with the time fermentation of 6 hours, high caffeine value of 0.147%, and at 45°C with the time fermentation of 18 hours had produces pH value of 5.83. The organoleptic description of the flavor attributed with temperature of 35°C, the temperature flavor attributed and the time fermentation of 12 hours, the average body score was 4.94, while the bitterness was 3.7, and at the temperature of 45°C and the time fermentation of 12 hours produced the body weight scores of 3.49, while the bitterness of 3.45. The fermented coffee beans with the clinical technology was very effective to use in.ohmci technology because it could provide a relatively uniform and evenly distributed heating system.