A critical analysis on the threshold values of the energy performance for RACs in China National Standard and EU Commission Regulation

2013 ◽  
pp. 221-226
Keyword(s):  
Critical Analysis ◽  
Energy Performance ◽  
National Standard ◽  
Threshold Values ◽  
Commission Regulation ◽  
Eu Commission

Natural Materials for Thermal Insulation and Passive Cooling Application

2015 ◽  
Vol 666 ◽  
pp. 1-16 ◽  
Author(s):  
Anna Laura Pisello ◽  
Federica Rosso
Keyword(s):  
Physical Properties ◽  
Thermal Insulation ◽  
Critical Analysis ◽  
Numerical Data ◽  
Energy Performance ◽  
International Standards ◽  
Passive Cooling ◽  
Natural Materials ◽  
Outdoor Spaces ◽  
Indoor And Outdoor

In this chapter a critical analysis about natural materials to enhance energy performance and thermal comfort in indoor and outdoor spaces is dealt with. In particular, thermal insulation and passive cooling application in buildings are analyzed. The physical properties permitting to achieve these benefits are presented, as well as the method and the international standards to measure them. Benefits deriving from these materials’ employment as insulation layers or buildings envelope in general of, or in the case of urban paving, are described and then the single materials are illustrated.Experimental and numerical data, as reported in the bibliography, support the dissertation with examples from the most recent research contributions.

scholarly journals Oleocanthal Quantification Using 1H NMR Spectroscopy and Polyphenols HPLC Analysis of Olive Oil from the Bianchera/Belica Cultivar

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 242
Author(s):  
Martina Starec ◽  
Antonella Calabretti ◽  
Federico Berti ◽  
Cristina Forzato
Keyword(s):  
1H Nmr ◽  
Total Phenolic ◽  
Health Claim ◽  
Virgin Olive Oils ◽  
Beneficial Effects ◽  
Olive Oils ◽  
Commission Regulation ◽  
Eu Commission ◽  
Hplc Analyses ◽  
The Eu

The cultivar Bianchera is an autochthonous variety from the eastern part of northern Italy, but it is also cultivated in the Slovenian and Croatian peninsula of Istria where it is named Belica (Slovenia) and Bjelica (Croatia). The properties of oleocanthal, a natural anti-inflammatory ibuprofen-like compound found in commercial monocultivar extra virgin olive oils, were determined by means of both quantitative 1H NMR (qNMR) and HPLC analyses, where qNMR was identified as a rapid and reliable method for determining the oleocanthal content. The total phenolic content (TPC) was determined by means of the Folin–Ciocalteau method and the major phenols present in the olive oils were also quantified by means of HPLC analyses. All these analyses confirmed that the cultivar Bianchera was very rich in polyphenols and satisfied the health claim provided by the EU Commission Regulation on the polyphenols content of olive oils and their beneficial effects on human health.

scholarly journals Halochromic Polystyrene Nanofibers Obtained by Solution Blow Spinning for Wine pH Sensing

Sensors ◽  
2020 ◽  
Vol 20 (2) ◽  
pp. 417 ◽  
Author(s):  
Kelvi W.E. Miranda ◽  
Caio V. L. Natarelli ◽  
Adriana C. Thomazi ◽  
Guilherme M. D. Ferreira ◽  
Maryana M. Frota ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Nanostructured Materials ◽  
Food Packaging ◽  
Fiber Diameter ◽  
Bromothymol Blue ◽  
Ph Sensing ◽  
Alcohol Content ◽  
Commission Regulation ◽  
Solution Blow Spinning ◽  
Eu Commission

Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm−2) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH.

scholarly journals Анализ сертификационных требований к организации-разработчику изделий гражданской и государственной авиации

2021 ◽  
pp. 5-10
Author(s):  
Анна Николаевна Маринина ◽  
Сергей Михайлович Степаненко ◽  
Виталий Григорьевич Харченко
Keyword(s):  
Comparative Analysis ◽  
Quality Management ◽  
Civil Aviation ◽  
Graphical Form ◽  
Development Organization ◽  
Management Procedures ◽  
Commission Regulation ◽  
The Military ◽  
Certification Requirements ◽  
Eu Commission

Certification of developers, manufacturers and aviation equipment for civil aviation is carried out by the State Aviation Administration of Ukraine in accordance with the requirements of the Aviation Regulations APU-21 (Part-21). Certification of developers, manufacturers and aviation equipment for state aviation is carried out by the Department for Regulation of State Aviation of Ukraine in accordance with the requirements of the certification rules of Part-21B. Part-21B certification rules use the principles of EASA Part-21, EU Commission Regulation N 748/2012, as well as the European Military Airworthiness Requirements EMAR 21, approved by the Military Airworthiness Forum under the auspices of the European Defense Agency. The article presents the results of a comparative analysis of certification requirements for state aviation in accordance with Part-21B and for civil aviation in accordance with APU-21 (Part-21). Such an analysis makes it possible to identify differences that must be taken into account in quality management procedures in order for the enterprise to obtain developer, manufacturer and type certificates for both civil aviation equipment and state aviation equipment. The degree of coincidence of the requirements in Part-21B and in APU-21 (Part-21) is classified as follows: identical, overlapping, conflicting, completely different, the absence in one of the rules. When registering the analysis results, a graphical form was selected for visualizing numerical information in the form of a "Radar" diagram. It was concluded that the results of comparing the requirements in the field of obtaining a certificate of the development organization in accordance with Chapter J, type certification in accordance with Chapter B, approval of changes in the design of aviation equipment in accordance with Chapter D show that the requirements of the certification rules of Part-21B and the Aviation rules of the APU- 21 (Part-21) for the most part do not contradict each other and have few differences. This allows the enterprise to have a limited amount of differing evidentiary documentation to meet the certification needs of a developer, manufacturer and aircraft for civil and state aviation.

scholarly journals Are LEED-Certified Buildings Energy-Efficient in Practice?

2019 ◽  
Vol 11 (6) ◽  
pp. 1672 ◽  
Author(s):  
Ali Amiri ◽  
Juudit Ottelin ◽  
Jaana Sorvari
Keyword(s):  
Energy Efficiency ◽  
Energy Efficient ◽  
Critical Analysis ◽  
Energy Use ◽  
Green Building ◽  
Energy Performance ◽  
Energy Resources ◽  
Search Result ◽  
Energy Performance Of Buildings ◽  
Energy Aspects

Depletion of natural resources and climate change are undoubtedly the biggest challenges that humankind faces today. Here, buildings have a crucial role since they consume the majority, i.e., 30% to 40% of the total energy resources. Green building certification is one of the solutions to limit the energy use in buildings. In addition, it is seen to indicate a consideration for sustainability aspects in construction. LEED is the most widely used certificate worldwide. However, recently some critics have raised doubts about LEED and whether it actually implies sustainability. Most of the criticism has been targeted to the energy aspects of LEED. Nevertheless, there is no consensus on the usefulness of LEED: is it really beneficial for the environment, and is it worth of the money and time invested on the certification process? In this study a critical analysis of the literature to find an answer to this question is presented. Altogether 44 peer reviewed articles dealing with the abovementioned issue were selected out of 164 search result. Based on the studied material, the different aspects of LEED from the viewpoint of energy-efficiency are discussed. From the 44 reviewed articles, ten articles state that LEED certificate indicates energy efficiency while eight papers end up with an opposite conclusion. The rest of the papers do not take any stand on this matter. The study showed that energy efficiency of LEED-certified buildings is questionable especially at lower levels, i.e., certified. Therefore, it is recommended to modify the Energy and Atmosphere category of LEED in order to improve the actual energy performance of buildings.

scholarly journals The effect of different fixed factors on carcass quality three breed fattening pigs

2012 ◽  
Vol 28 (4) ◽  
pp. 779-786
Author(s):  
C. Radovic ◽  
M. Petrovic ◽  
B. Zivkovic ◽  
D. Radojkovic ◽  
N. Parunovic ◽  
...  
Keyword(s):  
Carcass Quality ◽  
Season Of Birth ◽  
Large White ◽  
New Methods ◽  
Commission Regulation ◽  
Fat Thickness ◽  
Sire Breed ◽  
Fattening Pigs ◽  
Eu Commission

Objective of the paper was to investigate the effect of sire breed and sex of their progeny as well as to study methods for assessment of carcass side quality. Quality of carcass of the progeny was determined according to Rulebook (1985) and share of meat on left carcass sides determined by dissection according to methodology recommended by EU (Commission Regulation EC No 3127/94 and Commission regulation EC No 1197/06) on 84 pigs-progeny of investigated sires. Animals investigated in this study were descendants of dams of F1 genotype Swedish Landrace x Large White (the first one designated is the dam) and two boars Duroc breed (n=36 progeny) and three boars Pietrain breed (n=48 progeny). Of total number of progeny, 42 animals were male castrates and 42 animals were female. It was established that sire breed influences (P<0.01) only the fat thickness on the rump (BFTR), whereas sires of Duroc breed influenced (P<0.05 to P<0.001) pre-slaughter mass (PSM), fat thickness in the middle of the back (BFT), share of meat in carcass sides EC No 3127/94 (EC 94) and share of meat in carcass sides EC No 1197/06 (EC 06). Sires within Pietrain breed exhibited effect on (P<0.05 to P<0.001) BFTR, EC 94 and EC 06. All investigated traits were influenced by sex (gender) (P<0.05 and P<0.001) except PSM, whereas the effect of genotype (P<0.001) was present only on PSM. Season of birth influenced only EC 94 and EC 06 (P<0.001). By implementation of new methods of assessment of meatiness (EC 94 and EC 06) was determined to have a higher proportion of meat (13.33% respectively 16.46%) relation to the Rulebook (1985).

scholarly journals Мікробіологічні показники замороженої яловичини під час зберігання

2017 ◽  
Vol 19 (82) ◽  
pp. 25-29
Author(s):  
V. Salata
Keyword(s):  
Meat Products ◽  
Prolonged Storage ◽  
Initial Number ◽  
Psychrotrophic Bacteria ◽  
Anaerobic Microorganisms ◽  
Microbiological Processes ◽  
Commission Regulation ◽  
The Cost ◽  
Storage Temperatures ◽  
Eu Commission

During storage, meat and meat products are exposed to environmental factors, which leads to undesirable changes for the consumer, which are in the chemical composition of the product. Most often changes occur due to the action of enzymes of microorganisms. The purpose of the work was to investigate the microflora of frozen beef at different storage temperatures. Sampling of meat and meat products was carried out in accordance with GOST 7269. Microbiological investigations of meat and meat products were conducted in accordance with GOST 21237 and EU Commission Regulation №2073/2005. Meat storage was carried out in accordance with DSTU 4426 and DSTU 6030.It has been established that during storage of beef frozen at -12 °С for 8 months there is a decrease in almost the entire microflora on the surface, except for mushrooms and yeast. Thus, the number of MAFAnM (mesophilic aerobic facultative anaerobic microorganisms) in flushing with half a dozen beef was reduced by 7.9 times (P ≤ 0.05), psychrotrophic bacteria and golden staphylococci – by 1.6 times (P ≤ 0.05), enterococci – by 8.2 times (P ≤ 0.05). The most harmful temperature -12 °C affects the bacteria of the Enterobacteriaceae family - their content decreased by 16.2 times and amounted to 2.1 ± 0.1 × 101 CFU/cm3 from the surface. At the same time, the number of fungi and yeast on the surface of the frozen for 8 months of beef increased by 1.9 times (P ≤ 0.05). Consequently, the results of studies indicate that at the temperature of storage -12 °С the most slowly die psychrotrophic microorganisms, and the number of fungi and yeast even increases. This indicates that when storing at such a temperature it is necessary to pay attention to the initial number of fungal and psychrotrophic microflora.During storage of frozen beef at -20 °С for 14 months there is a decrease in the microflora on the surface of the meat. Thus, the number of MAFAnM in the washings from the half a beef decreased by 9.4 times (P ≤ 0.05), the psychrotrophic microorganisms by 1.7 times (Р ≤ 0.05), enterococci – by 8.8 times (Р ≤ 0.05). The bacteria content of the genus Enterobacteriaceae was decreased by 20 times. Mushrooms and yeast at this temperature were not multiplied and their number is remained at one level. Consequently, the temperature of freezing -20 °C is more detrimental to the microflora of meat, compared with the temperature -12 °C.When storing meat in a frozen state at a temperature of -25 °C for 18 months, the microbiological processes are practically similar in nature, as at -20 °C for 14 months. That is, microbiological studies indicate that for prolonged storage of beef for longer than 12 months. you can limit the temperature to -20 °C. This will reduce the cost of electricity consumed to lower the temperature to -25 °C. In addition, the frozen to -25 °C meat will be longer than the defrosting process, compared to that frozen to -20 °C. 

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