Learning curve analysis of concentrated photovoltaic systems

Price declines and volume growth of concentrated photovoltaic (CPV) systems are analysed using the learning curve methodology and compared with other forms of solar electricity generation. Logarithmic regression analysis determines a learning rate of 18% for CPV systems with 90% confidence of that rate being between 14 and 22%, which is higher than the learning rates of other solar generation systems (11% for CSP and 12 to 14% for PV). Current CPV system prices are competitive with PV and CSP, which, when combined with the higher learning rate, indicates that CPV is likely to further improve its marketability. A target price of 1 $/W in 2020 could be achieved with a compound growth rate of 67% for the total deployed volume between 2014 and 2020, which would realize a cumulative deployed volume of 7900 MW. Other projections of deployment volumes from commercial sources are converted using the learning rate into future price scenarios, resulting in predicted prices in the range of 1.1 to 1.3 $/W in 2020. © 2014 The Authors. Progress in Photovoltaics: Research and Applications published by John Wiley & Sons Ltd.     

Effect of Drought and Methyl Jasmonate Treatment on Primary and Secondary Isoprenoid Metabolites Derived from the MEP Pathway in the White Spruce Picea glauca

White spruce (Picea glauca) emits monoterpenes that function as defensive signals and weapons after herbivore attack. We assessed the effects of drought and methyl jasmonate (MeJA) treatment, used as a proxy for herbivory, on monoterpenes and other isoprenoids in P. glauca. The emission of monoterpenes was significantly increased after MeJA treatment compared to the control, but drought suppressed the MeJA-induced increase. The composition of the emitted blend was altered strongly by stress, with drought increasing the proportion of oxygenated compounds and MeJA increasing the proportion of induced compounds such as linalool and (E)-β-ocimene. In contrast, no treatment had any significant effect on the levels of stored monoterpenes and diterpenes. Among other MEP pathway-derived isoprenoids, MeJA treatment decreased chlorophyll levels by 40%, but had no effect on carotenoids, while drought stress had no impact on either of these pigment classes. Of the three described spruce genes encoding 1-deoxy-D-xylulose-5-phosphate synthase (DXS) catalyzing the first step of the MEP pathway, the expression of only one, DXS2B, was affected by our treatments, being increased by MeJA and decreased by drought. These findings show the sensitivity of monoterpene emission to biotic and abiotic stress regimes, and the mediation of the response by DXS genes.     

The effect of boiling water on disinfection by-product exposure

Chloraminated and chlorinated waters containing bromide were used to determine the impact of boiling on disinfection by-product (DBP) concentrations. No significant changes were detected in the concentrations of the dihalogenated haloacetic acids (DXAAs) (i.e., dichloro-, bromochloro-, dibromoacetic acid) upon boiling of chloraminated water, whereas the levels of the trihalogenated haloacetic acids (TXAAs) (i.e., trichloro- (TCAA), bromodichloro- (BDCAA), dibromochloroacetic acid (DBCAA)) decreased over time (e.g., 9-37% for TCAA). Increased DXAA concentrations (58-68%) were detected in the boiled chlorinated sample, which likely resulted from residual chlorine reacting with DXAA precursors. TCAA concentration was unchanged after boiling chlorinated water for 1 min, but a 30% reduction was observed after 5 min of boiling. BDCAA concentrations decreased 57% upon boiling for 1 min and were completely removed after 2 min of boiling, whereas DBCAA was removed after boiling chlorinated water for 1 min. Trihalomethane concentrations were reduced in both chloraminated (74-98%) and chlorinated (64-98%) water upon boiling. Boiling chloraminated water for 1 min reduced chloroform concentration by 75%. Chloroform was reduced by only 34% in chlorinated water after a 1 min boil, which indicates that simultaneous formation and volatilization of chloroform was occurring. Most of the remaining DBPs (e.g. haloketones, chloral hydrate, haloacetonitriles) were removed by at least 90% after 1 min of boiling in both samples. These data suggest that other mechanisms (e.g., hydrolysis) may have been responsible for removal of the non-volatile DBPs and further highlight the importance of examining individual species when estimating thermal effects on DBP concentrations.     

A folded plate method of analysis for profiled steel sheeting in composite floor construction

Composite flooring systems incorporating cold formed profiled steel sheeting as both permanent formwork and tensile reinforcement are becoming widely adopted for high rise buildings. Research has shown that the performance of the sheeting alone in supporting the weight of wet concrete during construction frequently governs the design. This paper concentrates upon this aspect of the behaviour and describes the application of the elasticity method, derived from folded plate analysis. The method allows the important deformations due to ponding and transverse bending to be taken into account accurately; such deformations are treated empirically, or ignored, in current design codes. Comparisons with the summarised results of many tests establish the accuracy of the folded plate method and indicate the limitations of the codes. Folded plate analysis is also used to illustrate several aspects of behaviour, particularly the possible movements at the lapped joints between adjacent sheets.     

Evidence for mineral matter forms in coal liquefaction extracts

High- and low-temperature ashes from feed coal, coal extract solution and filter cake from a two-stage coal liquefaction process have been studied by X-ray diffraction (XRD) and scanning electron microscopy/energy dispersive X-ray fluorescence (SEM/EDX). Hydrocracking experiments using alumina support only, in place of the active Ni/Mo catalyst on alumina, were also carried out, with trace metal analysis of the coal extract solution feed and hydrocracked extracts using atomic absorption and emission spectroscopy. The major mineral transformations occurring were of pyrite to pyrrhotite and the fixation of organic sulphur by calcium carbonate. Mineral particles were not observed in the coal extract solution ashes, even under high magnification, and the study indicated that size alone was not a determining factor as to whether a coal mineral was to be found in a coal-derived liquid. None of the trace metals was deposited on the alumina support under hydrocracking conditions, in marked contrast to the results obtained with the normal Ni/Mo catalyst. These results lead to the conclusion that for the deposition of trace elements to occur a reaction must take place and hence the trace elements must be chemically bound in some form.     

Advances in building energy simulation in the U.K. - The science and engineering research council's programme

This paper describes the recent developments in building energy simulation in the U.K., which have resulted from a government-funded research program in this area. It first considers the models themselves, the evolutionary process of their formation, the moves towards more flexible software structures and inclusion of plant modelling, alternative solution techniques, and the importance of documentation. Next, some related studies in areas of building physics where great uncertainties remain are outlined. The new perspectives on model validation are then considered, with possible alternative measures of model credibility to complement the normal, but often inconclusive, technical studies. Suggestions are made regarding ways in which users might deal with the uncertainty which is now seen as inevitable in modelling. Finally, some possible work for the future on the current generation of models is given, and for the longer term, the proposed Energy Kernel System is set in the context of current knowledge and concerns.     

Physical and processing properties of milk,butter, and cheddar cheese from cows fed supplemental fish meal

Physical, chemical, sensory and processing properties of milk produced by feeding a rumen-undegradable fish meal protein supplement to Holstein cows were investigated. The supplement contained (as fed basis) 25% soft-white wheat, 60% herring meal, and 15% feather meal. The total fat level in the milk decreased to 2.43%. For both pasteurized and ultra-high temperature processed drinking milk, no difference was found between fish meal (FM) milk and control milk in terms of color, flavor and flavor stability; in particular, no oxidized flavor was observed. Cheddar cheese made from FM milk ripened faster after 3 mo of ripening and developed a more desirable texture and stronger Cheddar flavor. The yield efficiencies for FM and control cheese, 94.4 (+/- 2.44 SE) and 96.4 (+/- 2.26 SE), respectively, were not different. Relative to controls, average fat globule size was smaller in FM milk and churning time of FM cream was longer. FM butter had softer texture and better cold spreadability, and butter oils from FM enriched milk had lower dropping points compared to control butter oil (average 32.89 versus 34.06 degrees C). These differences in physical properties of butter fat were greater than expected considering that iodine values were not different. This study demonstrates the feasibility of producing high quality products from milk naturally supplemented with FM, but the results also show that dietary changes affect processing properties.     

Beer and wine consumers' perceptions of the nutritional value of alcoholic and nonalcoholic beverages

ABSTRACT:  In general beer has not been portrayed as part of a balanced diet. However, red wine has been promoted as a beneficial part of a nutritious diet. The evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as coronary heart disease. This study used surveys to compare beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages. The consumers ranked 7 beverages based upon perceived healthfulness both before and after they were exposed to nutritional information about the beverages. The ranked data were analyzed using analysis of variance. The variance due to the 3-way interaction of place of recruitment, beverage, and ranking was found to be significant at P < 0.05. There was no significant difference between genders. Overall, consumers of alcoholic beverages perceived red wine to be more healthful than the other 6 beverages, including beer and white wine. The perceived healthfulness of a beverage does not appear to be the main factor driving the choice of beverage. Nutritional information does impact consumers' perceptions of the healthfulness of beverages. Consumers who are predominately beer drinkers were more heavily influenced by nutritional information than consumers who were predominately wine drinkers.