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Agriculture, Forestry, and Other Human Activities
4 Agriculture, Forestry, and Other Human Activities CO-CHAIRS D. Kupfer (Germany, Fed. Rep.) R. Karimanzira (Zimbabwe) CONTENTS AGRICULTURE, FORESTRY, AND OTHER HUMAN ACTIVITIES EXECUTIVE SUMMARY 77 4.1 INTRODUCTION 85 4.2 FOREST RESPONSE STRATEGIES 87 4.2.1 Special Issues on Boreal Forests 90 4.2.1.1 Introduction 90 4.2.1.2 Carbon Sinks of the Boreal Region 90 4.2.1.3 Consequences of Climate Change on Emissions 90 4.2.1.4 Possibilities to Refix Carbon Dioxide: A Case Study 91 4.2.1.5 Measures and Policy Options 91 4.2.1.5.1 Forest Protection 92 4.2.1.5.2 Forest Management 92 4.2.1.5.3 End Uses and Biomass Conversion 92 4.2.2 Special Issues on Temperate Forests 92 4.2.2.1 Greenhouse Gas Emissions from Temperate Forests 92 4.2.2.2 Global Warming: Impacts and Effects on Temperate Forests 93 4.2.2.3 Costs of Forestry Countermeasures 93 4.2.2.4 Constraints on Forestry Measures 94 4.2.3 Special Issues on Tropical Forests 94 4.2.3.1 Introduction to Tropical Deforestation and Climatic Concerns 94 4.2.3.2 Forest Carbon Pools and Forest Cover Statistics 94 4.2.3.3 Estimates of Current Rates of Forest Loss 94 4.2.3.4 Patterns and Causes of Deforestation 95 4.2.3.5 Estimates of Current Emissions from Forest Land Clearing 97 4.2.3.6 Estimates of Future Forest Loss and Emissions 98 4.2.3.7 Strategies to Reduce Emissions: Types of Response Options 99 4.2.3.8 Policy Options 103 75 76 IPCC RESPONSE STRATEGIES WORKING GROUP REPORTS 4.3 AGRICULTURE RESPONSE STRATEGIES 105 4.3.1 Summary of Agricultural Emissions of Greenhouse Gases 105 4.3.2 Measures and -
DOCUMENT RESUME ED 291 936 CE 049 788 Manufacturing
DOCUMENT RESUME ED 291 936 CE 049 788 TITLE Manufacturing Materials and Processes. Grade 11-12. Course #8165 (Semester). Technology Education Course Guide. Industrial Arts/Technology Education. INSTITUTION North Carolina State Dept. of Public Instruction, Raleigh. Lily. of Vocational Education. PUB DATE 88 NOTE 119p.; For related documents, see CE 049 780-794. PUB TYPE Guides - Classroom Use Guides (For Teachers) (052) EDRS PRICE Mr01/PC05 Plus Postage. DESCRIPTORS Assembly (Manufacturing); Behavioral Objectives; Ceramics; Grade 11; Grade 12; High Schools; *Industrial Arts; Learning Activities; Learning Modules; Lesson Plans; *Manufacturing; *Manufacturing Industry; Metals; Poly:iers; State Curriculum Guides; *Technology IDENTIFIERS North Carolina ABSTRACT . This guide is intended for use in teaching an introductory course in manufacturing materials and processes. The course centers around four basic materials--metallics, polymers, ceramics, and composites--and seven manufacturing processes--casting, forming, molding, separating, conditioning, assembling, and finishing. Concepts and classifications of material conversion, fundamental manufacturing materials and processes, and the main types of manufacturing materials are discussed in the first section. A course content outline is provided in the second section. The remainder of the guide consists of learning modules on the following topics: manufacturing materials and processes, the nature of manufacturing materials, testing materials, casting and molding materials, forming materials, separating materials, conditioning processes, assembling processes, finishing processes, and methods of evaluating and analyzing products. Each module includes information about the length of time needed to complete the module, an introduction to the instructional content to be covered in class, performance objectives, a day-by-day outline of student learning activities, related diagrams and drawings, and lists of suggested textbooks and references. -
P07 Supporting the Transformation of Forest Industry to Biorefineries Soucy
Supporting the Transformation of Forest Industry to Biorefineries and Bioeconomy IEA Joint Biorefinery Workshop, May 16th 2017, Gothenburg, Sweden Eric Soucy Director, Industrial Systems Opmizaon CanmetENERGY © Her Majesty the Queen in Right of Canada, as Represented by the Minister of Natural Resources Canada, 2017 1 CanmetENERGY Three Scientific Laboratories across Canada CanmetENERGY is the principal Areas of FoCus: performer of federal non- § Buildings energy efficiency nuclear energy science & § Industrial processes technology (S&T): § Integraon of renewable & § Fossil fuels (oil sands and heavy distributed energy oil processing; Oght oil and gas); resources § Energy efficiency and improved § RETScreen Internaonal industrial processes; § Clean electricity; Varennes § Buildings and CommuniOes; and § Bioenergy and renewables. Areas of FoCus: § Oil sands & heavy oil processes § Tight oil & gas Areas of FoCus: § Oil spill recovery & § Buildings & Communies response § Industrial processes § Clean fossil fuels Devon § Bioenergy § Renewables OWawa 2 3 3 4 4 CanmetENERGY-Varennes Industrial Systems Optimization (ISO) Program SYSTEM ANALYSIS SOFTWARE SERVICES Research INTEGRATION EXPLORE TRAINING Identify heat recovery Discover the power of Attend workshops with opportunties in your data to improve world class experts Knowledge plant operation Knowledg Industrial e Transfer projects COGEN I-BIOREF KNOWLEDGE Maximize revenues Access to publications Evaluate biorefinery from cogeneration and industrial case strategies systems studies 5 Process Optimization -
High Efficiency Modular Chemical Processes (HEMCP)
ADVANCED MANUFACTURING OFFICE High Efficiency Modular Chemical Dickson Ozokwelu, Technology Manager Processes (HEMCP) Advanced Manufacturing Office September 27, 2014 Modular Process Intensification - Framework for R&D Targets 1 | Advanced Manufacturing Office Presentation Outline 1. What is Process Intensification? 2. DOE’s !pproach to Process Intensification 3. Opportunity for Cross-Cutting High-Impact Research 4. Goals of the Process Intensification Institute 5. Addressing the 5 EERE Core Questions 2 | Advanced Manufacturing Office What is Process Intensification (PI)? Rethinking existing operation schemes into ones that are both more precise and more efficient than existing operations Resulting in… • Smaller equipment, reduced number of process steps • Reduced plant size and complexity • Modularity may replace scale up • Reduced feedstock consumption – getting more from less • Reduced pollution, energy use, capital and operating costs 3 | Advanced Manufacturing Office Vision of the Process Intensification Institute This institute will bring together US corporations, national laboratories and universities to collaborate in development of next generation, innovative, simple, modular, ultra energy efficient manufacturing technologies to enhance US global competitiveness, and positively affect the economy and job creation “This institute will provide the shared assets to Create the foundation to continue PI development and help companies, most importantly small PI equipment manufacturing in the U.S. and support manufacturers, access the -
The Diet Industry the Diet Industry
Issue: The Diet Industry The Diet Industry By: Lisa Rabasca Roepe Pub. Date: March 5, 2018 Access Date: September 24, 2021 DOI: 10.1177/237455680408.n1 Source URL: http://businessresearcher.sagepub.com/sbr-1946-105904-2881576/20180305/the-diet-industry ©2021 SAGE Publishing, Inc. All Rights Reserved. ©2021 SAGE Publishing, Inc. All Rights Reserved. Will it adapt to changing attitudes? Executive Summary The $70.3 billion industry for diet products and plans is experiencing a shakeout as consumer perceptions shift. The industry still fills a need, since about 70 percent of U.S. adults are overweight or obese, according to government data. But attitudes about how to control weight are changing, as many dieters bounce from one plan to another without finding satisfaction. Many give up on dieting altogether in favor of a broader approach that emphasizes eating a wider variety of foods, exercising and seeking to sustain a healthy lifestyle. In addition, new competitors are entering the field to challenge the traditional industry leaders, but the established firms are finding ways to survive in the changing climate. Key takeaways include: The year 2017 was a period of recovery for the industry after several down years for major players such as Weight Watchers. One well-established company, Nutrisystem, has been especially successful in adapting to a changing business environment by seeking partnerships with major retailers. Fitness apps and trackers, once seen as a potential industry disrupter, have had a mixed record, in part because owners often stop using them after a few months. Click hear to listen to an interview with author Lisa Rabasca Roepe. -
Clear Liquid Diet for Diabetics
CLEAR LIQUID DIET FOR DIABETICS Important Facts About Diet: 1. The liquid meal plan that is given to you will replace only the calories that you would normall get from the carbohydrates containing foods in your diet (such as breads, starches, cereals, fruits, and vegetables.) For Example: the plan that replaces a 1500 calorie diet will provide approximately 900 calories. If you replaced all the calories in your diet with juices and sweetened beverages, it could cause your blood sugar to be too high. 2. You will reduce your normal dosage of daily insulin to 2/3 normal dosage on each day you are on clear liquids. Do NOT take insulin the morning of your test, however, it is very important that you bring your insulin with you. Basic List of Foods Considered As Clear Liquids: (NO MILK OR MILK PRODUCTS) Soft drinks (regular, not Sugar-Free) Gatorade (NO RED or PURPLE) Fat-Free Broth or Boullion Lemonade (powdered) Jello – Yellow or Green only Popsicles (only clear fruit flavored) Coffee Fruit Juice / Drinks (NO PULP) (NO RED or PURPLE) Tea Kool-Aid (NO RED or GRAPE) DIABETIC CLEAR LIQUID DIET FOOD GROUPS: Group A (each serving contains about 40 calories) Apple Juice 1/3 cup Fruit Juice ½ cup Lemonade ½ cup Sugar 1 Tbsp. Lemon-Lime Soda ½ cup Gingerale ½ cup White Cranberry Juice ¼ cup Sweetened Gelatin ¼ cup Popsicle ½ Twin Bar Fat-Free Broth/Boullion - any amount Group B (each serving contains about 60 calories) Apple Juice 1/3 cup White Cranberry Juice 1/3 cup Lemonade ¾ cup Gingerale ¾ cup Lemon-Lime Soda ¾ cup Fat-Free Broth/Boullion -any -
1. Exposure Data
1. EXPOSURE DATA 1.1 Identification of the agents by-products such as blood. It is also important to distinguish between industrial processing The focus of thisMonograph is the consump- and household preparations. As there is a huge tion of red meat and processed meat. These terms variety of processed meat products, it is difficult are defined below. to sort them into categories (Santarelli et al., 2008). However, based on recommendations by 1.1.1 Red meat the Food and Agriculture Organization of the United Nations (FAO) (Heinz & Hautzinger, Red meat refers to fresh unprocessed 2007), different groups of industrial processed mammalian muscle meat (e.g. beef, veal, pork, meats can be proposed. lamb, mutton, horse, or goat meat), which may be minced or frozen, and is usually (a) Cured meat pieces consumed cooked. Examples of cured meat include raw beef, raw 1.1.2 Offal ham, cooked beef, cooked ham, corned beef, and bacon. Mammalian offal refers to the internal Curing is a process by which the meat is organs and entrails of a butchered animal (e.g. treated with a small amount of salt (sodium scrotum, small intestine, heart, brain, kidney, chloride, NaCl, with or without potassium chlo- liver, thymus, pancreas, testicle, tongue, tripe, or ride, KCl), with or without nitrate or nitrite salts. stomach) consumed as such. Mammalian offal Curing enhances shelf-life by preserving and is considered to be a specific food category in preventing the spoilage of meat. Cured meat cuts food consumption surveys (FAO, 2015); however, are made of entire pieces of muscle meat and can mammalian offal is reported together with red be subdivided into two groups: cured raw meats meat in some epidemiological studies. -
EPA's Guide for Industrial Waste Management
Guide for Industrial Waste Management Protecting Land Ground Water Surface Water Air Building Partnerships Introduction EPA’s Guide for Industrial Waste Management Introduction Welcome to EPA’s Guide for Industrial Waste Management. The pur- pose of the Guide is to provide facility managers, state and tribal regulators, and the interested public with recommendations and tools to better address the management of land-disposed, non-haz- ardous industrial wastes. The Guide can help facility managers make environmentally responsible decisions while working in partnership with state and tribal regulators and the public. It can serve as a handy implementation reference tool for regulators to complement existing programs and help address any gaps. The Guide can also help the public become more informed and more knowledgeable in addressing waste management issues in the community. In the Guide, you will find: • Considerations for siting industrial waste management units • Methods for characterizing waste constituents • Fact sheets and Web sites with information about individual waste constituents • Tools to assess risks that might be posed by the wastes • Principles for building stakeholder partnerships • Opportunities for waste minimization • Guidelines for safe unit design • Procedures for monitoring surface water, air, and ground water • Recommendations for closure and post-closure care Each year, approximately 7.6 billion tons of industrial solid waste are generated and disposed of at a broad spectrum of American industrial facilities. State, tribal, and some local governments have regulatory responsibility for ensuring proper management of these wastes, and their pro- grams vary considerably. In an effort to establish a common set of industrial waste management guidelines, EPA and state and tribal representatives came together in a partnership and developed the framework for this voluntary Guide. -
Mediterranean Diet Food: Strategies to Preserve a Healthy Tradition
imental er Fo p o x d E C Journal of Experimental Food f h o e l m a n i Boskou, J Exp Food Chem 2016, 1:1 s r t u r y o J Chemistry DOI: 10.4172/2472-0542.1000104 ISSN: 2472-0542 Review Article open access Mediterranean Diet Food: Strategies to Preserve a Healthy Tradition Dimitrios Boskou* Aristotle University of Thessaloniki, Greece *Corresponding author: Dimitrios Boskou, Aristotle University of Thessaloniki, Greece, Tel: +30 2310997791; E-mail: [email protected] Received date: September 21, 2015; Accepted date: November 28, 2015; Published date: December 7, 2015 Copyright: © 2015 Boskou D. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract The traditional Mediterranean diet refers to a dietary pattern found in olive growing areas of the Mediterranean region. It’s essential characteristic is the consumption of virgin olive oil, vegetables, fresh fruits, grains, pasta, bread, olives, pulses, nuts and seeds. Moderate amounts of fish, poultry, dairy products and eggs are consumed with small amounts of red meat and wine. Over the past few decades there has been a growing interest in the role of the Mediterranean diet in preventing the development of certain diseases, especially cardiovascular disease. Mediterranean food products are now re-evaluated for the beneficial health effects in relation to the presence of bioactive compounds. The body of science unraveling the role of bioactives such as phenolic acids, various polyphenols, flavonoids, lignans, hydroxyl-isochromans, olive oil secoiridoids, triterpene acids and triterpene alcohols, squalene, αlpha-tocopherol and many others is growing rapidly. -
Incorporating Away-From-Home Foods Into a Healthy Eating Plan
Incorporating Away–From–Home Food into a Healthy Eating Plan Summary Much of this brief is based upon a In our often time-pressed society, convenience is a recently published way of life for many individuals. Foods and meals report: The prepared outside of the home are an increasingly Keystone Forum 1, 2 important part of the American diet. This is a on Away-From- trend that has coincided with a dramatic rise in the Home Foods: prevalence of obesity. While food, wherever prepared, Opportunities for is not the only factor affecting body weight, away- Preventing Weight from-home food should be an important consideration Gain and Obesity.3 for people aiming to maintain or lose weight. A The report resulted growing body of literature indicates that the eating from consensus of away-from-home food can be a factor influencing building workshops energy intake. Informed choices pertaining to away- which included from-home food could help reduce calorie over participants from consumption and aid in weight management. the private sector, nongovernmental The objectives of this brief are to: organizations, Summarize environmental and societal changes academia, and government to “identify the state of that may contribute to the increased consumption of the evidence, as well as, important knowledge gaps, away-from-home food. regarding obesity and weight gain prevention and away-from-home foods.” Review the properties of away-from-home-food that may facilitate the over-consumption of energy. In this brief, away-from-home food refers to food Examine studies investigating the relationship of prepared and purchased outside of the home. -
CLIMATE IMPACTS of INDUSTRIAL FOREST PRACTICES in NORTH CAROLINA Synthesis of Best Available Science and Implications for Forest Carbon Policy
CLIMATE IMPACTS OF INDUSTRIAL FOREST PRACTICES IN NORTH CAROLINA Synthesis of best available science and implications for forest carbon policy PART 1—SEPTEMBER 2019 PREPARED FOR DOGWOOD ALLIANCE BY Dr. John Talberth, Senior Economist Center for Sustainable Economy 2420 NE Sandy Blvd. Portland, OR 97232 (503) 657-7336 [email protected] With research support from Sam Davis, Ph.D. and Liana Olson CONTENTS Summary and key findings ....................................... 3 How industrial forest practices disrupt nature’s forest carbon cycle .................................... 5 IMPACT 1 Reduction in forest carbon storage in land ....................... 7 IMPACT 2 Greenhouse gas emissions from logging and wood products ...... 11 IMPACT 3 Loss of carbon sequestration capacity .......................... 21 Concluding thoughts ........................................... 25 CLIMATE IMPACTS OF INDUSTRIAL FOREST PRACTICES IN NORTH CAROLINA 1 Industrial logging and wood product manufacturing emit enormous quantities of greenhouse gases. A wetland forest clearcut near Woodland, NC to feed a nearby Enviva wood pellet facility. SUMMARY AND KEY FINDINGS Each year, roughly 201,000 acres of forestland in North Carolina are clearcut to feed global markets for wood pellets, lumber, and other industrial forest products. Roughly 2.5 billion board feet of softwood and hardwood sawtimber are extracted annually, an amount equivalent to over 500,000 log truckloads.1 The climate impacts of this intensive activity are often ignored in climate policy discussions because of flawed greenhouse gas accounting and the misconception that the timber industry is carbon neutral. The reality, however, is that industrial logging and wood product manufacturing emit enormous quantities of greenhouse gases and have significantly depleted the amount of carbon sequestered and stored on the land. -
Thermodynamics of Manufacturing Processes—The Workpiece and the Machinery
inventions Article Thermodynamics of Manufacturing Processes—The Workpiece and the Machinery Jude A. Osara Mechanical Engineering Department, University of Texas at Austin, EnHeGi Research and Engineering, Austin, TX 78712, USA; [email protected] Received: 27 March 2019; Accepted: 10 May 2019; Published: 15 May 2019 Abstract: Considered the world’s largest industry, manufacturing transforms billions of raw materials into useful products. Like all real processes and systems, manufacturing processes and equipment are subject to the first and second laws of thermodynamics and can be modeled via thermodynamic formulations. This article presents a simple thermodynamic model of a manufacturing sub-process or task, assuming multiple tasks make up the entire process. For example, to manufacture a machined component such as an aluminum gear, tasks include cutting the original shaft into gear blanks of desired dimensions, machining the gear teeth, surfacing, etc. The formulations presented here, assessing the workpiece and the machinery via entropy generation, apply to hand-crafting. However, consistent isolation and measurement of human energy changes due to food intake and work output alone pose a significant challenge; hence, this discussion focuses on standardized product-forming processes typically via machine fabrication. Keywords: thermodynamics; manufacturing; product formation; entropy; Helmholtz energy; irreversibility 1. Introduction Industrial processes—manufacturing or servicing—involve one or more forms of electrical, mechanical, chemical (including nuclear), and thermal energy conversion processes. For a manufactured component, an interpretation of the first law of thermodynamics indicates that the internal energy content of the component is the energy that formed the product [1]. Cursorily, this sums all the work that goes into the manufacturing process from electrical to mechanical, chemical, and thermal power consumption by the manufacturing equipment.