Grain Crop Drying, Handling and Storage
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Grain Grading Primer
Marketing and Regulatory Programs Grain Agricultural Marketing Service Grading Federal Grain Inspection Service Washington, D.C. Primer October 2016 United States Department of Agriculture Agricultural Marketing Service Federal Grain Inspection Service Informational Reference October 2016 Grain Grading Primer Foreword The effectiveness of the U.S. grain inspection system depends largely on an inspector’s ability to sample, inspect, grade, and certify the various grains for which standards have been established under the United States Grain Standards Act, as amended. This publication is designed primarily to provide information and instruction for producers, grain handlers, and students on how grain is graded. It is not designed for Official grain inspectors for they must necessarily use more detailed instruction than that provided herein. In view of this fact, the Federal Grain Inspection Service, published the Grain Inspection Handbook, Book II, Grain Grading Procedures, which documents the step-by-step procedures needed to effectively and efficiently inspect grain in accordance with the Official United States Standards for Grain. The mention of firm names or trade products does not imply that they are endorsed or recommended by the United States Department of Agriculture over other firms or similar approved products not mentioned. Foreword Table of Contents The U.S. Department of Agriculture (USDA) prohibits discrimination in its programs on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, and marital or familial status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternate means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). -
Analysis of Ozone Technology in Commercial Kitchen Ventilation TB16-1003
Analysis of Ozone Technology in Commercial Kitchen Ventilation TB16-1003 February 1, 2016 A recent addition to the commercial kitchen ventilation industry has been the introduction of ozone to the kitchen exhaust process. This new exhaust method utilizes an ozone creation device that feeds ozonated air into the exhaust airstream following the greasy air’s departure from the hood and coinciding with its entrance into the duct. Manufacturers of ozone technology hold that a two-stage filtration method of utilizing traditional hood filters (Stage 1) coupled with ozonated air (Stage 2) outperforms standard mechanical-only filtration for grease and odor reduction. This technical bulletin investigates this claim in order to determine whether or not ozone technology is an effective and reliable means of grease and odor reduction. Background The basis of the ozone exhaust theory rests on the creation of ozone, produced by Corona Discharge (CD) ozone generators in most cases (e.g., one manufacturer uses proprietary Corona Class Cells [CGCs] for this process). As power is supplied to the CGCs, a strong electric field is created over a dielectric and between an air gap. The dielectric allows the charge to be spread over a large area as opposed to remaining at a single point, as in the case of a spark. As oxygen molecules (O2) flow through the gap, they are exposed to the electrical discharge and split into two monatomic oxygen atoms - (O ). These freed oxygen atoms then combine with other oxygen molecules to form ozone molecules (O3) [1]. Fig 1: Corona Discharge Cell Configuration Source: Principles of Ozone Generation, Wayne Smith, Watertec Engineering Pty Ltd It is important to note that the type of feed gas, the power input/frequency, the unit construction and the temperature and humidity level of the air all greatly affect the amount of ozone generated. -
Fall-2017-Journal-Web.Pdf
ISSUE 44 | Fall 2017 IN EACH ISSUE 05 Letter from the IKECA President Randy Rauth, CECS | Hood Cleaning, Inc. 06 IKECA Member News 31 New Certifications 32 New Members FEATURED ARTICLES 07 The Key to Employee Retention Brian Smith, Ph.D. | IA Business Advisors/Omni Containment Systems 11 Integrity Mark Eckhert, CESI 12 Creosote and Restaurant Kitchen Grease Fumes Eric Dyer, CECS | Kescor, Inc. DON’T MISS IN THIS ISSUE 21 Be the Leader Dennis Poulin, CECS | R&G Vent Cleaning Services, Inc. 22 Refrigeration and Freezer Maintenance Richard Fennelly, CESI 24 Grease Extraction Efficiency Explained Randy Conforti CECS, CESI | Precision Kleen, Inc. and Heat Transfer Specialists 26 Final Rule to Improve Tracking of Workplace Injuries and Illnesses OSHA Article 28 Cleaning High-Rise Kitchen Exhaust Verticals AHJ CORNER 29 AHJ Inspector Top 10 List The IKECA Journal is an industry publication for cleaners, fire marshals, insurance ISSUE 44 professionals, facility managers, vendors and other interested parties in the commercial kitchen exhaust cleaning and inspection industry FALL 2017 Serving the Commercial Kitchen Exhaust Industry Worldwide The IKECA Journal is an industry publication for cleaners, fire marshals, insurance professionals, facility managers, vendors and other interested parties in the commercial kitchen ex- haust cleaning and inspection industry. IKECA President Randy Rauth, CECS IKECA Interim Executive Director Elizabeth Franks IKECA Journal Editor Dana Butler IKECA Journal Editorial Review Board Christoper Bisbee Grant Mogford, CECS, CESI Kevin Pearson, CECS Donald Pfleiderer, CECS, CESI Randy Russo, CECS, CESI Brian Smith, PhD Michael Watz Jason Wellman 100 North 20th Street, Suite 400 Philadelphia, PA 19103 Tel: 215.320.3876 Fax: 215.564.2175 Email: [email protected] The IKECA Journal is a publication of the International Kitchen Exhaust Cleaning Association © 2017. -
Basic Water Treatment Math Formulas for Surface and Well Exams
Basic Water Treatment Math Formulas for Surface and Well Exams These formulas are intended to serve as a general resource and are not intended to be an all‐inclusive list. AREA Rectangle: A, ft2 = L * W Circle: A, ft2 = 0.785 * D2 VOLUME Rectangular Tank: V, ft3 = L * W * H Circular Pipe or Tank: V, ft3 = 0.785 * D2 * H FORCE Force, lbs = Area, Sq. Inches x PSI DOSAGE (Pounds Formula) Lbs = mg/L * MGD * 8.34 Mg/L = lbs MGD * 8.34 FLUORIDATION AFI = Molecular Weight of Fluoride/Total Molecular Weight of Chemical * (100) Feed Rate, lbs/day = (Dosage, mg/L)(Flow, MGD)(8.34, lbs/gal) (Fluoride Solution, as a decimal)(Purity, as a decimal) Feed Rate, gpd = Feed Rate, lbs/day Chemical Solution, lbs/gal Feed Dose, mg/L = Desired Dose, mg/L – Actual Concentration, mg/L Mixture Strength, % = (Tank, gal)(Tank, %)+(Vendor, gal)(Vendor, %) Tank, gal + Vendor, gal For Saturator Feed Rate, gpd = Capacity, gpd * dose, mg/L 18,000 mg/L FILTRATION 2 Filtration Rate (gpm/ft ) = flow, gpm Surface Area ft2 Backwash Water, (gal) = (Backwash Flow, gpm)(Backwash Time, min) Backwash Flow, (gpm) = (Filter Area sq. ft.)(Backwash Rate, gpm/sq ft.) Backwash % = (Total Backwash, gal)(100%) Totaled Filtered, gal Rate of Rise, (ft/min) = Backwash Rate, gpm/ft2 7.48 gals/ft3 Revised 9/15 PUMPS AND MOTORS Water, whp = (Flow, gpm)(Total Water Head, ft) 3,960 Brake, bhp = (Flow, gpm)(Head, ft.) (3,960)(Decimal Pump Efficiency) Motor, mhp = (Flow, gpm)(Head, ft.) (3,960)(Decimal Pump Efficiency)(Decimal Motor Efficiency) Total Dynamic Head, ft = Static Head, ft. -
Grain and Soybean Industry Dynamics and Rail Service
Grain and Soybean Industry Dynamics and Rail Service Analytical Models of Rail Service Operations Final Report Michael Hyland, Hani Mahmassani, Lama Bou Mjahed, and Breton Johnson Northwestern University Transportation Center (NUTC) Parr Rosson Texas A&M University 1 Executive Summary To remain globally competitive, the United States’ grain industry and associated transportation services underwent significant restructuring over the past fifteen years. New technologies, helped by weather changes, led to sustained yield volume increases in the Upper Midwest. To move larger volumes faster and at lower cost, the railroad industry introduced shuttle train service. Traveling as a unit to the same destination, shuttle trains save considerable time in transit and potential delay, bypassing intermediate classification yards. Grain shippers concurrently began consolidating and storing grain in larger, more efficient terminal elevators (shuttle loaders) instead of country elevators. This report examines the effectiveness of shuttle train service and the terminal elevators supporting the shuttle train system, under different demand levels, through the formulation of simple mathematical models. In order to compare shuttle and conventional rail service, this paper introduces three distinct models. The first model, referred to as the ‘time model’, determines the time it takes to transport grain from the farm to a destination (e.g. an export elevator). The second model, referred to as the ‘engineering cost model’, determines the aggregate variable costs of transporting grain from the farm to an export elevator. The third model, referred to as the ‘capacity model’, determines the maximum attainable capacity (i.e. throughput) of a rail network as a function of demand for rail transport and the percentage of railcars on the network being moved via shuttle service and conventional service. -
Comparative Study of 6 Inch and 7 Inch Spacings for Grain Drills1
120 NORTH DAKOTA AGRICULTURAL EXPERIMENT STATION COMPARATIVE STUDY OF 6 INCH AND 7 INCH SPACINGS FOR GRAIN DRILLS1 By W. J. PROMERSBBRGER2 and C. M. SWALLERS2 4 Numerous experiments have been conducted to determine the effect of spacing upon plant development and yield of small grains and other crops6'7. Most of this work has been conducted by varying the rate of seeding in the row or by thinning the plants in the row. These studies have shown that tillering changes are sensitive to variation in spacing, while yields are determined largely by soil fertility, weather conditions, absence or presence of weeds, diseases and pests. Although evidence shows that spacing of drill rows within reason- able widths of four to eight inches has little or no effect on wheat yields', many users of grain drills have a preference for one width or another. Evidence of this is the construction and wide use of both six inch and seven inch grain drills. At one time the power necessary for drilling was a factor, especially on the press type of drill. At that time the seven inch drill came into use because it reduced the required power by one- seventh and by wider spacing eliminated some of the disadvantage of the closer wheels picking up soil when not quite dry. The wide use of tractor power has changed this picture today. Some farm implement manufacturers1 wish to discontinue the manufacture of one size and concentrate on the other size if either could be shown to be more desirable. To determine the more desirable width between the six inch arid seven inch drills, these grain drill manufacturers asked the North Dakota Agricultural Experiment Station, in cooperation with a number of other stations, to determine the relative merits of these two widths of drills. -
Environmental Impact Assessment Study Report for Proposed Serviced Apartments on Plot L.R
ENVIRONMENTAL IMPACT ASSESSMENT STUDY REPORT FOR PROPOSED SERVICED APARTMENTS ON PLOT L.R. NO. 209/21520 LOCATED ALONG SUSWA ROAD IN PARKLANDS AREA OF NAIROBI CITY COUNTY. This Environmental Impact Assessment (EIA) Study Report is submitted to the National Environment Management Authority (NEMA) in conformity with the requirements of the Environmental Management and Coordination Act, Cap 387 and the Environmental (Impact Assessment and Audit) Regulations, 2003 Project Proponent: Salsabil Heights Limited, P.O Box 25107 – 00603, Nairobi. The following expert(s) conducted the assessment and prepared this EIA Study Report Name of the Expert Designation Reg. No. Signature Solomon Kyeni Lead Expert 3081 Aaron Mumo Associate Expert 9047 Expert’s contacts: P.O. Box 157 - 00600, Nairobi. Tel: 0724043970 For and on behalf of: Salsabil Heights Limited, P.O Box 25107 – 00603, Nairobi. Signed: Date: Name………………................………………………………........................…………… Designation…………........................……………………….................…..............… i EIA Study Report for the Proposed Serviced Apartments in Parklands Area of Nairobi City County. TABLE OF CONTENTS Executive Summary ...................................................................................................................... vii Acronyms ...................................................................................................................................... xii CHAPTER ONE: INTRODUCTION ............................................................................................ -
Weights and Measures Standards of the United States—A Brief History (1963), by Lewis V
WEIGHTS and MEASURES STANDARDS OF THE UMIT a brief history U.S. DEPARTMENT OF COMMERCE NATIONAL BUREAU OF STANDARDS NBS Special Publication 447 WEIGHTS and MEASURES STANDARDS OF THE TP ii 2ri\ ii iEa <2 ^r/V C II llinCAM NBS Special Publication 447 Originally Issued October 1963 Updated March 1976 For sale by the Superintendent of Documents, U.S. Government Printing Office Wash., D.C. 20402. Price $1; (Add 25 percent additional for other than U.S. mailing). Stock No. 003-003-01654-3 Library of Congress Catalog Card Number: 76-600055 Foreword "Weights and Measures," said John Quincy Adams in 1821, "may be ranked among the necessaries of life to every individual of human society." That sentiment, so appropriate to the agrarian past, is even more appropriate to the technology and commerce of today. The order that we enjoy, the confidence we place in weighing and measuring, is in large part due to the measure- ment standards that have been established. This publication, a reprinting and updating of an earlier publication, provides detailed information on the origin of our standards for mass and length. Ernest Ambler Acting Director iii Preface to 1976 Edition Two publications of the National Bureau of Standards, now out of print, that deal with weights and measures have had widespread use and are still in demand. The publications are NBS Circular 593, The Federal Basis for Weights and Measures (1958), by Ralph W. Smith, and NBS Miscellaneous Publication 247, Weights and Measures Standards of the United States—a Brief History (1963), by Lewis V. -
Spoilage and Heating of Stored Agricultural Products
Spoilage and heating of stored agricultural products Prevention, detection, and control 1 Publication 1823E 1989 Spoilage and heating of stored agricultural products Prevention, detection, and control J.T. Millls Research Station, Winnipeg, Man. Research Branch Agriculture and Agri-Food Canada 2 ©Minister of Supply and Services Although the information contained Canada 1989 in this manual has been carefully researched, neither the author nor Available in Canada through Agriculture Canada can accept responsibility for any problems Authorized Bookstore Agents and that may arise as a result of its other bookstores application. Specific mention of a product type, brand name, or or by mail from company does not constitute endorsement by the Government of Canadian Government Publishing Canada or by Agriculture Canada. Centre Supply and Services Canada Recommendations for pesticide use Ottawa, Canada K1A 0S9 in this publication are intended as guidelines only. Any application of Price subject to change without a pesticide must be in accordance notice with directions printed on the product label of that pesticide as prescribed Cat. No. A53-1823/1988E ISBN 0 under the Pest Control Products Act. 660-13043-2 Always read the label. A pesticide should also be recommended by Staff editor provincial authorities. Because Sheilah V. Balchin recommendations for use may vary from province to province, your provincial agricultural representative should be consulted for specific advice. Canadian Cataloguing in Publication Data Mills, J.T. (John T.) Spoilage and heating of stored agricultural products: prevention, detection and control (Publication: 1823E) Includes index. Bibliography: p. 1. Farm produce -Storage - Diseases and injuries. I. Title. II. Series: Publication (Canada. -
A31 SI: Kitchen Ventilation
Related Commercial Resources CHAPTER 31 KITCHEN VENTILATION Cooking Effluent ...................................................................... 31.1 System Integration and Balancing ......................................... 31.18 Exhaust Hoods ......................................................................... 31.2 Energy Considerations........................................................... 31.21 Exhaust Systems....................................................................... 31.9 Fire Protection ....................................................................... 31.22 Replacement (Makeup) Air Operation and Maintenance .................................................. 31.25 Systems ............................................................................... 31.13 Residential Kitchen Ventilation.............................................. 31.27 ITCHEN ventilation is a complex application of HVAC sys- ventilation. However, heat radiated to the space from the appliance K tems. System design includes aspects of air conditioning, fire is largely unaffected by ventilation and must be addressed by the safety, ventilation, building pressurization, refrigeration, air distri- space air-conditioning system. Chapter 30 of the 2005 ASHRAE bution, and food service equipment. Kitchens are in many buildings, Handbook—Fundamentals lists typical space heat gain values for including restaurants, hotels, hospitals, retail malls, single- and many commercial kitchen appliances. multifamily dwellings, and correctional facilities. -
MF2388 Narrow-Row Grain Sorghum Production in Kansas
Narrow-row Grain Sorghum Production in Kansas Department of Agronomy MF2388 Crop Production Row spacings have been of interest in crop produc- Studies conducted at Hays in the 1970s reported tion for decades. Yield increases from narrow rows have 9-bushel per acre yield advantage to 12-inch rows been attributed to better light interception and more compared to conventional 36-inch rows. The advantage efficient water use. Plant productivity is at its highest of narrow rows was most consistent when planting in near the time the crop closes the canopy, therefore, a mid to late June with seeding rates two to three times crop that closes its canopy earlier in the growing season higher than the recommended seeding rates. A study may have an advantage over a crop with slower canopy conducted at Garden City from 1977 to 1980 found development. a less consistent advantage to narrow (10-inch) rows Increasing grain sorghum yields by using narrow compared to wide (30-inch) rows. However, results rows has been studied at Kansas State University at from individual years did indicate that when subsoil various time during the past 40 years. moisture is good before planting, yields from sorghum planted in 10-inch rows at 50,000 to 75,000 plants per Agronomic Considerations for acre were equal to, or exceeded, yields from the low- population-wide rows. More recent studies conducted Narrow-row Grain Sorghum in Garden City and Tribune in 2016 and 2017 com- pared narrow (7.5- and 15-inch) row spacing to wide Growing Conditions (30-inch) rows. -
Grain Sorghum Irrigation
B-6152 6-04 Grain Sorghum Irrigation Leon New* S ALLAT we sell in agriculture.” Whether Growth Stages the enterpriseER is corn, cattle, cauliflower, cotton, or grain sorghum water is essen- Sorghum water use is highest just before and tial for its production and the R during the booting stage. Plants are likely to require 3 to 4 inches of water every 10 days during this period, which usually begins 35 to 40 days after emergence. Irrigation at this stage usually yields an IKE MOST OTHER GRAIN CROPS, additional 3,000 to 4,000 pounds per acre. Even short periods of water stress just before and during grain sorghum responds to irrigation more at cer- LI the booting growth stage can reduce yields quickly. tain growth stages (boot, flower and grain fill) when Moisture stress reduces both the number and size water use is greater than at other stages (early veg- of seeds per head. Figure 1 illustrates flag leaf etative and dough) when the demand is less. and early boot growth stages, when adequate water is most important. Adequate soil moisture is most important during Adequate soil moisture levels must also be main- the booting, heading, flowering and grain filling tained during heading and flowering to maintain stages of plant growth. Although sorghum can tol- yield. Although water needs decline slightly after erate short periods of water deficit, extended mois- booting, a sorghum crop still requires 2 to 3 inches ture stress slows plant growth and grain develop- of water every 10 days. Irrigating during heading and flowering generally produces an increase of ment that can reduce yields, especially if it occurs 1,200 to 1,500 pounds per acre.