Uncontrolled Emission Factor Listing for Criteria Air Pollutants
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Evaluation of Exposures and Respiratory Health at a Coffee Roasting and Packaging
Evaluation of exposures and respiratory health at a coffee roasting and packaging facility Ryan F. LeBouf, PhD, CIH Stephen B. Martin, Jr., PhD, PE Christopher Mugford, MS Marcia L. Stanton, BS Rachel L. Bailey, DO, MPH Report No. 2015-0082-3287 August 2017 U.S. Department of Health and Human Services Centers for Disease Control and Prevention Page 1 NationalHealth Institute Hazard forEvaluation Occupational Report 2015-0082-3287 Safety and Health Contents Highlights ...............................................i Abbreviations .......................................v Summary .............................................. 1 Introduction ......................................... 2 Background .......................................... 2 Process Description ............................. 5 Methods ............................................... 7 Results ................................................ 15 Discussion .......................................... 22 Conclusions ........................................ 28 Recommendations............................. 29 References .......................................... 33 Appendix A: Tables ............................ 41 Appendix B: Figures .......................... 54 Acknowledgements ........................... 58 The employer is required to post a copy of this report for 30 days at or near the workplace(s) of affected employees. The employer must take steps to ensure that the posted report is not altered, defaced, or covered by other material. The cover photo is a close-up image of sorbent -
Emission Inventory & Calculation Methodology 2019
Greenhouse Gas Emission Inventory & Calculation Methodology 2019 Quantification and reporting of greenhouse gas emissions in accordance with the Corporate Green- house Gas Protocol December 2020 Content Executive Summary ..................................................................................................................................................... 1 Introduction ..................................................................................................................................................................... 1 About RWE and its value chain .............................................................................................................................. 2 Organisational boundary .......................................................................................................................................... 3 Emissions Accounting and Reporting Methodology ................................................................................... 3 Scope 1 ......................................................................................................................................................................... 4 Scope 2 ......................................................................................................................................................................... 5 Scope 3 ......................................................................................................................................................................... 6 Category -
Design of Temperature and Humidity Control on Arabica Coffee Storage
International Journal of Innovative Technology and Exploring Engineering (IJITEE) ISSN: 2278-3075, Volume-9 Issue-4, February 2020 Design of Temperature and Humidity Control on Arabica Coffee Storage Erna Kusuma Wati, Fitria Hidayanti, Aji Prasetya maintained. The DHT 11 sensor will measure temperature Abstract: Storage of coffee beans is essential to maintain the and humidity, and will be managed by Arduino-Uno so that quality of coffee in terms of water content and humidity. So we the coffee bean storage room will have a temperature and need a storage room with a stable temperature and humidity. In humidity following the expected set-points. this research, we will design a post-harvest coffee bean storage The storage room design is made of iron frame and system, by maintaining the condition of the room at a temperature of 19°-27°C with humidity of 60% -70%. The design uses block styrofoam walls and coated with plywood. Figure I (a) block diagrams and wiring diagrams, then makes a coffee bean storage diagram illustrates in general how the circuit works as a box by using a fan as an actuator, and a DHT 11 sensor to whole. measure the temperature and humidity of the room. The results of this study are the Arduino -Uno based Arabica coffee bean storage box takes 7 hours to get the expected set-point. the storage room has a temperature of 19°-27°C and humidity 60-70% Keywords : About four key words or phrases in alphabetical order, separated by commas. I. INTRODUCTION Storage of coffee beans is the next process to save the coffee from failure or loss of quality and wait for the following method. -
The Alcohol Textbook 4Th Edition
TTHEHE AALCOHOLLCOHOL TEXTBOOKEXTBOOK T TH 44TH EEDITIONDITION A reference for the beverage, fuel and industrial alcohol industries Edited by KA Jacques, TP Lyons and DR Kelsall Foreword iii The Alcohol Textbook 4th Edition A reference for the beverage, fuel and industrial alcohol industries K.A. Jacques, PhD T.P. Lyons, PhD D.R. Kelsall iv T.P. Lyons Nottingham University Press Manor Farm, Main Street, Thrumpton Nottingham, NG11 0AX, United Kingdom NOTTINGHAM Published by Nottingham University Press (2nd Edition) 1995 Third edition published 1999 Fourth edition published 2003 © Alltech Inc 2003 All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988. Applications for the copyright holder’s written permission to reproduce any part of this publication should be addressed to the publishers. ISBN 1-897676-13-1 Page layout and design by Nottingham University Press, Nottingham Printed and bound by Bath Press, Bath, England Foreword v Contents Foreword ix T. Pearse Lyons Presient, Alltech Inc., Nicholasville, Kentucky, USA Ethanol industry today 1 Ethanol around the world: rapid growth in policies, technology and production 1 T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA Raw material handling and processing 2 Grain dry milling and cooking procedures: extracting sugars in preparation for fermentation 9 Dave R. Kelsall and T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA 3 Enzymatic conversion of starch to fermentable sugars 23 Ronan F. -
Data and Information Committee Agenda 9 June 2021 - Agenda
Data and Information Committee Agenda 9 June 2021 - Agenda Data and Information Committee Agenda 9 June 2021 Meeting is held in the Council Chamber, Level 2, Philip Laing House 144 Rattray Street, Dunedin Members: Hon Cr Marian Hobbs, Co-Chair Cr Michael Laws Cr Alexa Forbes, Co-Chair Cr Kevin Malcolm Cr Hilary Calvert Cr Andrew Noone Cr Michael Deaker Cr Gretchen Robertson Cr Carmen Hope Cr Bryan Scott Cr Gary Kelliher Cr Kate Wilson Senior Officer: Sarah Gardner, Chief Executive Meeting Support: Liz Spector, Committee Secretary 09 June 2021 02:00 PM Agenda Topic Page 1. APOLOGIES No apologies were received prior to publication of the agenda. 2. PUBLIC FORUM No requests to address the Committee under Public Forum were received prior to publication of the agenda. 3. CONFIRMATION OF AGENDA Note: Any additions must be approved by resolution with an explanation as to why they cannot be delayed until a future meeting. 4. CONFLICT OF INTEREST Members are reminded of the need to stand aside from decision-making when a conflict arises between their role as an elected representative and any private or other external interest they might have. 5. CONFIRMATION OF MINUTES 3 Minutes of previous meetings will be considered true and accurate records, with or without changes. 5.1 Minutes of the 10 March 2021 Data and Information Committee meeting 3 6. OUTSTANDING ACTIONS OF DATA AND INFORMATION COMMITTEE RESOLUTIONS 8 Outstanding actions from resolutions of the Committee will be reviewed. 6.1 Action Register at 9 June 2021 8 7. MATTERS FOR CONSIDERATION 9 1 Data and Information Committee Agenda 9 June 2021 - Agenda 7.1 OTAGO GREENHOUSE GAS PROFILE FY2018/19 9 This report is provided to present the Committee with the Otago Greenhouse Gas Emission Inventory FY2018/19 and report. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Emission Factor Documentationfor AP42 Section 2.4 Municipal Solid
Background Information Document for Updating AP42 Section 2.4 for Estimating Emissions from Municipal Solid Waste Landfills EPA/600/R-08-116 September 2008 Background Information Document for Updating AP42 Section 2.4 for Estimating Emissions from Municipal Solid Waste Landfills Prepared by Eastern Research Group, Inc. 1600 Perimeter Park Dr. Morrisville, NC 27560 Contract Number: EP-C-07-015 Work Assignment Number: 0-4 EPA Project Officer Susan Thorneloe Air Pollution Prevention and Control Division National Risk Management Research Laboratory Research Triangle Park, NC 27711 Office of Research and Development U.S. Environmental Protection Agency Washington, DC 20460 Notice The U.S. Environmental Protection Agency (EPA) through its Office of Research and Development performed and managed the research described in this report. It has been subjected to the Agency‘s peer and administrative review and has been approved for publication as an EPA document. Any opinions expressed in this report are those of the author and do not, necessarily, reflect the official positions and policies of the EPA. Any mention of products or trade names does not constitute recommendation for use by the EPA. ii Abstract This document was prepared for U.S. EPA’s Office of Research and Development in support of EPA’s Office of Air Quality Planning and Standards (OAQPS). The objective is to summarize available data used to update emissions factors for quantifying landfill gas emissions and combustion by-products using more up-to-date and representative data for U.S. municipal landfills. This document provides background information used in developing a draft of the AP-42 section 2.4 which provides guidance for developing estimates of landfill gas emissions for national, regional, and state emission inventories. -
Analysis of Upstream Sustainability Trends Within the Food Production Industry. Case Study: a Food Manufacturer
P a g e | 1 Analysis of Upstream Sustainability Trends within the Food Production Industry. Case Study: A food manufacturer Sarah Dallas, Jessica Lam, Nora Stabert Academic Advisor: Deborah Gallagher Spring 2013 P a g e | 2 Table of Contents Executive Summary ......................................................................................................................................... 3 Guide to Reading the Report ........................................................................................................................ 4 Literature Review ............................................................................................................................................ 5 Motivation ........................................................................................................................................................ 20 The Food Manufacturer Case .................................................................................................................... 25 Supply Chain.................................................................................................................................................... 26 Customer Analysis ........................................................................................................................................ 28 Climate Change ............................................................................................................................................... 34 Competitor Analysis .................................................................................................................................... -
Copernic Agent Search Results
Copernic Agent Search Results Search: volatile organic compounds in the air Gulf of Mexico Oil (All the words) Found: 1131 result(s) on _Full.Search Date: 7/17/2010 6:10:34 AM 1. Oil Spill Effects on Kids Jun 6, 2010 ... stay indoors to limit your exposure to the Volatile Organic Compounds or VOCs, which causes ... and turn on your central air conditioner or set your window air conditioner ... Related: CDC - 2010 Gulf of Mexico Oil Spill ... http://pediatrics.about.com/b/2010/06/06/oil-spill-effects-on-kids.htm 99% 2. Air Monitoring on Gulf Coastline | EPA Response to BP Spill in the Air monitoring reports below are on Particulate Matter, Total Volatile Organic Compounds (VOCs), Hydrogen Sulfide (H2S) and Air Toxics ... Since the BP Oil Spill in the Gulf of Mexico on April 22, 2010, EPA has provided full support to the U.S. Coast Guard http://www.epa.gov/bpspill/air.html 96% 3. BP Oil Spill Causing Serious Air Quality Concerns ... Due to the BP Oil Spill, the EPA Department of Air Quality is carefully tracking air quality along the Gulf of Mexico. Cases of bad odors, dizziness, nausea, and ... http://www.associatedcontent.com/article/5505474/bp_oil_spill_causing_serious_ air_quality.html 93% 4. NASA - Gulf of Mexico Initiative Targets Oil Spills and Other ... May 19, 2010 ... Viewing the Gulf of Mexico oil spill from 438 miles (705 km) away can be ... perspective of the layers of volatile organic compounds (VOCs, an oil ... of the water it comes into contact with the air and releases VOCs. ... http://www.nasa.gov/topics/earth/features/oilspill/oilspill-calipso-caliop.html 93% 5. -
Technical Bulletin 2 – Flood Damage-Resistant Materials Requirements
Flood Damage-Resistant Materials Requirements for Buildings Located in Special Flood Hazard Areas in accordance with the National Flood Insurance Program Technical Bulletin 2 / August 2008 Table of Contents Introduction ...................................................................................................................................1 NFIP Regulations ...........................................................................................................................2 Required Use of Flood Damage-Resistant Materials ....................................................................2 Flood Damage-Resistant Material .....................................................................................2 How Flood Damage-Resistant Materials Affect Flood Insurance Rates ..........................3 Classification of Flood Damage-Resistant Materials ....................................................................3 Notes Regarding Classification of Materials .....................................................................5 Fasteners and Connectors ...........................................................................................................12 Construction Examples ...............................................................................................................13 Buildings in Zones A, AE, A1-A30, AR, AO, and AH .....................................................13 Buildings in Zones V, VE, and V1-V30 ............................................................................14 Additional -
Amy Howlett Amychowlett.Com Omitted – Just Add the Lemon Zest, Garlic, Thyme and Ground Coriander at the Stage of Sweating Down the Onions for the Pork Cheeks
BRAISED PORK CHEEKS AND OCTOPUS With wet polenta, gremolata, and white soda bread 10 years ago one of my favourite restaurants – Jason Atherton’s Pollen Street Social – opened its doors, and they held a recipe competition. To my great delight I won that competition, and this is the recipe I created! Pork cheeks are a sustainable and cheaper forgotten cut, but the flavour and texture when cooked right is incredible – dark and glazed with pull-apart tender pink centre. Here they are paired with octopus tentacles as surf n’ turf, with a fragrant and flavoursome sauce and wet polenta. Most polenta recipes involve boiling on the stove, but this can result in polenta quickly becoming stodgy and lumpy. By starting with cold milk and stock, the polenta will absorb the liquid gradually, resulting in an even cook and smooth texture. I have included a recipe for white soda bread, but if you don’t want to make your own then any plain white bread will do (ciabatta, focaccia, flatbread etc) – it’s a vehicle for mopping up all the lovely sauce. It is a richly flavoured dish without being overly heavy, then the gremolata adds some freshness and acidity to balance the dish. If you are not a fish eater then the octopus can be Amy Howlett amyCHOWlett.com omitted – just add the lemon zest, garlic, thyme and ground coriander at the stage of sweating down the onions for the pork cheeks. Similarly, for any pescetarians the octopus quantity can be increased, cooking the onions and marinade ingredients from the pork cheek recipe before adding the marinated octopus. -
Shelf Life Validation of Marinated and Frozen Chicken Tenderloins by John Gregory Rehm a Thesis Submitted to the Graduate Facult
Shelf Life Validation of Marinated and Frozen Chicken Tenderloins by John Gregory Rehm A thesis submitted to the Graduate Faculty of Auburn University In partial fulfillment of the Requirements for the Degree of Master of Science Auburn, Alabama August 8, 2020 Approved by Dr. Christy Bratcher, Chair, Professor of Animal Science Dr. Jason Sawyer, Associate Professor of Animal Science Dr. Amit Morey, Assistant Professor of Poultry Science Abstract It is immensely important for producers and restaurants to know the shelf life of a meat product. If a consumer eats a product that is rancid it could impact a restaurant’s reputation. The objective of this study is to validate the shelf life of marinated and frozen chicken tenders. The treatments were the age of the chicken tender after harvest, which were 4 days of age (DA), DA5, DA6, DA7 and DA8. Spoilage organisms, pH and instrumental color (L*, a*, b*) were measured to assess the shelf life of bulk-packaged bags of chicken tenders. The microbial analysis analyzed the growth of aerobic, psychotrophic and lactobacilli bacteria. Each treatment contained 47.63 kg of chicken. Chicken was sampled fresh then tumbled in a marinade that contained water, salt, modified corn starch and monosodium glutamate. After marinating, the chicken tenders were sampled (0 hours) and the other remaining tenders were put into a blast freezer (-25ºC). After freezing, the chicken thawed in a cooler (2.2ºC) for 132 hours (h) and was sampled at 36h, 60h, 84h, 108h, 132h. After marinating the chicken tenders, each treatment decreased in the aerobic count and the psychotroph count except for DA4.