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Philip Kitchen, Marwa E. Tourky
Pág. 7 - 17
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Shurong Peng, Lijuan Guo, Yuanshu Li, Haoyu Huang, Jiayi Peng and Xiaoxu Liu
The allocation of biogas between power generation and heat supply in traditional kitchen waste power generation system is unreasonable; for this reason, a biogas prediction method based on feature selection and heterogeneous model integration learning is...
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Ian A. Wright, Anna Christie and Amy-Marie Gilpin
This study investigated the drinking water quality of house water tanks that harvested roof runoff in a rural area surrounding a large copper and gold mine in Central Western New South Wales (NSW). Water was sampled from (1) the tops of water tanks, (2) ...
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Yuhwan Kim, Chang-Ho Choi, Chang-Young Park and Seonghyun Park
In today?s society, where people spend over 90% of their time indoors, indoor air quality (IAQ) is crucial for sustaining human life. However, as various indoor activities such as cooking generate diverse types of pollutants in indoor spaces, IAQ has eme...
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Paulo Santos, Génesis Camila Cervantes, Alicia Zaragoza-Benzal, Aimee Byrne, Ferhat Karaca, Daniel Ferrández, Adriana Salles and Luís Bragança
Building construction accounts for a significant proportion of global greenhouse gas emissions, raw material extraction, and waste production. Applying circular economy (CE) principles in the building construction industry would considerably reduce these...
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Jan Spriet, Ajeet Pratap Singh, Brian Considine, Madhu K. Murali and Aonghus McNabola
This paper assesses the performance of waste heat recovery from commercial kitchen wastewater in practice. A pilot study of heat recovery from the kitchen at Penrhyn Castle, a tourist attraction in North Wales (UK), is outlined. The pilot heat recovery s...
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Maria I. Klouvidaki, Nikos Antonopoulos, Georgios D. Styliaras and Andreas Kanavos
Due to COVID-19 restrictions, many restaurants were forced to discontinue in-person service, either by locking down or finding alternative methods of operation. Despite the fact that, in the United States of America, digital restaurants have already been...
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Rocío Maricela Peralta Manjarrez, Rafael Delgado Martínez, Adalberto Benavides Mendoza, Antonio Juárez Maldonado and Marcelino Cabrera De la Fuente
Solanum lycopersicum is a vegetable with a high mineral, nutraceutical, and vitamin content. It is a basic ingredient in the human diet, and its use is diverse within the kitchen. Grafting and Ca, K, and Mg applications can be used to increase production...
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Hui Shao, Yuxin Miao, Fabián G. Fernández, Newell R. Kitchen, Curtis J. Ransom, James J. Camberato, Paul R. Carter, Richard B. Ferguson, David W. Franzen, Carrie A. M. Laboski, Emerson D. Nafziger, John E. Sawyer and John F. Shanahan
Plant N concentration (PNC) has been commonly used to guide farmers in assessing maize (Zea mays L.) N status and making in-season N fertilization decisions. However, PNC varies based on the development stage. Therefore, a relationship between biomass an...
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Chuloh Jung, Naglaa Sami Abdelaziz Mahmoud, Nahla Al Qassimi and Gamal Elsamanoudy
This preliminary study investigates the emission characteristics of formaldehyde (HCHO) and total volatile organic compounds (TVOC) in indoor environments, comparing the effects of eco-friendly materials and general materials. The study analyzes the conc...
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