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(10/20 × 100 = 50%) Electric kettle: more than 90% [citation needed] (comparatively little heat energy is lost during the 2 to 3 minutes a kettle takes to boil water). A premium efficiency electric motor: more than 90% (see Main Article: Premium efficiency). A large power transformer used in the electrical grid may have efficiency of more than ...
The mechanical efficiency of a simple machine is calculated by dividing the actual power output by the ideal power output. This is usually expressed as a percentage. Power loss in a real system can occur in many ways, such as through friction, deformation, wear, heat losses, incomplete chemical conversion, magnetic and electrical losses.
Out of a total of 28,400 terawatt-hours (96.8 × 10 ^ 15 BTU) of energy used in the US in 1999, 10.5% was used in food production, [3] with the percentage accounting for food from both producer and primary consumer trophic levels. In comparing the cultivation of animals versus plants, there is a clear difference in magnitude of energy efficiency.
Efficiency is the often measurable ability to avoid making mistakes or wasting materials, energy, efforts, money, and time while performing a task. In a more general sense, it is the ability to do things well, successfully, and without waste.
In mechanical engineering, mechanical efficiency is a dimensionless ratio that measures the efficiency of a mechanism or machine in transforming the power input to the device to power output. A machine is a mechanical linkage in which force is applied at one point, and the force does work moving a load at another point.
Total photosynthetic efficiency would include more than just the biodiesel oil, so this number is a lower bound. Contrast this with a typical photovoltaic installation, [ 11 ] which would produce an average of roughly 22 W/m 2 (roughly 10% of the average insolation), throughout the year.
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
The issue is still subject of numerous studies, and prompting academic argument. That's mainly because the "energy invested" critically depends on technology, methodology, and system boundary assumptions, resulting in a range from a maximum of 2000 kWh/m 2 of module area down to a minimum of 300 kWh/m 2 with a median value of 585 kWh/m 2 according to a meta-study from 2013.