Search results
Results From The WOW.Com Content Network
Energy conversion efficiency depends on the usefulness of the output. All or part of the heat produced from burning a fuel may become rejected waste heat if, for example, work is the desired output from a thermodynamic cycle. Energy converter is an example of an energy transformation.
See Weight for detail of mass/weight distinction and conversion. Avoirdupois is a system of mass based on a pound of 16 ounces, while Troy weight is the system of mass where 12 troy ounces equals one troy pound.
Orest Symko at University of Utah began a research project in 2005 called Thermal Acoustic Piezo Energy Conversion (TAPEC). [7] Niche applications such as small to medium scale cryogenic applications. Score Ltd. was awarded £2M in March 2007 to research a cooking stove that also delivers electricity and cooling for use in developing countries ...
In general, energy conversion efficiency is the ratio between the useful output of a device and the input, in energy terms. For thermal efficiency, the input, Q i n {\displaystyle Q_{\rm {in}}} , to the device is heat , or the heat-content of a fuel that is consumed.
From this energy balance, it is clear that NTU relates the temperature change of the flow with the minimum heat capacitance rate to the log mean temperature difference (). Starting from the differential equations that describe heat transfer, several "simple" correlations between effectiveness and NTU can be made. [ 2 ]
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]
From a physical electronic viewpoint, thermionic energy conversion is the direct production of electric power from heat by thermionic electron emission. From a thermodynamic viewpoint, [1] it is the use of electron vapor as the working fluid in a power-producing cycle.
Energy density is the amount of energy per mass or volume of food. The energy density of a food can be determined from the label by dividing the energy per serving (usually in kilojoules or food calories) by the serving size (usually in grams, milliliters or fluid ounces).