The Chemistry of Fireworks

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The Chemistry of Fireworks

July 3, 2026
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Readings / PYROTECHNIC ARTS & SCIENCES IN EUROPEAN HISTORY

Air Conditioning

July 2, 2026
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Ancient Air Conditioning | CLICK ON IMAGE

Today at 15:00 UTC we will review the latest in best practice literature for air conditioning systems.  Note that we have broken out this topic from the standing Mechanical colloquia.  Our approach features interoperability and system considerations.  Catalogs on the agenda:

ACCA

Air Conditioning System Construction & Maintenance

Air-Conditioning, Heating, and Refrigeration Institute

Standards and Guides

ASHRAE International

Standard 90.1-2022—Energy Standard for Sites and Buildings Except Low-Rise Residential Buildings

Standard 90.4 Energy Standard for Data Centers

Acceptable Performance Standard for District Cooling Systems

ASME

Heating, Ventilating and Air-Conditioning Systems

European Standards

EN 14511 Specifies the requirements for air conditioners, liquid chilling packages, and heat pumps with electrically driven compressors.

IEEE

Occupant-Based HVAC Thermal Setpoints

International Code Council

International Building Code Interior Environment & HVAC Systems

International Mechanical Code Chapter 11 Refrigeration

NFPA

National Electrical Code Article 430: Motors, Motor Circuits and Motor Controllers

Standard for the Installation of Air-Conditioning and Ventilating Systems

Underwriters Laboratories (largely product standards, not embedded system nor interoperability titles)

Uptime Institute

Implementing Data Center Cooling Best Practices


Use the login credentials at the upper right of our home page

University of Rochester Central Utilities Plant Absorption Chiller

Issues: [11-67, 15-124, 15-135, 15-165]

Category: Energy, Mechanical

Colleagues: Mike Anthony, Larry Spielvogel, Richard Robben

 

 

Refrigeration

July 2, 2026
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Stony Brook University’s New Ultra-Low-Temp Walk-in Freezer Farm

Walk-in refrigerators play a crucial role in food preparation areas in education communities; residence halls, hospitals, research laboratories and large football stadium not the least of them: 

  1. Food Storage: They provide space for perishable foods, such as fruits, vegetables, meats, dairy products, and prepared dishes. They help maintain the freshness and quality of ingredients by keeping them at the appropriate temperature.
  2. Temperature Control: They allow precise temperature control, ensuring that food items are kept at the correct temperature to prevent spoilage and bacterial growth. Different shelves or zones within the refrigerator can be set to various temperatures to accommodate various types of food.
  3. Extended Storage: Compared to reach-in refrigerators or freezers, walk-ins offer a larger storage capacity. This is especially beneficial for residential kitchens that need to store bulk quantities of ingredients, prepared dishes, and food supplies.  
  4. Organization: Walk-in refrigerators are designed with shelving, racks, and storage options that enable proper organization of food items. This organization makes it easier for kitchen staff to access ingredients quickly during busy service times.
  5. Prep Space: In addition to storage, some walk-in refrigerators are equipped with prep tables or counters. This feature allows chefs and kitchen staff to work directly within the cold storage area, making it more convenient to prepare ingredients and assemble dishes.
  6. Energy Efficiency: Modern walk-in refrigerators are designed with energy-efficient features, including well-insulated panels and energy-efficient compressors, helping to reduce energy consumption and operating costs.
  7. Compliance with Regulations: Many health and safety regulations require commercial kitchens to store perishable foods at specific temperatures. Walk-in refrigerators are designed to meet these regulatory requirements.

ASHRAE 15 sets the standard of care for safe design, construction, installation and operation of refrigeration systems. It establishes safeguards for life, limb, health, and property and prescribes safety requirements.  This standard does not apply to refrigeration systems using ammonia (R-717) as the refrigerant.  (ASHRAE Standard 34-2022, Designation and Safety Classification of Refrigerants covers that domain.)

As of this posting we find only one markup on proposed changes to ASHRAE 15; that one having more to do with correlation with changes to the one of the ASME Boiler Code (a lower tier priority for us).

Proposed Addendum a to Standard 15-2022, Safety Standard for Refrigeration Systems

Consultation on that markup closes October 22, 2023.

 

Energy Standard for *Sites* and Buildings

Other ASHRAE committees post their consultations at the link below:

Online Standards Actions & Public Review Drafts

We maintain the ASHRAE catalog on the standing agenda of nearly every topic we cover every day.  See our CALENDAR.

Issue: [Various]

Category: Mechanical, Electrical, Energy Conservation, Facility Asset Management, US Department of Energy, #SmartCampus

Colleagues: Mike Anthony, Larry Spielvogel, Richard Robben

Bulletin Board

July 2, 2026
mike@standardsmichigan.com
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NIST | USPTO | ANSI | IEEE | ICC | ASTM | ASHRAE | UL | TIA | ASME | ASCE | AGA

Michigan Standards Developers : NSF | ACI | NETA | ASABE | HL7 | RIA | JCSEE | BIFMA | PJRFSI | SAE

Global: SA | BSA | NSAI | CSA | CEN & CENELEC | ISO & IEC*

 

APPA was founded at the University of Michigan| See our ABOUT

 

 

* ISO and IEC have opted out of the X-social media platforms.  FYI: X is 13 times the size of BlueSky in terms of scale and reach.

Allston District Energy

July 2, 2026
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Leers Weinzapfel Associates: Complete Project Prospectus 2021

Harvard Capital Project Vitals

Standards Massachusetts

Mechanical 330

Rewind: District Energy

July 2, 2026
mike@standardsmichigan.com

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University of California Merced

Lucas Hyman is the co-author of “Sustainable On Site CHP Systems:  Design, Construction and Operations” published by McGraw-Hill 2010 ISBN 978-0-07-160317-1, Co-Editor Martin Meckler is a graduate of the University of Michigan.  Mike Anthony contributed Chapter 23 — Government Mission Critical – A combined FMECA and time value of money study on Critical Operations Power Systems.

Goss Engineering was one of the engineers for the University of California Merced; the first university campus with an energy infrastructure begun from “scratch”.  Here, Lucas offers his insight into the subtle energy economic trade-offs between centralized and de-centralized systems.

LEARN MORE:

Backgrounder from 2007 ASHRAE conference presentation by Goss Engineering: Designing Sustainable CHP Systems

Scouser District Energy

July 2, 2026
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Eurocodes

Energy Management Systems

Chicken Veggie Risotto

July 1, 2026
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The Recipe

Cheesy Hamburger Skillet

July 1, 2026
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Michigan Central

C

CLICK HERE FOR RECIPE

MSU’s Extension’s Beef Production program supports Michigan’s beef industry through research, education, and outreach to enhance producer profitability, sustainability, and quality of life. It focuses on key areas like nutrition, genetics, grazing management, health, reproduction, and economics. Notable efforts include advancing grass-fed beef systems, feedlot management, and beef x dairy crossbreeding.

Conducted at facilities such as the Lake City and Upper Peninsula Research Farms, the program offers workshops, resources (e.g., pricing tools, disease prevention guides), and youth education via 4-H market beef projects and family recipes.

Hot Dog University

July 1, 2026
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The iconic American “street food” traces its origin to 19th century German immigrants who brought frankfurters from their homeland.

In the 1860s, the term “hot dog” emerged in reference to these sausages being sold in buns at street carts. The popularity of hot dogs soared during the late 19th and early 20th centuries particularly at baseball games where the hot dog is virtually synonymous.at the sport.

In many college towns push cart hot dog vendors may be welcomed and even embraced as part of the local food scene. They can add variety and convenience for students, faculty, and staff by offering affordable and quick meal options. These towns may have regulations and policies in place to support and accommodate such vendors.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Syllabus

The case against hot dogs as a food primarily revolves around health concerns and potential risks associated with their consumption. Some of the key arguments include:

Processed meat and additives: Hot dogs are often made from processed meats that can contain additives, preservatives, and high levels of sodium. These additives, such as nitrates and nitrites, have been linked to increased risks of certain health issues, including cancer and heart disease.

High in unhealthy fats: Hot dogs are typically high in saturated and trans fats, which can contribute to elevated cholesterol levels and increase the risk of cardiovascular diseases.

Potential for contamination: There have been instances of foodborne illnesses associated with hot dogs, such as outbreaks of bacterial contamination, including E. coli or Listeria monocytogenes. Improper handling, storage, or undercooking can increase the risk of such contamination.

Allergens and dietary restrictions: Hot dogs often contain common allergens like wheat, soy, and dairy. Additionally, they may not be suitable for individuals with dietary restrictions or preferences, such as vegetarians, vegans, or those following specific religious or cultural dietary guidelines.

Environmental impact: The production and consumption of hot dogs contribute to environmental concerns. The meat industry, including processed meat production, is associated with greenhouse gas emissions, land degradation, and water pollution.

These arguments against hot dogs do not necessarily apply to all hot dogs or to every individual. Moderation, choosing healthier options, and considering individual dietary needs and preferences can help mitigate some of the concerns associated with hot dog consumption.

Paul Mitchell The School | Tinley Park

Relevant codes, standards and regulations:

Food Safety and Inspection Service: Federal Meat Inspection Act

U.S. Department of Agriculture: Hot Dogs and Food Safety

Codex Alimentarius

Nourriture d’automne

 

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