Tag Archives: Winter

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Electric Power Availability: Cold Weather Preparedness

PUBLIC LAW 109–58—AUG. 8, 2005 | ENERGY POLICY ACT OF 2005

Reliability v. Availability

January 25th Joint Meeting of the Nuclear Regulatory Commission and FERC: Docket No. AD06-6-000.  Given the close coupling of electric and natural gas supply with respect to power reliability, the mind boggles at the hostility of the Biden Administration to natural gas anywhere on earth.  Natural gas is critical to generation plant black start capabilities and hospitals, among others.

A selection of the presentations:

“Long Term Reliability Assessment” – Presented by Mark Lauby, Senior Vice President and Chief Engineer, NERC

“Grid Reliability Overview & Updates” – Presented by David Ortiz, Director of the Office of Electric Reliability

“Status of Standards and Implementation for Cold Weather Preparedness and Applicability to Nuclear Plants” – Presented by David Huff, Electrical Engineer, Office of Electric Reliability

“Gas-Electric Coordination Since Winter Storm Uri” – Presented by Heather Polzin, Reliability Enforcement Counsel, Office of Enforcement

“Overview of Power Reactor Activities” – Presented by Andrea Kock, Deputy Office Director for Engineering, NRR

“Grid Reliability Updates” – Presented by Jason Paige, Chief, Long-Term Operations and Modernization Branch, Division of Engineering and External Hazards, NRR

Electrical Resource Adequacy

Related:

Utah State University: History of Probability

Sample Probability and Statistics Problem from Professional Electrical Engineer’s Examination

Loss-of-load-based reliability indices

How to Care for Horses in the Winter

 

“No hour of life is wasted that is spent in the saddle.”
— Winston Churchill

 

Utah


Gulliver’s Travels

…”The curiosity and impatience of my master were so great, that he spent many hours of his leisure to instruct me. He was convinced (as he afterwards told me) that I must be a Yahoo, but my teachableness, civility and cleanliness, astonished him; which were qualities altogether opposite to those animals…”


 

Rewind: Animals 100

Winter Sport

 

“Indians Playing Lacrosse on the Ice” 1934 Yale University Art Gallery

The literature for designing, building and maintaining sport and recreation related spaces in education settlements cuts across so many safety and sustainability risk aggregations that, starting 2024, we begin breaking up the topic according to four seasons; mindful that not all seasons are present in all settlements at all times of the year.

Join us today when we sort through live public consultations on proposed changes to the most frequently referenced titles.


Hockey

Ice Hockey Arena Lighting


Figure Skating


Rifle


Recreation

Darts

Ice Fishing

Curling

Billiards


Swimming

Coetzenburg Swimming Pool


Related:

Readings / Sport, Culture & Society

Maths and Sport

National Center for Spectator Sports Safety and Security

Virtual reality technology in evacuation simulation of sport stadiums

 

Ice Hockey Arena Lighting

National Collegiate Athletic Association: August 2022 IRS Form 900 Tax Filing

After athletic arena life safety obligations are met (governed legally by NFPA 70, NFPA 101, NFPA 110,  the International Building Code and possibly other state adaptations of those consensus documents incorporated by reference into public safety law) business objective standards may come into play.For almost all athletic facilities,  the consensus documents of the Illumination Engineering Society[1], the Institute of Electrical and Electronic Engineers[2][3] provide the first principles for life safety.  For business purposes, the documents distributed by the National Collegiate Athletic Association inform the standard of care for individual athletic arenas so that swiftly moving media production companies have some consistency in power sources and illumination as they move from site to site.  Sometimes concepts to meet both life safety and business objectives merge.

 

During hockey season the document linked below provides information to illumination designers and facility managers:

NCAA Best Lighting Practices

Athletic programs are a significant source of revenue and form a large part of the foundation of the brand identity of most educational institutions in the United States.   We focus primarily upon the technology standards that govern the safety, performance and sustainability of these enterprises.  We collaborate very closely with the IEEE Education & Healthcare Facilities Committee where subject matter experts in electrical power systems meet 4 times each month in the Americas and Europe.

See our CALENDAR for our next colloquium on Sport facility codes and standards  We typically walk through the safety and sustainability concepts in play; identify commenting opportunities; and find user-interest “champions” on the technical committees who have a similar goal in lowering #TotalCostofOwnership.

Issue: [15-138]*

Category: Electrical, Architectural, Arts & Entertainment Facilities, Athletics

Colleagues: Mike Anthony, Jim Harvey, Jack Janveja, Jose Meijer, Scott Gibbs


LEARN MORE:

[1] Illumination Engineering Handbook

[2] IEEE 3001.9 Recommended Practice for Design of Power Systems for Supplying Lighting Systems for Commercial & Industrial Facilities

[3] IEEE 3006.1 Power System Reliability

 

* Issue numbering before 2016 dates back to the original University of Michigan codes and standards advocacy enterprise 

Heat Tracing Installation

“Vue de toits (effet de neige)” 1878 Gustave Caillebotte

One of the core documents for heat tracing is entering a new 5-year revision cycle; a consensus standard that is especially relevant this time of year because of the personal danger and property damage that is possible in the winter months.  Education communities depend upon heat tracing for several reasons; just a few of them listed below:

  • Ice damming in roof gutters that can cause failure of roof and gutter structural support
  • Piping systems for sprinkler systems and emergency power generation equipment
  • Sidewalk, ramp and stairway protection

IEEE 515 Standard for the Testing, Design, Installation, and Maintenance of Electrical Resistance Trace Heating for Industrial Applications is one of several consensus documents for trace heating technology.   Its inspiration originates in the petrochemical industry but its principles apply to all education facilities exposed to cold temperature and snow.   From its prospectus:

This standard provides requirements for the testing, design,installation, and maintenance of electrical resistance trace heating in general industries as applied to pipelines, vessels, pre-traced and thermally insulated instrument tubing and piping, and mechanical equipment. The electrical resistance trace heating is in the form of series trace heaters, parallel trace heaters, and surface heating devices. The requirements also include test criteria to determine the suitability of these heating devices utilized in unclassified (ordinary) locations.

Its principles can, and should be applied with respect to other related documents:

National Electrical Code Article 427

NECA 202 Standard for Installing and Maintaining Industrial Heat Tracing Systems

IEC 62395 Electrical resistance trace heating systems for industrial and commercial applications

 ASHRAE 90.1 Energy Standard for Buildings Except Low-Rise Residential Buildings

Lowell House / Harvard University

We are happy to explain the use of this document in design guidelines and/or construction specifications during any of our daily colloquia.   We generally find more authoritative voices in collaborations with the IEEE Education & Healthcare Facilities Committee which meets 4 times per month in Europe and in the Americas.  We maintain this title on the standing agenda of our Snow & Ice colloquia.  See our CALENDER for the next online meeting.

Issue: [18-331]

Colleagues: Mike Anthony, Jim Harvey, Kane Howard

Category: Electrical, #SmartCampus


LEARN MORE:

Good Building Practice for Northern Facilities

Electrical Heat Tracing:International Harmonization Now and in the Future, IEEE Industry Standards Magazine, May/June 2002 pages 50-56

 

Meatloaf

Standards Illinois

Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.

Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.

19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.

World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.

1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.

Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.

 

Campus Dining recipe: Meatloaf

Ingredients:

Celery, chopped fine, 1 & 1/2 oz.
Yellow onions, chopped fine, 2 & 3/4 oz.
Ground beef, 2 lbs.
Eggs, 2 whole
Ketchup, 2 & 1/3 Tbsp.
Mustard, 2 3/8 tsp.
Worcestershire sauce, 1 1/8 tsp.
Italian seasoning, 5/8 tsp.
Bread crumbs, plain, 3 & 1/2 oz.
Kosher salt, 3/8 tsp.
Black pepper, 1/4 tsp.
Topping

Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions

Preheat oven to 325 degrees.

Place ground beef in mixing bowl. Add eggs and combine.

Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.

Place meatloaf in a loaf pan. Make sure it is spread evenly.

Bake for about 45 minutes, uncovered. Remove from oven.

Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.

Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.

Let the meatloaf rest for 30 minutes prior to cutting.

Illinois

Grandma’s Chicken Soup

Nebraska

WRITTEN BY Kalani Simpson PUBLISHED May 25, 2021

 

Ingredients:

  • 1 5- to 6-pound stewing hen or baking chicken
  • 1 package of chicken wings
  • 3 large onions
  • 1 large sweet potato
  • 3 parsnips
  • 2 turnips
  • 11 to 12 large carrots
  • 5 to 6 celery stems
  • 1 bunch of parsley
  • Salt and pepper to taste

Directions:

  1. Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
  2. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.
  3. Add the parsley and celery. Cook the mixture about 45 min. longer.
  4. Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
  5. Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
  6. Add salt and pepper to taste.

(Note: This soup freezes well.)  Matzo balls were prepared according to the recipe on the back of the box of matzo meal (Manischewitz).

PRINT Recipe

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Stuffed Cabbage

From the Badger Insider: Eat Like a Freshman

Ingredients

1 pound ground beef

¼ pound ground pork

1 onion, chopped

¼ cup rice, parboiled

½ can tomato sauce

Parsley

Salt

Pepper

Procedure

Mix all ingredients together. Cut the core from a head of cabbage. Cook cabbage until just heated through and leaves are pliable. Peel off leaves. Put a handful of filling in each leaf and roll up the leaf. Place cabbage rolls in a baking dish.

Mix the remaining half can of tomato sauce with an equal amount of water. Pour this over the cabbage rolls. Cook in a moderate oven about one and a half hours. Serve the gravy on this dish on mashed potatoes.

Standards Wisconsin

The Science of Food Standards

 

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