Kan de også deployes lokalt, hvis man er privatperson?
ArcticDagger
joined 2 years ago
Enig, og igen en kløgtig form for retorik i det sidste citat. Hvis man stiller samme spørgsmål om vindmøller eller solceller, så falder opbakningen højst sandsynligt også markant 😄
Ja okay, det er da elastik i metermål. Med den paragraf kan den vel falde ud til både cyklistens og bilistens fordel
Nr. 2 oplever jeg virkelig tit, men jeg har svært ved at finde ud om det er noget bilisten må? Nogle steder bliver de nødt til at være halvvejs ude for at orientere sig, men du må jo ikke bare blokere en kørebane, fordi der ikke er plads dér hvor du skal hen - cykelsti eller ej. Er der nogle, der ved om der er noget i færdselsloven?
Det troede man førhen, men det gør man ikke længere. Så længe man er lidt påpasselig, så kan børn sagtens begive sig ud i styrketræning
Edit: formattering
Desværre kun 8 :-) men de forsøger sig med 10 (https://support.fairphone.com/hc/en-us/articles/9979180437393-Fairphone-s-Operating-System)
Tillykke med dagen og tak for al dit arbejde!
Forsvarets it-afdeling Bundeswehr IT (BWI) har netop indgået en 7-årig rammeaftale med Zendis (Center for Digital Suverænitet i Offentlig Administration) om at implementere open-source, uafhængige it- og kommunikationsløsninger. Særligt fokus bliver der på implementeringen af systemet OpenDesk, der regnes for et bæredygtigt alternativ til Microsoft 365.
Jeg tror, at pointen er to-foldig: du vil gerne kunne isolere for varme, så du kan styre, hvor varmen ryger hen. Og lidt mere teknisk, så vil du gerne have molekyler, der er gode til at isolere, fordi så spilder de ikke en masse energi på at blive varmet op. Lidt ligesom, at du ikke vil have din lampe til at blive varm, men kun til at lyse op
cross-posted from: https://feddit.dk/post/10418282
Abstract:
Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using periodic boundary conditions in the energy transport problem. Through mathematical modeling and subsequent simulation, we are able to design the novel cooking method, namely periodic cooking. Comparison with established egg cooking procedures through a plethora of characterization techniques, including Sensory Analysis, Texture Profile Analysis and FT-IR spectroscopy, confirms the different cooking extents and the different variations in protein denaturation with the novel approach. The method not only optimizes egg texture and nutrients, but also holds promise for innovative culinary applications and materials treatment.
From the article:
Fig. 1: Simulation of periodic cooking. Results of the simulation of the cooking of an egg with the periodic cooking method: a periodic time-varying BC imposed, b evolution of the thermal profile over time, c evolution of the degree of cooking over time at different distances from the center of the egg and d evolution of the cooking rate over time at different distances from the center of the egg. The distances from the center selected to construct the graphs of figures c and d are identified by the lines in figure b. The precise legend for figures c and d is given only in figure d.
Abstract:
Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using periodic boundary conditions in the energy transport problem. Through mathematical modeling and subsequent simulation, we are able to design the novel cooking method, namely periodic cooking. Comparison with established egg cooking procedures through a plethora of characterization techniques, including Sensory Analysis, Texture Profile Analysis and FT-IR spectroscopy, confirms the different cooking extents and the different variations in protein denaturation with the novel approach. The method not only optimizes egg texture and nutrients, but also holds promise for innovative culinary applications and materials treatment.
From the article:
Fig. 1: Simulation of periodic cooking. Results of the simulation of the cooking of an egg with the periodic cooking method: a periodic time-varying BC imposed, b evolution of the thermal profile over time, c evolution of the degree of cooking over time at different distances from the center of the egg and d evolution of the cooking rate over time at different distances from the center of the egg. The distances from the center selected to construct the graphs of figures c and d are identified by the lines in figure b. The precise legend for figures c and d is given only in figure d.
view more: next ›
Jeg tror det er denne rapport, der henvises til: https://vbn.aau.dk/da/publications/sundhed-i-indeklimaet
Som altid, så virker det til, at journalisten har valgt en lidt skarpt skåret vinkel. Ved en hurtig skimning af rapporten, så lader det til, ar meget data beror sig på selvrapporterede gener. Dvs. det er ikke objektive mål for dårligt indeklima, der bliver korreleret med dårlige udfald.
Dermed ikke sagt, at der ikke er en sammenhæng mellem dårligt indeklima og dårligt helbred (som rapporten også redegør for)!