Utilization of bio-oil for cooking and lighting

Considerable attention has been given to development of renewable energy due to imminent depletion of fossil fuels and environmental concerns over global warming. Therefore, it is necessary to find out all the available alternative sources of energy immediately to meet the increasing energy demand of Bangladesh. Among the available alternative sources of energy in Bangladesh bio-oil is recognized to be a promising alternative energy source. In these days bio-oil is merely used in vehicles and power plants after some up gradation .However, it is not used for domestic purposes like cooking and lighting due to it’s high density and viscosity. A gravity stove is designed to use this high dense and viscous bio-oil for cooking purpose. Efficiency of gravity stove with high dense and viscous bio-oil (karanj) is 11.81% which of kerosene stove is 17.80% also the discharge of karanj oil through gravity stove is sufficient for continuous burning.

'Savoir fare': are cooking skills a new morality

There has been a recent surge of interest in cooking skills in a diverse range of fields, such as health, education and public policy. There appears to be an assumption that cooking skills are in decline and that this is having an adverse impact on individual health and well-being, and family wholesomeness. The problematisation of cooking skills is not new, and can be seen in a number of historical developments that have specified particular pedagogies about food and eating. The purpose of this paper is to examine pedagogies on cooking skills and the importance accorded them. The paper draws on Foucault’s work on governmentality. By using examples from the USA, UK and Australia, the paper demonstrates the ways that authoritative discourses on the know how and the know what about food and cooking – called here ‘savoir fare’ – are developed and promulgated. These discourses, and the moral panics in which they are embedded, require individuals to make choices about what to cook and how to cook, and in doing so establish moral pedagogies concerning good and bad cooking. The development of food literacy programmes, which see cooking skills as life skills, further extends the obligations to ‘cook properly’ to wider populations. The emphasis on cooking knowledge and skills has ushered in new forms of government, firstly, through a relationship between expertise and politics which is readily visible through the authority that underpins the need to develop skills in food provisioning and preparation; secondly, through a new pluralisation of ‘social’ technologies which invites a range of private-public interest through, for example, television cooking programmes featuring cooking skills, albeit it set in a particular milieu of entertainment; and lastly, through a new specification of the subject can be seen in the formation of a choosing subject, one which has to problematise food choice in relation to expert advice and guidance. A governmentality focus shows that as discourses develop about what is the correct level of ‘savoir fare’, new discursive subject positions are opened up. Armed with the understanding of what is considered expert-endorsed acceptable food knowledge, subjects judge themselves through self-surveillance. The result is a powerful food and family morality that is both disciplined and disciplinary.

Charged particles and cluster ions produced during cooking activities

Previous studies showed that a significant number of the particles present in indoor air are generated by cooking activities, and measured particle concentrations and exposures have been used to estimate the related human dose. The dose evaluation can be affected by the particle charge level which is usually not considered in particle deposition models. To this purpose, in this paper we show, for the very first time, the electric charge of particles generated during cooking activities and thus extending the interest on particle charging characterization to indoor micro-environments, so far essentially focused on outdoors. Particle number, together with positive and negative cluster ion concentrations, was monitored using a condensation particle counter and two air ion counters, respectively, during different cooking events. Positively-charged particle distribution fractions during gas combustion, bacon grilling, and eggplant grilling events were measured by two Scanning Mobility Particle Sizer spectrometers, used with and without a neutralizer. Finally, a Tandem Differential Mobility Analyzer was used to measure the charge specific particle distributions of bacon and eggplant grilling experiments, selecting particles of 30, 50, 80 and 100 nm in mobility diameter. The total fraction of positively-charged particles was 4.0%, 7.9%, and 5.6% for gas combustion, bacon grilling, and eggplant grilling events, respectively, then lower than other typical outdoor combustion-generated particles.

Optimization and design of energy transport system for solar cooking application

This paper proposes a hybrid solar cooking system where the solar energy is transported to the kitchen. The thermal energy source is used to supplement the Liquefied Petroleum Gas (LPG) that is in common use in kitchens. Solar energy is transferred to the kitchen by means of a circulating fluid. Energy collected from sun is maximized by changing the flow rate dynamically. This paper proposes a concept of maximum power point tracking (MPPT) for the solar thermal collector. The diameter of the pipe is selected to optimize the overall energy transfer. Design and sizing of different components of the system are explained. Concept of MPPT is validated with simulation and experimental results. (C) 2010 Elsevier Ltd. All rights reserved.

Hybrid Solar Cooking

In the existing traditional solar cookers, the cooking is performed near the collector which may be at an inconvenient location for cooking purposes. This paper proposes a hybrid solar cooking system where the solar energy is brought to the kitchen. The energy source is a combination of the solar thermal energy and the Liquefied Petroleum Gas (LPG) that is very common in kitchens. The solar thermal energy is transferred to the kitchen by means of a circulating fluid like oil. The transfer of solar heat is a two fold process wherein the energy from the collector is transferred first to an intermediate energy storage tank and then the energy is subsequently transferred from the tank to the cooking load. There are three parameters that are controlled in order to maximize the energy transfer from the collector to the load viz. the fluid flow rate from collector to tank, fluid flow rate from tank to load and the diameter of the pipes. The entire system is modeled using the bond graph approach. This paper discusses the implementation of such a system.

Modeling and design of a solar thermal system for hybrid cooking application

This paper proposes a hybrid solar cooking system where the solar energy is brought to the kitchen. The energy source is a combination of the solar thermal energy and the Liquefied Petroleum Gas (LPG) that is in common use in kitchens. The solar thermal energy is transferred to the kitchen by means of a circulating fluid. The transfer of solar heat is a twofold process wherein the energy from the collector is transferred first to an intermediate energy storage buffer and the energy is subsequently transferred from the buffer to the cooking load. There are three parameters that are controlled in order to maximize the energy transfer from the collector to the load viz, the fluid flow rate from collector to buffer, fluid flow rate from buffer to load and the diameter of the pipes. This is a complex multi energy domain system comprising energy flow across several domains such as thermal, electrical and hydraulic. The entire system is modeled using the bond graph approach with seamless integration of the power flow in these domains. A method to estimate different parameters of the practical cooking system is also explained. Design and life cycle costing of the system is also discussed. The modeled system is simulated and the results are validated experimentally. (C) 2010 Elsevier Ltd. All rights reserved.

Executing bag of distributed tasks on the cloud: Investigating the trade-offs between performance and cost

Bag of Distributed Tasks (BoDT) can benefit from decentralised execution on the Cloud. However, there is a trade-off between the performance that can be achieved by employing a large number of Cloud VMs for the tasks and the monetary constraints that are often placed by a user. The research reported in this paper is motivated towards investigating this trade-off so that an optimal plan for deploying BoDT applications on the cloud can be generated. A heuristic algorithm, which considers the user's preference of performance and cost is proposed and implemented. The feasibility of the algorithm is demonstrated by generating execution plans for a sample application. The key result is that the algorithm generates optimal execution plans for the application over 91% of the time.

Minimising the Execution of Unknown Bag-of-Task Jobs with Deadlines on the Cloud

Scheduling jobs with deadlines, each of which defines the latest time that a job must be completed, can be challenging on the cloud due to incurred costs and unpredictable performance. This problem is further complicated when there is not enough information to effectively schedule a job such that its deadline is satisfied, and the cost is minimised. In this paper, we present an approach to schedule jobs, whose performance are unknown before execution, with deadlines on the cloud. By performing a sampling phase to collect the necessary information about those jobs, our approach delivers the scheduling decision within 10% cost and 16% violation rate when compared to the ideal setting, which has complete knowledge about each of the jobs from the beginning. It is noted that our proposed algorithm outperforms existing approaches, which use a fixed amount of resources by reducing the violation cost by at least two times.

Human Security in India. A Mixed Bag

With security being viewed as ensuring protection from physical and mental harm, freedom from want and fear, human security has moved to the centre stage of the global development agenda. This paper argues that even with low income, one can achieve higher human development like higher life expectancy, lower fertility and high literacy. Amartya Sen, Nobel Laureate of India, has characterised it as “development as freedom”. Lack of substantive freedom is inexorably linked to economic poverty and backwardness. Nearly all States in India have succeeded in reducing poverty, but those States with better human development have fared better. The trickle-down alone will not spread the benefits of reform. Measured State intervention and adequate provision of safety nets for the vulnerable sections of people are needed to make development more sustainable. Democracy and development go hand in hand. The democratic, accountable and transparent governance is the best insurance against poverty and marginalisation. The test of good governance must be premised on how the State and civil society negotiate differences via constitutional guarantees and political institutions. Good governance is the key to equitable growth.-----Con la visión de la seguridad como la garantía de protección contra daños físicos y mentales, de estar liberados de necesidades y temores, la seguridad humana ha pasado a ser la estrella central del programa del desarrollo global. En este trabajo se argumenta que, incluso con ingresos bajos, uno puede lograr un mayor desarrollo humano, como una esperanza de vida más larga, una menor fertilidad y una mejor educación. Amartya Sen, Premio Nobel de India, lo ha caracterizado como “el desarrollo como libertad”. La falta de libertad fundamental está vinculada inexorablemente a la pobreza económica y el retraso. Casi todos los Estados de la India han reducido la pobreza con éxito, pero aquellos que tienen un mejor desarrollo humano han salido mejor. Tan solo esta reducción paulatina no va a difundir los beneficios de la reforma. La intervención medida del Estado y su adecuado suministro de redes de seguridad para los sectores vulnerables de la población son necesarios para hacer más sostenible el desarrollo. La democracia y el desarrollo van de la mano. El gobierno democrático, responsable y transparente es el mejor seguro contra la pobreza y la marginalización. La prueba del buen gobierno debe tener como premisa la forma en que el Estado y la sociedad civil negocien las diferencias a través de garantías constitucionales e instituciones políticas. El buen gobierno es la clave para el crecimiento justo.

Waste cooking oil as an energy resource: review of Chinese policies

Converting waste cooking oil into biofuel represents a three-win solution, dealing simultaneously with food security, pollution, and energy security. In this paper, we encode the policy documents of waste cooking oil refining biofuel in China based on content analysis, and explore the related policies from the two dimensions as basic policy tools and enterprises supply chain. Research indicates the weak institution coordination of policy issuing entities. Also, the findings show that tools of regulatory control and goal planning are overused. Policies of government procurement, outsourcing and biofuel consumption are relatively scarce. Generally, government focuses more on formulating policies from the strategic, administrative and regulatory aspects, while less on market-oriented initiatives as funding input and financial support.

Image retrieval based on bag of images

Conventional relevance feedback schemes may not be suitable to all practical applications of content-based image retrieval (CBIR), since most ordinary users would like to complete their search in a single interaction, especially on the web search. In this paper, we explore a new approach to improve the retrieval performance based on a new concept, bag of images, rather than relevance feedback. We consider that image collection comprises of image bags instead of independent individual images. Each image bag includes some relevant images with the same perceptual meaning. A theoretical case study demonstrates that image retrieval can benefit from the new concept. A number of experimental results show that the CBIR scheme based on bag of images can improve the retrieval performance dramatically.

Volunteering in a school kitchen garden program : cooking up confidence, capabilities and connections!

This paper reports on the evaluation of a kitchen garden program in primary schools in Victoria, Australia. It focuses on the motivations, impacts, and issues associated with volunteering in the program. The study revealed that volunteers are drawn from a range of sources, including: families of current and former students, former teachers, local residents, clients of aged care and/or disability services, other schools and communities, local universities, community organizations, the community services sector, and the corporate sector. Benefits to volunteers included: opportunities to use time productively, an increased sense of belonging, learning opportunities, and an increased sense of self-worth and enjoyment. For schools, volunteers enhanced engagement between the school and the local community, enabled them to engage more effectively with hard to reach groups, and increased student engagement. In addition, the involvement of volunteers improved the sustainability of the program, improved communication between teachers and families of students from minority ethnic groups, and gave students the chance to relate to new people, to learn from their experience and to have fun in working with the volunteers. Perhaps the most telling benefits to flow both to students and to volunteers were not the “three Rs—reading, w’riting and a’rithmetic” but the three Cs—confidence, capabilities, and connections. However, a clearly identified issue was the importance of matching volunteers’ motivations and needs with the roles they play to sustain current levels of volunteering and, therefore, the program itself.