Plants for the electrolysis of water and aqueous solutions

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ENCYCLOPEDIA OF RADIO ELECTRONICS AND ELECTRICAL ENGINEERING
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Section 7. Electrical equipment of special installations

Electrolysis installations and installations of galvanic coatings. Plants for the electrolysis of water and aqueous solutions

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Encyclopedia of radio electronics and electrical engineering / Rules for the installation of electrical installations (PUE)

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7.10.40. The middle point of a series of electrolyzers should not have a deaf ground. It is allowed to use the neutral of the series for insulation monitoring devices that do not create a deaf connection of the neutral with the earth in normal mode.

7.10.41.¹⁾ Between the current-carrying parts in the passages between the rows of electrolyzers (not fenced off from one another), the distance must be at least 1,2 m at the maximum possible voltage between them up to 65 V and at least 1,5 m - at a voltage of more than 65 V. The passages between the longitudinal next to the baths and the wall, between the end baths and the wall must be at least 2,5 m wide. Local narrowing of up to 1,5 m of passages between the baths and columns of the building and racks of overpasses carrying current ducts or material ducts is allowed, subject to mandatory coverage of columns and racks in the passage to a height of at least 2,5 m from the floor with electrically insulating sheet material, for example, plastic sheets for welding.

From current conductors of electrolyzers and other current-carrying parts to grounded technological equipment and fittings of lamps, the distance must be at least 2,5 m.

1. If the requirements given in 7.10.41 cannot be met at reconstructed installations, then grounded communications and equipment should be covered with insulating materials or insulating casings made of vinyl plastic, fiberglass, etc.

See other articles Section Rules for the installation of electrical installations (PUE).

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Mathematicians have developed the perfect espresso coffee 21.01.2020

Scientists have created a mathematical model for making espresso, which showed the optimal values of parameters that allow you to achieve repeatability of taste, while saving coffee. The key recommendation is to grind the beans to a certain size that is coarser than what is used today in most cases.

Espresso is one of the most popular ways to brew coffee. To obtain this drink, hot water under pressure is passed through ground roasted grains. Despite the prevalence of this method, the result of its application often differs from time to time. As a rule, this is attributed to the human factor, although there was no full evidence of this.

There are official guidelines for brewing espresso. According to them, the final volume of the drink should be from 25 to 35 milliliters, while water should be supplied under a pressure of 9 bar, at a temperature of 92 to 95 degrees Celsius and for 20-30 seconds, and the required mass of grains for one cup should be in range from 7 to 9 grams. However, many coffee shops deviate from these rules, as modern coffee machines allow you to adjust not only these parameters, but many others.

The final taste of coffee is determined by the ratio of concentrations of approximately two thousand chemical compounds contained in the beans. It is generally believed that the smaller the grind, the better the drink will be, as this increases the area of \uXNUMXb\uXNUMXbcontact between coffee and water. However, in reality, it is very difficult to brew the same tasting espresso several times in a row.

Jamie Foster of the University of Portsmouth and colleagues have developed a new mathematical model for espresso brewing that offers an ingenious explanation for quality variability. According to the results of the work, the amount of brewed coffee depends non-linearly on the degree of grinding: as the grain size decreases, the dissolution productivity increases, but after a certain value it starts to fall.

The authors did not use direct modeling of all physical and chemical processes during the flow of water through coffee, but modified well-developed methods for simulating the movement of charged particles in lithium-ion batteries. It turned out that too fine grinding leads to partial clogging of the filter and a decrease in the proportion of the dissolving substrate.

Ultimately, the authors suggest using not the finest grind, adding slightly fewer grains and using less water. According to the researchers, this strategy results in saving money and resources, and ensures the reproducibility of the taste of the drink. However, this does not mean that there is only one parameter setting that produces the best coffee, as taste preferences vary from person to person. In some cases, it may be necessary to mix several brews in an optimized way to reproduce the preferred taste.

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