Inherently-sustainable technology development / Arjun B. Chhetri and M. Rafiqul Islam.

Format:

Book

Author/Creator:

Chhetri, Arjun B.

Contributor:

Islam, Rafiqul, 1959-

Language:

English

Subjects (All):

Environmental engineering.

Technology--Environmental aspects.

Technology.

Sustainable development.

Sustainable design.

Physical Description:

1 online resource (470 p.)

Edition:

1st ed.

Place of Publication:

New York : Nova Science, c2008.

Language Note:

English

Summary:

Following an introduction that dwells on the philosophical and religious roots of sustainability, including lengthy discussion of passages from the Quran, this volume presents practical methods for achieving sustainable alternatives to current energy-using technologies. Chapters are included on fuel, water, waste water management, agriculture, food preservation, and personal care products, among other topics. Many B&w photos are included. The authors' affiliations are not noted; both cite numerous talks and publications, in journals that include Energy sources, EEC innovation, and Petroleum reservoirs.

Contents:

Intro

INHERENTLY-SUSTAINABLE TECHNOLOGY DEVELOPMENT

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA

Dedication

CONTENTS

PREFACE

REFERENCES

ACKNOWLEDGEMENTS

Chapter 1 INTRODUCTION

1.1. TOWARDS DEVELOPING INHERENTLYSUSTAINABLE TECHNOLOGIES

1.2. DELINEARIZED HISTORY OF TECHNOLOGY DEVELOPMENT

1.2.1. Introduction

1.2.2. About Linking "History", "Time" and Delinearization: SomeIntroductory Remarks

1.2.3. Delinearized History of Time and Knowledge - The Starting Point

The Summary

A Discussion

1.2.4. A Reflection on the Purposes of Science

1.2.5. Time-conceptions, the Tangible-intangible Nexus, and the Social Roleof Knowledge

1.2.6. Delinearized History of Time, Science, and Truth

1.2.7. Other Considerations in Mathematics and Science

Numbers in the Qur'an

Fractions

Natural Ranking

Mathematical Operations

The Number Seven and its Multiple in the Qur'an

1.2.8. Modeling Natural Phenomena in Multiple Dimensions

Transition from Mathematics of Tangibles to Mathematics of Intangibles

1.3. THE ROLE OF INTENTION IN TECHNOLOGY DEVELOPMENT

1.3.1.Origin of Intention

1.3.2. Nature for Sale

Energy

No Air

Water

Food

1.3.3. The Science of Inefficiency

1.3.4. The Myth of Emulating Nature -The Aphenomenal Model

False Promises

1.3.5. WHY IS THE CURRENT DEVELOPMENT MODE ANTI-NATURE?

Transition to Tangible

1.3.6. Development of a Sustainable Model

Problem with the Current Model

The Importance of Truth as a Criterion

Violation of Characteristic Time

1.3.7. Observation of Nature: Importance of Intangibles

1.3.8. Intangible Cause to Tangible Consequence

1.3.9. The Science of Intention

1.3.10. How does One Revert?

Chapter 2 2. ENERGY TECHNOLOGIES

2.1. COOKING

Introduction.

2.1.1. Fossil Fuel

Cooking with Kerosene

Cooking with Natural Gas

2.1.2. Cooking Stoves (Wood, Charcoal, Rice Husk, Dung, Straw, Pellets)

Pellet Stoves

2.1.3. Solar Cooking

2.1.4. Biogas Cooking

2.1.5. Microwave and Electric Cooking

Microwave Cooking

Cooking in Electric Ovens

2.1.6. Cooking from Wind and Nuclear Electricity

2.2. HEATING

2.2.1. Fossil Fuel

Kerosene Heating

Burner Fuel Oil Heating

Natural Gas Heating

Coal Heating

2.2.2. Solar Heating (Passive Heating and Cooling, Direct Heating)

Passive Heating

Passive Cooling

Direct Solar Heating

Solar Air Heating

Solar Hot Water System

Oil Heating System

2.2.3. Geothermal

2.2.4. Hydropower

2.2.5. Direct Heating Engines

2.2.6. Biomass Heating (Wood, Biogas, Charcoal, Rice Husk, Dung, Straw)

2.3. LIGHTING

2.3.1. Fossil Fuel Based Lighting

Kerosene Oil and its Use

2.3.2. Electric Lighting

2.3.2. Natural Lighting

2.3.3. Plant and Vegetable Oil Based Lighting

Lighting from Bio-hydrocarbons

Pine Oils

Jatropha Oil

Seabuckthorn Oil

Algal Oil

Environmental Benefits of Bio-hydrocarbons

Economic Development

2.3.5. Biogas Lighting

Biogas as a Fuel for Lighting

Benefits of Biogas Lighting

Positive Impact on Health, Sanitation and Safety

Benefit on Agriculture and Sustainable Land Use

Environmental Benefits

Socio-economic Benefits

2.4. FOSSIL FUEL REFINING AND PROCESSING

Introduction

2.4.1. Pathways of Oil Refining

2.4.2. Pathways of Natural Gas Processing

Pathway of Glycol

Pathways of Amines and their Toxicity

2.4.3. Additives in Oil Refining and Gas Processing and their Functions

Additives Used in Gas Processing

2.4.4. Natural Alternative Catalysts for Oil Refining and Gas Processing

2.4.5. Direct Use of Crude Oil in a Jet Engine.

2.4.6. CO2 Emission, Natural and Industrial CO2 and Global Warming

2.5. GLOBAL ENERGY SCENARIO

2.5.1. Global Energy Problems

2.5.2. Global Energy Status: Model for Prospective Solution

Solar Energy

Hydropower

Ocean Thermal, Wave and Tidal Energy

Bioenergy

Liquid Biofuels

Biodiesel

Nuclear Energy

Geothermal Energy

Hydrogen Energy

Impact of Energy Technology and Policy on Global Energy Scenario

Energy Demand in Emerging Economies

Conventional Global Energy Model

Renewable vs Non-Renewable: No Boundary as Such

Sustainable Energy Model

2.5.3. Reversing Global Warming

Current Status of Greenhouse Gas Emission

Water and its Role in Global Warming

Characterization of Energy Sources

The Kyoto Protocol and Global Warming

Sustainable Energy Development

Development of Zero Waste Energy Systems

Chapter 3 3. INDUSTRY AND TRANSPORTATION FUELS

3.1. BIODIESEL

Biodiesel Definition and Controversy

Biodiesel as an Alternate Fuel to Petrodiesel

Biodiesel Feedstocks

Advantages of Biodiesel Fuel

Current Biodiesel Production Procedures

1. Alkali/Base Catalyzed Reaction

2. Acid Catalyzed Reactions

3. Supercritical Methanol Method (without Catalysts)

The Chemistry of Transesterification

Variables Affecting Transesterification Process

Biodiesel in Industrial Application

Problems with Conventional Biodiesel Production

1. Use of Toxic Catalysts and Chemicals

2. Biodiesel is Dependent of Fossil fuel

3. Similar Pathways as that of Petrodiesel

4. Biodiesel Toxicity

5. Degradation of Rubber Parts, Cold Filter Plugging Point and Storage Stability

A New Approach to Render the Biodiesel Production Truly Green

Economics of the New Approach

3.2. BIO-ETHANOL

Problems with Current Ethanol Production.

Sustainability of Ethanol as Transportation Fuel

3.3. STRAIGHT VEGETABLE OIL AS FUEL

3.4. BIOGAS

Feedstocks for Biogas Production

Landfill Gas

Biogas from Municipal Sewage

Manure Digestion

Cleaning of Organic Industrial Waste Streams

Biogas as a Cooking Fuel

Advantages of Biogas Production and Use

1. Positive Impact on Health, Sanitation and Safety

2. Benefit on Agriculture and Sustainable Land Use

3. Environmental Benefits

4. Socio-economic Benefits

3.5. DIRECT HEAT FROM SOLAR ENERGY

3.6. WATER POWER

Environmental, Social and Economic Impacts of Hydropower Projects

Decentralised Micro-hydro System and their Sustainability

Sustainability of Decentralized Micro-hydro Projects

A. Condition one: Environmental Condition, dCnt/dt ≥ 0, (from Figure 3.22 Cn2 -Cn1≥0)

B. Condition Two: Economic Condition, dCct/dt ≥ 0, (from Figure 3.22 Cc2 - Cc1 ≥ 0)

C. Condition Three: Social Condition, dCst/dt ≥ 0, (from Figure 3.22 Cs2 - Cs1 ≥ 0)

Chapter 4 4. WATER AND WASTE WATER MANAGEMENT

4.1. INTRODUCTION

Definition of Fresh Water and Sustainability

4.2. WATER MANAGEMENT

Conventional Guiding Principles in Water Supply and Management

Water Reuse

Water Privatization

Water Pricing

4.3. WATER AND WASTEWATER TREATMENT

Chemicals Used in Water and Wastewater Treatment

4.4. CURRENT WATER AND WASTEWATER MANAGEMENT MODELS

Water and Waste Water Contamination due to Storage and TransportationMaterials

International Standards and Guideline for Water Contamination

4.5. KNOWLEDGE BASED WATER ANDWASTEWATER MANAGEMENT MODEL

Chapter 5 AGRO-PROCESSING

5.1. HUSKING

5.2. MILLING, GRINDING AND EXTRACTION

5.3. USE OF MOTIVE POWER

Chapter 6 6. FOOD PRODUCTION AND PROCESSING

INTRODUCTION

6.1. FOOD PRODUCTION PROCESS.

6.2. ORGANIC AND NON ORGANIC FOOD

6.3. USE OF ORGANIC AND SYNTHETIC FERTILIZERS

6.4. IMPACTS OF PESTICIDES IN FOOD QUALITY

6.5. FOOD PROCESSING

6.6. ADDITIVES IN FOOD PROCESSING

6.7. GENETIC MODIFICATION/FORTIFIEDFOODS AND HEALTH IMPACTS

6.8. FAST FOOD PRODUCTS

6.9. CHIPS, CHOCOLATES, AND OTHERS READY-TO-EAT FOODS

Chips

Chocolates and Others Ready-to-Eat Foods

6.10. QUALITY ASSURANCE OF FOOD PRODUCTS

Chapter 7 FOOD PRESERVATION

7.1. FREEZING AND THAWING

Freezing

Effect of Freezing on Food Quality

Thawing

7.2. REFRIGERATION

Refrigerant Fluids Used in Refrigeration

Innovation in Refrigeration Systems

7.3. PASTEURIZATION

7.4. HEATING AND DRYING

7.5. CANNING AND PACKAGING

7.6. IRRADIATION

UV Radiation

Ionizing Radiation

7.7. CHEMICAL PRESERVATION

7.8. NATURAL FOOD PRESERVATION

Natural Cooling System for Preservation

7.9. NATURAL PRESERVATIVES

Chapter 8 DRINKING FLUIDS

8.1. MINERAL WATER, ULTRA PURE WATER, CHLORINATED WATER

8.2. SPORTS DRINKS

Gatorade

Citric Acid

Sodium Benzoate

Malic Acid

Artificial Flavor and Modified Corn Starch

Powerade

Little Squirts

8.3. COCA COLA, PEPSI, SODA, SPRITE OTHER DRINKS

Coca Cola

Diet Coke

Pepsi, Soda, Sprite and other Drinks

8.4. BOTTLED AND CANNED JUICES

8.5. MILK

8.6. COFFEE, TEA

Chapter 9 PERSONAL CARE PRODUCTS

9.1. CHEMICALS AND SURFACTANTS USEDIN PERSONAL CARE PRODUCTS

9.2. NATURAL SOAPS PRODUCTION

Ingredients of Natural Soap Production

Olive Oil

Palm Oil

Beeswax and Honey

Coloring and Fragrance Materials

Turmeric, Neem Leaf, Cinnamon Powder

Natural Fragrance

Production of Natural Soap

9.3. SAMPOO, BODY MIST, CLEANSING PRODUCTS.

9.4. COSMETICS (LIPSTICK AND NAIL POLISH, EYE MASCARA,HAIR COLORING GELS, HUMECTANTS AND MOISTURIZERS ETC).

Notes:

Description based upon print version of record.

Includes bibliographical references (p. [387]-424) and index.

Description based on print version record and CIP data provided by publisher.

ISBN:

1-61728-523-4

OCLC:

662453062