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ESPRIT Edward Robeck, Jing Quan, and X. Mara Chen Salisbury University Learning Sciences Using...
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Transcript of ESPRIT Edward Robeck, Jing Quan, and X. Mara Chen Salisbury University Learning Sciences Using...
ESPRITESPRIT
Edward Robeck, Jing Quan, and X. Mara ChenEdward Robeck, Jing Quan, and X. Mara ChenSalisbury UniversitySalisbury University
Learning Sciences Using Real-world Data and Information Technologies
ESPRITESPRIT
Learning Sciences through problem solving modulesLearning Sciences through problem solving modules Using realistic & relevant data from local communitiesUsing realistic & relevant data from local communities Situated in Science, Technology, Engineering, Mathematics Situated in Science, Technology, Engineering, Mathematics
(STEM) curricula(STEM) curricula Real world data collection and analysisReal world data collection and analysis Inquiry-based materials with the aid of graphics and mapsInquiry-based materials with the aid of graphics and maps In short, students need to take data and manipulate/analyze In short, students need to take data and manipulate/analyze
them to solve a problem and/or answer questionsthem to solve a problem and/or answer questions Science Learning starts at “home” communitiesScience Learning starts at “home” communities
Our WorldOur World
Our State
Our Coastal BaysOur Coastal Bays
Science Education & ApplicationScience Education & ApplicationIn Our CommunityIn Our Community
HospitalHospital UniversityUniversity
Types of energy: Fossil fuels, Light, electrical, chemical, thermal, mechanical, and nuclear
Energy unit: Energy capacity to do work, e.g. Joules (J): 1 Newton force applied over 1 m
Power: Rate of energy transferred or usedWatt (W): 1 joule per second (1 J/sec)MW (megawatt): 1000 KW
Physics in Business: Energy & PowerPhysics in Business: Energy & Power
Energy Use Energy Use in Poultry in Poultry ProcessingProcessing
What types of energy used in Perdue Farms? What is the initial temperature at which the carcasses must be
kept? Why do you think it is important to keep at the temperature?
Factors contributing to gain of heat at each step What is the temperature at which the final products are
packaged and shipped? Is it above or below freezing point? Why this is the temperature set by Perdue Farms?
If the temperatures vary significantly from the pre-determined If the temperatures vary significantly from the pre-determined benchmark temp, what are the risks and benefits? benchmark temp, what are the risks and benefits?
Energy Use QuestionsEnergy Use Questions
Establishment Size
All SizesLarge Small Very Small
Product Class
Samples Positives % Positive
Samples Positives % Positive
Samples Positives % Positive
Samples Positives Percent Positive
Broilers 556 67 12.1 276 31 11.2 21 4 19.0 853 102 12.0
Market Hogs
396 3 0.8 526 25 4.8 1,146 51 4.5 2,068 79 3.8
Cows/ Bulls
3 0 0.0 164 0 0.0 130 1 0.8 297 1 0.3
Steers/ Heifers
72 0 0.0 172 0 0.0 235 0 0.0 479 0 0.0
Ground Beef
319 7 2.2 3,301 46 1.4 2,776 28 1.0 6,396 81 1.3
Ground Chicken
0 0 26 16 61.5 10 2 20.0 36 18 50.0
Ground Turkey
215 44 20.5 61 17 27.9 3 0 0.0 279 61 21.9
USDA USDA SalmonellaSalmonella Verification Testing Sample Data Verification Testing Sample Data
0
10
20
30
40
50
60
70
Broile
rs
Mar
ket H
ogs
Cows/
Bulls
Steer
s/ Heif
ers
Groun
d Bee
f
Groun
d Chic
ken
Groun
d Tur
key
Large % Positive
Small % Positive
V Small % Positive
SalmonellaSalmonella Verification Testing Sample Data Verification Testing Sample Data
Radiation (e.g. Cobalt 60 gamma rays) Thermal Energy
Energy Used to Remove Energy Used to Remove Salmonella?Salmonella?
NUTRIENT ENRICHMENT OF MARYLAND COASTAL BAYS
Vital Water ResourcesVital Water Resources
What factors control the characteristics of the water quality? What are the major parameters used to measure the water
quality What are the major nutrients in the Coastal Bays, and write
them in chemical symbols? What are the major contributing sources for the nutrients in the
Coastal Bays? What are the physical signs of water with overloaded
nutrients? Do the nutrient levels stay consistent? If not, what factors
remove the nutrients?
Temp Density Depth Turbidity
Physical Characteristics of Water ResourcesPhysical Characteristics of Water Resources
http://ian.umces.edu/mcb/http://ian.umces.edu/mcb/
Daily Temp Changes
6062
646668
707274
7678
1 3 5 7 9 11 13 15 17 19 21 23
Temp (oF)
DO Salinity Nutrients (N,P) Chlorophyll pH
Chemical Characteristics of Water ResourcesChemical Characteristics of Water Resources
0
50
100
150
200
%DO
1 3 5 7 9 11 13 15 17 19 21 23
Time
Daily Variation of DO (%)
DO (%)
Daily Variation of DODaily Variation of DO
Midnight
4 pm
Can DO exceed 100%? Where did it happen? Why and when does the super saturated condition exist?
When does the DO peak? Was the water temperature near highest of the day or coldest or neither?
Based on the data you have, what controls DO concentration?
What is the relationship b/w Chlorophyll and DO?
Dissolved OxygenDissolved Oxygen
y = 9.8025x - 582.01
0
50
100
150
200
64 66 68 70 72 74 76
Temp
%D
ORegression between the DO and TempRegression between the DO and Temp
http://ian.umces.edu/pdfs/md_coastal_bays_report.pdfhttp://ian.umces.edu/pdfs/md_coastal_bays_report.pdf
Nutrients Load in the MD Coastal BaysNutrients Load in the MD Coastal Bays
GIS in Environmental PlanningGIS in Environmental Planning
Map Vital statisticsMap Vital statistics Hurricane impactHurricane impact Coastal flood riskCoastal flood risk Land use/land coverLand use/land cover OthersOthers
Properties in 100-Year Floodplain