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If the riser is open to the atmosphere it is known as an open riser, but if the riser is completely contained in the mold it is known as a blind riser. An open riser is usually bigger than a blind because the open riser loses more heat to mold through the top of the riser. Finally, if the riser receives material from the gating system and fills ...
Consequently, cool air will travel vertically down the building through elevator shafts, stairwells, and unsealed utility penetrations (i.e., hydronics, electric and water risers). Once the conditioned air reaches the bottom floors underneath the neutral axis, it exfiltrates the building envelopes through unsealed openings such as through ...
Passive cooling covers all natural processes and techniques of heat dissipation and modulation without the use of energy. [1] Some authors consider that minor and simple mechanical systems (e.g. pumps and economizers) can be integrated in passive cooling techniques, as long they are used to enhance the effectiveness of the natural cooling process. [7]
Summers are famously humid in New York State, but life in the Maioli household has gotten more comfortable since the couple installed a new heating and cooling system — one that isn't well known ...
If you do this, you can opt to use or not use the fans, but the fans would help cool the house faster, Porter said. The outdoors can pull the hot air from your home, leaving a cooler temperature ...
For example, a conventional heat pump system used to heat a building in Montana's −57 °C (−70 °F) low temperature or cool a building in the highest temperature ever recorded in the US—57 °C (134 °F) in Death Valley, California, in 1913 would require a large amount of energy due to the extreme difference between inside and outside air ...
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Chilled water is a commodity often used to cool a building's air and equipment, especially in situations where many individual rooms must be controlled separately, such as a hotel. The chilled water can be supplied by a vendor, such as a public utility , or created at the location of the building that will use it, which has been the norm.