This booklet is intended to address questions most frequently asked about solar energy. It provides basic information and a starting point for prospective solar energy users. Information includes discussion of solar space heating, solar water heating, and solar greenhouses. (Author/RE)

Describes an experiment that utilizes a Joule-Thomson Demonstrator to show the floating nature of the pinch-point in a heat exchanger. (MLH)

Conventional and nuclear power plants release waste heat to cooling water which then returns to receiving bodies of surface water. This thermal pollution causes a variety of effects in the aquatic ecosystem. More must be learned about these effects to ensure adequate regulation of thermal discharges. (RE)

First, the procedure to be followed when grinding glass by hand to produce a smoother surface and avoid scratches is described. Second, an experiment conducted to compare the efficiency of a traditional fireplace against the slotlike arrangement design of Cranberg is explained. (GA)

Even though the Kenton Ridge High School opened during Ohio's coldest winter of the century, this totally electric school cost less to operate than similar schools in the area. (Author)

Describes an apparatus (built from domestic plumbing pipes and fittings) that uses only water and electricity (as consumables) to investigate basic mass and heat balances in a system with recycle. Also describes experiments using the apparatus. (JN)

One effect of temperature is its influence on solubility, and that effect is used as a common example when teaching Le Chatelier's principle. Attempts to clarify the question of whether the principle holds in the case of the solubility of ionic compounds in water by investigating the literature data in detail. (JN)

Presents a solution (in terms of thermodynamics) to a problem related to a slight rise in temperature when three different wines are mixed. (JN)

The entropy change for a reaction in aqueous solution can be evaluated as a combination of entropy factors. Valuable insight or understanding can be obtained from a detailed examination of these factors. Several entropy effects of inorganic chemical reactions are discussed as examples. (Author/JN)

Describes heat effects on lipids, indicating that the chemical and physical changes that occur depend on the lipid's composition and conditions of treatment. Thermolytic and oxidation reactions, thermal/oxidative interaction of lipids with other food components and the chemistry of frying are considered. (JN)

Discusses effects of thermal processing on proteins, focusing on (1) the Maillard reaction; (2) heat denaturation of proteins; (3) aggregation, precipitation, gelation, and degradation; and (4) other thermally induced protein reactions. Also discusses effects of thermal processing on muscle foods, egg proteins, fruits and vegetables, and cereal…

Discusses chemical changes that occur in the carbohydrates found in food products when these products are subjected to thermal processing. Topics considered include browning reactions, starch found in food systems, hydrolysis of carbohydrates, extrusion cooking, processing of cookies and candies, and alterations in gums. (JN)

Discusses the inter-relationships between some important temperature scales such as the Celsius scale, the Kelvin Thermodynamic scale, and the International Practical Temperature Scale (IPTS). Included is a description of the 1968 IPTS with emphasis on innovations introduced in the range below 273.15 k. (CC)