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Enhancing Energy Measurement Units: Oslo Group Conclusions

Reviewing major changes in energy measurement units. Recent history, virtual meetings, and Oslo Group conclusions discussed, including recommendations for default calorific values and use of SI. Annex, consultation with FAO, and updates on average calorific values and gas measurements also explored.

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Enhancing Energy Measurement Units: Oslo Group Conclusions

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  1. Chapter 4 – Measurement units and conversion factors Odd Andersen Energy Statistics Section

  2. Introduction Review of main changes Questions to the Oslo Group

  3. Recent history (1) A first draft was discussed at the 3rd OG meeting. The conclusions: • No measurement units recommended for data collection but for dissemination; • ‘yes’ to recommend the use of SI • discussed the use of Net vs. Gross calorific values • to move some text to the annex • to consult with FAO on tables related to biomass

  4. Recent history (2) A revised draft discussed at the 1st Virtual meeting. Among the conclusions: • refer to ‘default’ instead of ‘standard’ calorific values • update default calorific values. Possible use of IPCC values • include a section on how to calculate average calorific values • introduce the concept of standard cubic metre for gasses 2nd Virtual meeting conclusion: • Recommend the use of net calorific values

  5. Main changes (1) • “default calorific value” replace “standard calorific value” • a proper subsection on how to calculate average calorific values • more background on the International System of Units • Improved text on the explanation of density and specific gravity • Tidied up discussion of energy units (e.g. all energy units now discussed in the same subsection)

  6. Main changes (2) • Cleared up discussion of the ‘calorie’ • International steam table (IT) calorie vs. gram calorie • ‘calories’ in IRES are referring to IT calories unless otherwise specified • joule equivalents explicitly given for all the other units

  7. Questions to the Oslo Group The Oslo Group is invited to: • Review the changes incorporated in the text. For example: • Section on the calculation of average calorific values • Conversion factors referring to IT calories • Advise on the use of IPCC values for default calorific values • If so, should values be provided for products not covered in IPCC if available? • Review the unit recommended for dissemination • Provide any additional comments to the chapter

  8. Thank you!

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