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Instructors: Professor Rudolf B. Husar, Erin M. Robinson

Class Project Report Sustainable Air Quality, EECE 449/549, Spring 2009 Washington University, St. Louis, MO The Energy Analysis and Carbon Footprint of the Danforth University Center and its Causality Drivers. Students: Maiko Arashiro Alex Clark Neil Feinberg Mark Henson Kerry Herr

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Instructors: Professor Rudolf B. Husar, Erin M. Robinson

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  1. Class Project ReportSustainable Air Quality, EECE 449/549, Spring 2009Washington University, St. Louis, MOThe Energy Analysis and Carbon Footprint of the Danforth University Centerand its Causality Drivers Students: Maiko Arashiro Alex Clark Neil FeinbergMark Henson Kerry Herr Evan Kangas Janna Lambson Michael McDonald Katie Poeltl Cameron Smith Kharel Thompson Instructors: Professor Rudolf B. Husar, Erin M. Robinson For more details see the class wiki

  2. DUC Consumption by End-Use – OUTLINE ONLY REMOVE • Pie chart showing how much carbon is associated with each activity in the DUC • Office/Conference Rooms • Electricity • Hot Water • Chilled Water • Kitchens • Electricity • Hot Water • Chilled Water • Natural Gas • Social Common Areas • Electricity • Hot Water • Chilled Water • Cost Analysis • Carbon Footprint

  3. Offices

  4. Conference Space

  5. Kitchens Energy use in restaurants and industrial kitchens can be divided into 5 categories, and energy is consumed in those areas in these proportions: The energy used for “food prep” is natural gas, while the other 4 activities use electricity.

  6. Kitchens: Weekday Total energy peaks at the lunch rush, and dies back down when food is no longer served Food prep, HVAC, and Sanitation are the most variable, and high energy consumers.

  7. Kitchens: Weekend Energy usage is much lower on the weekends than during the week. Peaks still occur at traditional meal times, but they aren’t as high.

  8. Templates and Tools

  9. Conclusions

  10. Recommendations

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