wartość energetyczna

This difficulty can give a wide range in embodied energy values for any given material.

The energy value is a characteristic for each substance.

So nearly all the energy value of the fuel is intact.

Figure 5.8 shows the approximate energy value of some common foods.

The energy values for these are shown in table 5.4.

This is especially true in the case of plastics which have such a high energy value.

The result would be more energy value, and thus more sustainability, than is currently the case.

Department officials say the material has tremendous energy value, and that is true.

Usually it has a much lower energy value than sugar.

Perhaps the most important is the global minimum for the energy value.

For example, the total calorific value of woodland is very high with its multitude of plants and animals.

The reason for the large scale consumption of tapioca is attribute to its high calorific value.

The nitrogen in the air remains unchanged and dilutes the gas, giving it a very low calorific value.

It has a calorific value of about 4.6 cal/g.

These are hydrogen rich and have the highest calorific values of all coal macerals.

It is of low calorific value and high ash content.

It has a higher calorific value and burns with a luminous flame.

The percentage carbon content of a coal is important because the calorific value depends on it.

The calorific value of that on an ordinary definitive stamp is 5.9.

The calorific (heat) values of both are almost equal.

As a result, consumers pay more for food, energy and other products.

As part of a work-out to burn food energy without gym equipment.

Carbon is used to make carbohydrates, fats, and proteins, the major sources of food energy.

If its reserve of food energy is high, it will produce female flowers and seed itself.

Animals eating these kinds of feeds have been shown to consume less dry matter and food energy.

It has the consistency of cream cheese, but with less food energy and cholesterol.

The evaporation process also concentrates the nutrients and the food energy.

During the same period, an increase occurred in the average amount of food energy consumed.

During the 1930's, about 100,000 Americans took a chemical, dinitrophenol, which prevented food energy from being turned into fat.

During the 1990's, just as Simon predicted, the prices of metals, food, energy and other natural resources went right on falling.