SugarcaneSugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus Saccharum, tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks that are rich in sucrose, which accumulates in the stalk internodes. Sugarcanes belong to the grass family, Poaceae, an economically important flowering plant family that includes maize, wheat, rice, and sorghum, and many forage crops.
CogenerationCogeneration or combined heat and power (CHP) is the use of a heat engine or power station to generate electricity and useful heat at the same time. Cogeneration is a more efficient use of fuel or heat, because otherwise-wasted heat from electricity generation is put to some productive use. Combined heat and power (CHP) plants recover otherwise wasted thermal energy for heating. This is also called combined heat and power district heating. Small CHP plants are an example of decentralized energy.
Compound engineA compound engine is an engine that has more than one stage for recovering energy from the same working fluid, with the exhaust from the first stage passing through the second stage, and in some cases then on to another subsequent stage or even stages. Originally invented as a means of making steam engines more efficient, the compounding of engines by use of several stages has also been used on internal combustion engines and continues to have niche markets there.
BagasseBagasse (bəˈɡæs ) is the dry pulpy fibrous material that remains after crushing sugarcane or sorghum stalks to extract their juice. It is used as a biofuel for the production of heat, energy, and electricity, and in the manufacture of pulp and building materials. Agave bagasse is similar, but is the material remnants after extracting blue agave sap. The word comes from bagasse (French) and bagazo (Spanish), meaning refuse or trash. It originally referred to the material left after pressing olives, palm nuts, and grapes.
Glossary of winemaking termsThis glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead. Acetaldehyde The main aldehyde found in wines, most notably Sherry. Acetic acid One of the primary volatile acids in wine. Acetification The process through which acetic acid is produced in wine. Acetobacter A bacterium found in wine that causes acetification resulting in the conversion of wine to vinegar. Acidity The quality of wine that gives it its crispiness and vitality.
White wineWhite wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling.
Condensing steam locomotiveA condensing steam locomotive is a type of locomotive designed to recover exhaust steam, either in order to improve range between taking on boiler water, or to reduce emission of steam inside enclosed spaces. The apparatus takes the exhaust steam that would normally be used to produce a draft for the firebox, and routes it through a heat exchanger, into the boiler water tanks. Installations vary depending on the purpose, design and the type of locomotive to which it is fitted.
JuiceJuice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production).
