Save Electric Bill on Your TV and Computer Peripherals

When it comes to saving energy and electric bill in household, big items like washing machines, refrigerators and air conditioners usually come to our mind. These are appliances with some of the biggest consumption of electricity in a typical home. They are indeed good places to start looking for opportunities to make substantial energy savings.

Having said that, it is also important not to overlook the electrical consumption of various electronic items around the house. Many of these units may look small with few mechanical moving parts. Intuitively you may think that they can't possibly use that much electricity. However, this is not always true. In fact, using an electricity monitor, some folks found that their particular combination of TV and cable box actually used up more energy than their refrigerator. So seemingly small electronic equipments can spring surprises in terms of energy consumption. Furthermore, even if these electronic items individually are small users of electricity, their collective energy consumption adds up to a considerable amount because there is usually a fair number of them in a typical household.

So let us take a look at a television set and its peripherals and see what we can do to save money there. TV peripherals typically include things like cable box, DVD player, VCR player, game console etc. When these items are not being used, they usually are in some form of standby mode, drawing some power from the electrical circuit. This standby power is effectively wasted. It is estimated that standby power accounts for around 5% of electrical expenditure in a typical household.

Note that these peripheral equipments work in conjunction with the TV being switched on. It really makes no sense for them to be on when the TV is off. So wouldn't it be nice to have a device which will automatically cut off the power supply to these TV peripherals when the TV is turned off? This way the peripherals won't consume wasted standby power while doing nothing.
Fortunately such a device exists. A manufacturer has come up with a smart power strip that offers not only surge protection, but also auto-switching technology. Just like an ordinary power strip, it has multiple outlets. However, one of the outlets is a controlling outlet whereas most of the remaining outlets are controlled outlets. To set it up, you simply plug the main equipment, in this case the TV, into the controlling outlet. You then plug the peripherals into the controlled outlets. Now whenever you switch off the TV, the power strip detects the reduced current draw in the controlling outlet and cuts off the power supply to the controlled outlets, thereby switching the peripherals off.

This arrangement can be repeated with a computer and its peripherals. This time, you plug the computer into the controlling outlet and peripherals such as monitor, printer, scanner, speakers, modem etc into the controlled outlets. Now when you switch off the computer or put it on standby, the smart power strip switches off the computer peripherals.

You can see that a smart strip not only protects you from power surges, but also solves the problem of standby power wastage, saving you money and energy.

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Article courtsey : Articles Base.Com

There’s a new movement heating up the culinary scene: high tech cooking, also called molecular gastronomy.

There’s a new movement heating up the culinary scene: high tech cooking, also called molecular gastronomy. For many decades California Cuisine has thrived, with its focus on fresh, local, organic ingredients. Now chefs are focusing on a need for attention to preparation as well, and they are using scientific techniques, tools and exactitude. High-tech is now enabling greater results in high-end cooking.

High-tech chefs use equipment typically found in labs, such as thermal immersion circulators, rotary evaporators, dehydrators and vacuum sealers.

A rotary evaporator, also known as a “rotavap,” is an apparatus used in chemical laboratories for the efficient and gentle removal of solvents from samples by evaporation. One of the more popular brands of rotary evaporators is Buchi, and a peek behind the doors of a growing number of high-end kitchens will reveal a Buchi rotary evaporator. Chefs are using them to preserve flavors in liquids that would usually boil off in the cooking process.

As the focus of high-end cooking moves to sophisticated preparation techniques, chefs are turning to technology to control temperature as well. Equipment used by lab scientists to keep temperatures at a constant state, such as thermal immersion circulators manufactured by Buchi, are now found in more and more high-end commercial kitchens.

A thermal immersion circulator is a device that circulates warm fluid, and keeps the temperature of the fluid constant as opposed to heating the liquid quickly. The thermal immersion circulator is being used more and more by chefs hoping to create a more precise preparation of main courses such as chicken and fish. Chefs package food in a water-tight bag and immerse it in liquid. This process is completed at a lower temperature than cooking the product in an oven or on a stove top. The result is a tender, flavorful main course.

One leader in the field of molecular gastronomy is Dave Arnold, the French Culinary Institute’s director of culinary technology. Regarding the use of thermal immersion circulators, Arnold has said, “"For chefs, especially with fish, a matter of one or two degrees can have a huge effect.”
In the same interview, Arnold continued, “There are many food technologists and food scientists who have had technologies, ideas, procedures and ingredients under their belt for many years, but there has not been a pipeline between them and chefs. What we can do is parse out for chefs what will be good for them, go and find it in the industrial world, and help them apply it. If we can find some new gum or gel that will produce a particular effect in a sauce we'll do it. Anything that controls temperature or humidity or slices, chops, blends or pulps in a new and different way is interesting to us. There are some people who like to say that they don't want technology in the kitchen, that it takes away from the romantic notion of a chef tasting sauces and making adjustments here and there, that they're less in touch with the food, but frankly I don't think that's the case. A great chef can cook an amazing meal with a stick and a fire, all these pieces of technology are just another tool in their toolkit."

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