# SOURCES AND SINKS / EMISSIONS FACTORS REVIEW & ENERGY UNITS.

## Presentation on theme: "SOURCES AND SINKS / EMISSIONS FACTORS REVIEW & ENERGY UNITS."— Presentation transcript:

SOURCES AND SINKS / EMISSIONS FACTORS REVIEW & ENERGY UNITS

SOURCES: REVIEW Sun Wind (sun heating atmosphere creating pressure differences and air moves from high pressure (colder air) to low pressure (warmer)) Earths hot core (geothermal) Biomass (plants receive energy from sun, we can use plant fiber or oil plant oil for fuel) Water (hydropower, from the water cycle and gravitational energy of the flow of water) Tidal energy (from the moon and suns gravitational forces Fossil fuels (plants photosynthesized the suns energy and fed other animals. Plants and animals died, and over millions of years created oil/coal/etc/

SINKS: WHERE DOES ENERGY END UP? Sine 1750 (Industrial Revolution) Approx 1300 - 2000 GT (Giga = Billion, Ton/Tonne = 2,204.6 pounds) have been released The ocean has absorbed 500 Gt Co2 (rate of 7 GT/yr for 200 yrs) = ~ 30% The atmosphere has absorbed ~ 40% Terrestrial vegetation has absorbed ~ 30 % What about renewable energy? Solar rays can also be absorbed into the ocean, atmosphere, or used in plants (photosynthesis)

ENERGY UNITS Watt = a unit of power from the international system of units (SI) Named after this guy (Scottish engineer James Watts) Defined as one joule per second Measures the rate of energy conversion What the heck is a joule?

JOULE Not this: OR this: But was this guy (James Joule): A joule is a derived unit of energy or work or heat in the SI Amount of energy required to produce one watt of power for one second

KILOWATT-HOUR You (will) get bill.s from the electric company in this unit! kWh is equal to the amount of energy converted if work is done at a rate of 1000 watts per hour If 1 watt = 1J/s (joue per second), a kWh = 3.6 million joules (megajoule)

CALORIE Heat /energy required to raise the temperature of 1 gram of water by 1°C The average calorie = 4.19 J (joules) Kilocalorie = 1000 calories, often the unit used when referring to food

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