Steady state (chemistry)In chemistry, a steady state is a situation in which all state variables are constant in spite of ongoing processes that strive to change them. For an entire system to be at steady state, i.e. for all state variables of a system to be constant, there must be a flow through the system (compare mass balance). A simple example of such a system is the case of a bathtub with the tap running but with the drain unplugged: after a certain time, the water flows in and out at the same rate, so the water level (the state variable Volume) stabilizes and the system is in a steady state.
Random variableA random variable (also called random quantity, aleatory variable, or stochastic variable) is a mathematical formalization of a quantity or object which depends on random events. The term 'random variable' can be misleading as it is not actually random nor a variable, but rather it is a function from possible outcomes (e.g., the possible upper sides of a flipped coin such as heads and tails ) in a sample space (e.g., the set ) to a measurable space (e.g., in which 1 corresponding to and −1 corresponding to ), often to the real numbers.
Steady-state economyA steady-state economy is an economy made up of a constant stock of physical wealth (capital) and a constant population size. In effect, such an economy does not grow in the course of time. The term usually refers to the national economy of a particular country, but it is also applicable to the economic system of a city, a region, or the entire world. Early in the history of economic thought, classical economist Adam Smith of the 18th century developed the concept of a stationary state of an economy: Smith believed that any national economy in the world would sooner or later settle in a final state of stationarity.
Efficient energy useEfficient energy use, sometimes simply called energy efficiency, is the process of reducing the amount of energy required to provide products and services. For example, insulating a building allows it to use less heating and cooling energy to achieve and maintain a thermal comfort. Installing light-emitting diode bulbs, fluorescent lighting, or natural skylight windows reduces the amount of energy required to attain the same level of illumination compared to using traditional incandescent light bulbs.
Economic growthEconomic growth can be defined as the increase or improvement in the inflation-adjusted market value of the goods and services produced by an economy in a financial year. Statisticians conventionally measure such growth as the percent rate of increase in the real and nominal gross domestic product (GDP). Growth is usually calculated in real terms – i.e., inflation-adjusted terms – to eliminate the distorting effect of inflation on the prices of goods produced. Measurement of economic growth uses national income accounting.
Seasonal energy efficiency ratioIn the United States, the efficiency of air conditioners is often rated by the seasonal energy efficiency ratio (SEER) which is defined by the Air Conditioning, Heating, and Refrigeration Institute, a trade association, in its 2008 standard AHRI 210/240, Performance Rating of Unitary Air-Conditioning and Air-Source Heat Pump Equipment. A similar standard is the European seasonal energy efficiency ratio (ESEER). The SEER rating of a unit is the cooling output during a typical cooling-season divided by the total electric energy input during the same period.
Saccharomyces cerevisiaeSaccharomyces cerevisiae (ˌsɛrəˈvɪsi.iː) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation.
Saccharomyces boulardiiSaccharomyces boulardii is a tropical yeast first isolated from lychee and mangosteen fruit peel in 1923 by French scientist Henri Boulard. Although early reports claimed distinct taxonomic, metabolic, and genetic properties, S. boulardii is genetically a grouping of S. cerevisiae strains, sharing >99% genomic relatedness, giving the synonym S. cerevisiae var. boulardii. S. boulardii is sometimes used as a probiotic with the purpose of introducing beneficial microbes into the large and small intestines and conferring protection against pathogens.
Transient stateA system is said to be transient or in a transient state when a process variable or variables have been changed and the system has not yet reached a steady state. The time taken for the circuit to change from one steady state to another steady state is called the transient time. When a chemical reactor is being brought into operation, the concentrations, temperatures, species compositions, and reaction rates are changing with time until operation reaches its nominal process variables.
SaccharomycesSaccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus. Many members of this genus are considered very important in food production. It is known as the brewer's yeast or baker's yeast. They are unicellular and saprotrophic fungi. One example is Saccharomyces cerevisiae, which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S.
Weibull distributionIn probability theory and statistics, the Weibull distribution ˈwaɪbʊl is a continuous probability distribution. It models a broad range of random variables, largely in the nature of a time to failure or time between events. Examples are maximum one-day rainfalls and the time a user spends on a web page. The distribution is named after Swedish mathematician Waloddi Weibull, who described it in detail in 1939, although it was first identified by Maurice René Fréchet and first applied by to describe a particle size distribution.
