Publication

Les Systèmes Energétiques Intégrés pour un Développement plus durable

Daniel Favrat
2004
Working Papers

Abstract

L’integration de technologies ou de services énergétiques fournis par une même centrale permet des progrès considérables en termes d’efficacité et d’utilisation plus rationnelle de l’énergie. C’est ainsi que les centrales à cycles combinés intégrant turbines à gaz et turbines à vapeur ont permis de passer de 40 à près de 60 % de rendement de conversion d’énergie fossile en électricité au cours des dernières décennies. ...

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Daniel Favrat
2004
Working Papers

Abstract

Official source

Related concepts (3)

Ainsi soit je... (song)

"Ainsi soit je..." (English: "So Be I...") is a 1988 song recorded by the French artist Mylène Farmer. The song was released as a single twice: as the second single from her second studio album Ainsi soit je... on 4 April 1988, and as the second single in a live version from her second live album Live à Bercy on 20 August 1997. Both versions achieved a relative success on the charts, failing twice to reach the top ten in France. After the huge success of "Sans contrefaçon", Boutonnat and Farmer decided to release as a new single the title track "Ainsi soit je.

Paul Poulet

Paul Poulet (1887–1946) was a self-taught Belgian mathematician who made several important contributions to number theory, including the discovery of sociable numbers in 1918. He is also remembered for calculating the pseudoprimes to base two, first up to 50 million in 1926, then up to 100 million in 1938. These are now often called Poulet numbers in his honour (they are also known as Fermatians or Sarrus numbers). In 1925, he published forty-three new multiperfect numbers, including the first two known octo-perfect numbers.

Swiss cuisine

Swiss cuisine (Schweizer Küche, cuisine suisse, cucina svizzera, cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.