Tuesday, September 21, 2010

EPA Regulations Govern Use, Disposal of Refrigerants



What You Can't See CAN Harm You!

Refrigerant gases used in HVAC systems have long been linked to environmental risks and depletion of the ozone layer. For nearly 20 years, the US Environmental Protection Agency (EPA) has pushed for legislation regarding the proper use, repair and disposal of refrigerant systems in order to minimize the harmful effects on the environment.

There are several different classes of refrigerant gases, each with specific uses in both commercial and residential situations. Generally speaking, refrigerants are used in temperature control systems in homes and businesses. The most common types of gases used in these HVAC systems are hydrofluorocarbons (HCFCs), perfluorocarbons (PFCs) and chlorofluorocarbons (CFCs). Each of these gases has elements that can cause harm to the ozone layer and can have other adverse effects on the environment. This is why the EPA strictly measures, monitors and regulates their use.

HCFCs, PFCs and CFCs are classified as ozone depleting substances and have a very high potential for contributing to global warming. Also known as destructive greenhouse gases, these chemicals are a factor in the destruction of the upper ozone layer and release pollutants into the atmosphere. In the United States, The Clean Air Act defines the EPA’s role in preserving our air quality and limiting further damage to the ozone. There are similar laws in several other countries throughout the world.

The main job of the Clean Air Act is to set forth proper procedures for dealing with refrigerant gases. This involves intense, detailed materials management and tracking. EPA officials, federal regulators and local agents are all partners in monitoring and inspecting commercial and residential heating and air conditioning systems. They may perform random spot checks of locations, audit service records and purchase orders, or periodically review transport logs of gas delivery and removal. This is meant to ensure that harmful greenhouse gases are used and disposed of in accordance with federal regulations in order to minimize environmental impact. The current law also mandates that technicians be EPA certified before performing any maintenance work on an HVAC system containing refrigerant gases.

In 2009, the Clean Air Act was amended to include specific regulations that will allow HVAC system owners and service professionals to monitor leaks more accurately and make sure that refrigerants are recycled, recovered and documented properly. Anyone who is in contact with systems that have 50 pounds or more of refrigerant gas—either through ownership or service profession—will now be required to keep thorough service records, regularly monitor systems for leaks, log all refrigerant purchases, and present yearly reports of use and disposal of gases. These more detailed reports will make it easier for the EPA to gauge the effects these gases have on the environment and their impact on global climate change.

While the Clean Air Act has long been a means of protecting the environment by limiting the release of harmful chemicals into the atmosphere, these amended regulations will go one step further by empowering consumers and service professionals to take a more active role in environmental protection.



Related Information from Horizon Services...

Sarkarai-Pongal/Sweet Rice

I have Mentioned in my last post, that i made sarkarai pongal and urad dal vada for Neivedhiyam for Purattasi Saturday. Here is my Recipe for Sarkarai Pongal.
Ingredients
1/2 cup Raw Rice
1/4 cup Moong Dal
1/2 cup powdered Jaggery (tightly packed)
2-3 tbsp of Ghee
1 1/2 cup of Milk
1 1/2 cup of  Water
Cashews and Raisins for Garnishing

Method 
In a Heavy-bottom Pan, roast rice and dal together. It gives out a nice aroma while roasting. Once done, add milk and water, and simmer the flame. 

Let the Rice and dal get cooked well. to a mushy state. 

At this stage add the jaggery and mix well. When the jaggery melts and mixes well with rice and dal, add ghee and mix well.
Once the mixture starts turning dry, Put off the flame. In another pan, add some ghee and roast cashews and raisins and add it to the Sweet Rice. Serve Hot
Sending this to Festive Rice Event @ Torview.

With this post, i m happy to announce My Blog's Birthday. Actually i should have Celebrated this last week, but i was busy with some personal work. A Big Thank You to all my Friends who encourage me. by visiting my blog, taking their time out and reading my every single post and giving their valuable comments. Every Single Comment of yours means a lot to me. Hope to Keep this Hobby turned passion Going!!! Happy Blogging Fellas!!!! Have a Great Day!!!

Urad Dal Vada


Tamil Month Purattasi Began Last week (sep 17th). The Month of Purattasi is closely associated with Lord Venkateshwara. Normally in my Mom's Place we used to do 'Maavilaku' on First Saturday of Purattasi Month. But My MIL's place they dont follow such tradition.
But for my Satisfaction and for the Love for my Lord Balaji i do a small pooja and make Neivedhiyam for the Lord. It is actually very hard to find a saturday for the pooja, if you miss the first Saturday of the Month, Coz Next Saturday Maalaya Paksham or Pitru Paksham starts, and then the Brahmotsavam @ Tirupathi Begins and Navrathri Begins. So, it is always better to do the Purattasi Pooja for Lord Balaji during the First Saturday of the Month.

Luckily, My Mom Called up on Friday and reminded me of Saturday. The Next day made some Chakkarai Pongal and Urad Dal Vada as Neivedhiyam and Happily performed the pooja.

Here comes the recipe for Urad Dal Vada.

Ingredients (Makes 11-12 vadas)
1/4 cup Urad Dal
1/2 tsp Methi seeds
1 green chilli
1 tsp Pepper
1/2 tsp grated ginger
2 sprigs of curry leaves
Salt to taste
Oil for frying
Method
Soak urad dal with methi seeds for 1hr. Drain the excess water, add the rest of the ingredients and grind it to a smooth batter, without adding water. Excess water makes batter loose, so dont add water, if necessary add only 1 or 2 tbsp. 
Let the batter sit for 10minutes. Heat oil in a Pan, Wet your hands, take a small ball of the batter, place it on the other palm and flat it using ur fingers and make a small hole in the center and slide it down in the oil. 
Keep the Flame in Medium and Fry both sides. Drain on a Paper towel. Serve hot with any Chutney or some Tomato Sauce. First person to taste this even before the Neivedhiyam was my Son, since it was his Favourite "DoughNut Vada".

Sending this to MLLA-27 @ Susan's and Srivalli's Kids Delight - Finger Food