Text 18465, 70 rader
Skriven 2011-11-29 09:04:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: MINE SHAFT HEAT 11125
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> tunnels as residences?
 
 JW> We are studying if it is feasible to use one
 JW> abandoned, very deep, water filled shaft as a heat source though.
 GJ> How far below ground level is (a) the top of the water table in
 GJ> summer

 JW> The shaft is set in solid rock. There is no soil and effectively no
 JW> water table. In the surrounding area there are ravines with standing
 JW> water, about 20 feet lower than the shaft opening. There will be
 JW> some water percolation through fissures in the rock.

So I presume that shaft was blasted through the solid rock.
 
 GJ> (b) the depth of winter frozen soil?

 JW> 12' to 13'. Not enough to affect the operation of a heat pump
 JW> submerged 6200'. The hot water utilidor leading to the city will be
 JW> on the surface for the most part but heavily insulated.

In theory a habitable residence could be made underground, below the
frozen zone, but excavating it would be prohibitively expensive.

When travelling through parts of Poland I saw large incinerators which
heated water which brought warmth to nearby houses and apartment
blocks.  What was less impressive was that some of the hot water pipes
had asbetos insulation hanging off in shreds, exposing the pipes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pirogi  (Polish  Sauerkraut Dumplings)
 Categories: Side dish, Polish, Cheese
      Yield: 4 Servings
 
      2 c  Flour
    1/4 ts Salt
      3 oz Cream cheese (room
           Temperature)
      1    Beaten egg
    1/2 ts Soft butter
    1/2 c  Lukewarm milk
           ; FILLING
     32 oz Sauerkraut
  1 1/2 tb Oil
    1/2 lg Onion, finely chopped
           Pepper to taste
 
  Mix the flour and salt and stir in cream cheese, eggs, butter and
  milk. Knead this dough on a floured surface until smooth and elastic.
  Roll it out to 1/8 inch thickness and cut into 4 inch circles.
  Squeeze all the juice from the sauerkraut.  Saute the onion in oil
  until golden brown. Add the sauerkraut; season to taste, and simmer
  for 10 minutes. Let cool. Put a teaspoon of the filling in the center
  of each circle of dough. Brush the edges of the dough with water and
  fold in half. Pinch to seal the edges. Drop the pirogi in boiling
  salted water. After they rise to the surface, simmer 5 to 6 minutes.
  (You can also make the filling with mashed potatoes mixed with
  sauerkraut.)
  
  MM by Kevin JCJD Symons - From: Robert & Keri Cathey <rkcathey@io
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)