8463952 Project Revolution Refrigerator Magazine

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Technologic

Novem

A Revolutionary, Yet

Under-appreciated, Invention:

The Rerigerator

What people had to do beor

the ridge

Pro VS Con: Is it a good or ba

machine?

Numbers dont lie, its had a

big impact on us

How Mankinds most-used

appliance

works


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The Refriger

ovember 2008


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Technologic

4 Techno

Chelsea Echiverri

Author

Ad Designer

Karina Garavito

Author

Editor

Photographer

Ad Designer

Layout-Editor

Jason Li

Author

Editor in Chief

Photographer

Ad Designer

Layout-Editor

Madeline Montalov

Author

Photographer

Sta

For this months issue ofTechnologic, we decided to change things up a bit and delve into one of man-

kinds best inventions. To those of you who have yet to gure out just which invention we believe

deserves recognition and appreciation, its the refrigerator. But of course we cant justgive you the

uffy, happy-go-lucky details; with the good comes bad, or at least thats how we at Technologicbe-

lieve it should be. So sit tight, buckle your seatbelts, and prepare to be launched off into the best darn

homage to the refrigerator! Karina Garavito

Editors Note


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ovember 2008


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ovember 2008

Features

Throughout the AgesPreserving food was no joke before the refrigerator was invented.Back then, your life depended on it.

Non-Lethal Sustenance, OurOzone is Toxin-fed 24/7

It practically saves lives, but may very well lead us to our demise.

When it comes down to it, what side are you on?

Impact in StatisticsThe numbers dont lie, this invention has had quite the impact on us.See just how much it really has through the power of statistics.

Breaking it DownWe take the refrigerator apart for you and show you just how this

magnicent machine really works.

Page 14

Page 8

Page 16

Page 10


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Historical Impact

The rerigerator keeps your ood preserved and resh or a longamount o time in comparison to other methods.

Salmonella bacteria are the most requently reported cause ooodborne illness. In act, i present in ood, it does not usuallaect the taste, smell, or appearance o the ood.

A procedure like smoking sh only keeps the ood preserved; tdoes not keep it resh.

Bacteria. Mold. Decay. Fungi. Disease.

Nearly three-thousand years havepassed1 since the rst recorded time man-

kind attempted to rid their food of these en-

tities utilizing low temperatures. However,

it is believed that humans were storing food

in cold areas as early as the Paleolithic

era, which was fteen-thousand to forty-

thousand years ago9. Think stomach aches

are bad? Imagine being unsure if your

daily meal was safe to consume. Some

foods, especially meats, contained bacte-

ria, such as salmonella9, that are harmful

and could cause serious illnesses or even

death. Would you eat? Or would you rath-er starve? Fortunately, for you, you dont

have to decide. Over the centuries, efforts

to halt or slow the spoilage and contami-

nation of food have evolved to become an

object that is part of our everyday lives: the

modern refrigerator.

Prior to the refrigerator, people used dif-

ferent methods to preserve the food. Some

of the techniques included: salting, spicing,

smoking, pickling, and drying10. Most, if

not all of these methods, can be used today

for the sole purpose of bringing about a dif-

ferent and desired avor. Such as in the case

with smoked meat and sh. When smoked,

the meat gains a wider range of tastes from

the different types of wood it is cooked on3.

However, the procedures only preserve the

food; they do not keep it fresh. Preserving

a food and while keeping it fresh were rare

commodities before the refrigerator. When

a food is fresh it retains all its nutrients andvitamins. Sadly, most of the preservation

methods would alter the structure of the

food so that it would diminish or lose these

nutritive essences6. So the methods, as ef-

fective as they seemed to people, paled in

comparison to the power of the refrigerator.

Thanks to the new invention, food could

be stored for much longer periods of time

without losing its original avor or valu-

able nutrients.

Advancements in low-temperature stud-

ies have been driven mainly by the desire

to keep food cold8. This was due to peopleknowing that, for unknown reasons, keep-

ing foodstuffs in colder areas would keep it

fresh and preserved for a longer time. The

intent of preservation is to prevent the

growth of bacteria, fungi, and other micro-

organisms and to hinder the oxidation of

fats which cause rancidity3. The idea is,

to keep food in colder environments than

normal, in order to slow down the growth

and oxidation efciently since bacteria will

freeze and there is also less oxygen avail-

able in colder temperatures.

Back in the 1800s, the popularity of the

refrigerator made slow progress when it

was rst made available to the public. This

was due to the kinks that earlier models

contained, especially when it came to the

refrigerants used to make the refrigerator

cool. The most effective refrigerants used,

Throughout the AgesThe Refrigerator: Your Foods Savior

By: Karina Garavito

The Chinese

stored and cutice

In England, ser-vants collect icein the winter andput it in icehouses

Dr. William Cul-len studies theevaporation

o liquids in avacuum

Dr. John Gorriebuilds compresion rerigera-tion system

1000 B.C. 1700 1720 1855


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ovember 2008

The History of your Food Ke

CFCs, as harmless as they may be to humans, endanger the oz

Meatpacking and railroad industries would not have succeedwithout development in rerigeration technology.

at the time, were: ammonia: methyl chlo-

ride, and sulfur dioxide. Unfortunately,

these toxic gases would sometimes leak

from faulty tubing causing the deaths of

multiple people. Refrigerator manufactur-

ing companies like General Electric (GE)and Frigidaire ended up having to collabo-

rate4 to nd a new, and safer, alternative

that was just as, if not more, effective as

the noxious gases.

Freon, a chlorouorocarbon (CFCs),

was discovered and soon replaced its lethal

brethren, providing consumers with an ef-

cient, and completely harmless, way to

preserve their food. However, even though

it was safer for people, it had a harmful

impact on the environment. In the 1970s,

scientists discovered that CFCs endan-

gered the ozone layer of the entire planet2.The Clean Air Act of 1990 was passed by

Legislation and forced industries to stop

using CFCs in products. However, there is

no perfect refrigerant; all are harmful ei-

ther to your health or the environment. So

although CFCs were replaced by less de-

structive HCFCs and HCFs, they are still

believed to cause damage in some way or

another.

The manufacturing of refrigerators

boomed rather rapidly right after World

War II had ended4. In 1921, ve-thousand

had been made in the US; and in 1931 over

one-million4. By 1937, the number was

at six-million4. Today, refrigerators are

found in more than 99.5% of American

homes5.

Since fresh food was no longer difcult

to obtain, the expectations of the quality of

food was raised. A housewife would no

longer have to preserve foods the old-fash-

ioned way4, giving her time to complete

other tasks she wished or was expected to

do. GE even produced a play where kitchen

appliances, including the fridge, symbol-ized freedom for the American housewife4.

The meatpacking and railroad indus-

tries benetted signicantly from refrigera-

tion technology in the 19th century6, they

actually owe their success to refrigeration.

Food, especially meat, shipped in railroad

cars depended on refrigeration to stay

fresh7. This allowed meat transportation to

be faster and made food more accessible to

consumers from all parts of the country.

Though the refrigerator is now prac-

tically Americas most used appliance, it

has taken an enormous amount of time andeffort to develop the refrigerator into what

it is today. It has come from a snow-lled

hole in the ground to a modern appliance

with a built-in ice dispenser. This invention

has truly revolutionized the way people

live and many would be in deep trouble

without it. Even if the same techniques for

preservation are used, the most commonly

used method is now as simple as putting

leftovers in Tupperware and placing it in

the fridge. How much easier could it get?

Carl von Lindebuilds the rstpractical andportable com-

pressor rerigera-tion machine

Linde is able to pro-duce large amountso liquid air usingthe Thomson-Jouleeect

GE introduces arerigerator withonce section or

rozen ood and asecond or chilledood

Today, 99.5% oAmerican househocontain a modernrerigerator

1873 1895 1915 Today


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Zhan Ruimin, the CEO of Haier Kitchen Appliances, was ranked twenty sixth of

the worlds most respectful business lead-

ers. He expresses how the refrigerator had

changed lives.

How would life be like without the re-

frigerator? Tolerable, perhaps. But now

imagine the demolition of all restaurants.

No longer would you be able to experience

dining out with your family. Neither would

you have that summer job at the local fast

food joint. Maybe you might survive with

canned products and bags of chips, but lifeas you know it would be turned upside

down.

Actually, who knows if you would even

you have your life today, if it was not for the

refrigerator? The refrigerator is responsible

for keeping food fresh and for preventing

bacteria from cultivating on your dinner

plate. Can you imagine a grocery store

without refrigeration? Picture rotten veg-

etables, maggot infested meats, and melted

ice-cream splattered on the tile oors. The

entire image is rather unappetizing, but

the fact is that food should not be wasted.

Someone has to eat it. The choice is yours:

disease or starvation?

Believe it or not, several people unwit-

tingly chose disease by eating spoiled food

for dinner. It was common, back in the

day, for people to die of salmonella, e. coli

infection, and other types of food poison-

ing. Most fungal diseases cultivate in hot

weather as a result of high humidity. But

now that the refrigerator has given us the

power to control our foods environmental

temperature, millions of lives have beensaved, without them even knowing.

Haier is the number one seller of compact

refrigerators in the world, one of the most

revolutionary tools of refrigeration. With

the compact refrigerator, you are able to

store food in your dorms without it catch-

ing the odor of your roommates smellysocks; youre able to receive frozen pies

from your grandmother; and youre able

to send food to troops ghting on another

continent. The power of the compact re-

frigerator is so extensive that its often un-

derestimated.

Like I mentioned before, without refrig-

eration, fast food places would never even

exist and neither would your summer job.

In fact, more than 230,000 people would be

out of work, and that is with the involve-

ment of the Haier factory alone. If every

job location linked to refrigeration wascounted, from smoothie joints to forensic

laboratories, unemployment would soar

into the millions. I am not saying that the

lack of refrigeration would stop anyone

from becoming a biochemical engineer or

an agricultural scientist, but it would de-

nitely make their work much more dif-

cult. Though, how many people would be

willing to take the job?

What many fail to realize is that refrig-

eration has not only saved lives, but a lot

of time as well. Before the invention of re-

frigeration, preserving food required heavy

maintenance. You would have to salt the

food, wrap it in plastic, and pack it tightly

between large blocks of ice, which were

often difcult to harvest. Sometimes this

method of preservation failed to even work.

Whenever it did happen to be effective,

food tasted excessively salty. What a pain.

After wasting all of your time preserving

leftover food, you were left with exceed-

ingly salty meals that were only slightly

more edible than if they were rotten.

Without refrigeration, not only wouldquality and freshness of food disappear, but

so would restaurants and grocery stores,

and possibly the human race itself.

Persuative

Non-Lethal SustenanceThe food from of your refrigerator wont kill you

By: Chelsea Echiverr

Zhang Ruimin, CEO o Haier Appliances.

Haier is the #1 seller o compact rerigerators


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ovember 2008

Table of Cont

My name is Alexander Von Bismark andI am a leading member of the Environmen-

tal Investigation Agency, a pressure group

in Washington D.C. There are several fac-

tors that contribute to the destruction of the

planet's well-being, but as of recently, our

main focus has been upon the appliances of

refrigeration. Only being able to physically

see how the refrigerator keeps food fresh,

you may be oblivious to how hazardous it

really is. That is why I am here, to inform

you about the toxic chemicals that refrig-

erators contain.

Ever since refrigeration had come intoexistence, harmful chemicals have been

owing through the refrigerator's coils.

First, we began the use of ammonia. Am-

monia was successful in articial cooling

methods and therefore, in preserving tons

of food. However, this was not even close

to justifying the potential hazard of the

chemical. Pro-longed exposure to ammo-

nia was capable of causing damage to the

eyes, liver, kidneys, and lungs. The toxic

fumes were known for causing headaches,

loss of smell, shortness of breath, and high

blood pressure.

Being that ammonia was potentially

deadly, it was outlawed by health agencies

and refrigeration companies needed to nd

a new chemical. They chose from Freon

12. Freon 12 was used for quite a while un-

til it was discovered that this replacement

chemical was also toxic.

When Freon 12 was exposed to high tem-peratures, inhalations of the fumes induced

drowsiness, unconsciousness, and potential

brain damage. Skin contact with Freon 12

required medical attention. It was also the

rst chemical discovered to be destructive

to the ozone layer.

After Freon 12, a series of replacement

chemicals continued to be dangerous to the

ozone layer. In the early 1970s, refrigera-

tion companies began using CFC, or chlo-

rouorocarbons. Unlike the other chemi-

cals, no reports were made stating that CFC

was harmful to people, but like Freon 12, itdamaged the ozone. Once CFC reaches the

atmosphere and is hit by sunlight, the sun's

rays break chemical bonds chlorine atoms

are relas a result of the chemical breakup.

These extremely reactive atoms pull apart

ozone molecules to form the hole in the

ozone layer.

Ever since the Montreal Protocol of 1987,

CFC refrigerators have been replaced with

HCFC, hydrochloruorocarbons. HCFC

destroys 98% less ozone than CFC, but still

does the entire process. For HCFC, it just

takes more time. HCFC is an acceptable al-

ternative for the time being, but we need to

nd something else very soon. Otherwise,

our world's well-being will lack existence

and so will the inhabitants of the planet.

More and more animals are becoming ex-

tinct. How long will be until it is our turn?

Pro and Contra Refriger

Our Ozone is Toxin-ed 24/7...but its refrigerant might bring about our extinction

By: Chelsea Echiverr

A person's buttox eaten away by the chemi-cal, ammonia in large amounts.

Alex Von Bismark, a leading member o theEnvironmental Investigation Agency.


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Impact in Statistics

The type o new energy-efcient rerigerators and how many are actually available.

This kind o rerigerator would have costaround $1000 back in the 1920s.

(A rerigerator today costs around $3000, depend-ing on model and type.

Did you know that the rst refrigerator

cost $1000? That is more than twice of theprice that an automobile cost in 1911. That

price increased $200 by 19203. In 1922, a

model came out that consisted of a cube

wooden cool box, water-cooled compres-

sor, an ice cube tray and an 9 cubic com-

partment for $7142. The rst refrigerator to

be used widespread was the General Elec-

tric Monitor-Top refrigerator introduced

in 1927. Over 1,000,000 units were pro-

duced3. Home units did not go into mass

production until after World War II. The

rst successful electric household refrig-

erator was produced in the U.S, and offeredfor sale in 19131. By 1920, over 200 com-

panies were manufacturing different types

of refrigerators, and at the same time, many

of the companies had developed technolo-

gies to produce a refrigerator/freezer com-

bination4.

In the 1930s, Freon 12 became the most

Statistical Analysis

commonly used refrigerant, replacing Sul-

fur Dioxide. Refrigeration technology be-gan booming in the 50s and 60s when

innovations like automatic defrosts and

automatic icemakers started to appear. In

the 70s and 80s, the environment became

top priorities, which lead to more energy-

efcient refrigerators and the elimination

of chlorouorocarbons in refrigeration

sealed systems2. Making the refrigerators

more energy-efcient increased the cost

of refrigerators, but decreased the cost of

electricity bills.

The refrigerator is Americas most used ap-

pliance today. They can be found in morethan 99.5% of American homes2. Refrig-

erators have not been around for a long

time, but have made their way into millions

of peoples homes in just a short amount of

time. The creation of the refrigerator has

changed the way people have lived over the

years. They are truly revolutionary.

These numbers dont lie

By: Madeline Montalov


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ovember 2008

Statistics, Numbers, Da

About 99.5% o American households contains a rerigerator.

The cost o rerigerators rom dierent companies as they increase over the years, starting with the year 1993.


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Science

You dont know how much of a luxurythe refrigerator really is. Have youever thought about what would you do

without a refrigerator? Since the dawn of

mankind, refrigeration has been a hot topic.

Food goes bad very quickly, especially in

summer. There are a number of ways to

preserve food: spicing, smoking, pickling

and drying. But these methods change the

taste of the foods and dont keep it fresh;

they just conserve it. Slowing down the

growth of germs is the only way to keep

food fresh longer. One way to do this is

to put the foods in cool areas, like under-ground or during the winter, outside of the

house2.

The rst refrigerator machine was

designed by the American inventor OliverEvans in year 1805. This fridge ran on va-

por cooling, which causes water to evapo-

rate, making the surrounding area drop in

temperature. But this design was never

built. Based on Oliver Evans concept, Ja-

cob Perkins obtained a patent for the rst

refrigerator machine that used liqueed

ammonia (NH3) to as a refrigerant.

In year 1834, Jacob Perkins rst pat-

ented the closed circuit vapor-compression

refrigeration system and set a milestone

and the base for modern refrigerators. After

about 40 years, 1876 Carl von Linde used

ammonia as refrigerant.

In the 1900s the refrigerators used

Ammonia (NH3), Sulfur dioxide (SO2),

but the problem was that the refrigeratorwere leaking toxic gases. Other manufac

tures used propane or butane which were

not toxic but ammable.

In the 1930s, sometime after World

War II, chlorouorocarbons (CFCs) started

to be used as refrigerants and the fridge

became more commonplace. But CFC

caused environmental problems and de

stroyed the ozone if it leaked from old re

frigerators. Today we mostly use carbon

dioxide, ammonia, and also rarely CFCs in

older industry systems1, 5.

Everything in this world is built with atoms. Your table, your food, your water, your pencil and you are composed of a countless numbe

of atoms. The matter has 3 different states: solid, liquid and gas.

The World o Matter

In the solid state the atoms/particles are

packed closely together and have a xed

shape. They cannot move freely around,they can only vibrate. Their amplitude de-

pends on the temperature. The higher the

temperature is the bigger the amplitude, be-

cause of this the volume may increase due

to temperature or very high pressure. Sol-

ids can only change their shape by force, as

when broken or cut.

A liquid does not have a denite shape, but

it is determined by its container. The vol-

ume depends on temperature or very high pressure. These particles are usually far-

ther apart than in a solid (with the notewor-

thy exception of water, H2O), and they can

slide past each other easily.

A gas has no denite shape or volume, but

occupies the entire container in which it is

conned. It is very easy to compress gasbecause the particles of a gas are far apart

from each other, and can move around

quickly.

Breaking it DownThe science behind the appliance you use most

By: Jason L


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The RefrigerHow it w

ovember 2008

Continuedon Page 20

Newton (N): Newton is a measurement offorce. On Earth one Newton is the gravity

force of about 102g (this depends on the

distance to Earth's core). On the moon we

would only have 1/6 of this force because

the moon has less mass and is smaller.

Kelvin (K): Kelvin is a measurement for

temperature. 0 Kelvin is at the absolute

zero ( 273.15C, 459.67F). This point

is physically not obtainable, because at

this point the particles do not move. Kel-

vin is also used the declare temperature

intervals: 1 K = 1 C = 1.8 F.

Joule (J): Joule is a measurement for

energy, heat, electricity, and mechanical

work. A joule is one Nm (Newton meter)

or 1 Watt is 1 Joule per second.

Pascal (Pa): Pascal is a measurement for

pressure. 1Pascal equals 1N/m2.

Bar: 100.000Pascal

Unit Defnitions

Micro () = 1/1,000,000

Mili (m) = 1/1,000

Centi (c) = 1/100

deci (d) = 1/10

Unit = 1

Deca (da) = 10

hecto (h) = 100

kilo (K) = 1,000

mega (M) = 1,000,000

giga (G) = 1,000,000,000

The melting and boiling points depend on the pressure. With an increasing pressure, the

boiling point increases, at a lower pressure molecules dont need as much swing to

exhaust into the air. This is used, for example, in the pressure cooker to speed up cooking


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Ammonia: NH3

Density: 0.771kg/m2

Evaporating temperature: -33.4C

Specic heat capacity: 2160J/kgK

Specic vaporization heat: 1371kJ/kg

Theoretically any substance can be used a

refrigerant, but there is a list of criteria, to

be a refrigerant, that only a few substance

are capable of meeting. Ability to change state at low pressure

Non-explosive

Non-combustible

Non-toxic

Non-acidic

Chemically stable

Easily noticeable (smell able, measure

able)

Water would be the perfect refrigerant, bu

water is not usable under 0C and ove

4C4.

Science

Aggregate Changing

A solid can change its state of matter if it

is at its melting point. To change into a liq-

uid the solid needs additional energy. This

energy needed for melting is called the spe-cic melting energy which is different for

each substance. For example: To liquefy

1kg ice at 0C to 1kg water at 0C a heat

energy of 335kJ is needed to change the

state of matter. Because this energy causes

a change of the state that you cannot feel,

this is called latent heat.

By delivering heat energy to a 0C water

the temperature increases to its boiling

point. Unlike latent heat, the energy in-

creasing the temperature does not cause a

change of state, but you can feel it, this is

sensible heat.

The energy needed for increasing

the temperature by 1 K (Kelvin) is called

specifc heat capacity. Water has a specic

heat capacity of 4.19kJ per kilogram (kilo-

joules, 1000joules). From this it follows

that 419kJ is needed to increase the temper-

ature of water from 0C to 100C, where

water begins to boil. Assume that waterdoes not lose any energy during the heating

process and is understandard laboratory

pressure (1013hPa, sea-level air-pressure).

For evaporating water at 100C an addi-

tional 2257kJ vaporization heat is needed

Condensation is the reverse of evapora-tion. To liquefy gas, you need to lose the

same quantity of energy needed for evapo-

ration. Because condensation is a cooling

process, it is very important in refrigeration

machines.

The Rerigerant


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Citations

1Ament, Phil. Refrigerator. Refrigeration History - Invention of the Refrigerator. 18 August 2005. The Great Idea Finder. 6 Novem-

ber 2008 .2Bellis, Mary. The History of the Refrigerator and Freezers. About.com. New York Times. 6 November 2008.

3Food Preservation. Wikipedia. 12 November. Wikimedia Foundation Inc. 16 November 2008.

4Haley, Carol. The Refrigerator. 14 April 2003. Umw.edu. 6 November 2008.7Refrigeration. Wikipedia. 16 November 2008. Wikimedia Foundation Inc. 16 November 2008.

8Refrigerator. Wikipedia. 16 November 2008. Wikimedia Foundation Inc. 16 November 2008.

9Wessels, Sharon. Would you like salmonella with that? Refrigeration and Food. Northland College. 26 March 2002. 16 Novem- ber 2008.

10What are the methods people have used to preserve food? WikiAnswers. Answers.com. 6 November 2008.

1Fridge History. Bary.com. 17 March 2002. 14 November 2008 .2History of the Refrigerator. Modern Marvels. History Channel. 5 November 2008 .3Refrigerator. Wikipedia. 21 October. 2006. Wikimedia Foundation Inc. 14 November 2008 .4What is the History of the Refrigerator? Wisegeek.com. 3 February 2003. 15 November 2008 .

1The History of the Refrigerator and Freezers. About.com. The New York Times Company. 6 Nov. 2008 .

2The Impact of Refrigeration. History Magazine.

3Khlschrank. Lei Physik. Technische Universitt Mnchen. 6 Nov. 2008 .

4Siemens Building Technologies. Kltetechnik. Siemens Building Technologies.

5Refrigerator. Wikipedia. 11 Apr. 2006. Wikipedia Fondation. 6 Nov. 2008 .

Breaking it Down

Impact in Statistic

Throughout the Ages


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8463952 Project Revolution Refrigerator Magazine

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