The December 2010 Household Energy Survey in Jordan

Abstract

The household sector accounts for 20.9% of primary energy use in Jordan. Increase in energy-based living standards and more efficient energy use are major opposing trends in Jordan that affect household energy consumption. Governmental policies to influence household energy consumption are often contradictory and have brought mixed results. Ministry Of Energy has completed two cycles of surveys for household energy in the years 2001, 2004; on the other hand. The December 2010 update survey has been carried out in Mutah University and it is the latest update for those previous surveys, the result and conclusions of which are presented in this paper. Wood, LPG, electric heater and Kerosene are used extensively in most of the households. While the percentage of the households using solar waterheaters was 11%. The energy policy analysis reveals the need for government intervention to promote solar water-heaters as well as regarding the unsatisfied heating demand.

Studies on the Buffering Capacity of some Fermented Milk Consumed in Sohag Governorate.

“…The hysteresis pattern of samples resulted from the differences in solublization properties of colloidal calcium phosphate and to the acidic amino acid present in casein and whey proteins upon pH changes resulted from acid or base addition. Al-Dabbas, et al (2011). They found that Bc for liquid milk was 1.93 ± 0.07.…”

“…As ranged to antacid tablets it was shown that, the total number of 0.1N Hcl to reach 2 was (44ml), while the other sample was 56 ml. the obtained differences between samples attributed to reflect interaction that occurred between food components and the added acid or alkali which lead to the ionization and solublization of different acid -base constituents Al-Dabbas, et al ( 2011). According to the data obtained by (singh, et al 1997 andAl-Dabbas, et al (2011) reported that the variation in each samples protein resulted from different denaturation methods and the environment of protein which makes some ionizable groups become accessible for titration within a protein after a change in pH or denaturation also contributes in different hysteresis cuvees.…”

“…the obtained differences between samples attributed to reflect interaction that occurred between food components and the added acid or alkali which lead to the ionization and solublization of different acid -base constituents Al-Dabbas, et al ( 2011). According to the data obtained by (singh, et al 1997 andAl-Dabbas, et al (2011) reported that the variation in each samples protein resulted from different denaturation methods and the environment of protein which makes some ionizable groups become accessible for titration within a protein after a change in pH or denaturation also contributes in different hysteresis cuvees. The hysteresis pattern of samples resulted from the differences in solublization properties of colloidal calcium phosphate and to the acidic amino acid present in casein and whey proteins upon pH changes resulted from acid or base addition.…”

“…Samples were prepared for titration and titrtable acidity as described by (Al-Dabbas et al 2011). 5 grams on dry weight bases from each samples was suspended to 50 ml with distilled water and well stirred to yield a homogenized suspension.…”

Investigation of the Current Energy Sector in Jordan: Energy Strategy, Resources and Regulatory Framework

“…For instance, a survey about the energy demand and consumers was carried out and used to help the energy decision makers [4]. Al-Dabbas on the other hand [5], also studied the energy resources in Jordan and the household energy consumption. This paper will focus more on the renewable energy sources as an alternative for the fuel and natural gas.…”