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This study investigated the impact of comfort systems in sport utility vehicles (SUVs) on exhaust emissions and fuel consumption under the worldwide harmonized light vehicles test cycle (WLTC) conditions. Two modern SUVs equipped with gasoline engines of 3.6 and 2.0 liter displacement were tested, both featuring various comfort systems, such as automatic climate control, heated seats, and active safety systems. Measurements were conducted using a chassis dynamometer under three operating modes: with comfort systems off, with comfort systems on, and with comfort systems on in sport mode. The results indicated that the activation of comfort systems leads to significant increases in fuel consumption and emissions, including hydrocarbons (up to 29%), carbon monoxide (up to 42%), and particulate matter (up to 58%). The study highlighted the necessity of conducting further research on the influence of comfort systems on vehicle emissions, particularly as these systems become more prevalent in modern vehicles. Additionally, the research underscored the potential for increased operational costs and environmental impact due to enhanced vehicle comfort features. [ABSTRACT FROM AUTHOR]

This paper presents an energy performance of residential building (two – family building) located in Poznan. Both apartments were analysed separately. By using a method of energy performance calculations valid in Poland, a theoretical energy performance had been prepared. The calculations were conducted assuming real changeability of climatic data in years: 2010–2017. The real energy performance was prepared based on actual gas consumption for the purpose of heating and domestic hot water preparation (DHW) within the years of measurements taken, being a subject of analysis. The findings from this study revealed that a theoretical energy performance significantly deviates from the results obtained by means of energy consumption measurements, which resulted from variability of basic climatic data over time and also from theoretical usage profile of the apartments.

In the building designing process special attention should be paid to energy calculations - with analysis of different input data low energy or passive house can be obtained and decision of which parameters can or cannot be changed may be made. The following input data was analysed: shape factor A/V, glazed area, internal heat gains, air tightness, efficiency of heat recovery. The results show that the input data for the energy calculations are crucial for the obtained result.

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BACKGROUND Knowledge regarding microaerophilic and anaerobic specific spoilage organisms (SSOs) is crucial for an appropriate evaluation of vacuum-packed ham. The objective of this study was to characterize the SSO community in vacuum-packed ham by a culture-dependent technique and MiSeq next-generation sequencing (NGS) platform. The relation between changes among the SSO group in the ham and changes in sensory characteristics of the product was also assessed. RESULTS In the study, conventional microbiological analyses were employed in order to establish the participation of several groups of microorganisms in the deterioration of vacuum-packed ham. The diversity of the SSO group in the product was further assessed with the use of MiSeq NGS technology. The bacteria identified in sliced cooked ham belonged mostly to four phyla, namely Actinobacteria, Proteobacteria, Firmicutes and Bacteroidetes. A temperature of 4 °C favoured the development of mesophilic and psychrophilic/psychrotrophic flora, mainly Lactobacillaceae, Enterobacteriaceae and Micrococcaceae families. A high ratio of Brochothrix thermosphacta species and new, cold-tolerant Clostridium spp. was also observed. The growth of these microorganisms facilitated changes in the pH value and organoleptic characteristics of the product. CONCLUSION This study confirms that the combination of culturing and MiSeq NGS technology improves the microbial evaluation of food. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]