INHERENTLY-SUSTAINABLE TECHNOLOGY DEVELOPMENT -- INHERENTLY-SUSTAINABLE TECHNOLOGY DEVELOPMENT -- LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA -- Dedication -- CONTENTS -- PREFACE -- REFERENCES -- ACKNOWLEDGEMENTS -- Chapter 1 INTRODUCTION -- 1.1. TOWARDS DEVELOPING INHERENTLYSUSTAINABLE TECHNOLOGIES -- 1.2. DELINEARIZED HISTORY OF TECHNOLOGY DEVELOPMENT -- 1.2.1. Introduction -- 1.2.2. About Linking "History", "Time" and Delinearization: SomeIntroductory Remarks -- 1.2.3. Delinearized History of Time and Knowledge - The Starting Point -- The Summary -- A Discussion -- 1.2.4. A Reflection on the Purposes of Science -- 1.2.5. Time-conceptions, the Tangible-intangible Nexus, and the Social Roleof Knowledge -- 1.2.6. Delinearized History of Time, Science, and Truth -- 1.2.7. Other Considerations in Mathematics and Science -- Numbers in the Qur'an -- Fractions -- Natural Ranking -- Mathematical Operations -- The Number Seven and its Multiple in the Qur'an -- 1.2.8. Modeling Natural Phenomena in Multiple Dimensions -- Transition from Mathematics of Tangibles to Mathematics of Intangibles -- 1.3. THE ROLE OF INTENTION IN TECHNOLOGY DEVELOPMENT -- 1.3.1.Origin of Intention -- 1.3.2. Nature for Sale -- Energy -- No Air -- Water -- Food -- 1.3.3. The Science of Inefficiency -- 1.3.4. The Myth of Emulating Nature -The Aphenomenal Model -- False Promises -- 1.3.5. WHY IS THE CURRENT DEVELOPMENT MODE ANTI-NATURE? -- Transition to Tangible -- 1.3.6. Development of a Sustainable Model -- Problem with the Current Model -- The Importance of Truth as a Criterion -- Violation of Characteristic Time -- 1.3.7. Observation of Nature: Importance of Intangibles -- 1.3.8. Intangible Cause to Tangible Consequence -- 1.3.9. The Science of Intention -- 1.3.10. How does One Revert? -- Chapter 2 2. ENERGY TECHNOLOGIES -- 2.1. COOKING -- Introduction.

2.1.1. Fossil Fuel -- Cooking with Kerosene -- Cooking with Natural Gas -- 2.1.2. Cooking Stoves (Wood, Charcoal, Rice Husk, Dung, Straw, Pellets) -- Pellet Stoves -- 2.1.3. Solar Cooking -- 2.1.4. Biogas Cooking -- 2.1.5. Microwave and Electric Cooking -- Microwave Cooking -- Cooking in Electric Ovens -- 2.1.6. Cooking from Wind and Nuclear Electricity -- 2.2. HEATING -- 2.2.1. Fossil Fuel -- Kerosene Heating -- Burner Fuel Oil Heating -- Natural Gas Heating -- Coal Heating -- 2.2.2. Solar Heating (Passive Heating and Cooling, Direct Heating) -- Passive Heating -- Passive Cooling -- Direct Solar Heating -- Solar Air Heating -- Solar Hot Water System -- Oil Heating System -- 2.2.3. Geothermal -- 2.2.4. Hydropower -- 2.2.5. Direct Heating Engines -- 2.2.6. Biomass Heating (Wood, Biogas, Charcoal, Rice Husk, Dung, Straw) -- 2.3. LIGHTING -- 2.3.1. Fossil Fuel Based Lighting -- Kerosene Oil and its Use -- 2.3.2. Electric Lighting -- 2.3.2. Natural Lighting -- 2.3.3. Plant and Vegetable Oil Based Lighting -- Lighting from Bio-hydrocarbons -- Pine Oils -- Jatropha Oil -- Seabuckthorn Oil -- Algal Oil -- Environmental Benefits of Bio-hydrocarbons -- Economic Development -- 2.3.5. Biogas Lighting -- Biogas as a Fuel for Lighting -- Benefits of Biogas Lighting -- Positive Impact on Health, Sanitation and Safety -- Benefit on Agriculture and Sustainable Land Use -- Environmental Benefits -- Socio-economic Benefits -- 2.4. FOSSIL FUEL REFINING AND PROCESSING -- Introduction -- 2.4.1. Pathways of Oil Refining -- 2.4.2. Pathways of Natural Gas Processing -- Pathway of Glycol -- Pathways of Amines and their Toxicity -- 2.4.3. Additives in Oil Refining and Gas Processing and their Functions -- Additives Used in Gas Processing -- 2.4.4. Natural Alternative Catalysts for Oil Refining and Gas Processing -- 2.4.5. Direct Use of Crude Oil in a Jet Engine.

2.4.6. CO2 Emission, Natural and Industrial CO2 and Global Warming -- 2.5. GLOBAL ENERGY SCENARIO -- 2.5.1. Global Energy Problems -- 2.5.2. Global Energy Status: Model for Prospective Solution -- Solar Energy -- Hydropower -- Ocean Thermal, Wave and Tidal Energy -- Bioenergy -- Liquid Biofuels -- Biodiesel -- Nuclear Energy -- Geothermal Energy -- Hydrogen Energy -- Impact of Energy Technology and Policy on Global Energy Scenario -- Energy Demand in Emerging Economies -- Conventional Global Energy Model -- Renewable vs Non-Renewable: No Boundary as Such -- Sustainable Energy Model -- 2.5.3. Reversing Global Warming -- Current Status of Greenhouse Gas Emission -- Water and its Role in Global Warming -- Characterization of Energy Sources -- The Kyoto Protocol and Global Warming -- Sustainable Energy Development -- Development of Zero Waste Energy Systems -- Chapter 3 3. INDUSTRY AND TRANSPORTATION FUELS -- 3.1. BIODIESEL -- Biodiesel Definition and Controversy -- Biodiesel as an Alternate Fuel to Petrodiesel -- Biodiesel Feedstocks -- Advantages of Biodiesel Fuel -- Current Biodiesel Production Procedures -- 1. Alkali/Base Catalyzed Reaction -- 2. Acid Catalyzed Reactions -- 3. Supercritical Methanol Method (without Catalysts) -- The Chemistry of Transesterification -- Variables Affecting Transesterification Process -- Biodiesel in Industrial Application -- Problems with Conventional Biodiesel Production -- 1. Use of Toxic Catalysts and Chemicals -- 2. Biodiesel is Dependent of Fossil fuel -- 3. Similar Pathways as that of Petrodiesel -- 4. Biodiesel Toxicity -- 5. Degradation of Rubber Parts, Cold Filter Plugging Point and Storage Stability -- A New Approach to Render the Biodiesel Production Truly Green -- Economics of the New Approach -- 3.2. BIO-ETHANOL -- Problems with Current Ethanol Production.

Sustainability of Ethanol as Transportation Fuel -- 3.3. STRAIGHT VEGETABLE OIL AS FUEL -- 3.4. BIOGAS -- Feedstocks for Biogas Production -- Landfill Gas -- Biogas from Municipal Sewage -- Manure Digestion -- Cleaning of Organic Industrial Waste Streams -- Biogas as a Cooking Fuel -- Biogas as a Fuel for Lighting -- Advantages of Biogas Production and Use -- 1. Positive Impact on Health, Sanitation and Safety -- 2. Benefit on Agriculture and Sustainable Land Use -- 3. Environmental Benefits -- 4. Socio-economic Benefits -- 3.5. DIRECT HEAT FROM SOLAR ENERGY -- 3.6. WATER POWER -- Environmental, Social and Economic Impacts of Hydropower Projects -- Decentralised Micro-hydro System and their Sustainability -- Sustainability of Decentralized Micro-hydro Projects -- A. Condition one: Environmental Condition, dCnt/dt ≥ 0, (from Figure 3.22 Cn2 -Cn1≥0) -- B. Condition Two: Economic Condition, dCct/dt ≥ 0, (from Figure 3.22 Cc2 - Cc1 ≥ 0) -- C. Condition Three: Social Condition, dCst/dt ≥ 0, (from Figure 3.22 Cs2 - Cs1 ≥ 0) -- Chapter 4 4. WATER AND WASTE WATER MANAGEMENT -- 4.1. INTRODUCTION -- Definition of Fresh Water and Sustainability -- 4.2. WATER MANAGEMENT -- Conventional Guiding Principles in Water Supply and Management -- Water Reuse -- Water Privatization -- Water Pricing -- 4.3. WATER AND WASTEWATER TREATMENT -- Chemicals Used in Water and Wastewater Treatment -- 4.4. CURRENT WATER AND WASTEWATER MANAGEMENT MODELS -- Water and Waste Water Contamination due to Storage and TransportationMaterials -- International Standards and Guideline for Water Contamination -- 4.5. KNOWLEDGE BASED WATER ANDWASTEWATER MANAGEMENT MODEL -- Chapter 5 AGRO-PROCESSING -- 5.1. HUSKING -- 5.2. MILLING, GRINDING AND EXTRACTION -- 5.3. USE OF MOTIVE POWER -- Chapter 6 6. FOOD PRODUCTION AND PROCESSING -- INTRODUCTION -- 6.1. FOOD PRODUCTION PROCESS.

6.2. ORGANIC AND NON ORGANIC FOOD -- 6.3. USE OF ORGANIC AND SYNTHETIC FERTILIZERS -- 6.4. IMPACTS OF PESTICIDES IN FOOD QUALITY -- 6.5. FOOD PROCESSING -- 6.6. ADDITIVES IN FOOD PROCESSING -- 6.7. GENETIC MODIFICATION/FORTIFIEDFOODS AND HEALTH IMPACTS -- 6.8. FAST FOOD PRODUCTS -- 6.9. CHIPS, CHOCOLATES, AND OTHERS READY-TO-EAT FOODS -- Chips -- Chocolates and Others Ready-to-Eat Foods -- 6.10. QUALITY ASSURANCE OF FOOD PRODUCTS -- Chapter 7 FOOD PRESERVATION -- INTRODUCTION -- 7.1. FREEZING AND THAWING -- Freezing -- Effect of Freezing on Food Quality -- Thawing -- 7.2. REFRIGERATION -- Refrigerant Fluids Used in Refrigeration -- Innovation in Refrigeration Systems -- 7.3. PASTEURIZATION -- 7.4. HEATING AND DRYING -- 7.5. CANNING AND PACKAGING -- 7.6. IRRADIATION -- UV Radiation -- Ionizing Radiation -- 7.7. CHEMICAL PRESERVATION -- 7.8. NATURAL FOOD PRESERVATION -- Natural Cooling System for Preservation -- 7.9. NATURAL PRESERVATIVES -- Chapter 8 DRINKING FLUIDS -- INTRODUCTION -- 8.1. MINERAL WATER, ULTRA PURE WATER, CHLORINATED WATER -- 8.2. SPORTS DRINKS -- Gatorade -- Citric Acid -- Sodium Benzoate -- Malic Acid -- Artificial Flavor and Modified Corn Starch -- Powerade -- Little Squirts -- 8.3. COCA COLA, PEPSI, SODA, SPRITE OTHER DRINKS -- Coca Cola -- Diet Coke -- Pepsi, Soda, Sprite and other Drinks -- 8.4. BOTTLED AND CANNED JUICES -- 8.5. MILK -- 8.6. COFFEE, TEA -- Chapter 9 PERSONAL CARE PRODUCTS -- INTRODUCTION -- 9.1. CHEMICALS AND SURFACTANTS USEDIN PERSONAL CARE PRODUCTS -- 9.2. NATURAL SOAPS PRODUCTION -- Ingredients of Natural Soap Production -- Olive Oil -- Palm Oil -- Beeswax and Honey -- Coloring and Fragrance Materials -- Turmeric, Neem Leaf, Cinnamon Powder -- Natural Fragrance -- Production of Natural Soap -- 9.3. SAMPOO, BODY MIST, CLEANSING PRODUCTS.

9.4. COSMETICS (LIPSTICK AND NAIL POLISH, EYE MASCARA,HAIR COLORING GELS, HUMECTANTS AND MOISTURIZERS ETC).