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Posted to alt.home.repair,sci.engr.heat-vent-ac,misc.consumers.frugal-living,alt.architecture.alternative
Robert Gammon
 
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Default Swamp Cooler to Refrigeration A/C

Crusader george wrote:
In article ,
"Rod Speed" wrote:


Andrew Barss wrote

Oscar wrote

Then again, 22C is cool, but comfy (PMV = 0.007), with vel = 0.1 m/s
and clo = 1 insulation. Raising vel to 0.5 and lowering clo to 0.5 makes
35 C at 65% comfy (slightly cool, with PMV = -0.54, on a scale from
-3 = cold to +3 = hot), according to the BASIC program in the ASHRAE
55-2004 comfort standard, so he might have just used a ceiling fan on
that day... 28C at 35% with clo = 0.5 and vel = 0.5 is "slightly
warm" in the comfort zone, with PMV = 0.23.

A properly designed swamp cooler system can run with
just the fan and no water, no need for extra ceiling fans.

If you're running it with a fan and no water, it's a ... fan.

Duh.


Swamp cooling relies on the fact that water evaporation cools nearby air.

Duh.


You pull outside air into the wet medium, and pump the cooler and more
humid air through the house. It then exits the house through open windows

Duh. Pity that post was clearly suggesting ceiling
fans IN ADDITION TO A SWAMP COOLER.


(to the poster who recommended closing all the windows,
that's going to completely undermine the whole thing).

He's too stupid to be able to work that out for himself.


anyone read Rex Robert's book? "Your Engineered House"
advocates natural air flow. Low vents and high exit vents to promote the
natural air flow as heat rises.
We love ceiling fans too. And a light color for the roof. the garage
sports a wind turbine. Cool!


Swamp coolers only work in LOW humidity areas, and they rely on cheap
access to water.

Desert Southwest is one such place.

The way to make them work better is to invest in a 1000psi to 2000psi
water pump and pump the water thru very fine nozzles to create a fog of
ultra fine water drops. These drops FLASH over to vapor phase when
they touch almost anything. Restaurants in the Desert Southwest use
this technique to allow patrons to eat dinner outside in the
summertime. Water quality is a concern as the nozzles are so tiny.
Reverse Osmosis filtration helps greatly with this issue, and minimizes
the mineral residue (ultra distilled water would work even better, but
is more costly)