Fuel cells Linde hydrogen station

Published on April 11th, 2012 | by Glenn Meyers

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Linde Hydrogen Station Opens in Emeryville, CA

Linde’s newest hydrogen fueling station has begun operating at AC Transit’s Emeryville, CA municipal bus operating division, fueling 12 fuel cell buses and up to 20 passenger cars daily.

Linde North America is a subsidiary of The Linde Group, which designs and operates hydrogen vehicle fueling systems. AC Transit is the bus operator for 13 cities in the East Bay Area, including Emeryville, Oakland and Berkeley, and also operates trans-bay service to San Francisco.

The Emeryville hydrogen fueling station, which began operating in late 2011, is one of two Linde is supplying to AC Transit. The second, located at the Oakland operating division, is expected to begin operating in 2013.

According to Linde, replacing diesel with hydrogen fuel rids the air of vehicle tailpipe emissions. Elaborating on this good news, the California Air Resources Board estimates that fuel cell buses will deliver a net reduction of 2.7 pounds of carbon dioxide per mile using hydrogen reformed from methane, and 6.3 pounds per mile using hydrogen derived from solar, wind, or other renewable sources. Each bus is projected to travel 36,000 miles annually, reducing carbon emissions by 44 metric tons per year when using methane as a source of fuel, or 103 metric tons using renewables.

In a press release, Linde North America president Pat Murphy said, “We believe you are judged by the company you keep, and Linde is proud to partner with a leader in municipal transit, AC Transit. We are confident this partnership and project will prove to be a watershed for clean fuel.”

David Armijo, AC Transit’s general manager, believes the significance of its new Emeryville hydrogen station shows the viability of fuel cell buses.

Of note, this is the first public hydrogen fueling station in the San Francisco Bay area. The station meets industry needs for fast fueling and includes both 700 and 350 bar fueling and meets the Daimler requirement of a three-to-four minute complete fill with a delivered gas temperature of -40o C. In addition to fill performance, the station reliably demonstrated the capability to fill four fuel cell vehicles back-to-back,” said Rosario Beretta, general manager, Mercedes-Benz Research & Development North America, Inc., who is responsible for Mercedes-Benz fuel cell vehicle operations in North America.

A video news release of Linde’s hydrogen fueling station also is available at You Tube.

Photo: Linde Group

Source: Business Wire  

 

Best Bet: King Cake

The Commercial Appeal (Memphis, TN) February 10, 2012 | Michael Donahue The King Cake, with its spring-like colors of purple, yellow and green, probably is my favorite cake. Many King Cakes are just coffee cakes with icing and a plastic baby stuck inside . They make me feel good because it’s Mardi Gras time and it won’t be long before the weather gets warmer. King Cake traditionally is served on Epiphany or before Lent begins. kingcakerecipenow.net king cake recipe

Instead of going to a grocery store or to New Orleans, I thought I’d try a King Cake from locally-owned Kay Bakeries. It was delicious.

Queo Bautista, who owns the bakery, told me they need 24 hours notice to make a King Cake, which sells for $12. They mix the ingredients and let the dough rise overnight. The next day they shape it and let it rise another couple of hours before baking it. After it’s baked, they decorate it, pop in the baby, which stands for Jesus Christ, and lace Mardi Gras beads over the whole thing. They also add one of those chocolate coins covered in gold foil. That stands for the Three Wise Men, Bautista said.

The cake is made with milk powder, shortening, yeast, cake flour, eggs, colored icing and streusel, which is a mixture of butter, brown sugar, bread crumbs and flour.

Bautista, who was born in Acapulco, Mexico, and grew up in Chicago, didn’t learn about King Cakes until he bought Kay Bakeries in 2007, “since we are close to New Orleans here,” he said.

The King Cake recipe, like all their other recipes, came with the bakery, Bautista said.

Isaac Brown, veteran Kay Bakeries baker, said he’s been using the same recipe at Kay’s since he began working there 20 years ago. Before that he worked at the old Carl’s Bakery. website king cake recipe

I’ve eaten various kinds of King Cakes, including one filled with cream cheese. Kay’s is “more like a coffee cake, Danish,” Brown said.

C.J. Parkinson, who owned Kay’s before Bautista bought it, remembered a woman who called the bakery every Epiphany to order King Cakes. That’s how they knew it was time to start making them, she said. One of the casinos used to order 75 to 100 at a time, she recalled.

Event coordinator Jennifer Ryan bought 20 Kay Bakeries King Cakes this year to serve at St. Anne Catholic School’s recent Mardi Gras dinner dance and silent auction.

You don’t have to wait until Fat Tuesday to get a King Cake. “I can make them anytime,” Brown said.

I asked Bautista how many plastic babies he’s used since he bought the bakery. He’s gone through “two or three bags” of 100 babies.

Since I watched Bautista decorate my cake, I knew where he put the baby. The story goes that whoever gets the baby in their piece of cake has to buy the cake next year.

To make sure I got the baby, I turned the cake upside down after I got back to the office and, sure enough, there was the baby’s head sticking through the cake just about where I thought it was.

OK. I cheated.

Kay Bakeries is at 667 Avon Road; (901) 767-0780.

Michael Donahue: (901) 529-2797; donahue@commercialappeal.com Michael Donahue




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About the Author

is a writer, producer, and director. Meyers is editor and site director of Green Building Elements, a contributor to CleanTechnica, and founder of Green Streets MediaTrain, a communications connection and eLearning hub. As an independent producer, he's been involved in the development, production and distribution of television and distance learning programs for both the education industry and corporate sector. He also is an avid gardener and loves sustainable innovation.



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