CI Power Savings at Home

With new power monitoring plugs (flashed with custom Tasmota firmware) I wanted to have a look at my server rack power usage and see if there were any savings opportunities. I ran a “top" command on the VM that had the highest usage and found that my database (PostgreSQL) was running higher than I think it should. I started to go deeper into the jobs running on the database and found some stuck system jobs. I was able to resolve most of them and implemented a query timeout to prevent anything from going to long and was able to go from a mean 104 W down to 90W presenting a 14 W savings. This may not be much but this server runs 24/7 and so will accumulate over time.

I made a quick I-chart to show the power savings the the optimization period where I was hammering the server to figure out what was going on. There are still some cyclic increases in power that are related to clean up jobs.

How Accurate Are House Thermostats?

I have a programmable thermostat at home and being the indulgent human I am I have a rule set that the house starts to warm up at 5am so that when I get out of bed it is warm and not cold 😀

Of course that sounds good in theory but what proof is there that the thermostat actually delivers ;).

I setup a temperature logger to test how effective this actually was and I must admit was pleasantly surprised. Over night temperatures stayed at 21.3°C but as soon as 5am came around temperatures went up to 21.9°C enough that I feel much better getting out of bed in the morning.

Italian Black Winter Truffles

I was able to get my hands on fresh black winter truffles.

The general smelling notes are exactly what you will see written online. Very musky, pungent earthy aroma. Not quite sharp but bound to add a muskiness to any dish. For most dishes I simply shaved some truffle on a microplane but cutting thin slices on a mandoline also make a very appealing garnish.

The main dishes I made with this was:

  • Truffle Tagliatelle (hand made)
  • Truffle Pizza
  • Truffle Butter
  • Truffle Rissotto
  • French Omelette with Truffle

“Quis custodiet ipsos custodes” & Process Control

“Who watches the watchmen” a question posed by Alan Moore has much broader implications into the realm of process control. The core of this political sentiment is accountability and it has broad applications to sensors and how we interpret their data.

Equipment fails and it is not a question of if but rather when. A good example is the 2019 Boeing airplane crash where investigations found that cause was a faulty angle of attack sensor. A very good research paper goes deep into this and I will be borrowing on this idea https://www.sciencedirect.com/science/article/abs/pii/S0952197622000744. The root of the argument is how do you trust sensor data. If you have 1 sensor and it is providing you faulty data you do not know, with 2 sensors (one good & one faulty) you can see the sensor data is different but you won’t know which one is right and with finally 3 sensors (two good & one faulty) you can have the sensors ‘vote’ on the correct sensor value and then tell which is faulty. The obvious error is if you have 2 faulty sensors out of 3 the wrong value will be chosen. This can be extended infinitely but the probability of 2 faulty sensors that are regularly checked is unlikely and so 3 sensors is the agreed norm for critical voting processes. The previously noted research paper goes into how 2 real sensors and a virtual sensor could be used to the same effect and has some really interesting implications to save on sensor cost.

Extending this to process control we can have the exact same failure modes. One example is a control valve used to control fluid flow rates. If said control valve fails (“Gasp, by God how could a control valve ever fail or stick” /s) how would we know. The most trivial solution is to have a “watcher” for all control points. If we have a control valve to control fluid flow rate we need a flow meter to measure the effect of that control valve. This way if the control unit is faulty we can measure that and then investigate. The concern is that if the flow meter is faulty we can have false negatives or fail to catch true negatives. For true critical to safety (CTS) or critical to quality (CTQ) parameters is may be beneficial to design processes with redundant sensors or innovative intertwined solutions.

One real life example is a steam heater used to heat a process stream. We had a control valve fail (after root cause analysis with maintenance we found that it was damaged and was very prone to sticking) and the sensor measuring the flow rate (well not really measuring flow rate but rather pressure differential and then estimating flow rate) was not able to pick up the failure. This would be a catastrophic failure leading to over-temp material but we had temperature sensors in the material being heated by the steam and so were able to catch this condition. The main point here is processes overlap. Surface level views may indicate the faulty valve and sensor are isolated but their effects affect downstream processes so it is possible to detect their failures through downstream sensors.

What this also implies is that failures in a large complex processes can be caught by direct process sensors as well as downstream sensors much further down the line. Another example to show the point is in a boiler where if the heater (gas, electric, etc) fails and the temperature sensors itself fails to catch it, downsteam processes that use the boiler stream would be able to catch this failure due to low pressure or low temperature.

Interconnecting a process like this and creating a system to catch failures like this can be very difficult work and poses its own risks but the core tenant of “Who watches the watchmen” is something all process engineers should be aware of as both equipment and sensors fail and may have significant impact to process.

Chanterelle Mushroom

By far my favourite mushroom is the Chanterelle or “Kurki” as it is known in Polish. A perfect balance of sweetness and “funginess” it is the perfect ingredient in a cream sauce.

Though I have made my opinions widely known Canada is completely devoid of choice when it comes to mushrooms and arguably many Canadians only know of the button or Cremini mushroom. Contrast this with Europe where I could purchase 200g boxes of Chanterelle at popular chain supermarkets (Biedronka in Poland).

This is not to say that we do not have good mushroom selection in Canada. I have been able to find good selections at my local farmers where they regularly have morel and infrequently chanterelle but the issue is that these mushrooms are older as it appears they have travelled across the country. I have had conversations with them as their products were visibly wilted compared to fresher product pictured below but nevertheless it is not easy to source mushrooms in this country/province.

All that aside my family was able to find some fresh Chanterelle mushrooms and so I was able to take on this opportunity and make a beloved cream of Chanterelle mushroom sauce with fresh pasta. I added a bit of hunter sausage to this to make it a more “wild” pasta with foraged mushrooms but all in all it played a perfect balance and the end product was divine for as long as the supply lasted.

Parametric vs Non parametric Statistics

Many people assume perfect normal distributions when looking at data, but this is not always the case. An example data set is shown below where the data is clearly non normal and both the normal and non parametric tolerance intervals and means are shown. The mean is obviously the same but the 99% tolerance intervals show some key distinction. The normal tolerance intervals overestimates and unrealistically goes to -1.907 because it assumes a normal distribution and “equal” datapoints on both sides of the mean. This is not the case and the non parametric tolerance interval is obviously more accurate as it takes into account the “Real” aspect of the data.

I know many people just default to always assuming their distributions are normal but this is not always true and wrong assumptions tend to backfire when it comes to statistics.

Brussels Sprouts, Bacon & Gruyère

Brussels Sprouts, Bacon & Gruyère, a match made in heaven. A perfect balance of seared vegetables, cured meats and intermingled cheese. I use this as a quick and easy recipe that really doesn’t need much explanation. Key notes are that the Brussels sprouts need to be properly seared not lazily boiled and the cheese needs to be added while everything is warm so it softens up. Different cheeses could be used but gruyère is a good fit as it is a firm aged cheese with character.

Dehydrated Strawberry “Chips”

Now that its strawberry season it is fairly easy and cheap to get large quantities of strawberries at the farmers market but this won’t last long so its time to “make hay while the suns out”. My personal method for converting large amounts of strawberries to shelf stable snacks is strawberry “Chips” where 5mm cut strawberries are dehydrated at 135F for ~12hrs. This makes a good snack for the rest of the year and due to its very low moisture content once its done it is shelf stable.

Morrell Mushrooms :D

Unfortunately Canada does not have much of a variety of mushrooms at any large or specialty grocery stores so I was fairly fortunate to get my hands on fresh morrell mushrooms. I don’t have much of a recipe as a good mushroom can be just slow fried in butter and tossed with fresh made pasta.

These weren’t my favourite mushroom (Chanterelle #1) but were a refreshing enough change for the regularly available mushrooms.

Refractometers and Fluid Density Measurements

In the past I thought the the typical way of measuring a materials density is to measure its volume and then weigh it. As there are obvious difficulties and flaws (fluids can evaporate during measurements, volume size errors) a different way is to use a refractometer which uses a fluids index of refraction to estimate it’s density/etc. These all have to be calibrated for the particular working fluid and I have one made for ethanol. It is a good tool and a non destructive small sample way of finding the alcohol %.

After calibration at the low and high end I was able to measure the alcohol% in various drinks and found some that under deliver. One key thing to note is to never take measurements blindly as alcoholic beverages that have high sugar content can artificially change the alcohol% as it changes the fluid density.