Study of the Reducing Carbon Emission by Using Hot Spring Eggs

• Main Authors: Chin-HungKuo, 郭錦鴻
• Other Authors: Jung Wei Chen
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/47583176926728747863

碩士 === 嘉南藥理大學 === 觀光事業管理系 === 105 === Taiwan's high-temperature hot spring area often use the diversification of hot springs, such as: bathing, cooking, agricultural irrigation. The development of productscan reduce the use of gas, electricity and other fuel use, also reduce the generation of carbon emissions.This study will be informed by telephone means of sales of eggs, the hot spring eggs mature time to calculate the amount of electricity, and estimate the required amount of carbon emissions. Thisstudy shows that the highest sales of Jinlun hot spring eggs for weekdays can be sold 400, the holiday is as high as 1,000, sales at least is about weekdays 2-3 times. Jhihben hot spring area on weekdays sales of about 10-65, holiday 20-150, holiday sales of about 2 times the normal day. Hatonozawahot spring on weekdays 39, holiday 181, holiday sales of about 4.5 times the normal day. The estimated carbon emissions from cooking a hot spring egg are between 0.10 and 0.15 (kgCO2e). If the number of days on weekdays is 255 days and the holiday is 110 days, it is estimated that the use of hot spring to cook the eggs process, each hot spring industry can reduce carbon emissions each year. The results show the carbon reductions of Jinlun, Chihpen and Dovezawa Hot Springs will reach 27,982, 7,320 and 4,564 (kgCO2e), respectively.