Justin Johnson: OK.
Justin Johnson: So what I'll do, just so we cover our bases for today.
Justin Johnson: Is.
Justin Johnson: Changes approved per planning meeting.
Justin Johnson: 'Cause I was telling to proceed with testing.
Justin Johnson: Or test 20.
Justin Johnson: Nope, we're covered.
Scott I. Reed: Alright.
Scott I. Reed: Temperature be up to.
Scott I. Reed: Oh, you think so?
Scott I. Reed: 60.
Scott I. Reed: Brief them.
Scott I. Reed: You turned HR into.
Scott I. Reed: Oh, we did that a long time ago.
Scott I. Reed: What HR you? It should still be on.
Scott I. Reed: No, I know it is on oh.
Scott I. Reed: Hey.
Scott I. Reed: Want me to start starting off the beat? What?
Scott I. Reed: How many sharks shutting the heat off?
Scott I. Reed: How did it happen at first?
Scott I. Reed: So our pressure is π D.
Scott I. Reed: So I'm going to start shutting our heat off.
Justin Johnson: OK.
Justin Johnson: The pressure in the coolant loop right?
Scott I. Reed: You want another part?
Scott I. Reed: Now.
Scott I. Reed: So.
Scott I. Reed: What is our temperature right now?
Justin Johnson: 359.
Scott I. Reed: The temperature is 363.
Scott I. Reed: I'll set it to 358 then.
Scott I. Reed: As you know, the President, jeez.
Scott I. Reed: See is.
Scott I. Reed: Temperature of our lead and our temperature for our heat exchangers.
Scott I. Reed: Is nowhere near our 110.
Carlo Parisi: Yeah, it's fifty. Yeah, it's here.
Scott I. Reed: So why is there?
Scott I. Reed: Why is there pressure so high?
Scott I. Reed: I need to do more than just. I just back the heat down.
Scott I. Reed: I didn't shut it off.
Scott I. Reed: Do you want me to shut it off?
Scott I. Reed: So why haven't we opened the pressure relief valve? If that's the case?
Scott I. Reed: The the bypass you need no the actual pressure.
Scott I. Reed: Why hasn't the pressure safety valve gone?
Scott I. Reed: I think it would have brought.
Scott I. Reed: Do you want me to shut the heat completely off?
Scott I. Reed: See with the temperatures where they are there, it can be boiling.
Scott I. Reed: So how can you be at that high of the pressure?
Scott I. Reed: I mean, it is pomp.
Justin Johnson: I just.
Scott I. Reed: It is being pumped.
Scott I. Reed: 'Cause it's the needle's tagged.
Justin Johnson: Just hold hold for a minute.
Justin Johnson: See what happens.
Scott I. Reed: Yeah. So I have backed the heat off.
Scott I. Reed: Do you want to write in the chat? What time we did that?
Justin Johnson: Yep.
Justin Johnson: So what is it?
Justin Johnson: It's 14/20/24 there.
Scott I. Reed: Yeah, yeah.
Justin Johnson: Then you went down to 350, right?
Scott I. Reed: OK.
Scott I. Reed: Unfortunately yes.
Scott I. Reed: I'm just not identified at the pressure on.
Scott I. Reed: Apsi gauge was pegged.
Scott I. Reed: Man, that happened really fast.
Scott I. Reed: We were just looking at it a minute ago.
Scott I. Reed: Yeah. And I'm seeing the same pictures over
Justin Johnson: Where?
Scott I. Reed: here.
Justin Johnson: So what if we got an air bubble or something in it?
Scott I. Reed: 560.
Carlo Parisi: Yeah, because now the the the liquid is
Carlo Parisi: expanding so.
Carlo Parisi: High temperature.
Scott I. Reed: I think we moved that.
Scott I. Reed: When, when that was changed around, didn't we move the pump?
Scott I. Reed: Did you want the pump move to the other flow?
Scott I. Reed: Who else?
Scott I. Reed: I'm talking wonder if it's a flow meter, can't go above 70 or above for the second
Scott I. Reed: game.
Scott I. Reed: Yeah. So.
Scott I. Reed: Wait, wait.
Scott I. Reed: OK.
Scott I. Reed: So it's this one.
Scott I. Reed: Listen.
Scott I. Reed: Yeah.
Scott I. Reed: Yeah, what's up?
Scott I. Reed: I didn't see her.
Scott I. Reed: I see.
Scott I. Reed: I saw it, I mentioned.
Scott I. Reed: Yes, but this one's after.
Scott I. Reed: Well, that's on the other side of neither.
Scott I. Reed: Side.
Scott I. Reed: I don't know what happened.
Scott I. Reed: So the pressure is now dropped back down.
Scott I. Reed: And the flows increased.
Scott I. Reed: 1 1/2 liters per minute.
Scott I. Reed: So pressure went up at 1423.
Scott I. Reed: Again, it's either.
Scott I. Reed: I don't know if you want to do like a note one right on the back of it 'cause.
Scott I. Reed: I don't know if there's enough room in there to do.
Scott I. Reed: 220°.
Justin Johnson: When?
Justin Johnson: The good thing is we can quite rapidly reduce the temperature to avoid that
Justin Johnson: pressure spike.
Scott I. Reed: Said you dropped it to target camp, dropped to 350.
Scott I. Reed: What's our full and temperatures at?
Scott I. Reed: Still nowhere near boiling.
Carlo Parisi: Yeah. So I wonder if it is just a wrong wrong
Carlo Parisi: number or.
Scott I. Reed: Maybe it was just a localized.
Carlo Parisi: Yeah, I don't know if you try to tap on the on
Carlo Parisi: the on the pipe, maybe there is some something there on my
Carlo Parisi: ear.
Scott I. Reed: While the pipes are merged in Lbe, can't really tap.
Carlo Parisi: No, no. Where, no, no where.
Justin Johnson: Tap the pressure gauge.
Carlo Parisi: Where is the the pressure? Yeah, yeah.
Scott I. Reed: Oh, the pressure gauge.
Scott I. Reed: Yeah, but there's two gauges on that line.
Scott I. Reed: One before the Hru and one right after the pump.
Scott I. Reed: And they were both pegged.
Carlo Parisi: OK.
Carlo Parisi: So they both report the same same number.
Scott I. Reed: Yeah.
Justin Johnson: But weirdly, the press relief valve didn't pop. So.
Scott I. Reed: Say what?
Justin Johnson: But the relief valve didn't go off.
Justin Johnson: And isn't it set up?
Justin Johnson: What's it set at 15?
Scott I. Reed: I think so.
Scott I. Reed: I believe so.
Carlo Parisi: Hmm.
Justin Johnson: So you would have sounds. The reason you didn't go above 15 at the
Justin Johnson: relief valve.
Scott I. Reed: Yep. Oh, 13.2.
Carlo Parisi: OK.
Justin Johnson: So something just around the pump.
Scott I. Reed: Potentially. Well, I mean that's so the one valve is before
Scott I. Reed: the hru and the other one is after.
Scott I. Reed: The sorry.
Scott I. Reed: Yeah. Well, the 1 gauge is before the hru and the
Scott I. Reed: other one is after the pump and the PSV is immediately after the the IH X.
Justin Johnson: May.
Scott I. Reed: So it's technically at three different spots in the line.
Justin Johnson: Well, you also have the radiator cap on.
Justin Johnson: Did you take the CAP relief valve off the hru?
Scott I. Reed: No, that's still on.
Justin Johnson: So that's also, isn't that at 15?
Scott I. Reed: I think that's fifteen, yeah.
Justin Johnson: Kind of weird, weird situation then.
Scott I. Reed: Thank you.
Scott I. Reed: So we what is it that we want to do then?
Scott I. Reed: Do we want to change our ramp rate so that it's slower?
Carlo Parisi: Let's wait a little bit and see how how it goes. Yeah, yeah.
Justin Johnson: Yeah. I'd like to just stabilize.
Carlo Parisi: It's 350, right? So we already.
Carlo Parisi: A temperature higher than this.
Carlo Parisi: Fall.
Scott I. Reed: Yeah, yeah. The weird thing is.
Scott I. Reed: I mean, I got these cool attempts quite a bit
Scott I. Reed: higher.
Scott I. Reed: Although that was low.
Justin Johnson: That's when I think we have an anomaly.
Scott I. Reed: I have to. Are we?
Scott I. Reed: Are we sure that those are opened or closed?
Scott I. Reed: I asked Ben yesterday.
Scott I. Reed: He was up there, he said. He checked them.
Scott I. Reed: Well, they did it this morning and they filled
Scott I. Reed: them.
Scott I. Reed: They turned those one way or another.
Scott I. Reed: I assume that they opened them.
Scott I. Reed: Jason, make sure they don't need well, but if they were completely closed,
Scott I. Reed: it'd be really odd, yeah.
Scott I. Reed: Or if they were mostly right.
Scott I. Reed: I assume righty tighty.
Scott I. Reed: To the flowers, basically what it was in Nepal.
Scott I. Reed: So basically wide open, really low if it was so.
Justin Johnson: But I think you know in my opinion is you let it stabilize,
Justin Johnson: then go up another five degrees, go up another five degrees,
Justin Johnson: see what happens to that pressure gauge.
Scott I. Reed: OK.
Justin Johnson: I'm I'm open for suggestions.
Justin Johnson: That's just my opinion.
Carlo Parisi: Yeah. Can I can I see the temperature on the
Carlo Parisi: loop 4?
Carlo Parisi: The glycol is going.
Carlo Parisi: 61 it is rising.
Scott I. Reed: Yeah, we're still.
Scott I. Reed: Quite a bit lower.
Carlo Parisi: OK.
Justin Johnson: It's just awesome.
Carlo Parisi: Yeah, but.
Justin Johnson: Looks like it's oscillating, right?
Carlo Parisi: Yeah, it's rising.
Carlo Parisi: Also the cold lag.
Carlo Parisi: So it's 40 now.
Carlo Parisi: So.
Carlo Parisi: We have 2020 C over delta.
Carlo Parisi: We are on Loo 69, fortyseven 53, OK.
Carlo Parisi: Can I see also the heat exchange number for the let temperature?
Carlo Parisi: O here we are at 180.
Scott I. Reed: Yeah. I mean, it's a lot slower, but I got those temps up to like 95.
Scott I. Reed: 94 I stopped in the fall.
Carlo Parisi: Yeah, yeah. Then the upper plenum is at 3:40.
Carlo Parisi: So we are almost there, so.
Carlo Parisi: Oh, there is a large delta TM.
Carlo Parisi: I'm thinking the down camera it's 176 now.
Carlo Parisi: The 100.
Carlo Parisi: 70.
Carlo Parisi: I guess we never designed picat for going to such large delta T on the ihx.
Justin Johnson: You think we're at risk, Carlo, or you think we're OK?
Carlo Parisi: No, no. I mean, I don't know.
Carlo Parisi: Frankly speaking, I don't know I.
Justin Johnson: Yeah.
Carlo Parisi: I I remember the the Hotfall power was delta T was about 100 something like this
Carlo Parisi: here where 170.
Carlo Parisi: Yeah, but of course all the calcs were made
Carlo Parisi: assuming the the the sterling engine.
Scott I. Reed: Yeah, I mean, I guess it's like 250, right?
Scott I. Reed: Right there, that was.
Scott I. Reed: That would be your core temperatures here.
Scott I. Reed: So it's about 360 before you told it to drop.
Justin Johnson: Run.
Carlo Parisi: Mm hmm.
Justin Johnson: Do these look like they've stabilized yet? I don't.
Justin Johnson: Doesn't quite look like it to me.
Justin Johnson: It's hard to say.
Scott I. Reed: So you're at about 13 psi in your line.
Justin Johnson: So we're not going to go much higher regardless.
Scott I. Reed: Yeah, I mean this this.
Scott I. Reed: Still changing?
Scott I. Reed: So it hasn't flatlined yet, but it probably getting there.
Justin Johnson: How critical is this temperature? Carlo is getting to 360 a lot more useful
Justin Johnson: than 350.
Carlo Parisi: No, no.
Justin Johnson: All right, maybe we just.
Carlo Parisi: Yeah, I would say let's wait and see.
Carlo Parisi: I mean, it seems we can push much more
Carlo Parisi: temperature.
Carlo Parisi: I mean, if we this problem with the the pressure
Carlo Parisi: of course is not a problem.
Scott I. Reed: So my my question with regards to the pressure for you mechanical guys is the
Scott I. Reed: lions are all stainless other than the places where we have the flexible hose.
Scott I. Reed: What is that flexible hose? You. You mean the the blacks?
Scott I. Reed: Yeah, all that is is for blow down to the drum.
Scott I. Reed: Well, this little piece right here.
Scott I. Reed: Right in front of the gate got black flexible tubing.
Scott I. Reed: Yeah, that's just as a connector.
Scott I. Reed: But how much pressure can that?
Scott I. Reed: That's the same tubing that came from kunergy for the sterling engines.
Scott I. Reed: So I don't know if that I think that was.
Justin Johnson: Is it written on the side of it, Josh?
Scott I. Reed: It's a very short piece.
Justin Johnson: Do you have the other hrus?
Justin Johnson: We didn't install with the longer tubing.
Scott I. Reed: He's he's wandering around here taking a look at some things.
Scott I. Reed: So it's probably like a four, five inch piece that is inserted in the
Scott I. Reed: lines in a couple places.
Scott I. Reed: I think what you're saying is you're not worried about the pressure in the heat
Scott I. Reed: exchangers because obviously we're not up to tempt there.
Justin Johnson: Yep.
Carlo Parisi: Uh.
Carlo Parisi: Yeah, I mean.
Carlo Parisi: If that pressure is, is just not.
Carlo Parisi: Not a problem.
Carlo Parisi: I mean if it if it change course, if it start continues to rise and then I
Carlo Parisi: think we need to stop.
Scott I. Reed: Is it we?
Scott I. Reed: We've been saying we were gonna stop when the pressure reached 14.
Carlo Parisi: And right now we are at 13.
Scott I. Reed: We were at 13.
Scott I. Reed: Let me go check again.
Carlo Parisi: Hmm.
Carlo Parisi: But that's not what Josh got in this fall.
Carlo Parisi: So I wonder what's what's changed?
Justin Johnson: Yeah, it's interesting.
Carlo Parisi: Unless they, I mean they they increase the number of
Scott I. Reed: You're you're back at 14 again.
Carlo Parisi: coils.
Carlo Parisi: 14 The the increase in the number of coil compared to.
Scott I. Reed: That was in 14.
Carlo Parisi: This fall, no was the same.
Scott I. Reed: Now.
Scott I. Reed: So we're we're back to having the one at 14 and the other one pegged.
Carlo Parisi: The other one what?
Scott I. Reed: The other one is peg.
Justin Johnson: It's a.
Carlo Parisi: O10OK.
Scott I. Reed: GED pegged.
Justin Johnson: No, no. Pegged like past its limit, beyond its range.
Scott I. Reed: It's beyond its range.
Carlo Parisi: Go back.
Carlo Parisi: Oh, OK well.
Scott I. Reed: So we need to change our temperature again.
Scott I. Reed: A hose is good to 62 psi.
Justin Johnson: OK.
Carlo Parisi: Hmm.
Scott I. Reed: So we have to worry about the hose.
Carlo Parisi: So what?
Scott I. Reed: Going to drop it.
Carlo Parisi: What what could fail if we go to higher temperature?
Carlo Parisi: I I get pressure, sorry.
Justin Johnson: Eventually, you're going to pop all your leaf files
Scott I. Reed: 3:40.
Justin Johnson: Carlo, and dump all your coolant.
Carlo Parisi: Hmm.
Scott I. Reed: Did we lose the keyboard again?
Carlo Parisi: But.
Carlo Parisi: But it should be just.
Carlo Parisi: Some some liquid coming out right and there is no boiling.
Scott I. Reed: 340 is that.
Carlo Parisi: Yeah.
Scott I. Reed: Still, 3000.
Carlo Parisi: So the relief valve is set at 15.
Scott I. Reed: At 12.
Carlo Parisi: Oh, 12. And so it didn't open.
Justin Johnson: No, that's the weird part, right?
Scott I. Reed: 12 what?
Scott I. Reed: I'm sorry, 13 point 13. 2 is the release valve.
Carlo Parisi: Yeah. Why? What?
Carlo Parisi: 13.0. Yeah, but it didn't open.
Scott I. Reed: No. So it's not seeing the same pressure
Scott I. Reed: obviously.
Scott I. Reed: Yeah, we have not heard it pop.
Scott I. Reed: Did they?
Scott I. Reed: Did they verify?
Scott I. Reed: That that is what I mean.
Scott I. Reed: That's I'm reading that off of the box.
Scott I. Reed: Can you make sure when we checked him that we really did get a 13.
Scott I. Reed: 2 Chrysler relief valve?
Scott I. Reed: That's what the certification form that came with it said.
Scott I. Reed: I guess I don't know if it's part number.
Scott I. Reed: No, the yeah, the model number doesn't change.
Carlo Parisi: What's happening?
Scott I. Reed: It's just purely.
Carlo Parisi: Yeah, what's happening to the the current
Carlo Parisi: temperature, the glycol it's increasing or it's stable?
Scott I. Reed: I mean, we're Stillwell below the boiling point,
Carlo Parisi: Yeah, yeah.
Justin Johnson: It's still going.
Scott I. Reed: so.
Justin Johnson: It's still going up though.
Carlo Parisi: It's going up. Yeah, 63 so.
Justin Johnson: I think we may have rent.
Justin Johnson: We might have ramped too quick.
Justin Johnson: What do you think?
Carlo Parisi: Maybe.
Scott I. Reed: Yeah. When I when I did it in the fall, I don't think I went in one straight shot.
Scott I. Reed: I think I was slowly stepped like a more of like a step function 'cause.
Scott I. Reed: I had no idea what the target was.
Scott I. Reed: Yes, I said.
Justin Johnson: Yep.
Scott I. Reed: You're saying maybe we just need a slower ramp rate instead of five degrees C per
Scott I. Reed: minute maybe.
Justin Johnson: Yeah, we, I mean I could.
Scott I. Reed: Well.
Justin Johnson: You could see where we're getting little bubbles in the in the coolant.
Justin Johnson: Maybe in those bubbles are hitting the pressure indicators.
Justin Johnson: I'm not sure.
Scott I. Reed: Oh, you mean you mean localized?
Justin Johnson: That's just me conjecturing.
Scott I. Reed: You mean localized bubble formation due to boiling?
Justin Johnson: Yeah, you're getting.
Justin Johnson: That's you. Yeah. So, like your bulb temperature's lower,
Scott I. Reed: If we're.
Justin Johnson: but you might be just picking these little bubbles, aren't they?
Justin Johnson: Aren't collapsing.
Justin Johnson: What do you think, Carlo? Is that reasonable?
Scott I. Reed: If possible.
Carlo Parisi: Yeah, yeah, it could. It could it.
Justin Johnson: 'Cause it whatever it is, it's not triggering the relief house.
Carlo Parisi: Yeah, something about.
Carlo Parisi: Yeah, because I mean, the bubble should be much more
Carlo Parisi: compressible than the.
Carlo Parisi: Than the than the liquid right? So.
Carlo Parisi: Trying to.
Justin Johnson: I catch Carl Bailey up.
Justin Johnson: He might have some insight.
Scott I. Reed: Hey.
Carlo Parisi: Mm hmm.
Justin Johnson: Hey, Carl, how are you today?
Scott I. Reed: Until like 13, you got that? Fourteen baby 13.
Carl E. Baily: Looks like I popped on just at the appropriate time.
Justin Johnson: Yeah.
Justin Johnson: So here's what we're seeing is we have some, we're going to a ramp,
Justin Johnson: we set the ramp up to 450° C.
Carl E. Baily: OK.
Justin Johnson: Then about 360 on the heater temperature, we have a pressure gauge after the pump
Carl E. Baily: OK.
Justin Johnson: on the coolant loop and before the hru. Both of those gauges maxed out,
Carl E. Baily: OK.
Justin Johnson: which they Max at 15 psi.
Justin Johnson: But neither the relief valve on the HRU, which is just that little radiator cap,
Carl E. Baily: Right.
Justin Johnson: nor the the stamped relief valve, which is set at 13.2, have opened up.
Justin Johnson: So we're getting like these little local pressure spikes,
Justin Johnson: but not tripping our relief valves.
Carl E. Baily: How did the did? Did the pressures come up and stay up or?
Justin Johnson: So we're backing the temperature down a little bit.
Scott I. Reed: Yes.
Justin Johnson: Yes.
Carl E. Baily: I I think flashing, but I'm not sure why you wouldn't relieve
Carl E. Baily: or pop the relief valves.
Justin Johnson: Yeah, that's what we're trying to.
Justin Johnson: So we backed off 1st from 360 to 3:50. The pressure indicator's dropped
Justin Johnson: initially, but then climbed back up. So we just backed off again to 3:40.
Justin Johnson: We're gonna see if the same thing happens.
Carl E. Baily: Yeah. And any chance you're seeing an issue
Carl E. Baily: seeing that temperature related issue with the transducers or was one of these
Carl E. Baily: a gauge?
Justin Johnson: Yeah, they're both gauges.
Scott I. Reed: Gajges.
Carl E. Baily: OK.
Carl E. Baily: And they're both reading the same thing.
Scott I. Reed: Different spots in the loop.
Scott I. Reed: Yeah, they're not.
Carl E. Baily: Yeah.
Scott I. Reed: I mean ones ones before the hrud ones after the pump,
Scott I. Reed: so they don't read exactly the same.
Justin Johnson: But they're both over that 13.2, right?
Scott I. Reed: They were.
Justin Johnson: Yeah.
Carl E. Baily: Yeah, I would have thought.
Carl E. Baily: Would I would think you would have seen the pressure release lift.
Carl E. Baily: Because you don't.
Carl E. Baily: You don't have those pressure release isolated by anything so.
Scott I. Reed: So.
Scott I. Reed: The one is at 14 1/2 right now and the other one is pegged pegged.
Justin Johnson: So let's give it last time. It took about 10 minutes to drop EM,
Justin Johnson: right?
Scott I. Reed: I think they actually started dropping fairly quickly, but.
Scott I. Reed: Close up to almost 23 litres.
Scott I. Reed: Around 23 litres per minute.
Justin Johnson: Well, you're you're still getting.
Justin Johnson: Are we still gradually trading up Carlo on the mass flow on that loop?
Justin Johnson: I think we are.
Scott I. Reed: We are.
Carlo Parisi: Lightly, yeah.
Scott I. Reed: Yeah, you can see it's still turning up.
Carlo Parisi: And I'm checking the power.
Carlo Parisi: Seems quite stable.
Carlo Parisi: So I wonder if we reach the kind of steady state now.
Carlo Parisi: I mean internal also power.
Carlo Parisi: What we are rejecting?
Scott I. Reed: Yeah. Did you see that?
Carlo Parisi: Yeah, because you you say that those I checks
Carlo Parisi: that they can, they can dump Max 3030 thirty kilowatt
Carlo Parisi: you said.
Justin Johnson: Yeah, that's what he found in the fall. Like 30-4 kilowatts.
Carlo Parisi: 3034 kilowatts, so that makes sense.
Carlo Parisi: The.
Carlo Parisi: That's what we are getting now. I mean, of course we have also the hit losses.
Carl E. Baily: So you say your temperatures are below your. Your temperatures are below boiling.
Justin Johnson: Yeah. Switching over to that screen.
Carlo Parisi: Yeah, it was a 60.
Carl E. Baily: 60.
Carlo Parisi: Can you?
Carlo Parisi: Yeah. Can you put to the screen at the glycol
Carlo Parisi: loop?
Carlo Parisi: Yep.
Carlo Parisi: The other one, yeah, this one.
Scott I. Reed: Our our cooling temperatures are Stillwell below the boiling point.
Carlo Parisi: Yeah.
Carlo Parisi: Yeah, 60 and the Max coil.
Carlo Parisi: It's a 72.
Carlo Parisi: It could be some subcooled boiling in the in the loop because the lad is at more
Carlo Parisi: than 100, more than 200.
Carlo Parisi: Can you show the lad temperature Scott, please?
Carlo Parisi: Lot of number four. Yeah. Yeah. We are at 137.
Carlo Parisi: This is very close to the the coil and yeah 200 so.
Carlo Parisi: We may have some sub cooled boiling there.
Scott I. Reed: Yeah, there, there might be some localized.
Carlo Parisi: Yeah.
Carlo Parisi: And then eventually, yeah, when the the, the, the,
Carlo Parisi: the Steam came come out the bubble come out then they collapsed in the in the
Carlo Parisi: manifold.
Scott I. Reed: Up to about 14 1/2.
Scott I. Reed: Oz, about 14 1/2 psi. So it's gradual, but I think we're still.
Carlo Parisi: Hmm.
Scott I. Reed: That's OK.
Carlo Parisi: So what?
Carlo Parisi: What's the Max pressure of that HR hru unit can push to? Sorry.
Justin Johnson: Oh, times a lot.
Justin Johnson: We're we're not anywhere near pressure limits on any of the hardware.
Carlo Parisi: Oh, OK.
Carlo Parisi: So we got technically go.
Justin Johnson: Oh, it's only the relief.
Justin Johnson: Only the relief valve that we're that we're gonna hit.
Carlo Parisi: OK.
Carlo Parisi: So technically we could go much higher than this.
Carlo Parisi: OK, I didn't know. I was thinking that those those hrases
Justin Johnson: Yeah. Yeah, we can.
Scott I. Reed: Make sure you're.
Carlo Parisi: were for low low pressure.
Carlo Parisi: I mean atmospheric pressure. But yeah, if we can go higher.
Justin Johnson: Theoretically they should. The hrus their leaf valve cap is at 15
Justin Johnson: psi.
Carlo Parisi: Hmm.
Carlo Parisi: OK.
Carlo Parisi: So they kind of go more than 15 psi, OK.
Justin Johnson: That but the safety.
Carl E. Baily: You. You sure you haven't blown any overboard
Carl E. Baily: yet?
Carl E. Baily: Check your check your discharge.
Justin Johnson: Can you see your barrel, Scott?
Justin Johnson: Can you see the barrel from the relief valve?
Scott I. Reed: See what? Well.
Justin Johnson: Can you guys look in the is there any way to check if we've actually blown some?
Scott I. Reed: Well, it it'll be hard to tell because when
Scott I. Reed: they were bleeding some off, they dumped some into it. Down to six.
Justin Johnson: OK.
Scott I. Reed: So the the pressure gauge just dropped down to six now 5.
Justin Johnson: Oh, now we're down to six.
Scott I. Reed: Now 5, it's down to 12.
Carlo Parisi: Oh.
Justin Johnson: So I mean, I think we just chill for 20 minutes or
Scott I. Reed: Started at 12.
Justin Johnson: so and let it stabilize and then ramp back up.
Carlo Parisi: Yeah.
Carlo Parisi: Yeah, I agree.
Justin Johnson: I bet it's a little bubbles popping into it.
Carlo Parisi: Yeah, yeah, something like that.
Justin Johnson: But it's not enough.
Scott I. Reed: Now we're at 5:00 and 12:00.
Scott I. Reed: So.
Justin Johnson: It's not actually enough to pop the relief out.
Scott I. Reed: So what you're saying is that you're getting a little bit of localized boiling
Scott I. Reed: in the heat exchanger?
Carl E. Baily: Ha ha ha ha ha.
Scott I. Reed: And then those bubbles are collapsing as they're going by those pressure gauges.
Carl E. Baily: Two months ago.
Scott I. Reed: That's the spikes you're seeing.
Justin Johnson: That's just my that's just my guess. 'cause.
Scott I. Reed: Is that what you're thinking? Makes sense?
Justin Johnson: We know we don't have enough to pop the the real safety relief valve.
Carlo Parisi: No, they could, yeah.
Carlo Parisi: Yeah.
Justin Johnson: Eventually we should get all the.
Carl E. Baily: Yeah, it's OK.
Justin Johnson: Well no, because.
Carl E. Baily: Probably read the rest of it.
Justin Johnson: Are we just gonna continue to fight this, Carlo,
Justin Johnson: as we do the the localized boiling that's constantly gonna be generating little
Carl E. Baily: All right.
Carl E. Baily: Thanks Austin.
Justin Johnson: bubbles or will that stabilize?
Carlo Parisi: I would say let let let's put let's go to higher temperature and see what we get.
Justin Johnson: If you want to chill at this, we're now at 3:40.
Justin Johnson: Do you want to wait here for a while or go back to 350?
Carlo Parisi: Yeah.
Carlo Parisi: Yeah. Let. Let's wait a little bit.
Carlo Parisi: I can.
Carlo Parisi: I see the main screen so.
Carl E. Baily: Yeah, I think you're right about that though.
Carl E. Baily: You probably got boy, if you got boiling in the coils,
Carl E. Baily: that's just going to displace some coolant,
Carl E. Baily: which is going to raise the pressure.
Carlo Parisi: Yeah.
Justin Johnson: But like overall, it's not really enough to lift the relief
Carl E. Baily: Depends on.
Carl E. Baily: It depends on how much expansion and that should be a solid system.
Justin Johnson: valve.
Carl E. Baily: So there's probably not a lot of expansion.
Carlo Parisi: Mm hmm.
Carl E. Baily: Or you.
Carl E. Baily: Or you lifted the relief valve a little bit and you just can't see it.
Carlo Parisi: Yeah.
Carl E. Baily: It was so it might have been very little cool.
Carl E. Baily: It came out when the relief valve popped.
Justin Johnson: If you really just popped in the bubbles.
Scott I. Reed: Yeah, I don't think we would know it often
Scott I. Reed: unless it was really popping because you'd have to hear it hissing out into
Scott I. Reed: the drum.
Carlo Parisi: Mm hmm.
Scott I. Reed: But 12:00.
Justin Johnson: How open is that drum?
Scott I. Reed: How open is it?
Justin Johnson: Yeah, like, could you go put something in there so
Justin Johnson: you could see if it got wet from the discharge or would be risking burning
Scott I. Reed: Well it it.
Justin Johnson: someone?
Scott I. Reed: It's already wet because they dumped some in there when they did the the getting
Justin Johnson: The bleed.
Scott I. Reed: the air bubbles off.
Scott I. Reed: Yeah, but it's what those are.
Scott I. Reed: What? 25 gallon drums.
Scott I. Reed: Yeah, I don't know.
Scott I. Reed: They're like 30 gallon drums or something. They just.
Scott I. Reed: I mean the little.
Scott I. Reed: They just stuck the rubber hose down through the opening in the little port.
Justin Johnson: Yep.
Justin Johnson: So I mean we we know now after 11 minutes that.
Justin Johnson: We're reduced our temperature again.
Carlo Parisi: Mm hmm.
Justin Johnson: Last time at 16 minutes we were back over pressured,
Justin Johnson: so I think let's let's give it another 8 minutes or so and if we're still looking
Carlo Parisi: Yeah. And then let's.
Justin Johnson: good, we'll ramp up back to 350 and see what
Carlo Parisi: Mm hmm.
Justin Johnson: happens.
Carlo Parisi: Yep.
Scott I. Reed: Do you wanna rap at a slower rate or does that irrelevant?
Carl E. Baily: Yet.
Carlo Parisi: Maybe yeah.
Carlo Parisi: Let's use a slower rate, so we give some some time to.
Carl E. Baily: Yeah.
Carlo Parisi: If there is this bubble formation to collapse and yeah.
Carl E. Baily: Well.
Carl E. Baily: And since you're essentially a solid system under that relief,
Carl E. Baily: you know you might have popped the cap and it's just going to take a little bit
Carl E. Baily: of liquid coming out to drop the pressure.
Carl E. Baily: You might.
Carl E. Baily: You might not see that unless you're actually.
Carlo Parisi: This is just the yeah.
Carl E. Baily: You might just not see it.
Carl E. Baily: It might have.
Carl E. Baily: Just because it'll relieve to the reservoir and then I think if it's
Carl E. Baily: designed like a car, it'll pull it back when it cools down.
Scott I. Reed: I don't think it'll pull it back, 'cause. There's just.
Scott I. Reed: I think there's an air gap between the end of the tube and the bottom of that.
Carl E. Baily: OK.
Scott I. Reed: There's quite a bit of.
Scott I. Reed: I mean, it's a fair amount of tube.
Scott I. Reed: You'd have to jump quite a bit of glycol to fill that tube up.
Carl E. Baily: Yeah.
Scott I. Reed: Yeah.
Carl E. Baily: Well, I gotta go to another meeting, but good luck.
Justin Johnson: See you buddy.
Scott I. Reed: We're holding pretty steady at 12:00 and 5:00.
Scott I. Reed: Holding steady at 12 and 5PSI G.
Justin Johnson: So I mean my Carlo UA and my recommendations at 10 clock ramp back up
Justin Johnson: the temperature, if that's still the case.
Carlo Parisi: Yeah, concur.
Justin Johnson: I think ramp back to 350 and give it 10 minutes and see what happens.
Scott I. Reed: So what is it we expect to happen?
Justin Johnson: I I expect that we're going to see another spike in the pressure gauges and
Justin Johnson: then it's going to tail out again after.
Justin Johnson: 10 minutes.
Carlo Parisi: Yeah.
Scott I. Reed: Well, can I?
Scott I. Reed: Can I ask?
Scott I. Reed: I don't remember who asked this earlier, but is there a difference if we're flat
Scott I. Reed: lined at 3:50 or 360 or 340 from a data selection standpoint?
Carlo Parisi: No, we won't.
Scott I. Reed: 'Cause it's all just.
Carlo Parisi: Just no.
Carlo Parisi: We want to go as high as possible.
Carlo Parisi: Can actually let me let me check one thing here.
Carlo Parisi: OK. We are at zero 15 kilogram per second.
Carlo Parisi: That's not bad.
Carlo Parisi: And we are removing the 34.
Carlo Parisi: Kilowatt.
Carlo Parisi: Yeah. Josh, I would say let's try to push as high as
Carlo Parisi: possible with temperature with one loop.
Carlo Parisi: So now we are 340.
Carlo Parisi: Yeah, we can go 350 and then 360. See what's up.
Justin Johnson: I'll be right back.
Justin Johnson: I have to drop to another meeting when I'm hosting.
Justin Johnson: Will you guys just post what's happening in chat so I can read?
Justin Johnson: I should be back, hopefully in a little bit.
Scott I. Reed: OK.
Scott I. Reed: OK, try to do that.
Justin Johnson: Thanks guys.
Justin Johnson: Appreciate it.
Carlo Parisi: The pressure is still the same.
Carlo Parisi: Scott.
Scott I. Reed: What was that?
Carlo Parisi: Is the pressure still the same?
Scott I. Reed: It's it's actually started to go back up again a little bit.
Carlo Parisi: OK.
Carlo Parisi: Yeah, because it's one now, so.
Carlo Parisi: So we should we should start to change temperature.
Scott I. Reed: So what?
Scott I. Reed: What is that one?
Scott I. Reed: Is that 6 1/2 and the other one is at 13 1/2.
Carlo Parisi: Oh.
Scott I. Reed: So it's still creeping up.
Carlo Parisi: One at six and the other one at 13.
Scott I. Reed: Yeah. Well, it's interesting though. If you look at your graph, I mean,
Scott I. Reed: you just barely went up in mass flow again a little bit.
Carlo Parisi: Yeah.
Carlo Parisi: Can I see the water temperature on the glycol glycol loop loop?
Scott I. Reed: I mean, that's a very small.
Carlo Parisi: Help me scroll.
Scott I. Reed: Yet.
Scott I. Reed: But we were just looking at his.
Scott I. Reed: Foil clamp temperatures are about 10° less than what we're seeing on local
Scott I. Reed: readouts.
Scott I. Reed: Different thermocouples, but yeah, I'm trying to remember like how both.
Scott I. Reed: Two weeks.
Scott I. Reed: OK.
Scott I. Reed: Don't click on.
Scott I. Reed: What black gay?
Scott I. Reed: Probably next week.
Scott I. Reed: OK.
Scott I. Reed: You may have.
Scott I. Reed: Yeah, James.
Scott I. Reed: Well, Marie, it's good.
Scott I. Reed: What? Where's that little feet?
Scott I. Reed: Oh, the screwdriver, yeah.
Scott I. Reed: There was one laying here somewhere.
Scott I. Reed: I don't know that little one.
Scott I. Reed: Oh, that's too.
Scott I. Reed: That's the right kind anyway. I wonder if they couldn't delay.
Scott I. Reed: Oh oh, I know what you mean.
Scott I. Reed: I thought they was going to watch pressure. All the babbling.
Scott I. Reed: You know.
Scott I. Reed: I think that's actually one thing.
Scott I. Reed: Step up.
Scott I. Reed: No parts I can see.
Scott I. Reed: Yeah.
Scott I. Reed: So press and hold.
Scott I. Reed: Yeah.
Scott I. Reed: Here's.
Scott I. Reed: 60 sheets then.
Scott I. Reed: 68 to 3.960 and 65.
Scott I. Reed: Still getting one that's quite different.
Scott I. Reed: But it's a lot closer than it was.
Scott I. Reed: They are not like all.
Scott I. Reed: I mean some of those.
Scott I. Reed: That one of them.
Scott I. Reed: In private.
Scott I. Reed: Did you hear that, Carlo?
Carlo Parisi: No.
Scott I. Reed: So we're at 15 and 7 1/2 PSIG.
Scott I. Reed: So 15 is after the pump, so we're not the one.
Scott I. Reed: We're well. I'm into both.
Carlo Parisi: Mm hmm.
Carlo Parisi: Yeah.
Scott I. Reed: I thought you said that one was serving higher though.
Scott I. Reed: Well, 15 is the highest age, right?
Scott I. Reed: But because when.
Scott I. Reed: After the pump should have some pressure from the pump. Yeah. So it's gonna be.
Scott I. Reed: And that's probably what the difference is.
Scott I. Reed: Oh, the one after the pump is at 50. Yes. Oh, oh, I misunderstood that.
Scott I. Reed: Oh yeah, yeah, definitely. The one at the pump is higher.
Carlo Parisi: And the other one are of what pressure?
Scott I. Reed: Mm hmm.
Scott I. Reed: Like 7 1/2.
Carlo Parisi: Hmm.
Scott I. Reed: So it's still going up.
Scott I. Reed: It was, what did I say?
Carlo Parisi: But.
Scott I. Reed: 5 1/2 about 20 minutes ago.
Carlo Parisi: Hmm.
Justin Johnson: Did we ramp?
Justin Johnson: Are we still at 3:40?
Scott I. Reed: We haven't changed anything.
Scott I. Reed: Yeah, we're still at 3:40, but the mass flow rate on four is still
Scott I. Reed: gradually increasing.
Scott I. Reed: But is that because you're getting boiling?
Scott I. Reed: That's why the fluoride is your mass flow rate's increasing 'cause you're pulling
Scott I. Reed: more heat out by boiling it. Quite possibly, yeah.
Carlo Parisi: Yeah.
Carlo Parisi: I mean should be proportional to the delta T you get across the ihx.
Carlo Parisi: So if you have that higher mass flow, you have a higher delta T.
Carlo Parisi: We need to repeat this task with the power mode,
Carlo Parisi: then thinking this would be much better for within the power mode with for real
Carlo Parisi: app then in temperature control.
Carlo Parisi: I mean this is this is nice because you can control the temperature but.
Carlo Parisi: Yeah, power would be much better.
Scott I. Reed: So what power are we at right now?
Carlo Parisi: The 34 so it seems that tomorrow we can repeat this test with just ramping at 34
Carlo Parisi: kilowatt and I don't know in a couple of hours.
Carlo Parisi: 'Cause that that's what the reactor is gonna do.
Scott I. Reed: Well, you, you.
Carlo Parisi: Yeah, because now what's going on?
Carlo Parisi: I can see that there's heaters there.
Carlo Parisi: There different power because they are getting colder fluid from down Comer 4.
Carlo Parisi: Compared to 1:00 and 3:00, right?
Carlo Parisi: So I mean, if study we put constant power, we should see an asymmetry in the
Scott I. Reed: Thank you.
Carlo Parisi: temperature across the loop also across the the core exit so.
Scott I. Reed: Well, we can switch over to power control right
Carlo Parisi: That.
Scott I. Reed: now if you want.
Carlo Parisi: Yeah, we can.
Carlo Parisi: But I I say probably, since we need to repeat this tomorrow.
Carlo Parisi: I mean, I would recommend to repeat with power
Carlo Parisi: mode.
Carlo Parisi: Yeah, let's, let's just keep this with temperature
Carlo Parisi: control for now.
Carlo Parisi: Try to understand also what's going on with this pressure.
Scott I. Reed: The what is our our next step then?
Carlo Parisi: I would increase the temperature.
Scott I. Reed: But we're already at our at the well. We're at the top.
Carlo Parisi: At the pump, but.
Scott I. Reed: Are we saying that we're not worried about the one at the pump?
Carlo Parisi: I would say no.
Carlo Parisi: Because the one that that you are worried is the one on the ahrhu unit, right?
Carlo Parisi: And that's the six.
Scott I. Reed: At 8:00.
Scott I. Reed: The pressure is still going up, yeah. So he says it's now at 8. We were at six.
Carlo Parisi: Hmm.
Scott I. Reed: We were at six, like, 2025 minutes ago.
Scott I. Reed: So it's 20 minutes, so it's slowly going up.
Justin Johnson: This is kind of what we saw last time though, right?
Justin Johnson: We ramped down then 20 minutes later, I guess 16 minutes later it started
Justin Johnson: ramping back up the pressure.
Scott I. Reed: But that was because we changed made set point changes, right?
Justin Johnson: Right. But I mean, when we change the set point at 2223 year
Justin Johnson: time, all the pressure indicators went down,
Justin Johnson: but then they ramped.
Justin Johnson: They went back up at 2:40, so we then changed the set point to 340
Justin Johnson: degrees. So we saw all the pressures go down again,
Justin Johnson: but now they're slowly ramping back up. So it may stand to reason that in 10
Justin Johnson: minutes or so we might.
Justin Johnson: Be back to an over pressure where we're going to ramp down again.
Carlo Parisi: Yeah, let let let's check.
Carlo Parisi: No. Yeah, I see.
Carlo Parisi: Mass flow is also increasing again.
Carlo Parisi: That could be indication of another boiling, much more boiling happening.
Carlo Parisi: Because the delta T is still the same, right?
Carlo Parisi: Scott, can you verify Delta T across the the
Carlo Parisi: glycol loop?
Carlo Parisi: Think it was 22 last time I I checked.
Carlo Parisi: Let me see now.
Scott I. Reed: Yes, 22/21/22.
Justin Johnson: Right here.
Carlo Parisi: 20 so 22.
Justin Johnson: So you know how much your HRI pulls out, right?
Carlo Parisi: Mm hmm.
Carlo Parisi: But if we are bowling, we are not gonna see.
Scott I. Reed: Yeah, 'cause. You see the delta, please, 'cause you can see the Delta T across the
Carlo Parisi: Yeah, we are not.
Scott I. Reed: Hou is 22 and the delta T across the feed is changers 22.
Carlo Parisi: Yeah.
Carlo Parisi: Now what I meant is we have bowling.
Carlo Parisi: We don't see this delta T.
Carlo Parisi: Change.
Carlo Parisi: Right.
Justin Johnson: Right, 'cause. It's gonna be bulk fluid again, right?
Carlo Parisi: Yeah, exactly.
Justin Johnson: So it's dropping below boiling.
Carlo Parisi: But it's more efficient, so we should increase the.
Justin Johnson: We should see on the downcomer your Delta T should be higher.
Carlo Parisi: As all three, yes.
Carlo Parisi: Yeah. So we should pull more heat out of the
Carlo Parisi: lab business.
Justin Johnson: Back to your down.
Justin Johnson: Could we go back to the downcomer?
Carlo Parisi: 357.
Carlo Parisi: OK, wait before I think it was, I said.
Carlo Parisi: It was 1140 the Delta T.
Justin Johnson: Yep.
Carlo Parisi: And now we have a last delta T, right?
Carlo Parisi: Because we are.
Carlo Parisi: We have much 3.
Carlo Parisi: 367.
Carlo Parisi: It's it's really low resolution.
Justin Johnson: Yeah it does.
Carlo Parisi: Tumblr.
Justin Johnson: That is that I think the connection.
Carlo Parisi: Yeah, three. OK.
Justin Johnson: Beat drops.
Carlo Parisi: Yeah, you need to zoom a little bit in 170%.
Carlo Parisi: So OK, so 3767, now I see the delta T is so still the
Scott I. Reed: Talk.
Carlo Parisi: same.
Carlo Parisi: So we have 101 hundred seventyish.
Justin Johnson: Yep.
Justin Johnson: Hey, let's just.
Carlo Parisi: Maybe what?
Justin Johnson: So the.
Carlo Parisi: Yeah, maybe.
Carlo Parisi: What's happening is that that delta TI mean that the average temperature of the
Carlo Parisi: L B is increasing, and so that's probably creating more
Carlo Parisi: localized boiling there.
Justin Johnson: Yep.
Carlo Parisi: And.
Carlo Parisi: And yeah, and that's why.
Carlo Parisi: Why then we have more pressure? I mean higher pressure.
Justin Johnson: And your mascot is probably increasing as the lbe bulk temperature raises, right?
Carlo Parisi: Yeah.
Justin Johnson: Cool, cool.
Carlo Parisi: Yeah. Because we are three, 350.
Carlo Parisi: Yeah, we are 100° short from our target.
Scott I. Reed: Nine, now we're at 9 psi.
Carlo Parisi: OK.
Justin Johnson: So I mean, I think what we just my opinion.
Justin Johnson: Let's just keep track of this.
Justin Johnson: How long it takes to get back to the peg psi? We call this test.
Justin Johnson: Done for today.
Carlo Parisi: Mm hmm, I will turn off.
Justin Johnson: Because we're out of condition, we can't really deal with. We turn off,
Carlo Parisi: Yeah.
Justin Johnson: we can measure how long it takes to cool down.
Justin Johnson: And then.
Justin Johnson: We can make a plan and maybe instead of.
Justin Johnson: You know, once 'cause you guys you guys are done
Justin Johnson: four or five there, Scott.
Scott I. Reed: At 4:30 they are closed.
Justin Johnson: OK.
Justin Johnson: So that's probably what we're gonna get for today.
Scott I. Reed: I mean I can.
Scott I. Reed: I can stay a little later if need be today, but.
Carlo Parisi: Yeah, we, we, we we can plan.
Carlo Parisi: I mean, tomorrow we could probably run with two
Carlo Parisi: loops and see if we can raise a little bit more the temperature, right?
Justin Johnson: Well, I was thinking tomorrow Carlo with run
Justin Johnson: with power control mode on the two loops.
Carlo Parisi: Oh, you OK? OK.
Carlo Parisi: Yeah, yeah. Let's try.
Justin Johnson: So let's.
Carlo Parisi: Yeah, because we are learning now. I mean, so.
Justin Johnson: Yeah, let's keep track of the temperature, Josh,
Carlo Parisi: Yeah. So.
Justin Johnson: and we'll write down the time that it gets back to over.
Justin Johnson: I mean the pressure that we get back to our pressure set point.
Scott I. Reed: OK.
Justin Johnson: Then we'll at least kind of know the the time, like the response time. I mean,
Justin Johnson: you're seeing at 3:40. It's definitely longer than it was from
Justin Johnson: the drop 2340.
Justin Johnson: That is back to pressure pretty quick.
Justin Johnson: We're now 40 minutes since we dropped to 340 and we're just barely starting to
Justin Johnson: climb back up on the pressure.
Scott I. Reed: Yep.
Justin Johnson: Awesome.
Scott I. Reed: So.
Scott I. Reed: What is?
Scott I. Reed: What is the slow cooldown tell you?
Justin Johnson: I think it goes back to you're almost flashing it when we ramped up as fast as
Justin Johnson: we did and it couldn't stabilize. But as we're getting lower, I mean,
Justin Johnson: I would guess that sometime we're gonna hit a point.
Justin Johnson: This my opinion 3/23/10 3:30. I don't know what the number is,
Justin Johnson: but you're gonna get a point where there you're dumping enough heat that the bump
Justin Johnson: the bubbles aren't moving to the pressure gauges.
Scott I. Reed: When when you do, when you say a slow cooldown though,
Scott I. Reed: are you saying we just shut the heaters off,
Scott I. Reed: or you saying a step cool down or ramps cool down?
Justin Johnson: Oh no.
Justin Johnson: Today, when we're done, I'll let's up to Karla.
Carlo Parisi: Now shut the heater.
Scott I. Reed: Huh.
Justin Johnson: I think we just shut the heaters off.
Carlo Parisi: Got to the heater. Yeah. So we go down as close as fast as Poss,
Scott I. Reed: So we're just seeing how fast, how fast the HR nu can pull the heat out.
Justin Johnson: Or I guess?
Carlo Parisi: yeah.
Scott I. Reed: So that's a fast I would.
Carlo Parisi: Yeah.
Scott I. Reed: So that's a fast cool down.
Justin Johnson: Yeah. Car Carlo. Do you wanna shut?
Scott I. Reed: Like as fast as we can go.
Carlo Parisi: Yeah.
Justin Johnson: Do you wanna shut the heaters off or reset the set point at 100?
Carlo Parisi: No, I would say just yeah, right.
Justin Johnson: How do you wanna store it overnight, Josh?
Scott I. Reed: We go, we'll go to 100.
Carlo Parisi: Yeah, I I would say just let's restart from 100.
Carlo Parisi: No, it's it's.
Justin Johnson: Yeah.
Scott I. Reed: I mean 'cause you you can set the ramp rate to 33° down to 100 and there's no
Scott I. Reed: way it's gonna well, maybe I'm wrong.
Scott I. Reed: Can you pull?
Scott I. Reed: Can you pull 33°?
Carlo Parisi: Well, it will be interesting to see also the
Scott I. Reed: Out of it, a ramp rate.
Carlo Parisi: HHR unit, how it's performing in cooling down
Scott I. Reed: I don't know.
Carlo Parisi: because right now we are seeing that it's removing 33 kilowatt, right?
Carlo Parisi: So if we turn off, we can get and we keep the pump and the
Carlo Parisi: hru unit working.
Carlo Parisi: We can see how how fast it's cooling down the system.
Scott I. Reed: I will just shut.
Justin Johnson: Yep.
Scott I. Reed: We'll just shut the contractors off.
Carlo Parisi: Yeah, I would say just put 100C as a as a limit
Carlo Parisi: and basically yeah the the the heater, they're gonna gonna shut down and once
Carlo Parisi: they reach 100 then then gonna turn on again and keep the the system at 100.
Scott I. Reed: Yeah, right.
Scott I. Reed: But that's that's what I'm I'm struggling to tell you is that you have a ramp rate
Scott I. Reed: for both cooldown and heat up.
Scott I. Reed: There's it doesn't really care.
Scott I. Reed: The maximum ramp rate you can give it is 33°C.
Scott I. Reed: Yeah.
Scott I. Reed: And so if your HR US able to pull more than 33°C out of there.
Justin Johnson: 10.
Scott I. Reed: Ramping down then your heaters are going to start to kick on. To make it 33° C.
Carlo Parisi: OK.
Justin Johnson: Yeah.
Carlo Parisi: Yeah. OK. I I see. I see. OK.
Scott I. Reed: Now we could just completely shut the heaters off,
Carlo Parisi: Yeah, yeah, yeah.
Scott I. Reed: and then you'll get whatever temperature you get.
Scott I. Reed: I mean I I guess by morning it'll be ambient probably or close.
Carlo Parisi: OK.
Justin Johnson: But will.
Scott I. Reed: And then you can heat back up to 100 and stabilize. When we came back in.
Scott I. Reed: But I mean it's that's that's the question.
Scott I. Reed: I also wonder, I mean.
Carlo Parisi: Unless you do a kind of upcoming intermediate test, you you, you.
Justin Johnson: If we use that.
Carlo Parisi: Shut the heater now until you guys leave and before leaving you shut the HR unit
Carlo Parisi: and you just keep the cool down by using the heaters.
Carlo Parisi: Right. So we can have, we can.
Scott I. Reed: I'll just have to finish it down to 100.
Carlo Parisi: Yeah, exactly. With the Hru unit off course.
Scott I. Reed: Yeah. So I mean it would just basically.
Scott I. Reed: I mean you.
Scott I. Reed: I'm not sure how we wanna.
Carlo Parisi: Yeah. And what I would avoid to avoid that we
Carlo Parisi: have boiling while we are away. You know, that's so I'm not sure if we can cool
Carlo Parisi: down the system enough.
Carlo Parisi: With the HR unit.
Justin Johnson: So let's.
Justin Johnson: Let's just set the maximum wrap rate 33° a minute down.
Justin Johnson: If we see that that's how fast it's cooling.
Justin Johnson: Carlo, you know that it can pull out more than
Justin Johnson: that because that's the limit, right?
Justin Johnson: So we should be able to see the heaters if if we can pull more heat out than that
Justin Johnson: which I don't know that we could.
Justin Johnson: We would.
Justin Johnson: We would know that was the limit that would give you the info you needed.
Justin Johnson: We'll give you a a point.
Justin Johnson: I don't know if it gives you all the info you need.
Carlo Parisi: However, yeah, today it's just for for learning now how
Carlo Parisi: the system goes so.
Carlo Parisi: OK.
Carlo Parisi: Well, yeah, let. Let's see.
Carlo Parisi: Let's see.
Carlo Parisi: Let's look at this.
Justin Johnson: What's your pressure at now, Josh?
Scott I. Reed: 2nd.
Scott I. Reed: 9 1/2.
Justin Johnson: So, I mean, it's barely changed in the last 10
Justin Johnson: minutes.
Justin Johnson: I'm just gonna write down a note on it.
Scott I. Reed: So.
Justin Johnson: Oh, look at that though.
Scott I. Reed: I'm sorry. Say what?
Justin Johnson: No, I just.
Justin Johnson: It looked like the mass flow rate was going down,
Justin Johnson: but the scale's so tight it's not really changing much.
Carlo Parisi: Yeah, I know. It's it's. Yeah.
Benjamin A. Baker: So just curious, looks like you guys are around 340 C and.
Scott I. Reed: Yes.
Benjamin A. Baker: You got flow in the fourth IA checks with the glycol.
Carlo Parisi: Yeah, seems working.
Carlo Parisi: We didn't break anything so far.
Benjamin A. Baker: OK. And so the flow rate's high in four.
Benjamin A. Baker: Nothing in the others, huh?
Benjamin A. Baker: And meaning the knack loops.
Carlo Parisi: Yeah.
Justin Johnson: Well, that's interesting actually.
Justin Johnson: So they're not even really moving.
Benjamin A. Baker: Yeah, they're kind of stagnant.
Scott I. Reed: So that that echoes what we saw in September.
Justin Johnson: Cool.
Benjamin A. Baker: And then what's the current testing that's being done like?
Justin Johnson: The pressure gauge by the Hru keeps spiking to 15,
Benjamin A. Baker: OK.
Justin Johnson: which is kind of over our limits that we established.
Justin Johnson: We're not shipped, we've not tripped the relief valve,
Benjamin A. Baker: Oh.
Justin Johnson: weirdly.
Justin Johnson: So it's only that we know of. So it's only level pressure spiking.
Benjamin A. Baker: All it is is reporting that occasionally you're getting high peaks, right?
Justin Johnson: Not occasionally. It's like it's like the gauge only goes
Justin Johnson: to 15 and it's holding it against the end stop.
Justin Johnson: So.
Benjamin A. Baker: Now, by gauged you mean analog or digital.
Justin Johnson: Once we analog.
Justin Johnson: When we ramp the temperature down, the pressure indicators drop.
Justin Johnson: And then now they're climbing back up again.
Justin Johnson: So we're trying to get a feel for the time when we did it from 3:50 to 3:40,
Justin Johnson: we saw the pressures drop. But with the 16 minutes,
Justin Johnson: if I wrote it down correctly, they were back to you 15 psi. So we.
Justin Johnson: 1240 R time we dropped.
Justin Johnson: The the temperature set point to 3:40.
Justin Johnson: The gauge is dropped and then they've been gradually climbing back up.
Justin Johnson: But much slower.
Justin Johnson: So we're almost an hour since we dropped to 3:40 and we have not hit.
Justin Johnson: The the 15 psi limit again.
Benjamin A. Baker: OK.
Benjamin A. Baker: So you're just trying to find where can you keep it under?
Justin Johnson: Yep.
Benjamin A. Baker: And in other words.
Justin Johnson: And then eventually I think we're to the point today.
Justin Johnson: We'll let this chill for another X amount of minutes,
Justin Johnson: and then we'll turn the heaters off or set the ramp rate really high.
Justin Johnson: So that effect they're turned off.
Justin Johnson: Let the system cool down.
Justin Johnson: Then tomorrow morning.
Justin Johnson: Six ami.
Justin Johnson: Guess we'll come back together, review the test for tomorrow,
Justin Johnson: which is gonna be.
Justin Johnson: Two opposite loops pumping.
Justin Johnson: We think we wanna change it to power control versus temperature control.
Justin Johnson: And we kinda know what did you see?
Justin Johnson: 34 kilowatts Carlo.
Justin Johnson: Can I have an idea of what we can set the power rate to?
Carlo Parisi: Yeah, sorry I'm I'm having my lunch.
Benjamin A. Baker: Yeah.
Benjamin A. Baker: 'Cause it looks like.
Justin Johnson: That's OK.
Benjamin A. Baker: Essentially, you can pull out like 30-4 kilowatts from
Benjamin A. Baker: one of those in Texas.
Justin Johnson: Yep.
Carlo Parisi: Hmm.
Carlo Parisi: Probably 30 if you include also the Hitler law.
Benjamin A. Baker: What's that?
Benjamin A. Baker: 30.
Carlo Parisi: See. Hitler loses. Yeah, 13.
Scott I. Reed: I think I think the exact number we calculated when we ran it in September
Scott I. Reed: was like 32.
Benjamin A. Baker: 3/2.
Benjamin A. Baker: And.
Benjamin A. Baker: So up above that, that's where you're getting the increased
Scott I. Reed: Thank you.
Benjamin A. Baker: pressure, right, because you're not pulling out?
Scott I. Reed: Theoretically yes.
Benjamin A. Baker: Or heat.
Justin Johnson: I gotta go to another meeting.
Justin Johnson: I'll come back.
Benjamin A. Baker: So anyway, OK, so tomorrow.
Benjamin A. Baker: I mean, it kind of sounds like you guys are close
Benjamin A. Baker: to being done today, is that right?
Carlo Parisi: Mm hmm.
Benjamin A. Baker: And then.
Scott I. Reed: Oh yeah, because we don't want to leave it hot.
Scott I. Reed: So we need to ramp down, right?
Scott I. Reed: We want to find out.
Scott I. Reed: We blew the pressure safety stuff while we were gone.
Benjamin A. Baker: Yeah. Well, because you're right on the edge, right?
Scott I. Reed: We want to wrap them.
Scott I. Reed: Yeah, still, it's still slowly ramping up. I mean, pressure.
Benjamin A. Baker: So what are you guys planning on learning tomorrow?
Scott I. Reed: I don't know that we established what the test will be yet tomorrow so.
Carlo Parisi: Hmm.
Carlo Parisi: Tomorrow we want to try to learn now how we if we can go to higher temperature
Carlo Parisi: with two loops.
Benjamin A. Baker: With two loops. OK, so pulling out more heat,
Carlo Parisi: Mm hmm.
Benjamin A. Baker: raise it up to a higher temperature. OK, gotcha.
Scott I. Reed: And there's been questions whether we're doing that with temperature or with power
Scott I. Reed: mode.
Benjamin A. Baker: Right. Of which way you actually want to drive
Benjamin A. Baker: it on?
Scott I. Reed: The power Control mode programming was finished right?
Scott I. Reed: Yeah, it works 'cause at one point it wasn't.
Scott I. Reed: No, it's it's the. It's the mm. Hmm. Just make sure.
Benjamin A. Baker: And then when you turn on two loops tomorrow, are you gonna turn on one?
Scott I. Reed: Before we, let's say.
Benjamin A. Baker: That's a a different one than four first.
Scott I. Reed: No, that's the only one that has pool in it
Scott I. Reed: right now.
Scott I. Reed: So yeah, I mean it would be good to decide what
Scott I. Reed: we're going to do.
Scott I. Reed: So 'cause, we obviously get here about an hour
Scott I. Reed: before.
Scott I. Reed: Anybody wants to meet, probably.
Scott I. Reed: So if we're going to charge another loop, it'd be good to decide that so that
Benjamin A. Baker: 5.
Scott I. Reed: tomorrow morning we can get that loop charged.
Benjamin A. Baker: So it sounded like you do want two loops anyway.
Scott I. Reed: Before we have the meeting.
Benjamin A. Baker: What I was actually asking though, was a different question.
Benjamin A. Baker: Which is proving the start up of all of the others dry and a different one than 4.
Benjamin A. Baker: And the reason is is to verify.
Carlo Parisi: Oh yeah.
Carlo Parisi: But we have the the.
Carlo Parisi: Yeah, the the loop full of gligal.
Benjamin A. Baker: Yeah.
Scott I. Reed: I think we'd have to drain the glycol from the one that we have it in to do
Benjamin A. Baker: Exactly. You would have to drain it, and you'd have to charge two others.
Scott I. Reed: that.
Benjamin A. Baker: But.
Scott I. Reed: Take two others.
Benjamin A. Baker: Well, eventually you'd have to do two others.
Carlo Parisi: Yeah.
Benjamin A. Baker: You'd have to start with one and then charge the other one afterward. But.
Benjamin A. Baker: The question kind of gets operationally what it looks like.
Benjamin A. Baker: In charging these things, is it something you can't really charge
Benjamin A. Baker: while it's hot?
Benjamin A. Baker: Things like that.
Scott I. Reed: No.
Scott I. Reed: You have to.
Scott I. Reed: You have to be up there on top and you have to attach a port to drain the glycol
Scott I. Reed: out, and if it was above the boiling point.
Scott I. Reed: You begin steaming your face.
Benjamin A. Baker: So then that really says testing like the one we can't be as dynamic in how we test.
Scott I. Reed: OK, ready?
Benjamin A. Baker: We have to be more intentional.
Benjamin A. Baker: So I guess the question gets back to Carlo on you think 2 loops charging two
Benjamin A. Baker: loops is more important to move forward or if you wanted to investigate what the
Benjamin A. Baker: one you know sort of thing.
Carlo Parisi: I would say tomorrow let's do 2 loops.
Carlo Parisi: Then let's keep in mind that we may want to do this down the road, yeah.
Benjamin A. Baker: OK.
Benjamin A. Baker: Right. We'll have to come back to that.
Scott I. Reed: Doing Loop 4 and Loop 2 that are kiddie corner to each other.
Scott I. Reed: So I I mean, I think what would be beneficial when we
Scott I. Reed: have some time and whenever we decide to cool it,
Scott I. Reed: we can start that you still be online watching.
Scott I. Reed: And then I think we should write the test plan that we're going to do since we have
Scott I. Reed: to.
Scott I. Reed: Do that anyway.
Scott I. Reed: That would save us time.
Scott I. Reed: So that tomorrow when we reconvene, we're just ready to go rather than
Scott I. Reed: sitting around in a meeting trying to figure out what we're going to do.
Scott I. Reed: So it's dropped down to 8 1/2 psi.
Scott I. Reed: That's about 9 1/2.
Scott I. Reed: 9 1/2 Yup.
Benjamin A. Baker: Now what's the? Let's see. And what is that, 14 or 13 point?
Carlo Parisi: OK.
Benjamin A. Baker: 2.
Benjamin A. Baker: So wait, why is this dropping?
Benjamin A. Baker: What's changed?
Carlo Parisi: I suspect that there is some some localized boiling and sometimes there is
Carlo Parisi: this.
Carlo Parisi: Bubble collapse and this the since this is Carl was saying,
Carlo Parisi: it's a solid system we don't have.
Carlo Parisi: An expansion tank, right?
Benjamin A. Baker: Thanks.
Carlo Parisi: So as soon as you have this gas, this bubble.
Benjamin A. Baker: I guess trapped somewhere.
Carlo Parisi: Yeah, it's. It's pushing the liquid and the and you
Carlo Parisi: see this.
Carlo Parisi: Pressure going up and then eventually when the the vapor collapse,
Benjamin A. Baker: Yeah.
Carlo Parisi: then pressure goes down and drops down, yeah.
Benjamin A. Baker: It drops down.
Carlo Parisi: Yeah, we should have had something like a purse
Carlo Parisi: rider for stabilizing a little bit more the pressure.
Carlo Parisi: This is this is a small loop at the end.
Carlo Parisi: Yeah, that's that's kind of a limit.
Benjamin A. Baker: Gotcha.
Benjamin A. Baker: So.
Benjamin A. Baker: Scott, you were saying?
Benjamin A. Baker: What again?
Benjamin A. Baker: That you wanted to write out the test plan or something.
Scott I. Reed: But we we have to have a documented test plan so that we know what test we did
Benjamin A. Baker: Uh huh.
Scott I. Reed: right.
Scott I. Reed: And so it I mean that's what we did this morning was figure out how we were gonna
Scott I. Reed: do what we did this today. And we spent quite a bit of time this
Scott I. Reed: morning getting that work through.
Scott I. Reed: I just thought it would be beneficial to do that now then rather than the morning.
Carlo Parisi: But.
Carlo Parisi: But I I'm I'm Scott.
Carlo Parisi: I think we are still learning how this thing work.
Benjamin A. Baker: Yeah.
Carlo Parisi: Whatever we we we write, it's gonna be.
Scott I. Reed: Right.
Carlo Parisi: The I mean the one to say the opposite was gonna. Yeah, you're gonna change.
Benjamin A. Baker: You're gonna change it anyway.
Carlo Parisi: So I would say let's not.
Benjamin A. Baker: And recording it honestly keeps track of what you did.
Carlo Parisi: Yeah, exactly.
Carlo Parisi: Let's just learn today and tomorrow and then.
Carlo Parisi: And then then we can figure out all the formalities for the test and the other
Carlo Parisi: tests.
Carlo Parisi: I think probably we have to do something like this every time.
Carlo Parisi: 'Cause it's it's not easy.
Carlo Parisi: It's a it's not the easy system. You know, if you will.
Carlo Parisi: We would have had something like a force that knock there instead of glycol and no
Carlo Parisi: lad that would that be much easier.
Carlo Parisi: But we have all this problem with the lad.
Carlo Parisi: So.
Carlo Parisi: I mean it solidified become liquid.
Carlo Parisi: Plus you have the limits on the on the pressure on the secondary side tertiary
Carlo Parisi: side.
Scott I. Reed: Well, one of the concerns I have with about our
Scott I. Reed: learning is we have the data, but I don't know that we have.
Scott I. Reed: Necessarily all the documentation regarding what is going on,
Scott I. Reed: I mean right now you have a couple of notes in our chat about the pressures,
Scott I. Reed: right?
Scott I. Reed: I mean.
Benjamin A. Baker: But what do you mean? Notes? As far as what's going on?
Scott I. Reed: Well, what?
Scott I. Reed: What we have now is the test fund that we came up with this morning that said what
Scott I. Reed: we were going to do and then other than that, there's these notes in the chat,
Carlo Parisi: Yeah.
Scott I. Reed: right when we wrote down something. But like all these different pressures,
Scott I. Reed: there's no you Don.
Carlo Parisi: Well, I I would say I would say keep a logbook
Scott I. Reed: See anything beyond those notes?
Benjamin A. Baker: Bill.
Carlo Parisi: of what what you see every time there since you're there.
Benjamin A. Baker: Well in, but this recording is a logbook.
Scott I. Reed: Well, I'm.
Carlo Parisi: Yeah, I mean.
Benjamin A. Baker: You know.
Carlo Parisi: I agree.
Carlo Parisi: Yeah, it's it's a logbook.
Carlo Parisi: But yeah, you have to go through.
Benjamin A. Baker: It's a.
Benjamin A. Baker: Let's see. That's why I'm trying to figure out what
Scott I. Reed: It.
Benjamin A. Baker: Scott's concerned.
Scott I. Reed: Hey, well, good luck going through this log book of
Scott I. Reed: a recording and figuring it out.
Carlo Parisi: Yeah.
Scott I. Reed: You're gonna be sitting here for hours trying to figure out what people did.
Scott I. Reed: To be fair, we didn't start until about 12:30.
Carlo Parisi: Yeah.
Carlo Parisi: Yeah. No, that that's the reason why I'm saying,
Carlo Parisi: Scott, if you can take notes every time.
Carlo Parisi: That you guys see something change something.
Carlo Parisi: Since you are there and that helps, then when I have to get all this file I
Scott I. Reed: Hey.
Benjamin A. Baker: Yeah, you know that made it makes sense.
Carlo Parisi: can I can understand what's going on.
Scott I. Reed: Back up to 9 1/2 back up to 9 1/2 ESA. Well OK.
Scott I. Reed: I mean I if that's what we want to do.
Scott I. Reed: We need to make sure that we get a log book out and start documenting everything
Carlo Parisi: Yes. Yeah, I think that would be very useful.
Scott I. Reed: that way I mean.
Benjamin A. Baker: And the test plan just gives you a generic main idea of what you're trying
Scott I. Reed: But I think that's.
Benjamin A. Baker: to achieve.
Carlo Parisi: Correct.
Benjamin A. Baker: Small little deviances here and there.
Benjamin A. Baker: That's that's things you can't plan for. You can't.
Carlo Parisi: Yeah.
Benjamin A. Baker: Anticipate.
Carlo Parisi: And we can do this together.
Carlo Parisi: Scott, I mean, I can take also my my do a log book here
Carlo Parisi: online and so that then we cross check the information later but.
Carlo Parisi: Can be more systematic.
Scott I. Reed: I.
Scott I. Reed: I mean, that's gonna that's gonna fall to Josh.
Scott I. Reed: To do that log book.
Scott I. Reed: Yeah, I can do that.
Carlo Parisi: OK.
Carlo Parisi: Yeah, because he's the operator, right?
Scott I. Reed: Well, yeah, and I'm and this is the question I need
Scott I. Reed: to get resolved before the end of the day.
Scott I. Reed: Here is I'm checking out of the hotel tomorrow.
Benjamin A. Baker: If I'm are you leaving?
Carlo Parisi: No, no. Where are you going?
Carlo Parisi: Stay there another week.
Scott I. Reed: We got to get that faded out.
Carlo Parisi: I kidding, but yeah, it's it's important that we have some
Scott I. Reed: Oh, I know you are.
Carlo Parisi: someone.
Scott I. Reed: Yeah, I I that's what. That's what I would like to know for sure.
Carlo Parisi: Or.
Scott I. Reed: I mean if if I need to I can extend some things out, but.
Scott I. Reed: I need to know before you know.
Carlo Parisi: Yeah.
Benjamin A. Baker: Let's just let's just ship Carlo out there tomorrow, you know.
Scott I. Reed: Tomorrow morning I won't have a hotel.
Carlo Parisi: Yeah.
Scott I. Reed: I got a couch.
Carlo Parisi: Like it's easy, yeah.
Benjamin A. Baker: One plane ride over the night you're there.
Carlo Parisi: Oh.
Carlo Parisi: Yeah, we need a personal jet. I mean, it's it's crazy to to go there every time.
Carlo Parisi: Car and three three stops.
Carlo Parisi: Yeah, but well, that that's a question for you mean,
Carlo Parisi: I don't have money, Scott.
Carlo Parisi: So that's you have to ask to to to Justin, yeah.
Scott I. Reed: That's really for just to get back on.
Benjamin A. Baker: Right. It's Justin.
Scott I. Reed: So are we. What are we doing?
Carlo Parisi: Wait.
Scott I. Reed: OK.
Scott I. Reed: So let's let's figure out what we're doing. We can address that.
Scott I. Reed: When Justin comes back.
Carlo Parisi: Yeah.
Scott I. Reed: So what did you say the PSI was up?
Scott I. Reed: Actually we need to go grab him something to start keeping track and notice more
Scott I. Reed: than our little paper in this chat.
Scott I. Reed: We want to grab a notebook and well, we're not.
Scott I. Reed: I mean, we're going to start ramping down.
Scott I. Reed: We might as well document that when we do it.
Carlo Parisi: Table 33. 8 kilowatt zero 18 kilogram per second.
Carlo Parisi: Good.
Carlo Parisi: Yeah.
Carlo Parisi: Think we, at least today, we achieve the steady state now.
Carlo Parisi: Yeah.
Carlo Parisi: That's not not bad.
Benjamin A. Baker: That's pretty good.
Benjamin A. Baker: 33 kilos.
Benjamin A. Baker: Hmm.
Benjamin A. Baker: OK.
Benjamin A. Baker: Oh, that should be.
Benjamin A. Baker: Something changed there.
Benjamin A. Baker: 'Cause it above .1.
Carlo Parisi: It happened several times.
Carlo Parisi: This kind of weird.
Benjamin A. Baker: Yeah.
Carlo Parisi: I suspect there is.
Benjamin A. Baker: Here bubbles.
Carlo Parisi: Yeah, something like that.
Carlo Parisi: Or I don't know. Start some boiling that increase the the
Carlo Parisi: the efficiency.
Benjamin A. Baker: Are you transferring?
Carlo Parisi: Yeah, because the delta T is not changing
Carlo Parisi: across the glyco.
Carlo Parisi: So it seems that there is something like. Yeah, some boiling happening and.
Carlo Parisi: And and yeah, the Delta T across the HX is in.
Carlo Parisi: I mean the one in the lad, it's improved. And so the the mass flow goes up.
Carlo Parisi: Some.
Benjamin A. Baker: Yeah.
Carlo Parisi: Is melted there.
Carlo Parisi: I mean, because I'm thinking it if the the water
Carlo Parisi: is at 70 C and then we have also I don't know 20-30 C of delta.
Carlo Parisi: Across the the coil like the coil wall, the,
Benjamin A. Baker: So.
Carlo Parisi: the the ladder on the coil should be solid right? So.
Benjamin A. Baker: So here's a question for you.
Benjamin A. Baker: For whoever's driving if it's got or.
Carlo Parisi: Mm hmm.
Benjamin A. Baker: Or Josh, what you can do is see if you can change
Benjamin A. Baker: the data point that it goes back to get more data points on there.
Benjamin A. Baker: Right now it looks like it's about.
Benjamin A. Baker: Let's see 525-200-5247 hundred.
Benjamin A. Baker: So that's about 500 data points. Make it something that's.
Benjamin A. Baker: Oh.
Benjamin A. Baker: Three times that size, or four times that size.
Carlo Parisi: Mm hmm.
Benjamin A. Baker: And the reason is I wanna check curiosity.
Carlo Parisi: Ah, OK.
Carlo Parisi: To see if you have you have some oscillation there.
Benjamin A. Baker: Basic.
Benjamin A. Baker: Exactly. We should be able to see how because like
Carlo Parisi: Yeah, that's a good idea, yeah.
Benjamin A. Baker: this current.
Benjamin A. Baker: Period. Right there for that one.
Benjamin A. Baker: Uptick, it looks like it's between.
Benjamin A. Baker: 860.
Benjamin A. Baker: And 1:30 so 860.
Benjamin A. Baker: See let me get a calculator real quick.
Benjamin A. Baker: Come on.
Benjamin A. Baker: OK so.
Benjamin A. Baker: 525130 subtract.
Benjamin A. Baker: About.
Benjamin A. Baker: 524.
Benjamin A. Baker: 8 fiftyish range so 280. So are each of those a second?
Benjamin A. Baker: What's the period on each data point?
Benjamin A. Baker: Scott, you're on mute and or anyone.
Benjamin A. Baker: Out there, we can't hear you.
Scott I. Reed: It's supposed to be a half second because if you look at your and it's,
Scott I. Reed: that's not exact because you're talking about your loop.
Scott I. Reed: Umm.
Benjamin A. Baker: For the display.
Scott I. Reed: Yeah.
Benjamin A. Baker: I see it says 1000 right there, so it's every second on the DAC loop.
Scott I. Reed: But your documents, not your display loop, right?
Benjamin A. Baker: Right.
Benjamin A. Baker: Alarms and relays are at 500.
Benjamin A. Baker: Team is.
Benjamin A. Baker: Does it say in the code what it is?
Benjamin A. Baker: I mean.
Scott I. Reed: I.
Scott I. Reed: I believe that that is correct. As I recall, that's what this was.
Benjamin A. Baker: How about we just time it?
Scott I. Reed: He was in half second.
Benjamin A. Baker: Push a stopwatch.
Scott I. Reed: I mean, just look at look at how often it updates.
Scott I. Reed: Me. It's like, yeah, that's a half second though.
Benjamin A. Baker: 1002 OK, half a second. Yeah, OK.
Benjamin A. Baker: So I'm gonna multiply that by 0.5.
Benjamin A. Baker: So it looks about 140 seconds, maybe 100 and fiftyish range.
Benjamin A. Baker: So.
Benjamin A. Baker: Now I guess let's see how long it goes.
Benjamin A. Baker: Until it upticks again.
Benjamin A. Baker: Between the two.
Benjamin A. Baker: And then add the two together.
Benjamin A. Baker: And then take a look at our loop rate of the flow.
Benjamin A. Baker: Of the.
Benjamin A. Baker: The glycol.
Benjamin A. Baker: And then we have the length of our pipes.
Benjamin A. Baker: And maybe all to notice, put all that information together to
Benjamin A. Baker: figure something out.
Benjamin A. Baker: It's nice and stable at the moment.
Carlo Parisi: Yeah, see, now it's dropping.
Carlo Parisi: It's 175.
Benjamin A. Baker: Yeah, it dropped stabilize.
Scott I. Reed: Thank you.
Benjamin A. Baker: It's now going up again a little bit.
Carlo Parisi: It's. Yeah, it's a really small change and we're
Carlo Parisi: talking about 001 kilogram per second, so.
Carlo Parisi: I mean.
Benjamin A. Baker: 001 you mean total or just temper?
Carlo Parisi: Yeah.
Carlo Parisi: No, the the the flow rate you know.
Carlo Parisi: It's.
Carlo Parisi: It's going about order of.
Carlo Parisi: 0.01 kilogram per second so.
Carlo Parisi: Because it jumped from 175 one 180.
Benjamin A. Baker: OK.
Carlo Parisi: So it's really small change.
Scott I. Reed: Would it be helpful to fix that screen so it doesn't scale?
Benjamin A. Baker: You mean the?
Scott I. Reed: So that the top end of this pegs.
Benjamin A. Baker: I mean.
Benjamin A. Baker: Seeing that it changes by a few hundreds or so doesn't really matter that much.
Benjamin A. Baker: But so like that right there you see that one?
Carlo Parisi: Yeah, that's jumping.
Benjamin A. Baker: That sends it back up to the 85.
Benjamin A. Baker: And now, now we can't.
Benjamin A. Baker: See if the other one I think ended at 525130.
Benjamin A. Baker: And if it's ending here at.
Benjamin A. Baker: OK so.
Scott I. Reed: Oh, shut up.
Scott I. Reed: You are seeing disturbances in the lower ones as well.
Benjamin A. Baker: 5.
Benjamin A. Baker: 2/5.
Scott I. Reed: They're just so small.
Benjamin A. Baker: 8:10.
Benjamin A. Baker: Minus.
Benjamin A. Baker: If that last one was.
Benjamin A. Baker: 525130 so 680.
Scott I. Reed: But what it's worth, I complained about this in November 2020.
Benjamin A. Baker: November 2020. What? What do you mean complain about this?
Scott I. Reed: That there should be a clock.
Scott I. Reed: And things should be said 2:00.
Benjamin A. Baker: Oh, you mean on the scale here?
Scott I. Reed: Yeah.
Benjamin A. Baker: Like to actually report real time.
Scott I. Reed: Yeah.
Benjamin A. Baker: Oh, OK.
Benjamin A. Baker: That's actually pretty easy, but.
Scott I. Reed: I was told it was not possible.
Carlo Parisi: Hmm.
Benjamin A. Baker: It's possible.
Benjamin A. Baker: Let's see. 3:40. So that's actually.
Benjamin A. Baker: Double 340 + 140 so 500 seconds.
Benjamin A. Baker: What's the flow rate on those?
Scott I. Reed: Up to 10 1/2 psi.
Benjamin A. Baker: What's the flow rate on?
Benjamin A. Baker: Your glycol.
Scott I. Reed: 3.7.
Benjamin A. Baker: Let's see.
Benjamin A. Baker: 22 is that it?
Benjamin A. Baker: No, that's a degrees dude.
Scott I. Reed: 23 point this is FIO 42 that should flow.
Benjamin A. Baker: 23.76.
Benjamin A. Baker: And that is what units?
Scott I. Reed: Leaders per minute.
Benjamin A. Baker: So this is per minute.
Benjamin A. Baker: Let's see.
Scott I. Reed: 2nd on the inside.
Benjamin A. Baker: How? What's that?
Scott I. Reed: Nothing. I'm talking to somebody else.
Benjamin A. Baker: Oh 23.
Scott I. Reed: We've got.
Scott I. Reed: They've got the rad detector out there surveying somebody out.
Benjamin A. Baker: Rad detector. You guys have radioactive stuff.
Scott I. Reed: Yeah, different project.
Scott I. Reed: It's completely different projects CI stuff.
Benjamin A. Baker: Yeah.
Benjamin A. Baker: Oh, let's just go 23.
Benjamin A. Baker: OK.
Benjamin A. Baker: Leaders volume. So what size tubes do you guys have?
Scott I. Reed: Which tubes? We got lots.
Benjamin A. Baker: For the glory.
Scott I. Reed: We got lots of tubes.
Benjamin A. Baker: For the glory call inner diameter.
Scott I. Reed: For the like the main ones are the little ones coming out of the IH X.
Scott I. Reed: The main loops are one inch tube.
Benjamin A. Baker: That's fine.
Benjamin A. Baker: One inch.
Scott I. Reed: The small ones that break into the coils and get manifolded.
Scott I. Reed: Three of them are half inch. One of them are is 3/8.
Scott I. Reed: The smallest interior coil we couldn't get the bend radius that we would have
Scott I. Reed: needed.
Scott I. Reed: With half inch, so we had to go down to 3/8.
Benjamin A. Baker: OK, so 3.
Benjamin A. Baker: Add half one.
Benjamin A. Baker: Add 3/8 of the small tubes.
Benjamin A. Baker: One inch is what they come into for the main line.
Scott I. Reed: Yep, Yep.
Benjamin A. Baker: OK.
Benjamin A. Baker: So let's see here.
Benjamin A. Baker: Is the main line the longest stretch?
Benjamin A. Baker: Are they about equal?
Scott I. Reed: What?
Benjamin A. Baker: How long do these tubes tend to take or go?
Benjamin A. Baker: Distance wise.
Scott I. Reed: Umm.
Scott I. Reed: The one inch line is definitely longer than the small lines.
Scott I. Reed: Even with them stretched out, yes.
Benjamin A. Baker: Billy.
Scott I. Reed: Oh, stretched out that'll ho.
Benjamin A. Baker: Yeah, because you all those curves, if you stretch it out, that's a distance.
Scott I. Reed: I.
Scott I. Reed: I don't know.
Scott I. Reed: Ben and Brandon would know.
Benjamin A. Baker: So let's think about this.
Scott I. Reed: Well, Ben knows how long the one inch is.
Scott I. Reed: And Brandon knows how long the little stuff is.
Benjamin A. Baker: Yeah.
Scott I. Reed: But I can get that answer for you.
Benjamin A. Baker: What I'm doing are some quick back of the hand calcs to see if I can almost predict
Benjamin A. Baker: what's going on here.
Benjamin A. Baker: Umm.
Scott I. Reed: That makes one of us.
Benjamin A. Baker: Let's see.
Benjamin A. Baker: What's the area?
Scott I. Reed: You want to start pulling this down.
Benjamin A. Baker: Squared.
Benjamin A. Baker: OK.
Benjamin A. Baker: So now.
Benjamin A. Baker: Anderson.
Benjamin A. Baker: Find.
Benjamin A. Baker: 61.
Scott I. Reed: Hold on. Brandon's nearby.
Scott I. Reed: I can ask him.
Benjamin A. Baker: See the timeline here.
Benjamin A. Baker: Seconds.
Scott I. Reed: Said the long one is 20.
Scott I. Reed: Feet.
Benjamin A. Baker: Beat.
Benjamin A. Baker: And then smaller ones or I guess that that's someone else that knows that.
Benjamin A. Baker: K so.
Benjamin A. Baker: So they did.
Benjamin A. Baker: Bad.
Benjamin A. Baker: Divide by that.
Benjamin A. Baker: By 60%.
Carlo Parisi: Sorry guys, I have to leave for half an hour for
Carlo Parisi: another meeting.
Carlo Parisi: Yeah, if there's something urgent, just shoot me a message in the chat.
Benjamin A. Baker: Sounds good.
Scott I. Reed: Yes.
Benjamin A. Baker: It's going to work.
Scott I. Reed: Actually, 4 inches tall maybe?
Scott I. Reed: I'll take a picture.
Benjamin A. Baker: What's that?
Scott I. Reed: So the coil lengths the actual coil is the lengths that Scott is about to send.
Scott I. Reed: Right now there's an additional 2 feet of coil length on each for the vertical
Scott I. Reed: riser portion that goes through the lid.
Benjamin A. Baker: Yeah.
Scott I. Reed: And then there's about another foot to two feet on each one.
Scott I. Reed: Where they come into the manifold.
Scott I. Reed: Like four or five.
Scott I. Reed: Why had about 6 feet to each of these lengths?
Benjamin A. Baker: OK.
Scott I. Reed: Hard to pull down.
Scott I. Reed: This hasn't changed in quite a while.
Scott I. Reed: Carla, do you want to start the pull down?
Benjamin A. Baker: He's on hold, he said.
Benjamin A. Baker: He had to go soon.
Benjamin A. Baker: Go ahead and send him in the chat.
Benjamin A. Baker: Ask him.
Scott I. Reed: I don't know if they'll see it in the chat.
Benjamin A. Baker: Or him personally.
Benjamin A. Baker: He'll probably see it.
Scott I. Reed: I have a feeling either way we better.
Scott I. Reed: I guess you can stay a little bit longer tonight, but yeah, maybe if it's already.
Scott I. Reed: Yeah, right. Yeah.
Scott I. Reed: I mean, it's been this blow has been about
Scott I. Reed: between .18 and .19 over an hour.
Benjamin A. Baker: Yeah, but she needs makeup to bed.
Scott I. Reed: This hasn't changed much either.
Benjamin A. Baker: I suspect it's actually the flow meter on that, not the like.
Benjamin A. Baker: Not that it's even real.
Scott I. Reed: What are you saying?
Benjamin A. Baker: Oh, the fluctuations on that.
Scott I. Reed: Out of this.
Benjamin A. Baker: Yeah.
Benjamin A. Baker: They go up and down.
Scott I. Reed: I mean, that's .0.
Benjamin A. Baker: South.
Benjamin A. Baker: There were.
Scott I. Reed: 1 kilograms per second through a 1 1/2 inch pipe.
Benjamin A. Baker: Yeah.
Scott I. Reed: That's that's. That's not much.
Benjamin A. Baker: Wait, how big of pipe?
Scott I. Reed: 1 1/2.
Benjamin A. Baker: Is that how big the knack loops are?
Scott I. Reed: That's how big the down Comer pipe is through the flow meter.
Benjamin A. Baker: OK.
Scott I. Reed: Most of the down Comer is 2 inches but it's 1 1/2 through the flow meter.
Scott I. Reed: We were already at the point where the reading was so low that we had to neck it
Scott I. Reed: down.
Benjamin A. Baker: Gotcha.
Benjamin A. Baker: .01.
Scott I. Reed: And a half.
Benjamin A. Baker: Exploration there.
Benjamin A. Baker: Yesterday.
Scott I. Reed: You back on Justin.
Justin Johnson: Paying back.
Justin Johnson: So we're still holding steady at 360 for 3:40.
Justin Johnson: 40.
Scott I. Reed: Yes.
Justin Johnson: The psi.
Justin Johnson: I'm sorry you probably just are repeating yourself endlessly,
Justin Johnson: but to the gauge stabilizer that raise up more.
Scott I. Reed: I just checked it a minute ago.
Scott I. Reed: It was 10 1/2.
Scott I. Reed: So it's slowly creeping up.
Justin Johnson: I don't know.
Justin Johnson: I mean, you guys wanna just?
Justin Johnson: I think we've got what we did out of this test, I mean.
Justin Johnson: I'm I would say we're good to.
Justin Johnson: Unless you Alltel me something different you discussed.
Justin Johnson: I mean, I think you're good to start the cooldown,
Justin Johnson: so you're not there all night.
Scott I. Reed: OK.
Justin Johnson: Do you agree, Scott?
Justin Johnson: How do you feel about that?
Scott I. Reed: I.
Scott I. Reed: I don't.
Scott I. Reed: I don't have any input on that.
Justin Johnson: Yes.
Justin Johnson: And all we're doing right now is just seeing how long this gauge takes to raise.
Justin Johnson: And it's now been.
Justin Johnson: Two hours an hour and a half.
Justin Johnson: And we haven't got to our limiting factor so.
Justin Johnson: I guess, Carlos, on hold.
Justin Johnson: I'll just make the executive decision.
Justin Johnson: Let's let's start our ramp down. So you guys can go home.
Scott I. Reed: OK.
Scott I. Reed: So. So let's document what our ramp down is
Scott I. Reed: gonna be.
Justin Johnson: OK, so I think we.
Scott I. Reed: How? What are we doing?
Justin Johnson: Go set .100° C ramp rate 30° a minute.
Scott I. Reed: We're good.
Scott I. Reed: Actually, I'll send it to 33.
Justin Johnson: You got a 33 year.
Scott I. Reed: Senator Schumer saying.
Justin Johnson: So hit that. Let's watch it.
Justin Johnson: See what happens.
Justin Johnson: We're expecting the heater to basically just go off, right?
Scott I. Reed: Yes.
Justin Johnson: Yes.
Scott I. Reed: Deploy it.
Scott I. Reed: Yes.
Scott I. Reed: Yeah, there are heater power discrim.
Scott I. Reed: In.
Scott I. Reed: Oh yeah, you can definitely see it through.
Justin Johnson: Yes.
Justin Johnson: Hey, Carl Bailey, I just sent you an e-mail about some
Justin Johnson: nitronics 60.
Carl E. Baily: OK.
Justin Johnson: They they want to supply plate instead of bar if we want bar,
Carl E. Baily: What about it?
Justin Johnson: they're going to mail it down from around bar.
Justin Johnson: I don't care whether it's plate or bar, do you?
Scott I. Reed: OK.
Carl E. Baily: Not really.
Carl E. Baily: I'll just have to make sure make sure if we need to change the call out.
Scott I. Reed: So.
Justin Johnson: OK, I sent you an e-mail with the one line of
Justin Johnson: information I had. So.
Carl E. Baily: OK.
Carl E. Baily: I'll be looking for it.
Scott I. Reed: That'd be OK to plan.
Justin Johnson: No.
Carl E. Baily: So did you get it to work?
Justin Johnson: Yeah. So what we did.
Justin Johnson: We held at 3:40. I think that's where you were at last
Justin Johnson: time.
Carl E. Baily: Mm hmm.
Justin Johnson: The pressure has been slowly creeping back up after an hour and 30 minutes it
Scott I. Reed: Slowly.
Justin Johnson: was back up to 10.5 psi.
Scott I. Reed: To deal with the things that we get a match.
Justin Johnson: So at this point I just told him to turn basically turn the heaters off and start
Scott I. Reed: Impression actual.
Justin Johnson: the cool down 'cause their their day ends in about 25 minutes so.
Carl E. Baily: Yeah.
Scott I. Reed: That's fine, but I'll be there.
Carl E. Baily: Yeah, but by the way, what's the what's pegged for their gauge?
Justin Johnson: 15 psi.
Carl E. Baily: 15.
Justin Johnson: Yep.
Carl E. Baily: Well, since the relief valve was, I think that relief valve is a 15 LB,
Carl E. Baily: isn't it?
Justin Johnson: 13.2.
Scott I. Reed: 13.2.
Carl E. Baily: 13.2.
Carl E. Baily: Yeah, with it's that it's so close. That might be just.
Justin Johnson: Power.
Justin Johnson: Oh, now we got back. Counter flow going.
Carl E. Baily: Yeah, I I don't know.
Carl E. Baily: That's very close, so.
Justin Johnson: Counter Flow's going on one of them.
Carl E. Baily: OK.
Carl E. Baily: Well, sounds like you got things well in hand.
Justin Johnson: Yep. So then tomorrow, if you want to call and you don't have to,
Scott I. Reed: Thank you.
Justin Johnson: we'll have a we're gonna do six again, Josh and Scott.
Scott I. Reed: I'm sorry. Say what?
Carl E. Baily: Yelp.
Justin Johnson: 6:00 AM kickoff meeting again tomorrow.
Scott I. Reed: Yeah, you want to go ahead and set the meeting
Scott I. Reed: this time.
Justin Johnson: Sure.
Carl E. Baily: Yeah, I don't think I'll pop in that early.
Carl E. Baily: I'll just check we've got an all day meeting to sort the parts for Tony.
Justin Johnson: Yep. What time did we start that one at Carl?
Carl E. Baily: That one is. Let's see.
Carl E. Baily: 8:00 they've got it set for seven hours.
Justin Johnson: OK.
Justin Johnson: Yeah, hopefully.
Justin Johnson: Hopefully it doesn't take that long so.
Carl E. Baily: I think it'll be a pop in and out.
Carl E. Baily: As well.
Justin Johnson: So I'm planning to just kinda relocate to the warehouse there tomorrow.
Justin Johnson: All day I have a like one or two meetings that got scheduled,
Carl E. Baily: Yeah.
Justin Johnson: but we'll try to get that knocked out tomorrow.
Carl E. Baily: Yeah, I'm thinking I'll initially try to see if
Justin Johnson: So 6 is.
Carl E. Baily: I can do it from here.
Carl E. Baily: I mean it's it's not going to be easier to be over there in a warehouse looking
Carl E. Baily: at things.
Carl E. Baily: And sitting here, I've got access to all the paperwork.
Justin Johnson: OK.
Justin Johnson: So now we're just ramping down.
Carl E. Baily: OK, OK. Well, have a good one. Thanks.
Justin Johnson: Carl, thanks for calling back in.
Scott I. Reed: So with regards to tomorrow, I'm still scheduled for checking out a
Justin Johnson: So.
Benjamin A. Baker: So.
Scott I. Reed: hotel.
Justin Johnson: I think that's probably fine if you're feeling good about it.
Scott I. Reed: OK.
Scott I. Reed: Well, I was as good as I can be.
Justin Johnson: Yeah, that's right.
Justin Johnson: I think we're at so you can come back here and do exactly what we're doing
Justin Johnson: right now.
Justin Johnson: If you want to.
Scott I. Reed: Well, I I don't that I'll necessarily pop in
Scott I. Reed: unless you need me.
Scott I. Reed: My, my, my greater ability is troubleshooting
Scott I. Reed: when something doesn't work the way you think it should.
Justin Johnson: Yeah, I think we're good.
Justin Johnson: I mean, we're going to have things re encounter
Justin Johnson: so, but if you, I think you can come home.
Scott I. Reed: OK.
Justin Johnson: You missed a great rain snow storm today, so you can come back to that garbage.
Scott I. Reed: Nice.
Scott I. Reed: So I'm I'm where.
Scott I. Reed: Where are we leaving it?
Justin Johnson: OK.
Scott I. Reed: So we're, we're still doing what we were doing.
Scott I. Reed: We're ramping down to 100 at 33° C per minute.
Scott I. Reed: We'll meet tomorrow at 60. Clock again.
Scott I. Reed: OK, settle on the test for tomorrow.
Scott I. Reed: OK. And I'm checking on the hotel tomorrow
Scott I. Reed: morning.
Scott I. Reed: OK. And then I'll be here until I have to
Scott I. Reed: head, OK.
Scott I. Reed: Tomorrow I'll get me shipped out of here.
Justin Johnson: Hey.
Scott I. Reed: Back-to-back to Offse.
Scott I. Reed: Ason tomorrow is going to be basically redoing the test that we ran today,
Scott I. Reed: except with a percent power.
Scott I. Reed: And that was a question, are we filling a second hru or not so?
Justin Johnson: Yes, yes. Filling a second hru.
Scott I. Reed: So we're going to fill #2 tomorrow morning.
Scott I. Reed: Well, if these guys are available before we
Scott I. Reed: have a meeting, if not, we might get them going while we have the
Scott I. Reed: meeting.
Justin Johnson: Yep, sounds good.
Scott I. Reed: OK. That's just what I just want to make sure
Scott I. Reed: that's what everybody wants to do because once they start that obviously.
Scott I. Reed: It's a pain if we want to undo it.
Scott I. Reed: Yes.
Justin Johnson: And I think let's head that direction.
Justin Johnson: I mean, let's do that. Then we'll make a change on the test plan
Justin Johnson: to do percent power tomorrow.
Justin Johnson: And.
Scott I. Reed: OK.
Justin Johnson: I think we're gonna see a lot the same that we saw today.
Scott I. Reed: But we.
Justin Johnson: It's gonna look a lot like this.
Scott I. Reed: OK. But we don't need to redo today's.
Justin Johnson: No.
Scott I. Reed: One ihx test at percent power.
Justin Johnson: Nope.
Benjamin A. Baker: Well.
Benjamin A. Baker: So the not like tomorrow.
Benjamin A. Baker: But you may in the future.
Benjamin A. Baker: But not on 4.
Scott I. Reed: I.
Scott I. Reed: I guess the question there is, if you're gonna do one on its own,
Scott I. Reed: you're gonna have to bleed the cooling out.
Benjamin A. Baker: Yeah.
Scott I. Reed: And you're going to probably to do that.
Scott I. Reed: You're probably going to have to pressurize it out,
Scott I. Reed: because otherwise it's going to sit in the coil and you're going to bake it in
Benjamin A. Baker: Oil, yeah.
Scott I. Reed: there and you're going to clog it up possibly.
Justin Johnson: Yep.
Justin Johnson: So.
Benjamin A. Baker: At least to a sufficient degree.
Scott I. Reed: I guess what I'm getting at is if if we're going to run another test with just
Scott I. Reed: one.
Scott I. Reed: Within the next, I want to say two to three weeks.
Scott I. Reed: It would be a lot easier to do that tomorrow then in a week when we've
Scott I. Reed: already gotten all four full and then we need to drain 3 to get back to where
Scott I. Reed: we're at right now.
Scott I. Reed: So that's why both Scott and I are are.
Justin Johnson: So.
Benjamin A. Baker: So I get operationally and maybe easier. However, as far as knowledge,
Benjamin A. Baker: it's probably better to just continue.
Justin Johnson: Yes.
Benjamin A. Baker: And meaning there's a higher reason.
Scott I. Reed: OK.
Justin Johnson: Well, I'll give you the other reason. We don't have any money.
Benjamin A. Baker: Yeah.
Benjamin A. Baker: Yeah, that too.
Justin Johnson: So we're gonna repeat tests.
Justin Johnson: I gotta go back and get more money because I'm already gonna overrun so.
Benjamin A. Baker: See.
Scott I. Reed: OK, so I will arrange with those guys to fill
Scott I. Reed: a coolant line. Number two first thing tomorrow morning.
Scott I. Reed: Fill in, purge fill and purge.
Justin Johnson: Backpage, OK.
Justin Johnson: Is there a way?
Justin Johnson: And this answer maybe now as well.
Justin Johnson: One of the things that would be interesting tomorrow is there a way to
Justin Johnson: after the purge to empty the coolant out of the barrel.
Justin Johnson: Or somehow so we can see or put a little piece of like.
Justin Johnson: But I was actually thinking, you know, like this paper streamers you use for
Justin Johnson: birthdays or a piece of Kleenex or something over the discharge line.
Justin Johnson: So we know if we are just barely bubbling that relief valve off.
Scott I. Reed: I'm I'm sure that's possible.
Benjamin A. Baker: I see.
Scott I. Reed: I don't know that I mean.
Scott I. Reed: I don't know.
Scott I. Reed: I guess I guess putting something over the end of that's probably really easy,
Scott I. Reed: whether or not there's anything in these drums at all,
Scott I. Reed: I don't know what these drums were from.
Justin Johnson: Yeah, I don't either.
Justin Johnson: Either I just wanna if we can figure out some creative ways. So 'cause,
Justin Johnson: we have a hypothesis that potentially were fluttering that relief valve, right?
Justin Johnson: But we don't really. If it's not popping loud enough for us to
Justin Johnson: hear, we we don't really know.
Benjamin A. Baker: It's like, who cares?
Justin Johnson: What if we are tripping it?
Justin Johnson: We don't think we are right now, but we have two pressure indicators that
Justin Johnson: say we should have.
Benjamin A. Baker: Well, even if it is, I mean that's kind of a way to bleed out
Benjamin A. Baker: error out of your lines.
Justin Johnson: Yeah.
Benjamin A. Baker: You know, it's kind of nice actually.
Justin Johnson: Hey Carlo, I probably ruined your test, but I told him to ramp down.
Carlo Parisi: Hey.
Justin Johnson: So they can go home at a decent time.
Carlo Parisi: No, no, it's OK. It was.
Carlo Parisi: I was also telling to ban before.
Carlo Parisi: It's a nice achievement today. I mean, we got the steady state 33 kilowatt,
Justin Johnson: Yeah.
Carlo Parisi: zero 18 kilogram per second, so stable.
Benjamin A. Baker: Now one thing you'll see in the data when we started ramping down Carlo is all of
Carlo Parisi: Mm hmm.
Benjamin A. Baker: the flow meters that besides the one that's up high.
Benjamin A. Baker: 1-2 and three.
Benjamin A. Baker: They're first of all, reading negative in values.
Carlo Parisi: Ah, OK.
Benjamin A. Baker: But let's say that was just an offset or something.
Carlo Parisi: Yeah.
Benjamin A. Baker: One thing that we saw that was kind of clear was number one flow meter.
Benjamin A. Baker: One had a huge spike down and then back up and 2-3 and four.
Benjamin A. Baker: Had some similar sort of spike going down, but not nearly as large in magnitude.
Carlo Parisi: Mm hmm.
Benjamin A. Baker: Almost like some sort of bubble or something like that in the neck loop,
Justin Johnson: Yep.
Carlo Parisi: Or yeah, in the. Yeah, it's interesting because yeah.
Benjamin A. Baker: you know.
Benjamin A. Baker: Yeah.
Benjamin A. Baker: Now you do also see on number twos and erratic sort of behavior there. But.
Carlo Parisi: I.
Carlo Parisi: I I wonder if it is just.
Carlo Parisi: Yeah, it's just something coming from the
Carlo Parisi: electronics from the control because.
Benjamin A. Baker: Yeah.
Justin Johnson: Now we might be, but can you scroll back on that graph?
Benjamin A. Baker: Which is possible. However, something with all four of them indicates
Carlo Parisi: The yeah.
Benjamin A. Baker: to me there's some.
Benjamin A. Baker: Either it's a physical phenomena that it's really measuring or something like a
Benjamin A. Baker: vibration where something that influences electronically, all of them.
Carlo Parisi: Yeah, just just the fact that they are changing
Carlo Parisi: direction probably, right?
Justin Johnson: Yep.
Scott I. Reed: They're going to fill 2% of our one.
Justin Johnson: OK.
Justin Johnson: So game plan right now, Carlo, we're gonna do the two loop test tomorrow.
Justin Johnson: We're gonna reconvene at six Ami. Think it's probably just gonna be me and
Carlo Parisi: Mm H.
Carlo Parisi: Hurrah.
Justin Johnson: you.
Justin Johnson: I know it sucks.
Carlo Parisi: It's OK.
Carlo Parisi: I can go home at 3:00 PM here now. So as I'm here at 6/6.
Justin Johnson: That's right.
Justin Johnson: Mark.
Scott I. Reed: So if you fly out here tonight, tomorrow it'll be 8:00 AM.
Carlo Parisi: Well, man, if I would have my personal job,
Justin Johnson: Oh, there you go.
Carlo Parisi: I would come. Yeah, immediately.
Carlo Parisi: But yeah.
Carlo Parisi: That's unfortunate.
Justin Johnson: That we're gonna change it to percent power control tomorrow.
Carlo Parisi: It's not so easy.
Carlo Parisi: Uh, huh. OK.
Justin Johnson: And kinda redo the same thing with the two loops.
Justin Johnson: Scott's gonna check out his hotel tomorrow.
Justin Johnson: He'll be flying back Wednesday.
Carlo Parisi: OK.
Justin Johnson: So we'll just do the same thing tomorrow where we'll open the call all day and
Justin Johnson: people can bounce in and out as they want.
Carlo Parisi: Mm hmm.
Justin Johnson: When we leave the meeting in the morning, Josh.
Justin Johnson: If we're gonna Rev the test plan, just do the same thing.
Justin Johnson: Send me the Rev.
Justin Johnson: As long as everyone that calls in is in agreement,
Justin Johnson: I'll send you back an e-mail saying we agree and proceed.
Carlo Parisi: Mm hmm.
Justin Johnson: And then Carlo.
Justin Johnson: I'll delegate that to you on Wednesday.
Justin Johnson: I'll send an e-mail delegating you as the person to proceed because I'll be on an
Justin Johnson: airplane to send you.
Carlo Parisi: Oh, OK, yeah.
Carlo Parisi: OK.
Carlo Parisi: Yeah. Then tomorrow we discuss also what to do
Carlo Parisi: for the rest of the week, then OK.
Justin Johnson: Yep.
Justin Johnson: Hey.
Justin Johnson: This looks good.
Justin Johnson: You just flip through the other tabs real quick so we can see what's happening
Justin Johnson: there.
Carlo Parisi: So the hru unit is still running, right? And the pump as well. OK.
Justin Johnson: Yes. Yep.
Carlo Parisi: So we're dropping this.
Benjamin A. Baker: See.
Benjamin A. Baker: Take a look on 4.
Justin Johnson: This is staying about the same wreck.
Carlo Parisi: 64 yeah.
Benjamin A. Baker: 64.
Scott I. Reed: Does that mean that's about all the heat you can pull out of that?
Justin Johnson: Yep, I we're hit. The maximum condition of how much it
Justin Johnson: pulls.
Scott I. Reed: Are we?
Scott I. Reed: Are we dropping at about 33°?
Scott I. Reed: Ca minute.
Justin Johnson: Now we're still dropping.
Scott I. Reed: Nothing.
Justin Johnson: Delta T is 20, but we're not really changing the lead
Justin Johnson: temperature.
Justin Johnson: Much, right?
Benjamin A. Baker: Can't go any faster.
Justin Johnson: So go to the. Oh, yeah. Yeah, it seems to be.
Scott I. Reed: No, I meant I meant this temperature.
Scott I. Reed: OK.
Scott I. Reed: I mean obviously it's slowing.
Justin Johnson: 'Cause we 14 minutes ago.
Justin Johnson: Oh no, we're not even close to 33, right?
Justin Johnson: Because 14 minutes ago is when you we ramp down.
Justin Johnson: And so we've only we lost.
Justin Johnson: We've only lost 140.
Justin Johnson: So we're we're losing about 10° CA minute.
Scott I. Reed: OK.
Justin Johnson: Based on that temperature plot right there.
Carlo Parisi: Mm hmm yeah.
Carlo Parisi: And here this is #4OK.
Carlo Parisi: Pumping a lot of heat out.
Benjamin A. Baker: Oh, did you guys fix that?
Scott I. Reed: It's going to get slow again once we melt the have to freeze the lid.
Benjamin A. Baker: There's a couple.
Benjamin A. Baker: Did you guys fix that 45 thermal couple?
Justin Johnson: One that was unpopted.
Scott I. Reed: I mean 42.
Scott I. Reed: That was 42.
Benjamin A. Baker: 42.
Justin Johnson: Yeah.
Scott I. Reed: Yeah.
Scott I. Reed: Yeah, we didn't do anything with the ihx ones.
Justin Johnson: That's the one that was.
Benjamin A. Baker: Oh, OK 'cause it's reading 112 now instead of
Scott I. Reed: Ben.
Scott I. Reed: Yeah.
Benjamin A. Baker: like the same as the glycol.
Scott I. Reed: Yeah, so it must have been. Well, it could still be.
Scott I. Reed: I mean, it's in the lve, but it could be.
Benjamin A. Baker: Right.
Scott I. Reed: Maybe it's in like the transition.
Scott I. Reed: Portion.
Scott I. Reed: From a heat transfer standpoint.
Benjamin A. Baker: Well.
Benjamin A. Baker: Once it became liquid, maybe it moved a little, you know?
Scott I. Reed: Yeah, maybe it maybe it once it.
Benjamin A. Baker: To move.
Scott I. Reed: Once liquid thawed, maybe then it moved away a little bit.
Benjamin A. Baker: Yeah. So that also how it solidifies may push
Benjamin A. Baker: it back.
Scott I. Reed: Yeah.
Scott I. Reed: Well, Tom?
Tom M. Pfeiffer: Sorry, have you bought?
Tom M. Pfeiffer: How are you guys?
Justin Johnson: Well, it's pretty successful day really.
Benjamin A. Baker: It didn't break.
Tom M. Pfeiffer: Good.
Justin Johnson: That's running.
Justin Johnson: We're cooling down right now.
Tom M. Pfeiffer: Oh, OK, good.
Tom M. Pfeiffer: Well, I I I was just catching up on some of
Tom M. Pfeiffer: these chats.
Tom M. Pfeiffer: It looks like you had an over pressure indication.
Justin Johnson: Just on that.
Justin Johnson: So there's couple pressure indicators.
Justin Johnson: So on the pictures you're seeing right now,
Justin Johnson: there's a pressure indicator right by the HR.
Justin Johnson: ID your arrow go get right there, OK.
Justin Johnson: So you're on the far right hand screen.
Justin Johnson: There's a pressure indicator there. Then there's another pressure indicator
Justin Johnson: after the pump.
Justin Johnson: So we see this phenomena where the pressure indicator,
Justin Johnson: we ignore the pump one for now, the one by the hrus is going up to 15 psi.
Justin Johnson: Which is kind of past the limit we said we would go to.
Justin Johnson: It's not tripping the relief valve on the radiator or the pressure relief valve in
Justin Johnson: the system, so we think as far as we know, we think potentially it's just these
Scott I. Reed: As far as we know.
Justin Johnson: local bubbles we did back it off. You can see in the notes we got the 350C.
Justin Johnson: We backed down to 340.
Justin Johnson: Took about 2015 20 minutes for the pressure to rise.
Justin Johnson: Back up to that 15 psi.
Justin Johnson: So we set the set temperature down to 3:40 and after an hour and a half we'd
Justin Johnson: only made it back up to 10 1/2.
Justin Johnson: And then we decided.
Justin Johnson: To go to cool down for today because it's time for CEI to close shop tomorrow,
Justin Johnson: we're going to.
Tom M. Pfeiffer: What's the what's the set pressure or the PSV?
Justin Johnson: 13.2.
Tom M. Pfeiffer: So it should have popped if the pressure was that high.
Justin Johnson: So that's why we're kind of thinking like we might be getting this local bubbles
Justin Johnson: that are then bursting into the pressure gauge or rising into the pressure gauge.
Justin Johnson: Because neither the not only did the PSV not trip,
Justin Johnson: but neither did the radiator cap, which is also a 15.
Justin Johnson: Psi.
Justin Johnson: Relief.
Tom M. Pfeiffer: 15 or 13.
Justin Johnson: The the one on the radiator is 15.
Scott I. Reed: Hello.
Tom M. Pfeiffer: OK.
Justin Johnson: And the one on the system is 13.2. So we don't really know exactly what's
Justin Johnson: happened, but I think we got good data for today.
Justin Johnson: We're gonna go tomorrow.
Justin Johnson: 6:00 AM to set the meeting up.
Justin Johnson: Plan for the day.
Justin Johnson: Initial plan is HR. Use two and four be charged with coolant.
Justin Johnson: We're gonna run the same test with two. This is part of the test plan.
Justin Johnson: The one change we're gonna make is instead of controlling on temperature,
Justin Johnson: we're gonna try to control on power.
Justin Johnson: And kind of repeat this exercise tomorrow and see if we can get to higher
Justin Johnson: temperatures or if we get back to the round with whatever 340 worked out to be
Justin Johnson: and we see the same kind of anomalies.
Tom M. Pfeiffer: OK.
Justin Johnson: The coolant temperature never got to boiling at bulk temperature.
Tom M. Pfeiffer: Yeah it does.
Justin Johnson: If that makes sense.
Tom M. Pfeiffer: I was going to ask, are these bubbles vapor or?
Justin Johnson: That's what we're guessing.
Justin Johnson: So we're guessing maybe localized little localized boiling.
Justin Johnson: But if you go to the heat exchanger tab, whoever's driving right now.
Justin Johnson: So we're on the right hand side screen and then I mean I think the most we ever
Justin Johnson: saw on TE 04/2.
Justin Johnson: So kind of the bulk temperature coming out where we get to about 70.
Carlo Parisi: Mm hmm yeah.
Justin Johnson: So still 30° C below boiling.
Tom M. Pfeiffer: Yeah.
Justin Johnson: So we know we're not boiling like bulk fluid.
Tom M. Pfeiffer: Sure.
Tom M. Pfeiffer: Interesting for the oven.
Tom M. Pfeiffer: The joys of doing the task right.
Justin Johnson: Yeah, but the delta ti think we got to our
Justin Johnson: maximum heat removal on the hru was about what twentyish degrees 22 that and it
Justin Johnson: kind of stayed there the whole day basically until we're on this cooldown
Carlo Parisi: 22 yeah.
Justin Johnson: now.
Tom M. Pfeiffer: The Delta T between the hot, the cold side of what was coming in,
Benjamin A. Baker: Yeah.
Tom M. Pfeiffer: going out, yeah.
Scott I. Reed: No, no.
Tom M. Pfeiffer: Is that what you guys were expecting?
Justin Johnson: I don't know.
Justin Johnson: What were we expecting there?
Scott I. Reed: That's about what I was expecting because it's around the same thing we saw in the
Justin Johnson: OK.
Scott I. Reed: fall.
Justin Johnson: So yes, that's what we're expecting.
Justin Johnson: So really beyond the weird pressure gauge readings,
Justin Johnson: I think everything today went basically according to plan, right?
Carlo Parisi: Yeah. And I have a question for for Josh. You didn't see this pressure spike in
Carlo Parisi: last fall, right?
Carlo Parisi: The pressure spike. Yeah. Oh, you did.
Scott I. Reed: Yeah, we did.
Scott I. Reed: That's that's why we need.
Scott I. Reed: That's why we stopped at.
Scott I. Reed: 3 twentyish or so.
Carlo Parisi: Then OK.
Scott I. Reed: It might have been a little bit higher than that, but.
Carlo Parisi: OK.
Scott I. Reed: That that's why we stopped increasing temperature.
Carlo Parisi: OK, I was thinking that you stopped because
Carlo Parisi: of the current temperature, but no, it was for pressure, OK?
Scott I. Reed: Well, I mean, it was both. We were.
Scott I. Reed: We were watching both of them, but and we got to a higher temperature.
Carlo Parisi: Yeah. Yeah, but.
Justin Johnson: On the coolant.
Carlo Parisi: Yeah, but I.
Scott I. Reed: We got to a higher temperature on the cooler.
Carlo Parisi: But I'm wondering why you? Why we didn't get high temperature like
Carlo Parisi: you got last time.
Scott I. Reed: I.
Scott I. Reed: I don't know.
Carlo Parisi: OK.
Carlo Parisi: No, that that is interesting.
Tom M. Pfeiffer: You have. I guess you have.
Scott I. Reed: The best thing I can think of is that.
Scott I. Reed: The coolant piping pathway has been changed slightly since then.
Carlo Parisi: Mm hmm.
Carlo Parisi: Oh.
Scott I. Reed: Into an arrangement that we thought made a little more sense.
Carlo Parisi: Hmm.
Scott I. Reed: And so the place where the the pressure measurement was being taken,
Scott I. Reed: Mike is probably in a little bit different spot.
Scott I. Reed: What? What were you using for your temperature
Scott I. Reed: measurement?
Scott I. Reed: Nose, nose.
Scott I. Reed: Yes, because remember, your strap ONS were set to AJ type.
Scott I. Reed: I had taken the batteries out and replaced the batteries so.
Carlo Parisi: OK.
Justin Johnson: Awesome. I'll. Are you gonna? How long are you gonna keep the chat open?
Justin Johnson: I gotta go to another marble meeting.
Justin Johnson: You about ready to roll it?
Scott I. Reed: Thank you.
Justin Johnson: Roll home Scott or Josh.
Scott I. Reed: I mean, I think our goal is to get this down to
Scott I. Reed: 100.
Justin Johnson: Yes.
Scott I. Reed: It's going to be a long time before we get to 100.
Justin Johnson: That you might not get there until the middle of the night.
Scott I. Reed: Tom just raised his hand.
Tom M. Pfeiffer: Yeah, I was just gonna ask if is Carlo or Beno
Tom M. Pfeiffer: calculated the power here for the flow rate of the Delta T across the hru.
Scott I. Reed: Don't worry.
Justin Johnson: We can.
Scott I. Reed: Yes. So I told Jason, Wanna fill a check?
Tom M. Pfeiffer: Yep.
Scott I. Reed: #2 tomorrow.
Benjamin A. Baker: No, I haven't.
Justin Johnson: Stay quick, no.
Tom M. Pfeiffer: OK.
Carlo Parisi: No.
Scott I. Reed: Yeah.
Carlo Parisi: But yeah, we, we we have seen the same value that.
Scott I. Reed: Thanks Sir.
Carlo Parisi: They were seeing last fall. Josh was seeing last fall,
Carlo Parisi: so about 30 kilowatt discharged by the HR unit, so.
Benjamin A. Baker: I mean, the numbers make about sense with the
Benjamin A. Baker: bulk blue temperature being about 60 something.
Carlo Parisi: Yeah.
Benjamin A. Baker: There is a 20° drop.
Benjamin A. Baker: So and the flow rates were what again that was?
Carlo Parisi: Was in liter per minute something.
Benjamin A. Baker: 23 litres per minute, so that's if I'm not mistaken.
Carlo Parisi: Yeah.
Benjamin A. Baker: This is all basically the very similar to what those engines have,
Benjamin A. Baker: except for the the Delta T is off by a instead of 10. It's 20.
Carlo Parisi: Yeah.
Benjamin A. Baker: So that explains the more heat output.
Benjamin A. Baker: But.
Benjamin A. Baker: Yeah, that sounds reasonable.
Benjamin A. Baker: You know, for 23 kilowatts.
Benjamin A. Baker: Being pulled on.
Benjamin A. Baker: Each loop.
Benjamin A. Baker: Guess I could calculate it.
Carlo Parisi: Oh, my middle one.
Benjamin A. Baker: Add.
Tom M. Pfeiffer: But he he only had one loop, Roddy.
Benjamin A. Baker: Yeah, only one.
Tom M. Pfeiffer: Did this test, yeah.
Benjamin A. Baker: So.
Tom M. Pfeiffer: I was just curious man.
Tom M. Pfeiffer: I don't know what's really important right now.
Tom M. Pfeiffer: Thank you though.
Benjamin A. Baker: Back to the hand.
Benjamin A. Baker: I know it's close, you know.
Tom M. Pfeiffer: Yeah.
Tom M. Pfeiffer: All right.
Benjamin A. Baker: By the way, is that like a 50% mixture of glycol?
Benjamin A. Baker: What is it?
Scott I. Reed: 80% propylene glycol, 20% water.
Benjamin A. Baker: 8% propylene.
Scott I. Reed: I think something like 500 Ki don't care what time you got to leave.
Benjamin A. Baker: OK.
Carlo Parisi: Yeah, I got.
Scott I. Reed: I mean, apologies, yeah.
Carlo Parisi: I got the doing it really a rough calculation.
Scott I. Reed: I wouldn't think we'd be here anymore.
Carlo Parisi: I got 35 kilowatt with all of the the the, I mean I didn't.
Carlo Parisi: I just used the CP for water.
Benjamin A. Baker: Water, which actually drops, which could explain the Delta T being
Carlo Parisi: Yeah, and yeah.
Benjamin A. Baker: higher.
Carlo Parisi: Yeah. And so I got 35 kilowatts, so it makes sense that this number.
Carlo Parisi: So and we have to think here.
Carlo Parisi: We have also some heat losses that are probably in the order of probably 3
Carlo Parisi: kilowatt, something like that because when we run
Carlo Parisi: the test at 180, if I remember correctly.
Carlo Parisi: We had about two kilowatt at 180.
Carlo Parisi: Steady state temperature, so probably I would guess the the heat
Carlo Parisi: losses are about between 344 kilowatt, so.
Tom M. Pfeiffer: Dance lab.
Carlo Parisi: The the HRE unit are removing.
Carlo Parisi: Yeah, something like 30 turtis.
Carlo Parisi: We have 33.
Carlo Parisi: We had a 33. 8 kilowatt as a as a total power.
Benjamin A. Baker: You you were cleared up to 33.
Carlo Parisi: 33.8 yeah.
Benjamin A. Baker: Really, I thought it was 23, but OK.
Carlo Parisi: Yeah.
Carlo Parisi: No, no. 33.8. When we were at 3:50.
Benjamin A. Baker: OK.
Carlo Parisi: So that makes sense.
Carlo Parisi: Yeah, we we may have had four kilowatt of heat
Carlo Parisi: losses, something like that.
Carlo Parisi: And yeah, 30 kilowatt discharged by the.
Benjamin A. Baker: 30.
Carlo Parisi: By the hru so.
Benjamin A. Baker: OK.
Benjamin A. Baker: So those HR user oversized.
Carlo Parisi: But I think 30 is the Max right that they can they can anticipate.
Benjamin A. Baker: It could be.
Tom M. Pfeiffer: That's that.
Benjamin A. Baker: I mean, those engines are made for like 25.
Carlo Parisi: OK. Yeah.
Carlo Parisi: Yeah, makes sense. Yeah.
Tom M. Pfeiffer: Yeah, that's what I was gonna ask is, are we rechecking or heat that this
Tom M. Pfeiffer: unit's capable of dealing with?
Scott I. Reed: When when we ran into the fall, we got about 3132 kilowatts out.
Benjamin A. Baker: Well, it's capable of.
Benjamin A. Baker: He said 3132.
Carlo Parisi: Mm hmm.
Scott I. Reed: At the mass. Yeah, right around there.
Tom M. Pfeiffer: So it's consistent.
Benjamin A. Baker: You take in into account propylene glycol.
Scott I. Reed: I believe that when I leave that this will go away because I think I'm pretty
Scott I. Reed: sure my computer's the one that's doing the recording hosting all this.
Scott I. Reed: Unless somebody else.
Scott I. Reed: Somebody else wants take over and record the last little bit, but.
Scott I. Reed: I mean, we'll have data.
Scott I. Reed: Yeah, we'll have the data.
Scott I. Reed: We just won't.
Scott I. Reed: You won't be able to log in and look at it.
Scott I. Reed: Does somebody else wanna hit record Ben?
Scott I. Reed: How do you even care?
Benjamin A. Baker: Oh, sure.
Scott I. Reed: Where do we get that?
Scott I. Reed: We need it.
Benjamin A. Baker: Just going down to the 100.
Scott I. Reed: Yeah. I mean, you'll have the data.
Scott I. Reed: You just won't have be able to come in here and look at it while it's doing it.
Scott I. Reed: The the one thing I I am concerned about leaving the recording on is I think that
Scott I. Reed: somewhat increases your likelihood of having the stuff crash.
Scott I. Reed: You got another application going.
Benjamin A. Baker: Yeah.
Benjamin A. Baker: I mean, honestly, it's probably not.
Benjamin A. Baker: And you're talking just the Labview application.
Benjamin A. Baker: Or.
Scott I. Reed: The teams application recording what we're doing watching it.
Benjamin A. Baker: Yeah. And honestly, it's probably not too interesting anyway,
Benjamin A. Baker: dropping down. And if you got the data, yeah.
Scott I. Reed: I mean, you'll still have Jane. Yeah.
Benjamin A. Baker: That that shouldn't change any.
Scott I. Reed: I mean I I would think you'd rather have the data than a recording watching screen
Scott I. Reed: and then have it crash and lose both.
Carlo Parisi: Oh, yeah, right, right.
Benjamin A. Baker: Absolutely.
Scott I. Reed: Other than what you're seeing right now, the only time it's going to get even
Scott I. Reed: remotely interesting is when it goes through the lbe melting point anyway.
Benjamin A. Baker: Yep, that is the the one interesting area.
Scott I. Reed: Chuck also.
Benjamin A. Baker: Interesting to see if it it does the exact same behavior.
Benjamin A. Baker: Split.
Scott I. Reed: I think it did.
Scott I. Reed: I recall if I recall from the fall.
Scott I. Reed: So some of them are getting right.
Scott I. Reed: You're still in one 4150.
Benjamin A. Baker: Now this is.
Scott I. Reed: But that one's lower.
Benjamin A. Baker: I mean, it's probably starting to freeze on the
Benjamin A. Baker: water loop side.
Benjamin A. Baker: You know.
Scott I. Reed: Yeah, 'cause like 45.
Scott I. Reed: It's cool.
Scott I. Reed: It's at 85 now.
Scott I. Reed: Yeah, but that's the one that was 25 C when the
Scott I. Reed: LV was at 110, so.
Benjamin A. Baker: But then you have the other two that are sitting at 1:50 to 160 range.
Benjamin A. Baker: That's getting there, but it's slow.
Carlo Parisi: Yeah. Can you?
Carlo Parisi: Can you show the other the other ihx?
Scott I. Reed: Yeah.
Carlo Parisi: I'm just curious because there should be no mass flow there.
Benjamin A. Baker: So they should all be pretty close.
Carlo Parisi: So yeah, 300. Yup.
Scott I. Reed: There's a lot of thermal inertia there.
Carlo Parisi: Yeah.
Benjamin A. Baker: That's actually feeding the the neck.
Carlo Parisi: Yeah, because it's like a block of metal.
Scott I. Reed: Yep.
Carlo Parisi: This.
Benjamin A. Baker: 'Cause it's 193 below.
Carlo Parisi: Yep.
Benjamin A. Baker: But should be heating up.
Benjamin A. Baker: Well, I guess it is 315 coming in. So it I guess is taking away some heat
Benjamin A. Baker: still.
Benjamin A. Baker: Why would it get to 192?
Benjamin A. Baker: Going down.
Carlo Parisi: No, it's going up.
Benjamin A. Baker: Oh, is it?
Carlo Parisi: Yeah, look at the mass flow is negative.
Carlo Parisi: Slightly going up, yeah.
Benjamin A. Baker: Oh, it's going in the other direction, K.
Carlo Parisi: Yeah, that's something that you can have when
Benjamin A. Baker: So it is heating it up.
Carlo Parisi: you it's kind of flowing stability that when you.
Benjamin A. Baker: Mm hmm.
Carlo Parisi: When you when you shut down.
Scott I. Reed: Yeah, there is a gradual increase.
Carlo Parisi: Yeah, the white one.
Carlo Parisi: I don't know which is this loop 1OK1.
Benjamin A. Baker: That's one.
Scott I. Reed: I mean, again, this is real small.
Carlo Parisi: Yeah, yeah, yeah.
Carlo Parisi: That's why I was asking.
Carlo Parisi: I do remember Josh in the past to run some tests where we would try to to push
Carlo Parisi: this kind of behavior for checking the flow stability,
Carlo Parisi: but then I found that it's not anymore a concern for Marvel,
Carlo Parisi: especially now that we are going to go with forced floor.
Carlo Parisi: So.
Benjamin A. Baker: On the secondary.
Carlo Parisi: On the secondary, yeah.
Carlo Parisi: It's it's, it's unconditionally stable for all the
Carlo Parisi: the the status.
Carlo Parisi: The all the states that we can get.
Benjamin A. Baker: Nice little stagnant or reverse flow on there though, yeah.
Carlo Parisi: Mm hmm.
Carlo Parisi: Yeah, you can have these things.
Carlo Parisi: Yeah. So.
Scott I. Reed: Something smells hot. You know what I mean?
Scott I. Reed: I mean, this smells hot.
Scott I. Reed: Yeah, but it didn't.
Scott I. Reed: But it.
Scott I. Reed: I don't know.
Scott I. Reed: It just smelled more than before.
Scott I. Reed: I don't.
Scott I. Reed: It smells something, but it's been here like all day because
Scott I. Reed: Isaac is actually saying about the hell is that smell?
Scott I. Reed: I said.
Scott I. Reed: I'm assuming it's the that beat up just the way that thing's pulling air through
Scott I. Reed: it. It ain't.
Scott I. Reed: You ain't smelling anything all that.
Scott I. Reed: OK. What's your right now?
Scott I. Reed: We're at 180.
Scott I. Reed: The insulation drying out the people, whatever.
Scott I. Reed: Now the cool Down's going really slow because the LD BS all heat it up.
Scott I. Reed: You only got 1 phone.
Scott I. Reed: Mars should be a little pessimistic.
Scott I. Reed: Yeah, that's the whole issue with eating this
Scott I. Reed: thing up now. Not using all you know.
Scott I. Reed: Whoa, what was that?
Scott I. Reed: Oh, just a play.
Carlo Parisi: Interesting. Another glitch there.
Scott I. Reed: Moment. Feel free, small.
Scott I. Reed: Point OO25 kilograms per second.
Scott I. Reed: Who's 1 1/2 inch pipe?
Scott I. Reed: And it's just like.
Scott I. Reed: Yeah.
Scott I. Reed: Have really even moving.
Scott I. Reed: I mean it's a flow meter that Don designed. So probably doing something.
Scott I. Reed: These are actually negative.
Scott I. Reed: We're actually falling back.
Scott I. Reed: Which kind of makes sense because the lve is hotter than the four barrel ready.
Scott I. Reed: Or that's just.
Scott I. Reed: No, it's OK. Yeah.
Scott I. Reed: OK.
Scott I. Reed: Definitely my name, Griffin.
Scott I. Reed: No, no, no, no.
Scott I. Reed: I'm getting outta here.
Scott I. Reed: Go. So. OK. Yup.
Scott I. Reed: Everybody'll be here at six and we'll plan on being here. OK, sounds good.
Scott I. Reed: OK.
Scott I. Reed: I don't think they'll need anything, definitely.
Scott I. Reed: OK.
Scott I. Reed: But you can, but you gotta have two going on. I'm not.
Scott I. Reed: OK.
Scott I. Reed: So are we are we good?
Scott I. Reed: Or does anybody else need anything before we kind of log off here?
Carlo Parisi: No, I think we are good can log off.
Scott I. Reed: Well, we'll stop recording and that's just fine
Scott I. Reed: recording, not not the data, but recording the screens.
Carlo Parisi: Yeah.
Benjamin A. Baker: Screen.
Scott I. Reed: And like I said, I'll, I'll.
Scott I. Reed: Promote in later today and this evening and just make sure things are continuing.
Scott I. Reed: The way they should be.
Benjamin A. Baker: OK.
Scott I. Reed: OK.
Scott I. Reed: Thanks everyone.
Benjamin A. Baker: Yeah.
Carlo Parisi: Thanks Josh.
Carlo Parisi: See you tomorrow. Bye.
Benjamin A. Baker: Let's see here.