Scott I. Reed: Hey, Carlo.
Carlo Parisi: Hey, Scott.
Scott I. Reed: So.
Scott I. Reed: Ben and I here at CEI, we're just discussing this next step here
Scott I. Reed: after we put the cooling in.
Carlo Parisi: Uh huh.
Scott I. Reed: It says that we're going to put the coolant in.
Scott I. Reed: I gotta get where I read this thing, so maybe I'll share my screen so you can
Scott I. Reed: see what I'm looking at here.
Carlo Parisi: OK.
Scott I. Reed: OK so.
Scott I. Reed: We are.
Scott I. Reed: Right, right here.
Scott I. Reed: Here we just went to to 100°.
Scott I. Reed: We just completed that step right there.
Carlo Parisi: OK.
Scott I. Reed: We're cooling down.
Scott I. Reed: I wanna go ahead and charge with coolant, probably after lunch.
Carlo Parisi: OK.
Scott I. Reed: I want to go back to 100.
Scott I. Reed: 180 sorry 180.
Scott I. Reed: I want to watch to make sure we don't go over 115 or 14 psig.
Scott I. Reed: But at this point, there really isn't coolant in the heat
Scott I. Reed: exchangers themselves.
Scott I. Reed: It's just in the HR US, right?
Carlo Parisi: OK.
Carlo Parisi: Yeah, yeah.
Scott I. Reed: That's your intent.
Carlo Parisi: Yeah, I think that's what we we discussed
Carlo Parisi: yesterday, right?
Scott I. Reed: Yeah.
Carlo Parisi: Then.
Scott I. Reed: Yeah. OK.
Scott I. Reed: So you don't care about any Avista?
Scott I. Reed: Let's see. OK.
Scott I. Reed: 1451 heated up to 180.
Scott I. Reed: And yeah, our maximum temperature achieved is at 14.
Scott I. Reed: 5 so.
Carlo Parisi: Yeah, you basically are going back to 180 and
Carlo Parisi: then staying in standby because my my understanding is that you're gonna turn
Carlo Parisi: on the pump.
Carlo Parisi: Monday, not today, right?
Scott I. Reed: I.
Scott I. Reed: I assume that's probably gonna be the reality 'cause.
Scott I. Reed: I don't know how long it takes to charge these HR US.
Carlo Parisi: Mm hmm.
Carlo Parisi: OK. No, I mean I I understood yesterday that or
Scott I. Reed: Not long, but it'll tell me.
Carlo Parisi: two days ago when it when we had the discussion.
Carlo Parisi: I don't remember, but.
Carlo Parisi: They want to have all the crew there for doing the experiment with the the coolant
Carlo Parisi: just in case something goes wrong.
Scott I. Reed: OK.
Carlo Parisi: Yeah.
Scott I. Reed: OK.
Scott I. Reed: So we'll we'll put the coolant in.
Scott I. Reed: Are you saying don't even go back up to 180 then?
Carlo Parisi: I mean, you can go if they're OK to keep the the
Carlo Parisi: system.
Carlo Parisi: At 180, due tomorrow, you know so.
Scott I. Reed: Yeah, no, nobody's gonna be here tomorrow.
Carlo Parisi: Yeah, it's oddly so.
Carlo Parisi: I'm not sure if they feel safe or.
Scott I. Reed: Yeah. So we should probably just leave it at
Scott I. Reed: well. I don't know if we even need to leave it
Scott I. Reed: at 100.
Scott I. Reed: And normally they keep the system at, I think like 50 or 60° to keep the heat
Carlo Parisi: Yeah, I would just.
Scott I. Reed: the moisture out of the but that's it.
Carlo Parisi: Yeah, right. Right.
Carlo Parisi: Yeah, yeah. I would say keep at 50 so that it's fine.
Carlo Parisi: Then Monday we can restart, restart everything.
Scott I. Reed: So so Monday when we start, if we start at 50 though.
Scott I. Reed: Your your test plan thinks you're going to start.
Scott I. Reed: At.
Scott I. Reed: At 100.
Scott I. Reed: So we would just go up to 100 and then start from there.
Carlo Parisi: Yeah, yeah, yeah. Start from there.
Scott I. Reed: That'd be close enough.
Carlo Parisi: Yeah, yeah, yeah.
Scott I. Reed: But I guess what I'm I guess what I'm wondering.
Scott I. Reed: There is obviously like right now.
Scott I. Reed: You've got you've got the heat that's in the system, right?
Scott I. Reed: I mean the whole system is if you were to, if you were to stop at the end of the day
Scott I. Reed: at 100, the whole system would be at 100.
Carlo Parisi: Yeah.
Scott I. Reed: On Monday, when we start at 50, we and we ramp it up to 100.
Carlo Parisi: Yeah. Then we need to wait sometime there.
Carlo Parisi: Yeah. No, I understand.
Scott I. Reed: Yeah. Yeah. OK.
Carlo Parisi: I mean, if we can leave, if we can leave the system at 100 today,
Carlo Parisi: it's it's fine.
Carlo Parisi: I mean, but otherwise there is no no other way.
Carlo Parisi: We need to reramp Monday morning and wait enough time and then move forward.
Scott I. Reed: Right.
Carlo Parisi: Yeah, it's.
Carlo Parisi: I think it's more about how CI feel comfortable to leave the system at 100.
Carlo Parisi: No.
Scott I. Reed: OK.
Scott I. Reed: Well, I'll go.
Scott I. Reed: I'll go ask Richard because he's here, whether he wants to leave it at 100 or if
Carlo Parisi: Mm hmm.
Carlo Parisi: OK.
Scott I. Reed: he wants to leave it at 50 and do the ramp on Monday so.
Carlo Parisi: OK.
Carlo Parisi: Yeah, OK, sounds good.
Scott I. Reed: Yeah. So we're just in the cooldown at the
Scott I. Reed: moment.
Scott I. Reed: Cooling down to 100.
Scott I. Reed: Go back to that screen.
Scott I. Reed: I don't know which, if there's any of this you wanted to look
Scott I. Reed: at or anything.
Scott I. Reed: But.
Carlo Parisi: Yeah. If I can see the main. Yeah, this one. Thanks.
Scott I. Reed: You can see that the heaters are dropping their power.
Carlo Parisi: Yeah, yeah, yeah. Because you are 180 now.
Carlo Parisi: It's same thing that we have seen yesterday, right?
Carlo Parisi: So it's now it's gonna start to reach.
Carlo Parisi: And can I see the one with the down camera?
Carlo Parisi: OK, let me let me zoom here.
Carlo Parisi: So it's 180.
Carlo Parisi: 18180.
Carlo Parisi: Yeah, it seems quite nice.
Carlo Parisi: Steady state, yeah.
Scott I. Reed: This gonna take a while for that let.
Carlo Parisi: Mm hmm.
Scott I. Reed: And a Mac.
Carlo Parisi: Yeah.
Carlo Parisi: No, that this is a nice screenshot because I
Carlo Parisi: can see also the the mask flow here, but yeah, it seems the system it's quite.
Carlo Parisi: Steady state so.
Carlo Parisi: Did you record the the power?
Carlo Parisi: The the either power.
Carlo Parisi: At the previous step.
Scott I. Reed: In 13 dot 2.8.
Carlo Parisi: Yeah.
Scott I. Reed: Yeah. So the heater, the total heater power in 13 dot 2.
Scott I. Reed: 8 was 2250 watts.
Carlo Parisi: 2012, OK. OK.
Carlo Parisi: OK. And if you go back, sorry, can you go back to main?
Scott I. Reed: Huh.
Carlo Parisi: Can you go back to the main tab? Yeah. Thanks.
Carlo Parisi: OK. And here we have.
Carlo Parisi: OK.
Carlo Parisi: OK, now that I see that he's dropping the
Carlo Parisi: power.
Carlo Parisi: So yeah, OK.
Carlo Parisi: So most of now, yeah, because it's.
Scott I. Reed: Yeah, I mean, you're you're totalized heater power is
Scott I. Reed: essentially off.
Carlo Parisi: Yeah, yeah.
Carlo Parisi: OK.
Carlo Parisi: Yeah, that, that's that's. I think it's a good.
Carlo Parisi: It's a go to steady state so.
Scott I. Reed: Well, let me go up and talk to rich and see
Scott I. Reed: what he says, OK?
Carlo Parisi: Yeah, sure. Yeah. Yeah, no problem.
Carlo Parisi: Gonna be online.
Scott I. Reed: That's fine. So.
Scott I. Reed: But it? Well, no, you're responsive.
Scott I. Reed: It was over 115.
Carlo Parisi: Sorry, say again.
Scott I. Reed: Yep, sounds good.
Scott I. Reed: Thanks. Yeah.
Justin Johnson: While sitting around waiting for this isn't there.
Scott I. Reed: Say what?
Justin Johnson: So there's a lot of sitting around and waiting isn't there?
Scott I. Reed: Yeah, yeah, we just barely shut it off.
Justin Johnson: Yeah, I was.
Scott I. Reed: So.
Justin Johnson: I was watching you watching your.
Justin Johnson: Chats.
Scott I. Reed: Yeah, I just talked to Josh and Rich.
Scott I. Reed: They're OK with us leaving it at 100°.
Scott I. Reed: C Over, you know, Sunday.
Justin Johnson: OK.
Scott I. Reed: So that means Monday.
Scott I. Reed: You know, we won't have to re ramp up and
Scott I. Reed: restabilize or anything.
Scott I. Reed: We can just go from there.
Justin Johnson: Nice.
Scott I. Reed: But yeah, we're just waiting for it to cool down.
Scott I. Reed: I think we'll probably go to lunch here.
Scott I. Reed: Those who are going to lunch.
Scott I. Reed: And then I don't know.
Scott I. Reed: We'll see how long it takes it to actually cool off to 100 so they can put
Scott I. Reed: stuff in it.
Justin Johnson: Yep.
Scott I. Reed: But I just talked to.
Scott I. Reed: Josh, about the 115°, you know, time to go cool things off,
Scott I. Reed: set things off.
Scott I. Reed: Point, he said, based on his test. I think it was yesterday or the day
Scott I. Reed: before because he actually did boil some of that Mac and.
Scott I. Reed: Really boiled that it actually boils at.
Scott I. Reed: I think he said it was a well.
Scott I. Reed: He said it was 115, which is exactly what he has in his thing.
Scott I. Reed: So he said to change that to like 110.
Scott I. Reed: So he had a little bit of a buffer so.
Justin Johnson: OK.
Justin Johnson: Sounds good.
Scott I. Reed: I've I've redlined that. But otherwise, yeah, we'll just see.
Justin Johnson: Awesome.
Scott I. Reed: I have a feeling that probably the rest of the day won't be very exciting.
Justin Johnson: OK.
Scott I. Reed: Because it's be cool down and filled with gnat.
Scott I. Reed: But I mean, I'll leave this up until we.
Scott I. Reed: Are done so.
Justin Johnson: OK. Sounds great. Thanks Scott.
Scott I. Reed: Yep.
Justin Johnson: OK.
Justin Johnson: See you guys.
Scott I. Reed: OK.
Scott I. Reed: See you.
Carlo Parisi: Hey, Scott.
Carlo Parisi: Are you there?
Scott I. Reed: Yeah, stops moving.
Scott I. Reed: You're going 60.
Scott I. Reed: One on that one.
Scott I. Reed: So CIS, Cassie.
Scott I. Reed: Steven says charge pulling.
Scott I. Reed: Yeah, alright.
Scott I. Reed: You too. Thanks.
Scott I. Reed: When do we?
Scott I. Reed: An hour over an hour ago, we put the go down to 100.
Scott I. Reed: And we are. Our Knack is still 17160.
Scott I. Reed: So.
Scott I. Reed: At this rate, we're not gonna get cold enough to start
Scott I. Reed: it all that you know how you you know what I'm saying? Yeah. Yeah.
Scott I. Reed: Thanks.
Scott I. Reed: Yeah.
Scott I. Reed: Anyway, you know I don't.
Scott I. Reed: Buy it. I'm gonna leave.
Scott I. Reed: This rate now for sure thought.
Scott I. Reed: We'll see.
Scott I. Reed: Does that mean? Does this mean the eater's instilled at
Scott I. Reed: 100?
Scott I. Reed: But there's 160.
Scott I. Reed: Yeah. Is that hunters?
Scott I. Reed: Well, you can see us with the power.
Scott I. Reed: We're not getting power like.
Scott I. Reed: Tiny little mom.
Scott I. Reed: Here's selves. This one's the heater itself, so.
Scott I. Reed: So in the future here you waiting for the temperature at the ihx inlets,
Scott I. Reed: this one here.
Scott I. Reed: To go last thing we go to.
Scott I. Reed: No, it's been over an hour and it came down
Scott I. Reed: 7°.
Scott I. Reed: I don't know if he took a screech shot of.
Scott I. Reed: What it actually was, that these were like 190, I think.
Scott I. Reed: Thank you.
Scott I. Reed: You can say and hear about not believe him. Or is that just the opposite of that?
Scott I. Reed: That's simply just said.
Scott I. Reed: Scarlet sparkling.
Scott I. Reed: But I was talking into the Dojo now because Sky was bringing up was concerned
Scott I. Reed: that it just don't boil them. No.
Scott I. Reed: There, Frank is there 110? Whatever.
Scott I. Reed: That's 20.
Scott I. Reed: This is when you're eating up with COAS 180.
Scott I. Reed: Dots has here if any of the temp.
Scott I. Reed: This is without circulation. If any of them are reached,
Scott I. Reed: 110 on the full length.
Scott I. Reed: To back the meters down.
Scott I. Reed: Or if you think you need to yield pump that valve underneath or in that line
Scott I. Reed: with PS VS.
Scott I. Reed: Or pressure.
Scott I. Reed: Five weeks.
Scott I. Reed: At this rate, it looks like we're not going to.
Scott I. Reed: Be hit to that point.
Scott I. Reed: It's hard to.
Scott I. Reed: I think you can just.
Scott I. Reed: Say no. Dropping off for a second would be my
Scott I. Reed: guess.
Scott I. Reed: I did that show on flow rates, yeah.
Scott I. Reed: Why are they all different?
Scott I. Reed: I was gonna ask that earlier, but.
Scott I. Reed: Not sure.
Scott I. Reed: Yeah, I don't know.
Scott I. Reed: And they're pretty close.
Scott I. Reed: Yeah. I mean, that's scales, people fall.
Scott I. Reed: Where you're talking.
Scott I. Reed: Steve.
Scott I. Reed: OK.
Scott I. Reed: Hey, all right.
Scott I. Reed: Thank you.
Scott I. Reed: Pretty cool.
Scott I. Reed: Thank you.
Scott I. Reed: Grass still growing.
Scott I. Reed: Very slowly, I was just getting ready to ask Carlo if
Scott I. Reed: the cooldown ratings part of his test.
Scott I. Reed: 'Cause, you could always put some a fan up there,
Scott I. Reed: like we haven't passed.
Scott I. Reed: Get a little bit of feed off there.
Scott I. Reed: But I was looking at the temperature I mean.
Scott I. Reed: It's pretty well insulated.
Scott I. Reed: Yeah you can.
Scott I. Reed: Down to 168, you can always.
Scott I. Reed: Take that cell out there and put a fan and yeah, just blow across those units.
Scott I. Reed: Tanger pipes pick it up.
Scott I. Reed: I don't know how much heat you're gonna get from more than you're getting, right?
Scott I. Reed: Yeah.
Scott I. Reed: Well, I can't really comment.
Scott I. Reed: Guess you gotta you gotta stick with the plan. Unless.
Scott I. Reed: Somebody will will sign off and you can deviate, yeah.
Scott I. Reed: I mean it, it doesn't really matter.
Scott I. Reed: Just means how long are we gonna be here before you put willing in?
Scott I. Reed: Yeah.
Scott I. Reed: I don't.
Scott I. Reed: It's pretty slow ramp, but what do you have to get down to 100?
Scott I. Reed: 100 do you have 168?
Scott I. Reed: Yeah. And you were at what we were at 180 when
Scott I. Reed: we left for lunch.
Scott I. Reed: Wow, good job.
Scott I. Reed: 10° but not quite.
Scott I. Reed: It may or may not get there by the end of the year, and that's what I'm thinking.
Scott I. Reed: I mean, if you wanna pursue it for me, if you put the pool in there,
Scott I. Reed: that would drop some temperature. It would.
Scott I. Reed: But they don't want us to really put. Cool.
Scott I. Reed: In the in anyway they want it in the I'm like well.
Scott I. Reed: Well, you actually had 100 then.
Scott I. Reed: Are you going to the bureaucracy today?
Scott I. Reed: That's what you wrote. That's what you do.
Scott I. Reed: That's what you do. Try.
Scott I. Reed: Yeah, I mean, the truth is like you look at this test
Scott I. Reed: plan and there are all kinds of things that they didn't look at very closely
Scott I. Reed: wrote.
Scott I. Reed: It's like a lot.
Scott I. Reed: We can't.
Scott I. Reed: That can't be.
Scott I. Reed: So.
Scott I. Reed: I'll be back.
Scott I. Reed: Start getting in here.
Scott I. Reed: All right.
Scott I. Reed: You gotta start lining out.
Scott I. Reed: Stuff it, yeah.
Scott I. Reed: I don't even call me that. You guys commented on some of this stuff
Scott I. Reed: like a year ago, OK.
Scott I. Reed: I'm sorry if you have all this stuff about these different positions in your
Scott I. Reed: software, then your software doesn't do that.
Scott I. Reed: But they still left it in your test.
Scott I. Reed: Oh my God. Line it up half the time.
Scott I. Reed: Somebody says this as long as you come out and somebody doesn't,
Scott I. Reed: I can take it out.
Scott I. Reed: You gotta put it back in.
Scott I. Reed: Anyway, it's OK we're moving. Yeah.
Scott I. Reed: All right.
Scott I. Reed: Well, I will see you Monday morning.
Scott I. Reed: OK.
Scott I. Reed: Well, have a good weekend.
Scott I. Reed: Are you online there, Carlo?
Carlo Parisi: Yes, I am.
Scott I. Reed: Where you can hear us. OK. I I didn't know if you were chatting via
Carlo Parisi: Yeah, sorry I didn't bring.
Scott I. Reed: phone or something else, so I.
Carlo Parisi: No, no, I I I have my laptop on, but I'm gonna probably leave in 20
Carlo Parisi: minutes so and I am standing that your guys are gonna basically just let the
Scott I. Reed: OK.
Carlo Parisi: system cool down, right?
Scott I. Reed: Yeah, I mean, based on what you you said you'd rather
Scott I. Reed: just cool down just like it is without any intervention.
Scott I. Reed: So I I think it's gonna take some time.
Carlo Parisi: Yeah.
Scott I. Reed: It hasn't dropped a whole lot.
Carlo Parisi: Yeah, yeah, yeah. Because the teachers.
Scott I. Reed: So.
Carlo Parisi: Well, well insulated and yeah.
Scott I. Reed: Yeah.
Carlo Parisi: Yeah, let it cool down and collect as much data
Carlo Parisi: as you can.
Carlo Parisi: And yeah, I would say until the Labview crash I
Carlo Parisi: would say just leave it on also the weekend tomorrow.
Carlo Parisi: And we will get what we we we got you know and then Monday morning.
Scott I. Reed: Right.
Carlo Parisi: Yeah, Monday morning we can start with all the
Carlo Parisi: filling with the coolant and start all the procedure.
Scott I. Reed: And and you are. You don't have any concern with the fact
Scott I. Reed: that those tests when you turn those pumps on right there the first time in
Scott I. Reed: those tests, there's going to be air in those lines.
Carlo Parisi: Yeah. No, I.
Scott I. Reed: So, I mean, you're gonna have some.
Scott I. Reed: I don't know what the effect of that would be, but.
Carlo Parisi: No, I don't think it's a.
Carlo Parisi: It's a problem.
Carlo Parisi: I mean it's. Yeah.
Scott I. Reed: OK.
Carlo Parisi: Yeah, I'm reading your message now.
Carlo Parisi: It takes some time for the bubble to work their way out.
Carlo Parisi: Yeah. No, I don't think because also because we are
Carlo Parisi: gonna start this test at the lower temperature, right?
Carlo Parisi: So the coolant is gonna be filled at 100 right at 100 C so.
Scott I. Reed: Yeah. Well, but we're not.
Carlo Parisi: Yeah.
Scott I. Reed: We're not turning the pumps on AT100C. We're not.
Scott I. Reed: I mean the first time in your test when you turn those pumps on, you are.
Carlo Parisi: Yeah.
Scott I. Reed: At see pump turns on.
Scott I. Reed: Let's see.
Scott I. Reed: So that's it's. I just want the first pump turns on and
Scott I. Reed: 14.8.
Scott I. Reed: See what temperature are you at you at 180?
Carlo Parisi: Yeah, I think so.
Scott I. Reed: And then when you turn it on, you're going to you're changing your set
Scott I. Reed: point to 450 C.
Scott I. Reed: So you'll be ramping up right after you turn that pump on to 450 at 5° C per
Scott I. Reed: minute.
Carlo Parisi: Mm hmm.
Scott I. Reed: I don't know if that'll have any negative effect on your rat,
Carlo Parisi: Oh, it's done.
Scott I. Reed: but you might have some effect by that.
Carlo Parisi: OK.
Carlo Parisi: I think I think we are.
Carlo Parisi: We can see this thing on Monday. I mean we cannot.
Carlo Parisi: We cannot.
Carlo Parisi: Have anything perfect?
Carlo Parisi: You know it's we we have to move to, to, to check and see.
Scott I. Reed: Right, right.
Carlo Parisi: Yeah, we, we can speak later as much as we can.
Scott I. Reed: OK.
Carlo Parisi: But yeah, the only thing to to to the only way to
Carlo Parisi: to see what's going to happen is just to run the test and then if we have problems,
Scott I. Reed: Right.
Carlo Parisi: we can go back and find another way. OK. I'm gonna be online for another probably
Carlo Parisi: 2025 minutes.
Carlo Parisi: And but yeah, I I I think it's.
Carlo Parisi: I mean, that's it for today, right?
Carlo Parisi: You're just gonna now leave when it's time,
Carlo Parisi: and then system's gonna slowly cool down.
Scott I. Reed: Yeah, we'll just, we'll just let it cool off just as it is
Scott I. Reed: and I'll let it plug data.
Carlo Parisi: Mm hmm.
Scott I. Reed: I I may shut off the it's before I leave.
Carlo Parisi: Yeah, yeah, if possible, yeah.
Scott I. Reed: I'll probably shut off the the not well. I'll have to shut off the recording.
Scott I. Reed: 'cause. My computer's doing the recording, but not the recording of the data,
Carlo Parisi: OK, OK.
Scott I. Reed: so you won't be able to check in and see anything.
Carlo Parisi: OK, OK.
Carlo Parisi: Well, it's OK.
Carlo Parisi: I I think it's just gonna be a a slow cool down and that that that's good.
Carlo Parisi: So we we can, yeah we we can then post process the data
Scott I. Reed: OK.
Carlo Parisi: and I think it's it's it's good to have such a longer data collection because we
Carlo Parisi: can evaluate very well.
Carlo Parisi: The the the terminal in our share right and it closes so.
Scott I. Reed: Yep.
Carlo Parisi: Yeah, there is. If I remember correctly, there is a a sensor for the air
Carlo Parisi: temperature, right?
Carlo Parisi: That is measuring just the air temperature in the in the building.
Scott I. Reed: Yeah, that's just.
Scott I. Reed: I don't think you just got your screen open, but it's.
Scott I. Reed: It's this one right here, this ecte 01/6.
Carlo Parisi: OK, OK.
Carlo Parisi: So we have something in.
Scott I. Reed: So it says that it's it's 22.6°.
Carlo Parisi: OK.
Carlo Parisi: Yeah, as long as we have this that data and
Carlo Parisi: yeah, the thermocouple on the wall tickets on
Carlo Parisi: the yeah, on the insulation wall, I think it's it's good can can do some
Carlo Parisi: rough estimation. Yeah. OK.
Carlo Parisi: Sounds good.
Carlo Parisi: OK.
Carlo Parisi: I'm going to be online.
Carlo Parisi: I'm going to turn off my mic, but I'm going to be online for the next
Carlo Parisi: 20 minutes.
Carlo Parisi: So if there are any other news, just feel free to text me and yeah, we'll.
Carlo Parisi: I will.
Carlo Parisi: I can call you back or or or just come back and and and log in.
Carlo Parisi: I'm. I'm gonna. I'm gonna go around to do some errands in
Carlo Parisi: half an hour, so.
Carlo Parisi: But yeah, I I have my cell phone with me.
Scott I. Reed: OK.
Scott I. Reed: Yeah, and I I should be around here.
Scott I. Reed: I mean, I'll be trying to look at some stuff, so,
Scott I. Reed: but if you need anything you know, send me a text or chat in here and
Scott I. Reed: that'll be fine too. So.
Carlo Parisi: Sorry.
Carlo Parisi: Yeah, yeah.
Carlo Parisi: OK.
Carlo Parisi: Yeah, sorry for this morning.
Carlo Parisi: I.
Carlo Parisi: It's almost a month to that.
Carlo Parisi: I cannot sleep very well, so you can imagine this morning. I I I,
Scott I. Reed: Yeah. No, it's.
Carlo Parisi: I I put the alarm clock and I don't.
Carlo Parisi: I probably turn it off. And so yeah, I apologize. Yeah.
Scott I. Reed: Yeah, no, no worries.
Scott I. Reed: We we we know we're a lot earlier than everybody else, so.
Carlo Parisi: Yeah. Yeah. OK.
Carlo Parisi: Well, thanks again, Scott.
Carlo Parisi: And yeah, let's keep in touch.
Carlo Parisi: Have a good weekend.
Scott I. Reed: OK, sounds good.
Carlo Parisi: Bye.
Scott I. Reed: Yep.
Scott I. Reed: Hey, Carlo, you still there?
Carlo Parisi: Yes.
Scott I. Reed: So I was just talking to the guys here the last time they filled those HR US and
Scott I. Reed: without bleeding a mop, they don't get very much flow at all.
Scott I. Reed: Because of the air.
Carlo Parisi: OK, OK.
Scott I. Reed: The the problem I see with the approach we're taking now with the test plan is
Scott I. Reed: we're gonna bleed it off.
Scott I. Reed: Well, excuse me. We're gonna fill the HR US when we're at
Scott I. Reed: 100.
Scott I. Reed: And then the next step says go to 180.
Carlo Parisi: Yeah.
Scott I. Reed: Before you turn that pump on.
Scott I. Reed: So we're gonna turn the pump on, and it's likely you're not gonna get real
Carlo Parisi: OK.
Scott I. Reed: flow. And the only way to get the air out of
Scott I. Reed: the system the way they're doing it, there's a right where that heat exchanger
Scott I. Reed: manifold is.
Carlo Parisi: Yes.
Scott I. Reed: There's a valve there with a blind flange and they have to take that blind flange
Scott I. Reed: off and look a little piece of piping to it.
Carlo Parisi: Uh huh.
Scott I. Reed: And then they grab a bucket and they open that valve and they let let the air out
Scott I. Reed: until they get coolant.
Carlo Parisi: OK.
Scott I. Reed: The problem is that at 180.
Scott I. Reed: They're not gonna probably be allowed to go up there and do that because you'd
Scott I. Reed: have glycol that's at 180°. That could possibly come flying out of
Scott I. Reed: there, right?
Scott I. Reed: I don't.
Scott I. Reed: I don't know.
Scott I. Reed: Maybe that's that's my concern, 'cause. If that's the case now,
Scott I. Reed: you had 180° you you need. You will make that decision that we got
Scott I. Reed: to get it bled off. 'cause. We're not going to be successful doing
Scott I. Reed: the other test.
Scott I. Reed: And we're going to be stuck at a temperature that right now is taking us.
Scott I. Reed: Well, a good half of a day, at least so far,
Scott I. Reed: to try to get back down to 100.
Carlo Parisi: OK.
Scott I. Reed: So I'm I'm just leery.
Scott I. Reed: That.
Scott I. Reed: We may want to bleed it off.
Scott I. Reed: I.
Scott I. Reed: I don't know.
Carlo Parisi: At the local.
Scott I. Reed: I don't know.
Scott I. Reed: I'm not just going to mess you up, 'cause. If you bleed it off at 100,
Scott I. Reed: that means you've got coolant.
Scott I. Reed: In your heat exchanger.
Scott I. Reed: And you don't.
Scott I. Reed: Yeah, I mean that's.
Scott I. Reed: I guess that's kind of a problem there. Conundrum.
Carlo Parisi: What? Yeah. What? What?
Carlo Parisi: Why we we don't bleed it at lower temperature, say 90.
Scott I. Reed: Well, I mean, we could bleed it off at 100,
Scott I. Reed: right for your procedure.
Carlo Parisi: OK. Yeah.
Scott I. Reed: But currently you're not turning that pump on until you're at 180.
Carlo Parisi: OK.
Scott I. Reed: Did we? Like I said, know if that what that's gonna do to your
Carlo Parisi: OK.
Scott I. Reed: test?
Carlo Parisi: Well, well, no.
Carlo Parisi: The pump has to be turned on before because I 180 because that glycol start
Carlo Parisi: to boil at 120, something like that so.
Scott I. Reed: Right. But but the way your test is written,
Carlo Parisi: Yeah.
Scott I. Reed: there's no there's no glycol in the heat exchanger.
Scott I. Reed: When you go to 180 because you haven't turned the pumps on,
Scott I. Reed: there's like all in those lines and there's glycol.
Scott I. Reed: In the HR.
Carlo Parisi: OK.
Carlo Parisi: So so there is an isolation valve, right, that is.
Scott I. Reed: No, there's not a nice well, there's no isolation valve is there.
Scott I. Reed: So I mean, I guess you may have glycol in there,
Scott I. Reed: but it only because it.
Scott I. Reed: Pushed its way through.
Carlo Parisi: Yeah. I mean, if there is, I mean, my understanding was that there was an
Carlo Parisi: isolation bar so that we could separate the coil from the rest of the loop.
Carlo Parisi: But if not.
Scott I. Reed: Well, there are those needle valves on the well
Carlo Parisi: That meeting.
Scott I. Reed: that's on the inlet.
Scott I. Reed: That's true.
Scott I. Reed: So there are.
Scott I. Reed: There are the needle valves on the inlets that we could claw so there wouldn't be
Carlo Parisi: OK, OK. Yeah.
Scott I. Reed: any glycol in the heat exchangers.
Carlo Parisi: Right, yeah.
Scott I. Reed: At.
Scott I. Reed: We actually fill it.
Carlo Parisi: So, so, so we could feel the coolant when the
Carlo Parisi: temperature is lower than 120 and then and then start the system.
Carlo Parisi: 'Cause we we I mean the the moment when we opened those valves and we sent the
Carlo Parisi: glycol in.
Carlo Parisi: If the coolant, I mean if the large bismuth is at 180.
Carlo Parisi: That coolant is going to boil immediately going to flash.
Carlo Parisi: So I would say that that that operation should be done when we are at 120 marks.
Scott I. Reed: What you mean the operation of filling the the glycol?
Carlo Parisi: Yeah.
Carlo Parisi: No. Of activating the pump, so activating the pump if we want to
Scott I. Reed: Out of what?
Scott I. Reed: Activating the pump.
Carlo Parisi: activate.
Carlo Parisi: Yeah, I would say that that we we should
Carlo Parisi: activate the pump when we are Max 120.
Carlo Parisi: Because otherwise we are going to get some some flashing in that those tubes.
Carlo Parisi: Right. I mean the, the, the, the, I have seen that the the the coolant.
Carlo Parisi: I mean, if you go to 180, then all the the the lad is going to be
Carlo Parisi: at that temperature more or less.
Carlo Parisi: So.
Carlo Parisi: And I'm I'm not there, so I cannot say how the system is gonna
Carlo Parisi: react.
Carlo Parisi: Maybe it's OK.
Carlo Parisi: I mean, you turn on the pump, you're gonna get some boiling.
Carlo Parisi: But then eventually the the coolant is gonna is gonna suppress suppress the the
Carlo Parisi: colder coolant. It's gonna suppress the boiling and then
Carlo Parisi: you can start to run the test also 180.
Carlo Parisi: I'm not sure because I think Josh was the one that ran those tests with.
Carlo Parisi: 200 when the system was at 200, the 250.
Carlo Parisi: So I think he's he's the one that knows how the system is gonna behave.
Scott I. Reed: So I where I'm still struggling is how do we how do we get the air out of the
Scott I. Reed: system?
Scott I. Reed: I mean when when are we gonna do that?
Carlo Parisi: Hmm.
Scott I. Reed: Because we want to do, I mean it makes it makes sense to get the
Scott I. Reed: air out of the system when you're at 100, before you,
Scott I. Reed: when you put the glycol in the very beginning from a from AI mean not
Carlo Parisi: Yeah.
Scott I. Reed: necessarily from a data collection standpoint, but from.
Scott I. Reed: A process standpoint that makes sense, right?
Scott I. Reed: You put the glycol in, you turn the pumps on when there's only
Scott I. Reed: 100° C.
Carlo Parisi: Mm hmm.
Scott I. Reed: And you get the air bubbles out.
Scott I. Reed: But at that point, now you've got the glycol in the heat
Scott I. Reed: exchanger.
Scott I. Reed: So even if we shut those needle valves, whatever glycol is is in the heat
Scott I. Reed: exchange here. When you go up to 180.
Scott I. Reed: Is going to.
Carlo Parisi: Right.
Scott I. Reed: It's gonna. Yeah. It's gonna evaporate now.
Scott I. Reed: I mean you you could plan on that and.
Scott I. Reed: Open your pressure safety bypass.
Scott I. Reed: And that that glycol will get, you know, steamed out of there.
Scott I. Reed: And gets dumped down there into your tanks. I don't know.
Carlo Parisi: Yeah.
Scott I. Reed: You know, I mean and then at that point, you're right.
Scott I. Reed: You could get up to 180.
Carlo Parisi: Yeah, I mean.
Scott I. Reed: And then say OK now open all those valves and turn your pump on.
Scott I. Reed: And then you have a little bit of a flash when your glycol runs in.
Carlo Parisi: Yeah.
Carlo Parisi: Yeah, I mean I I think I think Josh already did
Carlo Parisi: this procedure, so I will not be concerned because he he
Carlo Parisi: ran the test up to 300.
Carlo Parisi: I remember last, I mean it was this this fall,
Carlo Parisi: right in October when we were testing the the, the, the proof.
Carlo Parisi: We're doing a proof of the of the concept.
Carlo Parisi: And so I don't think there is an issue.
Carlo Parisi: Oh no, I'm struggling a little bit to to
Carlo Parisi: remember how he did that, but I'm sure it is.
Carlo Parisi: It is reported in the in the test plan.
Carlo Parisi: So.
Scott I. Reed: Are you saying that this test plan that we have here he ran?
Carlo Parisi: He he runs something like that in sense.
Carlo Parisi: I mean, he went up to 300.
Carlo Parisi: 300C last uh last October.
Carlo Parisi: So for going to.
Scott I. Reed: I think what's different with this test plan versus what Josh had ran before is
Scott I. Reed: there is only one pooling loop installed in the Pcad,
Scott I. Reed: so there wasn't an issue with the.
Scott I. Reed: Trying to only cool one down where having only one pump on and the other three
Scott I. Reed: aren't on because there's was only one fully move installed.
Scott I. Reed: Well, how did?
Scott I. Reed: How did you guys had already bled that cooling loop,
Scott I. Reed: got the air out of that cooling loop before you did your tests the first time?
Scott I. Reed: Yeah.
Scott I. Reed: In Josh's previous run. Yeah, yeah, that's that's the part I think I'm
Carlo Parisi: Yeah. So.
Scott I. Reed: confused about is how do you?
Carlo Parisi: Yeah, exactly.
Carlo Parisi: I mean why?
Carlo Parisi: Why you cannot replicate the same same same procedure for all the for loop?
Carlo Parisi: Am I missing something?
Scott I. Reed: Well then, so OK, since I wasn't here and I didn't.
Scott I. Reed: I don't whatever did.
Scott I. Reed: But so then when we when you guys did that?
Scott I. Reed: You basically before you put heat to the system.
Scott I. Reed: You let all the air out.
Scott I. Reed: The problem we're having right now in our test procedure is we're not planning on
Scott I. Reed: believing all the air out.
Scott I. Reed: And so we're not going to be able to flow.
Carlo Parisi: OK.
Carlo Parisi: Oh, I see. So the so the.
Scott I. Reed: Glycol. It's not going to flow well and then
Scott I. Reed: we're going to stop and then we're going to have to wait till everything cools off
Scott I. Reed: before anybody can work on it.
Carlo Parisi: OK.
Scott I. Reed: And I and I don't know if this procedure is the same one that he ran or even close
Scott I. Reed: because it's I know he edited this.
Scott I. Reed: I don't know if in 14, four, when Josh has here to charge cool and so
Scott I. Reed: all four coin loops at the HR US if that include.
Scott I. Reed: If that includes bleeding out all the air, if it does,
Scott I. Reed: it doesn't make sense because he doesn't tell you to turn the.
Scott I. Reed: Pumps on until later.
Carlo Parisi: Yeah.
Scott I. Reed: Gotcha. I I think Carlo probably the best thing
Scott I. Reed: to do no matter what we do, we're gonna definitely have to redline
Scott I. Reed: the procedure.
Scott I. Reed: Is probably.
Carlo Parisi: Yeah, it was this blood bleeding, yeah.
Scott I. Reed: Make sure.
Carlo Parisi: I agree.
Scott I. Reed: Is probably.
Scott I. Reed: Make sure that we can get going as early as we can Monday morning and make those
Scott I. Reed: decisions.
Scott I. Reed: I know that would be earlier for you.
Scott I. Reed: But my my theory is if we just follow the procedure, we'll get the glycol in there.
Scott I. Reed: We'll get heated up.
Scott I. Reed: Up to 180 it won't work.
Scott I. Reed: And then we'll have lost that day because we waited for the day thing to cool off
Scott I. Reed: and we don't have a way to cool it without good good coolant flow.
Carlo Parisi: OK.
Carlo Parisi: Well, yeah, I can be online. I mean if needed I can be online Monday
Carlo Parisi: morning and can discuss.
Scott I. Reed: What? What time 'cause. I mean, it's gonna take.
Scott I. Reed: I know, I know.
Scott I. Reed: We can put Lycra in the HR US.
Scott I. Reed: They think it's gonna take them probably about an hour to do that.
Scott I. Reed: So if they start doing that, let's say to say we start at 6:30,
Scott I. Reed: by the time we get all of our other little things done around here,
Carlo Parisi: Uh huh.
Scott I. Reed: by the time I show up.
Scott I. Reed: And then.
Scott I. Reed: That means they could have two LAN in the HA US by 73740, something like that.
Carlo Parisi: Mm hmm.
Scott I. Reed: At 8:00 are not our time, which is like 6:00 your time.
Carlo Parisi: Mm hmm.
Scott I. Reed: So I think that would, I mean if you can get on earlier around
Scott I. Reed: six or maybe even 630.
Carlo Parisi: Yes, OK.
Scott I. Reed: Then we can at least have Josh here and we can all walk through it when and make
Scott I. Reed: sure we all agree on how we wanna do it.
Carlo Parisi: OK.
Carlo Parisi: That sounds good.
Carlo Parisi: I can be online at 6:00 Monday morning.
Scott I. Reed: OK.
Carlo Parisi: Yeah, actually I have.
Carlo Parisi: I have every meeting at 8:00 at the lab, so.
Carlo Parisi: Yeah, I I I can go directly there and then we
Carlo Parisi: we can start to talk by by six. Yeah, no problem.
Scott I. Reed: OK.
Scott I. Reed: What? What time do you normally get up?
Carlo Parisi: Do do you work?
Carlo Parisi: Generally around 6:30.
Carlo Parisi: But yeah, it's it's not a problem.
Scott I. Reed: OK.
Carlo Parisi: I I can be there at at six.
Scott I. Reed: OK.
Carlo Parisi: The Do you want to to send the message also to to?
Carlo Parisi: Justin, just to keep him in the loop that, I mean we we have this.
Carlo Parisi: This this something to discuss, you know about the procedure Monday
Carlo Parisi: morning.
Scott I. Reed: Yeah, yeah, I can do that.
Carlo Parisi: Yeah, maybe you just call him and you just
Carlo Parisi: explain what what's going on there?
Carlo Parisi: But yeah, I I agree.
Carlo Parisi: I think 100 filling everything at 100.
Carlo Parisi: C.
Carlo Parisi: Probably it's the best thing because we are sure not.
Carlo Parisi: No, flash is going up to Apple.
Carlo Parisi: And then and then we we slowly ramp up everything to 180.
Carlo Parisi: The coolant should expand, right?
Carlo Parisi: And possibly also flash a little bit.
Carlo Parisi: And that valve the suppression.
Carlo Parisi: The relief valve should probably open.
Carlo Parisi: That's my expectation.
Carlo Parisi: And then when we are 180, we start the pump and we start to to
Carlo Parisi: remove some energy and yeah.
Carlo Parisi: I think right now it seems to me the most.
Carlo Parisi: I mean the the the more reasonable procedure.
Carlo Parisi: I'm I'm not sure.
Carlo Parisi: Then then of course, Josh is the guy that has already played
Carlo Parisi: with this system, so he can provide more, more, more feedback Monday morning.
Carlo Parisi: Yeah, but yeah, that I.
Carlo Parisi: I completely concur with your your uh, your procedure.
Scott I. Reed: And one thing to to keep in mind is they they really don't want to actuate those
Scott I. Reed: pressure safety valves because they will probably weep afterwards.
Carlo Parisi: Hmm.
Scott I. Reed: They don't necessarily seal real well once they've been chipped.
Carlo Parisi: Oh, OK.
Scott I. Reed: And so that's why they put those bypasses in there if we if we know we're going to.
Scott I. Reed: Flash that they want to open those and let it just go to the go to the drums
Carlo Parisi: Uh huh.
Scott I. Reed: that are underneath right away. And don't don't trip the valves.
Carlo Parisi: Ah, OK.
Carlo Parisi: Oh, OK, I I didn't.
Carlo Parisi: I didn't remember about the drums, OK?
Carlo Parisi: Yeah. No, that, that's that's actually much better, yes.
Carlo Parisi: So I will say yeah, Fillet 100 and then slowly heat up the
Carlo Parisi: system without turning on the pump.
Carlo Parisi: So yeah, there will be some liquid extension with
Scott I. Reed: Look.
Carlo Parisi: some flashing, some discharge and then from 180 yeah,
Carlo Parisi: turn on the pump and start to cool.
Carlo Parisi: Yeah. No, no, that makes sense.
Scott I. Reed: So let let me work.
Scott I. Reed: Let me work through this.
Scott I. Reed: So I'm trying to write this down 'cause it.
Scott I. Reed: I'm having a hard time keeping this straight in my head,
Carlo Parisi: Yeah.
Scott I. Reed: so 100°C spill glycol.
Carlo Parisi: Yeah.
Scott I. Reed: And then and bleed.
Carlo Parisi: Yeah. And then then is up to then bleed up to
Carlo Parisi: 180 and that 180?
Scott I. Reed: Wait, bleed, bleed out up to 180 or bleed out 100.
Carlo Parisi: I mean bleeder bleeder 100.
Carlo Parisi: Yeah. Sorry, bleed.
Carlo Parisi: Yeah, remove the air at 100.
Carlo Parisi: But then as soon as you start to to raise the temperature,
Carlo Parisi: the liquid is gonna expand.
Carlo Parisi: So I expect that you will have some more more discharge somewhere, right?
Scott I. Reed: Well, so so do we need our so once we fill it
Scott I. Reed: with with glycol and believe the era are we.
Scott I. Reed: Are we intending to isolate the?
Scott I. Reed: Heat exchangers by closing the needle valves on all those little inlet lines.
Scott I. Reed: Or are we just going to leave them open and start to heat it up?
Scott I. Reed: Because I think if you do that.
Carlo Parisi: That's a yeah.
Carlo Parisi: That's a question for Josh.
Carlo Parisi: I'm not sure.
Carlo Parisi: I mean how we feel comfortable to isolate those coils because it the the yeah,
Carlo Parisi: the liquid is gonna expand and it's gonna pressurize those coils.
Carlo Parisi: I.
Carlo Parisi: I'm not sure.
Carlo Parisi: I mean, if he thinks yeah that the coils can can
Scott I. Reed: Well, so OK.
Carlo Parisi: can hold, I would say yes, yes that that will.
Scott I. Reed: They they would only be isolated on the inlet side.
Scott I. Reed: The outlet side wouldn't be blocked off.
Carlo Parisi: Oh, OK, OK.
Scott I. Reed: So whatever glycol is in those heat exchangers would would boil,
Scott I. Reed: and if you had the bypass valve open, it would just boil out and into the drums.
Carlo Parisi: Oh, OK. Perfect. Then then then it's fine.
Carlo Parisi: OK, I was thinking that they would isolate on
Carlo Parisi: both sides, OK.
Carlo Parisi: No, no, that that, that's that's fine.
Scott I. Reed: So 100° C field glycol and bleed air with with pumps.
Carlo Parisi: Mm hmm.
Carlo Parisi: Yeah.
Scott I. Reed: And then our next step will be to shut the pumps off.
Scott I. Reed: And we can remove the bleeding stuff.
Scott I. Reed: And we'd isolate.
Scott I. Reed: The HX.
Scott I. Reed: Inlet Valves inlet inlet. Needle valves.
Carlo Parisi: Yeah.
Scott I. Reed: And then.
Scott I. Reed: We would open.
Scott I. Reed: The pressure safety valve PSV bypass.
Scott I. Reed: And once it's that open, then you can heat to 1180.
Carlo Parisi: Yeah.
Scott I. Reed: And basically, you know, you're gonna lose some glycol to the
Scott I. Reed: tanks.
Scott I. Reed: It's gonna go to steam.
Carlo Parisi: Yeah.
Scott I. Reed: To the barrels and then once you got up to there,
Scott I. Reed: you basically now baked your lid all out of your heat exchanger.
Scott I. Reed: And sent out 180.
Scott I. Reed: As soon as you open those needle valves, you're going to start to get.
Scott I. Reed: Glycol back in the system. So you would turn the pumps on and open
Carlo Parisi: Yes.
Scott I. Reed: the needle valves.
Scott I. Reed: Right.
Scott I. Reed: Well, you you close the well.
Scott I. Reed: No, you don't want to close the bypass yet.
Scott I. Reed: Because you're we if you have the bypass open,
Scott I. Reed: will you pump once that pumps turns on?
Scott I. Reed: Will it actually go down into the tank or do you have to?
Scott I. Reed: I think with the bypass open it, it might just.
Scott I. Reed: I'm not sure if it'll pump out of there out of there or not.
Scott I. Reed: That's a good question.
Scott I. Reed: I don't know that either.
Scott I. Reed: I have to look at the plumbing on that and see that I could.
Scott I. Reed: I could see that you can't turn that pump on with that bypass open,
Scott I. Reed: or you're probably going to end up just pumping stuff into that.
Scott I. Reed: Into your.
Scott I. Reed: Potentially into your drums.
Scott I. Reed: Right. I I mean the way I would think you do it
Scott I. Reed: is you'd go up to 180.
Scott I. Reed: You steam the glycol into the barrels.
Scott I. Reed: Then you would open your needle valves.
Scott I. Reed: You close your pressure safety bypass and you turn on your pump and you'd you'd
Scott I. Reed: introduce a slug of glycol in the heat exchangers and you're going to have
Scott I. Reed: pressure.
Scott I. Reed: That isn't either way or you would do it where you turn the pump on,
Scott I. Reed: and then as soon as the steam is gone.
Scott I. Reed: Close your pressure safety bypass valve 'cause.
Scott I. Reed: Otherwise you're gonna start pumping stuck in into the drums.
Scott I. Reed: I guess we'll have to have that discussion Monday to make sure
Scott I. Reed: everybody's in agreeance because you're definitely different than what your test
Scott I. Reed: plan says.
Carlo Parisi: OK.
Scott I. Reed: So OK.
Scott I. Reed: I'll send an e-mail telling Justin we need to talk Monday morning,
Scott I. Reed: probably at let's see our time, we said.
Scott I. Reed: Well, I guess we can just say it based on your
Scott I. Reed: time.
Carlo Parisi: Yeah, you said 6.
Scott I. Reed: And we said we're gonna try to meet around.
Scott I. Reed: 60 clock.
Carlo Parisi: OK.
Carlo Parisi: Our time, OK.
Carlo Parisi: That's eight your time.
Scott I. Reed: Yeah.
Carlo Parisi: OK, sounds good.
Scott I. Reed: OK.
Scott I. Reed: All right.
Scott I. Reed: Thanks Carlo.
Carlo Parisi: OK.
Carlo Parisi: Thank you, Scott. Bye.
Scott I. Reed: Yep.