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Energy Facts

Energy facts and facts about energy, including the fuel and current a house burns through.

32 facts on this shelf

Most consumed energy resource in the U.S

Currently, OIL provides the largest share of U.S. energy consumption -- about 41 percent of the entire market. Natural gas provides about 24 percent, coal 23 percent, hydropower 4 percent and nuclear power 8 percent.

In the United States, natural gas is used for:

Industrial processes = 46%
Residential use = 22%
Generating electricity = 15%
Commercial buildings = 15%

Why laughing gas isn't funny any more

It is used in surgery and dentistry for its anaesthetic and analgesic effects, where it is commonly known as laughing gas due to the euphoric effects of inhaling it. It is also used as a means to enable short periods of extreme high performance in automobile internal combustion engines by introducing extra oxygen into the intake charge which in turn allows a greater amount of fuel to be added and converted into energy and thereby greatly increasing the power produced by the engine. Nitrous oxide is present in the atmosphere where it acts as a powerful greenhouse gas.

The efficiency of converting sunlight to electricity in pv cells

The company SunPower in 2008 announced 22% efficiency converting light to electricity. Current high-performance panels, on average, convert about 20 percent of the light that strikes it into electricity. Conventional silicon solar panels convert about 14 to 17 percent of light.

The theoretical maximum is around 26 to 27 percent, although some have said it could go slightly higher.

What is absolute zero?

0 Kelvin, or −273.15 C. It's the temperature at which particles have the minimum possible energy. You can approach it but never actually reach it.

What is absolute zero?

0 Kelvin, or −273.15 C. It's the temperature at which particles have the minimum possible energy. You can approach it but never actually reach it.

What is the "10% rule" in ecology?

Only about 10% of the energy at one level of a food chain passes to the next. That's why food chains rarely go beyond four or five levels.