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Soladigm Glass
NC-2009 EAc1:Optimize Energy Performanceposted by Tammy George on
We have a project where we are using Soladigm Dynamic Glass which automatically tints the window based on how sunny it is using photosensors on each face of the building.
Base Building for a mixed use project
NC-2009 EAc1:Optimize Energy Performanceposted by Graciela Carrillo on
We have a project that is a mix-used 23,000 SF bldg. The lower story is commercial (8,000 SF) and 2-stories of residential (15,000 SF).
DES Option 2 when project contains the DES
NC-2009 EAc1:Optimize Energy Performanceposted by Stephanie Graham on
Project is LEED-NC v2009 project in which a building contains a DES that serves the project building as well as a larger adjacent building.
LEED 2009 NC - Warehousemodelling HVAC syetm in IES
NC-2009 EAc1:Optimize Energy Performanceposted by Alice chen on
Hi All, I do need help in the energy modelling for a warehouse project. Thanks in advance! This project consists of 200,000sf of warehouse with 5,000sf office space.
Existing Building Baseline Inquiry
NC-2009 EAc1:Optimize Energy Performanceposted by Scott Glancy on
The project consists of upgrading a liquid helium (LHe) to gaseous helium (GHe) conversion and compression system.
Base model minimum efficiencies
NC-2009 EAc1:Optimize Energy Performanceposted by Ming Feng on
Hi, I have a question about baseline building HVAC minimum efficiency.
charging columns
NC-2009 EAc1:Optimize Energy Performanceposted by Francesco Passerini on
In the courtyard of the building that I’m modelling two charging columns for electric vehicles are going to be installed. Shall I consider them as process energy?
Renewable Energy and Green Power
NC-2009 EAc1:Optimize Energy Performanceposted by Joshua Bloom on
In EAc1 Related Credits (pg. 260 of BD&C Book) it says that you can mitigate energy use impacts by using renewable energy: refer to EAC2, and EAC6.
Exhaust and Outdoor Air
NC-2009 EAc1:Optimize Energy Performanceposted by Ramana Koti on
Dear All, We're working on the certification of a restaurant where the kitchen has an outdoor air (OA) rate of 2350 CFM, supply air at 8000 CFM, and an exhaust rate of 3675 CFM.