Masonry oven more common as accessory features of a masonry heater. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models. Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge. When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air,
Allocation (oil and gas) in any allocation system, agree upon and establish a set of principles to follow. The principles states the units and measurement types used in allocations, i.e. where to account mass, volume, molar or energy balance. Since physical properties of hydrocarbons are constantly changing when hydrocarbons from various contributing sources are mixed, affected by heat transfer and transitions in pressure and temperature, owners of hydrocarbon in a commingled material cannot be allocated materials equal to what physically delivered from their well. For instance, two multiphase streams are commingled, one with oil of mole weight 107 and gas of 20 kg/kgmol, the