China Electricity Regulatory Commission Says Welcome to Summer Before Summer: Supply and Demand remain tight and the situation is better than last year

(Reporter Huang Cun) On May 12th, before the annual summer peak of electricity usage, the State Electricity Regulatory Commission announced to the outside world the situation regarding the peak of electricity supply in summer this year. Shi Yubo, vice chairman of the Electricity Regulatory Commission, said that during the summer peak season, although the power supply and demand situation is tight, it will be better than last year, the tension will be eased, and the tension of major power grids will improve.
According to reports, the biggest gap in China's electricity supply this year is about 25 million kilowatts. Last year, the maximum power gap of the State Grid Corporation of China reached 29.87 million kilowatts in the summer. Although this year's power shortage situation still exists, the power cuts will not be affected. The degree will be reduced. From a regional point of view, East China and South China will continue to be the areas with the most severe shortage of electricity in the country; in northern and northwest China, local and seasonal power shortages may occur; and the supply and demand of electricity in central and northeast China are basically balanced.

Shi Yubo said that in 2005, about 65 million kilowatts of new production units will be put into operation nationwide, and the total installed capacity of the country will exceed 500 million kilowatts. With this growth, the factors affecting the supply and demand of electricity this year will be driven by the fact that most of the newly-increased generator sets will be put into operation in the second half of the year, the contradiction between coal supply and demand, the influence of summer temperature, and natural conditions affecting hydropower. Economic pull is also an important reason. Among industrial power consumption, electricity consumption for ferrous metallurgy, non-ferrous metallurgy, chemicals, and building materials accounted for 40%. In order to ensure that this year's peak summer work will be carried out in this year, while effectively fulfilling the duties of power safety supervision and strengthening inter-provincial power trading, it will also pay close attention to demand-side management and strive to maintain the power market order. He said that on May 1st, the "Regulations on Electricity Regulation" was formally implemented, and electricity regulation entered a new stage of implementation according to law. Strictly controlling the use of electricity by high-energy-consuming enterprises and curbing unreasonable electricity demand are one of the important tasks in maintaining the order of the electricity market.

Calcium Acid Pyrophosphate

Calcium acid pyrophosphate (CAPP) is a white, odorless powder that is commonly used as a leavening agent in baking. It is a chemical compound that consists of calcium, phosphorus, and oxygen, with the chemical formula Ca(H2P2O7)2.
CAPP is a slow-acting leavening agent that reacts with baking soda to produce carbon dioxide gas, which helps dough or batter rise. It is often used in combination with other leavening agents, such as baking powder, to achieve the desired texture and volume in baked goods

CAPP is also used as a food additive to regulate acidity and prevent the formation of crystals in processed foods. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is commonly found in a variety of foods, including bread, cake, cookies, and muffins.

Calcium acid pyrophosphate (CAPP) is a white, odorless powder that is commonly used as a leavening agent in baked goods, such as bread, cakes, and pastries. It is also used as a buffering agent, a stabilizer, and a sequestrant in various food products.

CAPP is a salt of pyrophosphoric acid and calcium, with the chemical formula Ca(H2P2O7)2. It is produced by reacting phosphoric acid with calcium carbonate or calcium hydroxide.

In baking, CAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which causes the dough or batter to rise. This reaction occurs when the mixture is heated, and the gas is trapped in the dough or batter, creating air pockets that give the baked goods a light and fluffy texture.

CAPP is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is widely used in the food industry. However, excessive consumption of CAPP may lead to gastrointestinal discomfort, such as bloating and gas.



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