ENGINEERING EVALUATION 335 



Since the major use of the refrigerator in Sealab II was for cooling fruit and vegetable 

 juices, it seems that a juice-can vending machine similar in operation to commercial machines 

 might be advantageous. 



Cooking Equipment — Although the cooking equipment installed in Sealab II generally per- 

 formed its intended functions, it is not considered to be the ideal arrangement. Certain safety 

 hazards are presented in cooking in a closed atmosphere which are not normally considered in 

 conventional situations. Also, since the pressure in the Sealab environment may be as high as 

 18 atmospheres (600 ft), cooking times are considerably less than normal and boiling points 

 are much higher. The boiling point of water in Sealab II was approximately 330° F and at 20 

 atmospheres, 281 psia, water boils at 411°F. Considerable care must be exercised to mini- 

 mize the introduction of hydrocarbons and other toxic vapors produced in uncontrolled cooking. 



In view of the above considerations, it is believed that the best methods for cooking in the 

 Sealab environment are a microwave oven or an infra-red oven with a filtering system capable 

 of removing all atmospheric contaminants produced. Water should be heated only in a closed 

 container with precise temperature control to reduce evaporation and the possibility of severe 

 burns. If a bread toaster is considered desirable, it must be designed to provide the required 

 heating-element temperature (possibly by increased voltage) in the Sealab atmosphere. The 

 toaster also should be adequately "filtered" to control atmospheric contaminants. 



Water Heater — Since the water heater in Sealab II seemed to be no more than adequate, an 

 increased hot-water capacity will be required for deeper and colder runs. The required hot- 

 water capacity for use inside Sealab could probably be provided with the existing heat input by 

 increasing the storage capacity to 100 gallons and installing additional insulation. However, if 

 hot water is utilized for heating or warming divers outside Sealab, additional water-heating 

 capacity will be required. 



ACKNOWLEDGMENTS 



The authors wish to express their appreciation and gratitude to all who have contributed 

 in the preparation of this report, and especially to Lawrence B. Taylor, Berry L. Cannon, 

 Wallace T. Jenkins, and P. A. Wells, MNCA. 



Appendix A 

 ENGINEERING AND ENVIRONMENTAL DATA-SEALAB II 



One of the important elements of the Sealab II operation was the recording of engineering 

 and environmental data. Even though the data- re cording system used in Sealab II was simple 

 and possessed some shortcomings, much useful data was obtained. 



The objective of this appendix is to present the reduced data in tabular and graphic form 

 and discuss briefly how the raw data was obtained and reduced. 



The data were manually recorded by the Sealab personnel on preprinted forms and, in the 

 case of water usage, by shore personnel. The major shortcoming was the failure of the Sealab 

 personnel to record the data at regular intervals. The data recorded while the Sealab was 

 manned by Team 1 was more complete than the recorded data of the second and third teams. 

 Since the data recorded each day covered periods of time ranging from eight to 24 hours, all 

 equipment running time was reduced to a common base for better comparison by reducing the 

 running time for the recording period to percent of time operating. The graphs were prepared 

 from the data recorded by Team 1 and are considered to be representative of the other two teams. 



During the period manned by Team 3 the power usage was recorded only four times. The 

 peak-power requirement occurred during this period. However, in view of limited data it ap- 

 pears that an error could have been made in reading the watthour meter, and that a peak-power 

 requirement of this magnitude did not occur. The equipment-running-time meters do not indi- 

 cate any unusually heavy electrical loads during this period. 



