The Divinum Project by mcarrion.mota

Alumnes. Marc Carriรณn i Margalida Rius Tutora. Maria Visa Grup 101 Assignatura. Projectes I Curs 2016-17 ELISAVA

«Si hay alguna revolución posible hoy es la de llegar a los cinco sentidos» Josep Roca

05project definition 11inspiration phase 29ideation phase 43implementation phase 59bibliography

project definition challenge team goals of the project methodology project planning

- PROJECT DEFINITION -

2.1 Challenge The challenge of this project is to redesign or reinterpret a kitchen tool. The aim is to get into a particular field in order to find some problems or opportunities. Although we have chosen the option of redisigning, we starts with the purpose of creating a revolutionary new tool that changes the conventional uses of the tools that we find in the market. The reason behind choosing this option is the fact that we believe that many needs don’t solve the real necessities of today users. In addition, this option allows us to choose any topic known to us, or one in with which we feel most comfortable working. And with the knowledge that we have acquired and that we’ll achieve we can get a better result.

2.2 Team

MARGALIDA RIUS

MARC CARRIÓN

Strengths

Graphic design

Digital modeling

Conceptual phase

New fields of knowledge

Sketching

User-led

Adjectives

Efficient

Solvent Curious Multidisciplinary

Meticulous Fussy with herself

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- PROJECT DEFINITION -

2.3 Goals of the project The very first step in all projects is to define goals and objectives. This step defines the projects outcome and the steps required to achieve it. Goals and objectives must be clear statements of purpose. Each with its own purpose that drives the end result of the project. They must be measurable, so we will be doing check lists in every phase of the project, rating how we are applying this goals. Goals are the “what” of the process. In other words, “what” will the project accomplish? In our case, the aim is to redesign or reinterpret an existing kitchen tool. Objectives are specific statements that support the goal. Every goal will have one or more objectives tied to it. In essence, the objective is the “how” of the process. 1. Find which gaps can generate oportunities and absorb market niche 2. Adapt the technology to the knowledge of our specific users our goals

3. Improve the usability of the gadget 4. Put value to the user’s customs 5. Choose the more sustainable solutions in case of ambiguity 6. Create a good product communication

2.4 Methodology The methodology for the project will consist of a three-stage process. The first stage is the inspiration. This phase of the project is crucial to heading towards a particular field. It will let us know and get in touch with existing products on the market and identify potential problems presented by existing systems or gadgets, or find new opportunities where we can build a value proposition. In this phase, efforts are focused on doing exhaustive and deep research, trying to include in it all the factors that are in contact, greater or lesser extent, with the concept of “kitchen”. Secondly, we will reach to the ideation stage. In this phase we will generate and develop ideas that can lead us to possible solutions. To verify whether these ideas have value, some of them will be prototyped, with the aim of choosing the best options, combine them if it’s necessary, etc., and finally generate a defined value proposition. Finally, we will reach the implementation phase. We will develop the product from a technical point of view, with all that this implies: definition of shapes, dimensions, components, materials, effects on the environment, user manual and functions. There will be a study of ergonomics and usability, along with a final prototype; and finally, we will develop the communication part of the product in order to make the final presentation.

inspiration phase

ideation phase

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implementation phase

- PROJECT DEFINITION -

2.5 Project planning

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- PROJECT DEFINITION -

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- PROJECT DEFINITION -

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inspiration phase Research area Design Research Scene Bench-marking Technical Research Wine origins research Trend and Referents Insights Framework Celebrity board

- INSPIRATION PHASE -

3.1 Research area The research of this project will be focused on the wine gadgets, especially those that are aimed to conserve in good condition once the product has been opened. Therefore, the removal of air from the bottle or a system that eliminates the contact of the fluid with the air is absolutely necessary.

3.2 Design research User profile In order to develop the user's profile, we made a quiz filter. It addresses to the issues related to the world of wine, the interest of different people and their customs. Through this questionnaire we could get the profile of the person who is presented below, Andreu Pascual, who was considered the user that better fit with our goals. Andreu is a fascinated with world of wine for years. Recently, his relationship with the wine has changed due to the opening of his son cellar. Discover all the process that is behind wine production and establish a deeper relationship with the world has increased their concerns to taste new wines and knowing how to adapt them to the appropriate contexts. In addition, he has been interested in new technologies that are emerging in the market which are designed to improve the conservation of the products and his interaction with those gadgets.

“Life is made of small details, small pleasures” Name Age Current City Nationality Job Civil status Hobbies

Andreu Pasqual 54 Felanitx, Mallorca Spanish Architect Married, two children Gastronomy Oenology Music

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- INSPIRATION PHASE -

Ethnographic interview After having an ethnographic interview to the user we are studying, Andreu Pascual, we have known many details that are considered interesting. His lifestyle is essential in order to understand him. For this reason, in this section we will show his daily user journey map related with the feelings he has, as well as their preferences in many aspects like his favourite brands, colors, materials, food, etc. activity wake up

adjective of the feeling lazy

eat

nice

leisure

joy

social contact

empathy

preparation for work

organization

transport

indifference

entrance to work

illusion

first hours

illusion

last hours

cramped

exit

joy

transport back

indifferent

go to bed

tired

sleeping

rest

Fashion and brands

Colors and materials

Food

Happiness

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- INSPIRATION PHASE -

User journey map Thanks to the user journey map, we will be able to see the most problematic moments while using a bottle of wine. In the study, we’ll include from the moment the user opens the bottle until it is completely empty. User journey map allows us to see in which moments the user doesn’t have any complications as well as the points of more interest in which we will work because they are problematics. We have three levels of feelings, which change depending on what and how the person we are studying feels about the situation he is living.

“go to the pantry to grab the bottle “serve wine, both to others and to open it to accompany the meal” to himself”

“take the bottle to the fridge”

happy

indiferent

sad

“open the bottle”

“save what remained of wine in the bottle and proceeds to extract the air with the aim of conserve it in good condition”

With this graph we can see when the user is more annoyed and where he enjoys the most. As we can see the most problematic and precarious moment is when he want to save what remained in the bottle. Consequently we’d like to solve this annoying moment, creating a solvent, effective and handy tool.

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- INSPIRATION PHASE -

Fieldwork Besides studying our users we have considered appropriate to speak with a sommelier. He gave us information about one of the most important products in the wine gadgets market, Coravin. Hector, somelier at Vila Viniteca After we have realized a visit to the wine cellar Vila Viniteca we have some interesting and firsthand information about Coravin gadget. In the scheme shown below you can see the advantages and disadvantages they have shown and explained us.

advantages no splashing good wine preservation + disadvantages only worth in wines that costs more than sixty euros capsules must be Coravin it takes five times more to serve than the conventional way can’t be used by some whites wines and pinot noir can’t be used with synthetic and old corks there are two different needles depending on the cork material

use is expensive slow usability limitations on the type of wine cork problems

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- INSPIRATION PHASE -

3.3 Scene After studying the user, we have to analyze the context that surrounds the product. So, weâ&#x20AC;&#x2122;ll proceed to detail objects and surfaces which are in contact with the gadgets we are studying, environmental conditions and kitchen and table space in general.

storage

home table

kitchen

In the case of wine utensils, the context varies depending on the phase of use they are. Firstly, they are kept in storage, somewhere in the kitchen or in the pantry. Once you have to use it normally it is brought to the kitchen. Depending on the particular operation that make it, it stays there or it goes to the table. Once it is used, it is common to return it to the kitchen, where it is brought in our case with the wine bottle or depending on the final specific action of the gadget, it could return to the place of storage.

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- INSPIRATION PHASE -

But if we deepen the specific scene of our gadget we will see tools, objects and departments come in contact with it.

Wine gadgets tend to be located in a kitchen drawer, along with other gadgets for other specific uses.

drawer

wine tasting

fridge

During the drinking time, the gadget can or not be on the table. What is certain is that once this phase have finished, the user have to use the gadget in order to preserve the wine.

Once the user have put the gadget in the bottle, this goes to the fridge to keep the wine at the right temperature and therefore it remans in good conditions.

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- INSPIRATION PHASE -

3.4 Bench-marking

Hand-pumped vacuum server Getting the air out of the bottle should theoretically protect the wine indefinitely, so it would be the perfect solution. The trouble is the part where you create a vacuum by hand. How much air can you realistically pull out of a wine bottle with a piece of plastic? Eventually, the seal is likely breakable and It can maintain the vacuum by a couple of days as much effective as it can work. Material: plastic and rubber. Price: 60 €

Electronic-pumbed vacuum The only change from the previous product is the incorporation of a vacuum pump: ergonomically is slightly better. However, its use is less safe. Material: plastic, chrome and rubber. Price: 48,81 €

Savino vacuum carafe On the one hand, it looks elegant and sofisticated due to its inspiring aesthetic. But on the other hand, it requires you to take the wine out of the bottle. Additionally, it is one more stuff you have to clean after use, wasting water. Apart from it, a copoliester-made option is offered by the brand for picknicks and outdoor meals. It is significantly cheaper than the first one. Material: high quality glass and BPA-free plastic. Price: 49,50 € - pàg. 20 -

- INSPIRATION PHASE -

Inhert gas spray The idea is developed to fill the cavity of a partially-consumed bottle of wine with another gas that does not oxidize the wine. After that, you ought to cover it quickly. This solution is able to preserve the product by a week o more without modifing the flavour. Moreover, the effectiveness depends on the the self-practice, because you have to know when the bottle is completelly full. Nitrogen, argon and CO2. Price: 9,65 €

Inflatable latex barrier The balloon is connected to a hand pump. The design tries to be funny and informal. However the result is quite unsuccessful into almost major part of aspects. In addition, the balloon material modifies the original flavor of the wine and the sealing is not effective. Material: Rubber (Latex). Price: 25,50 €

Coravin It inserts a long needle through the cork directly from an unopened bottle of wine. To pull a trigger argon is introduced. This drives the wine outward. After each use of the product and continuous seal the original cork is extracted to be effective. This gadget dropping down to preserve the wine in the container for a week without changing its taste. However, it shows some problems. In communication aspects, it is an unintuitive product seems very close and stressful. Secondly, it served slowly. Eventually, your punch is dangerous and does not work with synthetic or screw caps. Material. Plastic and soft-touch rubber. Price: 199 € - pàg. 21 -

- INSPIRATION PHASE -

Once analyzed several wine gadgets products on the market we proceed to analyze the strengths and weaknesses of each assessment by ponderation.

Vertical analysis The market have not offered an effective way to both preserve the wine and serve it appropriately. Cross analysis The most effetive products at preserving the wine are the worst performed to serve. Conclusions The products showed at table can be discriminate by whether those are easy to use. The most intuitive products are more cheap, environmentally friendly, whilst the others waste packaging and gases and archieve the most effective technology. First of all, there is a gap at high-effective seal with an interface reachable to everybody. Bringing the opportunity of taste different bottles from their own cellars and, perhaps, increasing the size of these ones. Secondly, our product could be aimed to approach an effective way to preserve the wine with an elegant aerator to serve it at home or to the last consumer and either by the most ecological path. However, in both cases we should know how long the technology should hold up the quality of the wine. It will depend on the user experience. The users will tell us whether they would really use a device which lets them to preserve their bottles for one week.

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- INSPIRATION PHASE -

3.5 Technical research When the wine is in contact with the atmosphere is oxidized and gradually affects its flavor to the point of not being able to drink. This project poses a technological challenge to prevent oxidation after breaking the seal as long as possible. To do this, the market shows three distinct methods, which are shown below.

To cover the wine surface By means of maintaining the wine surface totally in contact with a material, this mechanism is aimed to get the first one out of reach of Air cork or Savino leader this path. It consists of covering the wine surface with a material to keep it out of the reach of the air. It is the cheapest and simplest way if it had been well performed. It takes the most reachable gas, the air, to fill the cavity and. It is a good point to start a project with the ecological value as the main purpose.

Vacuum It is the most effective system among the cheaper ways. It consist of pumping the air out of the bottle in order to reach a partial vacuum. Despite of the technical requirements and complications, the great idea about preserving the product by this way is keeping the wine out of contact with anything. For instance, in the previous case, the material chosen by air cork spoils the taste due to a chemical reaction. An effective isolation is reached with a level of air bellow of the 30 %. It is a shame that none of the existing products are able to maintain the seal for more than two days. The air is inevitably gradually penetrating. Moreover, this mechanism requires a big physical effort.

Fill the cavity with inhert gas The last system is based in maintain the bottle filled with a mixture of argon and carbon dioxide, which do not alter the taste. The Private Preserve is the star in this market segment. This method of preservation has a proved efficacy of weeks. It works without opening the seal of the container. Therefore, we think that this is the best technology in this field, and our objective will be to bring it to our user by more intuitive way.

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- INSPIRATION PHASE -

Coravin patent (see ANNEX I) US 7712637 B2 Devices and methods are disclosed for extracting fluids from within a container sealed by a cork or septum without removal of the cork or septum or the contamination of the fluid 1.within the container by reactive gases or liquids. Embodiments of the device can include a needle connected to a valve which is in turn connected to a source of pressurized gas for displacing the fluid. Further embodiments of the device can comprise additional components that act to force the needle to be inserted through the cork or septum along a linear path, to aid in preventing buckling of the needle, to clamp the device to the container, to prevent expulsion of the cork or septum from the container, and to guide the needle through a specified region of the cork or septum. Various valves, pressure regulators, pressure ranges, needle geometries, gas selections are also presented. This device is particularly suited for the dispensing and preservation of wine.

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- INSPIRATION PHASE -

3.6 Wine origins research Wine making process

HARVESTING

determines the acidity, sweetness and flavor done by hand or mechanically

CRUSHING AND PRESSING we obtain must (grape juice) mechanical pressing has increased the longevity and quality

FERMENTATION

must can begin fermenting within 6-12h it continues until all of the sugar is converted into alcohol it can take from 10 days to one month

CLARIFICATION

solids such as dead yeast cells, tannins, and proteins are removed wine is transferred into a different vessel (oak barrel or stainless steel tank)

AGING AND BOTTLING

we can bottle wine or give additional aging further aging can be done in the bottles, stainless steel tanks, or oak barrels - pĂ g. 25 -

- INSPIRATION PHASE -

Aging of wine

ABILITY OF WINE TO AGE

depends of

vintage

grape variety

viticultural practices

wine region

conditions after bottling

Storage factors

vibrations and heat fluctuations can hasten a wineâ&#x20AC;&#x2122;s deterioration with lower temperature, slowly development of wine STORAGE FACTORS

with slowly aging wine can develop complexity and more aromatic bouquet large format bottles age more slowly because we have a greater proportion of oxygen

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winemaking style

- INSPIRATION PHASE -

3.7 Trend and referents We present some references which will bring the project to a more competitive insight and will help us to do it in the most appropriate way. Consumption patterns The major part of the moments we drink wine are those in which we are leisurely, resting and concentrate in that enjoyment. When we are released from our obligatory duties, we want to dedicate to our pleasure. Concern for the environment It leads to designing systems in which the effects of climate change are decreasing. It is done by reducing energy consumption, sustainable building (availability of a water treatment plant, collecting rafts waters, among other practices), renewable energy that minimize the impact of CO2 emissions; and with a good management, reuse and recycling of organic waste through modular computers. Sensory tourism The food and wine experiences are booming in 2016. Variety of wine Right now wine is universal, you can buy wine the come from California, Southafrica... and we can found a lot of information about them on the web. The whites are the most adaptive type of wine when it depends on the gastronomy. The rosĂŠ is versatile and friendly and eventually, great talks are built around a young red.

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- INSPIRATION PHASE -

3.8 Insights This section presents the insights of the project we will develop. To make the information more understandable, it appears in outline form, going from more general topics to those that are more specific.

reduce displacement all bottles gathered out of monotony variety subordinated to emotions (empathy) serving wine aerator preserve the wine atmosphere

UX let the wine adapt to your lifestyle

break with the pinciple of causation

INSIGHTS

scene

technology inhert gas contact avoid oxidation longer preservation freeze the wine immediately

celer becomes a minibar more space in the friedge

wineâ&#x20AC;&#x2122;s field is more adaptative than ever

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- INSPIRATION PHASE -

3.9 Framework Firstly is good to create a mind map, so you actually see all the range of the subject you are trying to improve. In this case, we have done a mind map about the wine gadgets we want to improve, from “who”, “how”, “what” and “when”. From this map we can get some main initial ideas, as what is extracting the air, and this goes to how we can extract it, etc... From here we can substract some main words and concepts which will help us to develop the project.

drink the wine the user wants have some limitations

what improve the experience of drinking wine by adapting it to the context

for what

why

because the action of drinking wine is not adapted to our changing context

GADGET for

person fascinated with world of wine for years

for whom

where Mediterranean house, table, pantry how

fill the cavity with inhert gas by means of a friendly system

useful, effective, handy

“Life is made of small details, small pleasures”

mind map

user experience main idea

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- INSPIRATION PHASE -

3.10 Celebrity board In this section we’ve created a celebrity board, which consists in picking famous people that for some reason we think they thoughts might help us to solve problems or just improving the gadget.

Henry Ford

“If I had asked people what they wanted, they would have said faster horses.” He would encourages us to look for new things, new systems that people may not expect but they will use in the future if we can resolve with them more problems than the gadgets people actually have.

Steve Jobs

“Great things in business are never done by one person. They're done by a team of people. “ He would advised us not only to work in team between us, but also incorporating other people who could help us in many aspects that they may know much better than us.

Miquel Oliver

He is the owner of the winery Miquel Oliver He advises us to keep in mind at all times that the wine has life. It is modified over time depending on various factors. Maintain optimum fluid contitions should be our aim. - pàg. 30 -

- INSPIRATION PHASE -

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- INSPIRATION PHASE -

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- IDEATION PHASE -

ideation phase Value propose Briefing Setting project requirements Technological solutions Final purpose Shapes Sketching Storyboard

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- IDEATION PHASE -

4.1 Value propose Value map The value map describes in an structured and more detailed way the characteristics of the specific value propose. It is divided in products and services, frustrations relievers and creator of joys.

products and services

facilitate relaxation

to stay more time back to work relaxed better ability to express themselves creatively possibility of having more than one bottle opened creator of joys

gadget physical

capsules

intangibles

emphasized experience

digital

amplified usability

financial

insurance to cover the wine improperli preserved

long preservation

increase freedom sense of control

simple tech simple product

more natural and faster relaxation use at the beginning not at the end frustrations relievers

user friendly for all

adapted tecnology to indicate oxidation less worries because the effect is longer less worries = more relexation

Products and services. The value proposition is composed of physical elements, intangible, digital and financial. Creator of joys. They describe how your products and services can create happiness for the customer. Summary explicitly how we intend to produce results and benefits that our customers expect, or want to be surprised with. Frustrations relievers. They describe how the products relieve the specific frustrations of our customers. Summary explicitly how we intend to eliminate or reduce some of the things that bother them before, during or after resolving a job, or prevent them solve it. - pĂ g. 34 -

- IDEATION PHASE -

Customer profile. Segment The costumer profile describes in an structured and more detailed way a specific customer segments for our business model. It is divided in costumers work, frustrations and joys. work transport set the table select wine take the wine to table serve the wine after eating and drinking, relax clean the table preserve the wine bring the wine to fridge return to work

costumers’ work

frustrations

joys

It’s difficult to disconnect from work complicated gadgets gadget use beaks the moment of relax concern for the state of wine wine occupies space in the refrigerator time activation after the break

I want to relax! relaxing time after lunch returning to work I feel better open wine makes us feel good I feel creative choosing the wine

Joys. The joys describe the results and benefits our customers want. Some are needed, expected, desired and others would be a surprise. Frustrations. Frustrations describe what annoys your customers before, during and after attempting to resolve a job. Customer jobs. The work describes the activities that our customers are trying to solve. They could be trying to finish tasks, try to solve problems. - pàg. 35 -

- IDEATION PHASE -

Value propose Wine preservation system for experts users, which allows that the election of wine hasn’t got any conditions, and being intuitive it is adapted to the sensations of the moment of drinking. Our value proposition is born with the aim of solving the real problems of our users. To do this, we want to make it so distinctive to other competitors. In order to define our value proposition, we sought to answer the questions “what?”, “what problem are we resolving?” “for who?” and “what distinctive solution provides it?”. This last question is answered considering the best product on the market that exists in this area, Coravine, which we believe that have big strengths, even some points can be improved in many aspects, especially these related with usability.

Wine preservation system what

being intuitive it is adapted to the sensations of the moment of drinking

what differentiator solution does it bring

VALUE PROPOSE

for who For experts

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which problem does it solve

which allows that the election of wine hasn’t got any conditions

- IDEATION PHASE -

4.2 Briefing Value proposal Wine preservation system for experts users, which allows that the election of wine hasnâ&#x20AC;&#x2122;t got any conditions, and being intuitive it is adapted to the sensations of the moment of drinking.

Description Problem: The wine as an empowering tool of relaxation does not present the appropriates means for an agile usability. The gadget effectively combat the main constrain for this, the oxidation. By this way, the user is allowed to choose freely the suitable wine for each situation, beeing able to explore his creativity. The Interface shall be designed simple, ergonomically pleasant and, also, communicated by an intuitive way. Main function: To maintain the conditions where the wine retains consumptionable. Secondary function: To establish a more adaptive means of cohesion for wine on the context of our time, reducing the constrains. The profile of the customer is based in proactive attitiude and the tradition of the family, with involvement by his personal life and a strong attraction by the social activity. Primarily, they are people with a desire to share and self-express need. The Spain of the 2016, as the fourth power in the Union European and either deeply smited by the crisis of the 2009, is located in a very complex socioeconomic context with a strong social inequality. The political context reflects that diversity and causes a destabilization, only fought by the bonanza of the private sector of the national economy. Those changes are ordinaries and it is expected that they are going to increase. User target Sector of active population Masculine gender Medium-large aged High social position Personal and economic stability

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Context Located in a reminiscent of rural styled domestic environment. And the most common materials are woods, marbles and other minerals. While the gadget is not working, it will be located in a kitchen drawer, at the dining room table or sharing space with the bottles into the celer. The wine that the user consumes is of high gamma and it requires an exceptional threat.

Market opportunity There is a gap at high-effectives seals. All of them are so much complex to use. The project has to be aimed to performe that technology in the most intuitive way. Bringing the opportunity of taste different bottles from their own cellars and, perhaps, increasing the size of these ones.

Technical constrains The preserving method shall be conceived with two distinguishing qualities: the product must have a remarkable effectiveness (technology is a critical requirement); the product should be able to preserve more than one bottle simultaneously, without the need to stay in contact with them (removable). With the aim of preserving the state of relaxation that is generated, the most significant interaction must be performed at the beginning of the sequence of use.

Budget The price of the gadget will be between 170 and 200 euros. We will cover a new market segment by offering cheaper capsules. We are committed to a more accessible use of this product, where is not necessary to open a bottle of 60 euros to make it profitable.

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4.3 Setting project requirements In this section you can see the requirements we have established for the project. These are divided according to different themes: usability, functionality, design, scene, communication and technical requirements.

Usability requirements

Technical requirements

Practical Easy to use User-friendly Not bother before or after use in our scene Ergonomic

Odourless With a biggest volume of wine, lower oxidation With less air contact surface, lower oxidation Permeable materials Non-toxic materials

Communication requirements

Functional requirements

Intuitive Interactive It should communicate what it is

Efficient Effective Extend the functionality the maximum time Removable

Design requirements

Scene requirements

Elegant shapes Generating empathy Its appearance really shows what it is It must show the warmth of wine

Adapted to different spaces Convenient size, the smallest that is possible

Enviromental requirements Choose the more sustainable solutions in case of ambiguity between different possible options

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4.5 Final purpose Our purpose is based on the idea of improve Coravin product by adapting it to our user profile and its necessities. We think that it can be improved in different points. The first one is related with the problem of the cost of its capsules. We want to get cheap capsules, because we know that the biggest limitation of Coravin is its use cost. For this reason we will make a research of different gases with the aim of know the advantages of using argon, and found other gases that can give us almost the same result. The second one is related with the problem of caps. We are going to do a gadget that can work with synthetic caps too, because nowadays a lot of wine cellars are using them. Finally, we must improve serving speed, because user experience will change a lot if he doesnâ&#x20AC;&#x2122;t have to spend five more times doing this task.

REDUCE USE COST

SOLVE CAP PROBLEMS

INCREASE SERVING SPEED

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- IDEATION PHASE -

REDUCE USE COST

change capsule system

study current system

search for new solutions research about noble gases

noble gases properties Fairly nonreactive Complete outer valence shell (oxidation number = 0) High ionization energies Very low electronegativities Low boiling points No color, odor, or flavor under ordinary conditions Nonflammable At low pressure, they will conduct electricity and fluoresce

nitrogen

argon

28.13

molecular weight (g/mole)

39.95

1.189

density (kg/m3) (15ºC, 1atm)

1.691

1.38

specific gravity

1.53

1.54

solubility in water (mL/L at 20ºC)

3.3

with a similar price, and better solubility and density properties the product will use argon

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- IDEATION PHASE -

SOLVE CAP PROBLEMS

natural cork

synthetic cork

screw caps or glass closures

a colder cork will take longer to reseal

will not damage needle, but the closure will not reseal

will cause permanent damage to needle

diameter must have optimal values for having the maximum flow and work with all caps

= 7x final diameter: 18 gauge 7 times x 3 needles = 21 insertions

offer optimal fluid flow with minimal pressures while doing an acceptably low level of damage to the cork even after repeated insertions and extractions

1 needle in cap = x volume 3 needle in cap = 3x volume

optimal needle gauge being between 17 and 20 gauge

we can do 24 insertions

increasing the diameter

multiplying needles

multiplying flow

how can we reduce time?

INCREASE SERVING SPEED

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- IDEATION PHASE -

With the aim of know which is the best diameter of the needle we have done some tests in different kind of cap. A proper diameter for a correct recuperation of the material has to be between 0.4 and 0.5mm.

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4.6 Shapes In order to achieve the best usability for the user we propose a shape based on the idea of using the gadget without the need to lift the bottle. After we have done several approaches possibilities of the gadget shape, we have decided that the most convenient option is not a small gadget injected in the neck of the bottle. We are committed to develop a gadget with bigger dimensions where the user places the bottle and the glass. Thus, easily needles are located into the bottle and a cup of wine is filled only by pressing a button. On this page we can see the summarized process that has led us to the final shape proposal. This was obtained from all the above information and the need for unification of the elements involved in our usability (gadget, glass and bottle of wine).

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GADGET

- IDEATION PHASE -

4.7 Sketching In this section you can see some of the sketches that we have done, which allowed us to get to the final shape of our product.

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4.8 Storyboard This section presents the storyboard of the product that is being developed in order to understand the stages of its use and how shall act the user.

1. Place the bottle and the glass in the gadget 2. Remove upwards the button on the top of the gadget 3. Place the capsule 4. Place the extracted button 5. Press the button to extract the wine

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- IDEATION PHASE -

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implementation phase Technical solution Usability &Ergonomic Prototyping Communication

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5.1 Technical solution Proposal General dimensions Here we have the overall dimensions of the product. The part that appears in gray corresponds to the mobile part of the needles.

Dimensions in mm

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Components

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Technical components definition As it’s mentioned in the definition of the final proposal, the redesign affects various parts of the product: needles, capsule, internal system, etc. In this phase of the project, we will detail all the points that refer to the technical solution in order to fully understand the operation of the tool. Internal mechanism Internal mechanism is based on a three-way trumpet or spool valve. Such valves have a piston which slides within a cylinder. The piston is moved downward into the cylinder by the user depressing a button connected to or integral to the piston. The piston is moved upward by a return spring in contact with the piston. When the piston is depressed by the user, a first passageway through the cylinder allows passage of gas from a pressurized gas source connected to the valve at the “gas connection” into the needle connected to the valve at the needle connection. Gas is allowed to enter the bottle through the needle until the user decides to release the piston. When the piston is released by the user, the spring pushes the cylinder upward exposing a second passageway through the cylinder which allows passage of the pressurized content in connection with the needle to pass through the cylinder to a valve exit. This valve exit may, for example be a simple hole positioned above a glass or may be a tube leading to a secondary container. This process may be repeated until a desired amount of liquid is removed from the bottle. The user then positions the bottle such that pressurized gas within the bottle is in contact with at least one outlet of the needle. With the valve cylinder released, pressurized gas can then vent from the bottle through the needle connection and out of the valve exit until a desired final pressure is reached. The needle is then removed from the cork.

Cross section. The embodiment consists of a cylinder of compressed gas, a fixed pressure regulator, a valve, a needle, and a linear drive mechanism.

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Depicts the valve in its normal position which allows flow between the valve exit and the needle.

Depicts the valve in its activated position which allows flow between the needle and the regulator.

Needles

With the correct needle gauge, it has been found that the passageway that remains following removal of such a needle self-seals against egress or ingress of fluids and gasses under normal storage conditions. While multiple needle gauges can work, the optimal needle gauge is between 17 and 20 gauge. These needles gauges offer optimal fluid flow with minimal pressures while doing an acceptably low level of damage to the cork even after repeated insertions and extractions. But its diameter must have optimal values for having the maximum flow and work with all caps, so our final diameter is 18 gauge, and we will use three needles in order to have a higher serving speed.

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Materials selection (see ANNEX II) ABS The selected material for the outer casing of the product, which includes the locking system to the bottle is ABS. ABS is easily machined. Common machining techniques include turning, drilling, milling, sawing, die-cutting and shearing. It can be cut with standard shop tools and line bent with standard heat strips. In addition, its properties ensure that it can withstand the force that must be made to stick needles into the cap. In addition, it it is able to be soft finished. AISI 304 It is a inoxidable steel able to work within a wide range of utilities because of its oxid-resistance and its low toughness (cheaper than others at manufacturing). AISI 316 It is a inoxidable steel able to penetrate the aluminium of the capsules and maintain sharpened its blade due to its high toughness (higher cost of production). It is the material offered by Tubos Capilares. PVC It is a inoxidable steel able to penetrate the aluminium of the capsules and maintain sharpened its blade due to its high toughness (higher cost of production). It is the material offered by Tubos Capilares. 1. flexible design ABS qualities

2. excellent surface quality 3. brilliant and deep colours 4. attractive feel and touch 5. dimensional stability 6. chemical resistance 7. impact resistance

Stainless steel

1. Corrosion/oxidation resistance thanks to the chromium content 2. Excellent toughness, even down to cryonegic temperatures which are defined as very low temperatures 3. Low temperature properties responding well to hardening by cold working 4. Ease of cleaning, ease of fabrication, beauty of appearance 1. Fire retarding properties PVC

2. Durability 3. Chemical resistance 4. Mechanical stability 5. Processability and mouldability - pĂ g. 55 -

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Materials and process list Name

Quantity

Nº

Material/reference

Supplier

Process

capsule

aluminium

Preservino

shell

WIN.01_01.00_0

ABS

lost wax and sand mold

button

WIN.01_02.00_0

ABS

Injection

capsule cover

WIN.01_02.07_0

ABS

Injection

support

WIN.01_03.01_0

ABS

Injection

needle

WIN.01_03.02_0

AISI 316

Cut

needle pipe

WIN.01_03.03_0

PVC

FESTO

Cut

serving pipe

WIN.01_03.04_0

PVC

FESTO

Cut

cylinder negative

WIN.01_04.03_0

AISI 304

ULTRASION

micromolding

cylinder possitive

WIN.01_04.04_0

AISI 304

ULTRASION

micromolding

piston

WIN.01_04.02_0

AISI 304

Threaded

capsule needle

WIN.01_04.01_0

AISI 316

cut

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Industrial processes Injection, silicone mold There are eleven pieces whiches requieres injection processes due to its shape complexity (principally because of the internal sections). However, only eight of these are able to be injected by means of ordinary injection. Although they are able to be injected, they are so much pieces for the low volume of sales (initially). Therefore it is requiered once again, a rapid prototyping tool: silicone molds. They are cheap and very useful. Rapid prototyping (coherent scale) Wide range of mold material depending on the production scale None buget investment Micromolding - Ultrasion

Some of those pieces whiches requieres molding injection are so small that it is requiered a different process. It consist on using a edge to push a piece of raw material against a negative mold. At the cap of the edge there are the other negative. When it is switched on, the edge shakes and fuse the material while it also is pushed against the molds. Eventually, when the piece is cold it has been taking every single deital from the molds with an extraordinary accuracity. Low production Pieces smaller than usual High quality of tolerances Supplier for that process (lower benefits, lower inital buget)

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Rotomoulding - ESCOPrem

The shell is a very big and outstanding complex piece. According to the scale of production differents material will be chosed for the mold, at first serial production, the . First of all, by means of multiple wax pieces (CNC 5 axes), we can perform sand molds. As soon they will be ready, we melt the wax, extracting it out of the mold. It is already steady to be injected with ABS. Eventually, when the product is cold enough, the molds go to vibration tables whiches scratches the molds, liberating the final piece. Manufactured in only one piece Supplier for that process (lower benefits, lower inital buget) Threated - Hermas Mecanitzats

There is only one piece which requieres this process. Its shape revolved shape could be the main reason to use it if it was not so small. The real purpose at using this process is of improving the seal capacity of the valve. The argon gas will take advantage of the gap betwen the cylinder an the piston, generating leaks. It means increasments at the price of use. Therefore, it is superlative to seal the ajustment by the cheaper path. Futh, we can expend a huge amount of budget in a extremely accurate tolerances or we can use a very cheap and rought perpendicular threated. Taking advantage of the machining striations to ensure the isolation between the cavities. The cheapest option to reach the requiered seal Wide range of especific processes depending on the production scale Supplier for that process (lower benefits, lower inital buget) Pipe cutting - Tubos Capilares

The same supplier of the needles offers laser cutting with a very good finish. Lower amount of suppliers means lower expenditures in transport Supplier for that process (lower benefits, lower inital buget)

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Environment (see ANNEX II) The life cycle of the product that is being designed is presented below. We have taken into account that the product has a long shelf life, and therefore the impact generated in the manufacture of its various components is compensated. Moreover, the fact that the product is made up of many components makes it necessary that there are used some different materials, which is not the most appropriate for the environment but it is absolutely necessary to cover product functionality. Analyzing the life cycle, it starts with the obtention of raw materials and materials production. Then it is done the manufacturing and assembly of the different components. Once the complete product arrives to the user hands can start the use phase and this lasts until the scrapping of the product, where some components can be recycled and some others not. Finally, we must keep in mind that between the most part of the phases we have the transport process.

materials production

obtain raw materials

manufacturing

LIFE CYCLE

recycling

use

scrapping

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In order to study the quantitative environmental impact we have taken into account that the life of Servi is 15 years old.

Shell + shell button Weight = 0,44 + 0,13 kg Material. ABS CO2 (kg/15years)= 2,895 Energy (MJ/15years)= 65,25

CO2 footprint

Energy

83% 16,8%

material manufacture

71,4% 28,4%

Capsule Weight = 5,6g Material. Aluminium

CO2 (kg) = 1,97 Energy (MJ)= 29,9 Transport (km) = 9561

CO2 footprint

Energy

68,6% 4% 27,3

material manufacture transport

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67,6% 4,6% 27,8

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Calculations

Initial data g = 9,8 m/s2 This section presents the calculations we made in order to meet the output rwine = 975500speed kg/m3of the wine and the time the user has to wait to has a glass served. Æ1 = 0,35 mm Æ2 = 1 mm S1 = 3agulles· p · r2 = 2,8863·10-7m2 S2 = p · r2 = 7,8540·10-7 m2 Initial data g = 9,8 m/s2 rwine = 975500 kg/m3 Æ1 = 0,35 mm Æ2 = 1 mm v21 P1 v22 P2 -7 2 + · r2 == 2,8863·10 + S1 = 3agulles· m 2g pρ·g 2g ρ·g S2 = p · r2 = 7,8540·10-7 m2 v21 F/S1 v22 F/S2 + = + 2g ρ·g 2g ρ·g

Initial Initialdata data 2 gg==9,8 9,8m/s m/s2 First, we limit thev21outlet 9,8/2,8863·10 pressure of the-7gasv22from9,8/7,8540·10 the gas bottle, -7by2means of 2 3 + = + 3 rrwine = 975500 kg/m v1 P1 v2 P2 = 975500 kg/m wine 2·9,8 valve, 975500·9,8 2g the975500·9,8 a pressure reducing in order to control gas exits. + = + ÆÆ11==0,35 mm 2g ρ·g 2g ρ·g 0,35 mm We know the density of the wine and the acceleration of gravity (g). P is ÆÆ22==11mm mm Initial data -7 2 The unknowns -7 SS11==3agulles· p · ·r2r2F/S. ==2,8863·10 mm2 are: v1 and v2 (liquid velocities). v21 F/S1 v22 F/S2 3agulles· pthe 2,8863·10 2 + = + gS= =9,8 m/s 2 -7 2 2g ρ·g 2g ρ·g S22 =pp· ·r r2==7,8540·10 7,8540·10-7mm2 rwine = 975500 kg/m3 v1 ·S1 =v2 ·S2 Æ1 = 0,35 mm v21 9,8/2,8863·10-7 v22 9,8/7,8540·10-7 Æ2 = 1 mm + = + needles entrance -7pipe-to-glass outlet -7 2·9,8 975500·9,8 2g 975500·9,8 v ·2,8863·10 =v2 ·7,8540·10 S1 = 3agulles· p · r2 = 2,8863·10-7m2 1 S2 = p · r2 = 7,8540·10-7 m2 vv212v1 =2,7211·v P v22 P 1+ P11 = v22+ 2P22 + = + 2g 2g ρ·g ρ·g 2g 2g ρ·g ρ·g v22 F/S vv212 F/S v1 ·S1 =v2 ·S2 1+ F/S11= v22+ F/S22 + ρ·g =2g + ρ·g 2g 2g ρ·g 2g ρ·g 2 2 v1 P1 v2-7 P22 -7 -7 =v2 ·7,8540·10-7 v1 ·2,8863·10 2,7211·v2 9,8/2,8863·10 + = + v2 9,8/7,8540·10 + + 22 -7 2g 2= -7 2g ρ·g ρ·g 2 -7 -7 vv1 9,8/2,8863·10 9,8/7,8540·10 2·9,8 975500·9,8 vv22 2g 975500·9,8 9,8/7,8540·10 1 + 9,8/2,8863·10 + 975500·9,8 ==2g ++ 975500·9,8 v1 =2,7211·v2 2·9,8 2·9,8 975500·9,8 975500·9,8 v21 F/S1 v22 2gF/S 2 2 2,7211·v+2 = + v2 2g +3,5517= ρ·g 2g ρ·g +1,3052 19,6 19,6

The volume ofvwine will be equal to-7theventrance of the needles that to the 2 2 -7 9,8/2,8863·10 1 2 9,8/7,8540·10 v2 =25,5866m/s + cup. = + exit of the tube to the -7 2·9,8

0,0878

975500·9,8 2g 975500·9,8 v22 9,8/7,8540·10-7 2 9,8/2,8863·10 vv1 ·S·S1 =v ·S 2,7211·v 1 1 =v22 ·S22 + = + S1 is the cross-section of the needles. v1 =69,6236m/s 2·9,8 975500·9,8 2g 975500·9,8 -7 -7 -7 ·2,8863·10 =v ·7,8540·10 v 7 22 ·7,8540·10 v11 ·2,8863·10 S2 is the passage section of the outlet =v tube to the cup. 2,7211·v2 v22 +3,5517= +1,3052 vv1 =2,7211·v 19,6 19,6 1 =2,7211·v22 v1 ·S1 =v2 ·S2 Q=v1 ·S1 =v2 ·S2 v2 =25,5866m/s v1 ·2,8863·10-7=v2 ·7,8540·10-7 Q=69,6236 · 2,8863·10-7 v1 =69,6236m/s v =2,7211·v 22 -7 -7 1 2 -7 2,7211·v 2,7211·v22+ 9,8/2,8863·10 9,8/2,8863·10 = v-5v22+39,8/7,8540·10 9,8/7,8540·10-7 m /s Q=2,00957·10 0,0878 + = + 2·9,8 975500·9,8 2g 975500·9,8 2·9,8 975500·9,8 2g 975500·9,8 2,7211·v

v22

22 2,7211·v Therefore, we have again two unknowns: vv212 and v2 (liquid velocity). +3,5517= +1,3052 Q=v1And ·S1 =v2 ·S2 +3,5517=19,6 +1,3052 19,6 19,6 19,6 2 -7 -7 we can solve a system of two equations with two unknowns. 2,7211·v 9,8/2,8863·10 v 9,8/7,8540·10 2 2

2·9,8

= + Q=69,6236 · 2,8863·10-7 975500·9,8 2g 975500·9,8 vv2 =25,5866m/s 2 =25,5866m/s

2,7211·v2vv1 =69,6236m/s v22 1 =69,6236m/s +3,5517= pàg. 61 - +1,3052 19,6 19,6 0,0878 0,0878

v2 =25,5866m/s

Q=2,00957·10-5 m3 /s

19,6

+3,5517=

19,6

+1,3052

v2 =25,5866m/s v1 =69,6236m/sPHASE - IMPLEMENTATION 0,0878

When we obtain the value of v1 and v2, we can determine the flow Q. Q=v1 ·S1 =v2 ·S2 Q=69,6236 · 2,8863·10-7 Q=2,00957·10-5 m3 /s

Here we’ve calculate the volume of a glass wine to know the needed filling time.

1 bottle = 0,75l = 7 glasses 1 glass = 0,10714l = 0,00010714m3

-5 m3fill àthe 1s needle and then the time 2,00957·10 Finally, we’ve calculate the time needed to 3 0,00010714 m à x it takes to fill the glass. It is proposed to use threes needles with the aim of bottle = 0,75l = 7 glasses reducing three times the1speed. 1 glass = 0,10714l = 0,00010714m3

x = 5,3315s 2,00957·10-5 m3 à 1s 0,00010714 m3 à x s

x = 5,3315s

SERVING TIME for a glass 5,33 s

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- IMPLEMENTATION PHASE Secondly, this section presents the calculations we made in order to know the necessary force done by the user to insert the needles in cork. We’ve kept in mind two factors. Initial data R=1,8kg/cm2 Æ1 = 0,4 mm = 0,04 cm S = 3 agulles · p · r2 = p · 0,022 = 3,77·10-3 cm2

Rcork

1,8kg x = 1cm( S cm(

1,8𝑘𝑘𝑘𝑘 𝑥𝑥 = 1𝑐𝑐𝑐𝑐 ( 3,77 · 1067 𝑐𝑐𝑐𝑐 ( 𝑥𝑥 = 6,79 · 1067 𝑘𝑘𝑔𝑔

l data 8kg/cm2 0,4 mm = 0,04 cm 1. The compressive strength of the cork, which must be overcome 3 agulles · p · r2 = p · 0,022 = 3,77·10-3 cm2 by the force exerted on the cap 1,8kg x = ( 1cm S cm(

Rcork

1,8𝑘𝑘𝑘𝑘 𝑥𝑥 = ( 1𝑐𝑐𝑐𝑐 3,77 · 1067 𝑐𝑐𝑐𝑐 (

to needles section 6,79·10-3kg

𝑥𝑥 = 6,79 · 1067 𝑘𝑘𝑔𝑔

2. The friction resistance offered by the cork when the needle is pierced

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Color and trim After we have done an analysis we’ve realized that the colors in wine world are reds, greens, purples and blacks. And the most used materials are glass, wood, cork and some metals.

COLORS IN WINE WORLD

Purples

Blacks

Reds

MATERIALS IN WINE WORLD

Glass

Cork

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Wood

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5.2 Usability and ergonomic In this section we have experimentally studied the position that takes the hand interacting with the mobile part of the object.

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5.3 Prototyping

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5.4 Communication Business model Divinum was born as a company that offers, thanks to the system that presents, a new way of drinking wine. Divinum, the product, is presented as a wine preservation system for wine lovers, which allows that the election of wine hasnâ&#x20AC;&#x2122;t got any conditions, and being intuitive it is adapted to the sensations of the moment of drinking. Thus, being designed for users who like this world, the product aims to be an affordable option and an improvement of other existent products in the market.

SWOT SWOT is a technique that involves an analysis of the internal and external areas to identify weaknesses and threats, and strengths and opportunities. On the internal area, we can find the strengths and weaknesses of our business structure. The external part let us make an analysis to identify threats and opportunities that will bring the environment in which we have to develop.

Small business Ease of organization Proximity to customers Rapid reaction capability Functional, friendly Easy to use

The use is linked to the capsules The product is very tall and needs its own place at table Complex production Dependence on suppliers Need for independent experts

strenght

weakness

SWOT

opportunities

threats

Best selling price with direct competitors Better usability compared to competitors Uncovered market For different targets /users Wine is an emerging trend Context of Catalonia with foreign investments Wine world rooted in customs of the people

Competitive competence with experience and already positioned in the market Dependence on argon supplier Possible presence of new and improved products in the market

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Canvas

Partner network

Key activities

Preservino - Capsules • The cheapest offer into the market.

• Coordination of the production chain (contact with suppliers and the transport network).

• They have no distribution network in Spain.

• Observe the client (generate a database).

Wine coolers and cellars Customer portfolio

• Management and analysis of the database (develop answers to market needs and do anticipate us to the changes).

• They transfer trustfulness to our products ahead the customer. Transport - Suppliers network Extenalization of the production chain

• Strengthen the relationship with either the private and the vehicle users to increase the relish and fondness to the brand.

Key resources

• More open design to accomplish well the function and shapes without manufacturing constrains.

• Argon capsules. • Workers.

Employee own-car - Supply of points of sales

Cost structure

2 Employees Placement (office, assembly)

Stock of pieces Initial debt

% - pàg. 69 -

Fuel Electricity

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Value proposition Divinum increases possibilities

Costumer relationship • There is a real interaction with the team via blog and foros (very active). • The neuralgic points will be the tastings, where users can provide feedback of the product. • A web support will solve every need the user owns.

WIDDER RANGE OF EMOTIONS

Costumer segment

• There is not technical support. Investment on a free and long guaranty.

Vehicle user (Phase 1 and 2) • Wine coolers. • Wine cellars. • Mediterranean restaurants. • Tapas bar.

WINE MENU

Particular user (Phase 2) • Adult medium-large age.

Channel • Promove the preservino’s own net. • Divinum official website allow the user buy the capsules by regular periodes.

• Gregarious. • Mediterranean tradition. • Affluent.

• Places where the particular user goes to buy his wine bottles (convenience).

Revenue streams Phase 1

Phase 2

The project is working in progress. However, it is able to start both generating profits while we improve our UX research .

The product is finally adressed to the particular custumer. Divinum is produced in different scale (different processes) and it has been redesigned.

• To sell the first serial product to 4-5 restaurants or tapas bar. RP: 170 - 220 €. • To recapt benefits by means of equity of the capsule. RP: 7 -10 €. • Work in Open Source (more popularity, more innovative and cheaper product, lower invesment, paying with participations into the society). • To recapt information for the implementation of phase 2(to pronostic of the scale of sales, to apply improvements based on UX and OS).

• Maintain the Retail Price of Divinum. • Adapt the capsule RP to the UX analysis advise (lower than 10€ ). To concede a very low equity and accept the distribution by his own path. • The project is always fit in the customer needs and trends. • The rotations with low equity allow us to solve the large-term debts.

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Branding In order to establish a good comunication between the user target and the product we have studied the concepts that we want to transmit by establishing a branding estrategy. The branding consists on the process to build a brand that involves the development and maintenance of a group of attributes and values attached to the brand that will identify it. For this reason, every step of the business has to be analized and follow a previous strategy so that it can be recognized easyly by its clients.

Concepts that the brand wants to transmit

new way of drinking wine

wine can reach wine for more more people moments

secure preservation of wine

easy to use

Naming To reach the name of the product we have made a selection process. Below you can see some of the proposals we made.

serVi presserve 4wine dWine Davin

naming process

Bacco Quo Bacchi Et vinum divinum

Provinum

The name finally selected is divinum. Divinum is a word that comes from latin and means "gift." Therefore, with the name we want to emphasize the spiritual part of product: the feelings created with it are an offering, a gift for the user. Moreover, it is considered that the word gives a category to a product that requires it, because it is for an exclusive world and for a determined user.

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Logotype To design the logo we have taken the decision to use a font with strong contrasts, as these have characteristics appropriate considering that the name is in latin, and it should show certain category. In addition, in the final logo we wanted to capture the internal system of the product, which has three needles. Hence, the name appears with the three circles above.

DI-VINUM

DI-VINUM DI-VINUM

di-vinum

divinum

DIVINUM

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Packaging In this page there are many different sketches of the first packaging ideas: the first one is based on the conventional box, where we would incorporate a graphic design showing the product and its function; secondly, thereâ&#x20AC;&#x2122;s the idea of a packaging that shows the product; and finally, the idea of a packaging that fits the dimensions of the product, either totally or partially into a cylinder.

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One of the proposals that we have is to make the packaging with cork, because it is the material that directly interacts with our product during its use. The proposal includes at the top the three black circles of the logo to reflect the three needle holes. The front has the complete logo printed. Finally, we are studying what would be the best way of opening the box (to the top, center or bottom).

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Datasheet

improve this

Server is a system designed to serve wine without having to remove the cap. The product offers the user drink wine without conditions of any kind, because with this system the problem of the oxidation that appears when the bottle remains opened, disappears. This is possible thanks to internal system, which includes three needles that inject gas (argon) and then extract the wine due to the pressure exerted by the gas. The gas is placed by the user in doses of capsules.

General description ABS shell Approximate weight (without packaging) 0,57 kg Others Servi is delivered in one package. The instructions are supplied with the product. Dimensions

- pĂ g. 75 -

- BIBLIOGRAPHY -

bibliography A Chemist Explains Why Corks Matter When Storing Wine [on line]. Toronto: The wine research, 2016. Proper Wine Storage Facts. http:// winefolly.com/review/chemist-explains-corks-matter-storing-wine/Air Cork. Air Cork [on line]. Mason: Air Cork, 2016. [Research: 5th of October of 2016]. Available on: https://www.aircork.com/ About education. About [on line]. About, 2016. Noble gases - properties and list of elements. [Research: 27th of October of 2016]. Available on: http://chemistry.about.com/od/elementgroups/a/noblegases.htm AlbanyGingerMan. AlbanyGingerMan [on line]. Albany: AlbanyGigerMan, 2016. The evolution of wine. [Research: 9th of October of 2016]. Available on: http://www.albanygingerman.com/theevolution-of-wine/ Coravin. Coravin [on line]. Amsterdam: Coravin, 2016. [Research: 5th of October of 2016]. Available on: http://www.coravin.com.es Gas Generation Team. Parker [on line]. Gas generation team http://blog. parker.com/why-nitrogen-is-better-than-argon-for-wine-production Lenntech. Lenntech [on line]. Delft: Lenntech, 2016. Argon-Ar. [Research: 27th of October of 2016]. Available on: http://www.lenntech.com/ periodic/elements/ar.htm Materfad. Materfad [on line]. Barcelona: Materfad, 2016. [Research: 9th of November of 2016]. Available on: http://es.materfad.com Myers, Kim. Laurel Gray [on line]. France: Laurel Gray, 2014. 5 stages wine making process. [Research_ 9th of October of 2016]. Available on: http://laurelgray.com/5-stages-wine-making-process/ Null, Christopher. Wired [on line].Wired, 6th of July of 2013. We can drink the rest tomorrow: 5 wine preservation systems tested. [Research: 5th of October of 2016]. Available on: https://www.wired.com/2013/06/ wine-preserve-2/ Preservino. Preservino [on line]. California: Preservino, 2016. [Research: 13th of November of 2016]. Available on: http://www.preservino.com/ store.aspx?prod_id=177&cat_id=2 Private Preserve. Private Preserve [on line]. Napa Valley: Private Preserve, 2016. [Research: 5th of October of 2016]. Available on: http://www. privatepreserve.com/ Savino. Savino [on line]. California: Savino, 2016. [Research: 5th of October of 2016]. Available on: http://savinowine.com/ The wine reserve. The Wine Reserve [on line]. Toronto: The wine research, 2016. Proper Wine Storage Facts. [Research: 9 th of October of 2016]. Available on: http://www.finewinereserve.com/facts.php Tubca. Tubos capilares [on line]. Spain: TC Tubca, 2016. [Research: 13th of November of 2016]. Available on: http://www.tuboscapilares.es

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ANNEX

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Alumnes. Marc Carrión i Margalida Rius Tutora. Maria Visa Grup 101 Assignatura. Projectes I Curs 2016-17 ELISAVA

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05annex I 11annex II 29annex III

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annex II Materials selection

- ANNEX II -

ABS (high-impact, injection molding)

Page 1 of 4

General information Designation

Acrylonitrile Butadiene Styrene (High-impact, Injection Molding) Tradenames Abistir, Abscom, Absolac, Abstron, Accucomp, Alcom, Allen, Altech, Anjacom, Ashlene, Astalac, Badalac, Bulksam, Certene, Cevian, Cevian-V, Cheng, Claradex, Clariant, Colorrx, Cycolac, Delta, Diamond, Dynacom, Edgetek, Electrafil, Elix, Encom, Epitec, Estadiene, Evosource, Excelloy, Ghaed, Hival, Hylac, Isopak, Jackdaw, Jamplast, Kaneka, Kralastic, Kumho, Kumhosunny, LNP Stat-Loy, Lustran, Magnum, Malecca, Micholac, Neftekhim, Next, Next Signature, Nexus, Nilac, Novakral, Novalloy-E, Novodur, Omnitech, Permastat, Plaslube, Polimaxx, Polyabs, Poly-Elek, Polylac, Polylan, Polyman, Ponacom, Pryme, Radici, Ramshine, Retelan, Ronfalin, Rotec, Royalite, Santac, Sattler, Saxalac, Shinko-Lac, Sicoflex, Sindustris, Sinkral, Spartech, Starex, Stylac, Tairilac, Taitalac, Tarodur, Techno, Tenogel, Terez, Terluran, Toyolac, Trilac, Tynab, Tyne, Veroplas, ZGPC Typical uses Safety helmets; Boat hulls; Recreational vehicle bodies and parts; Luggage; Ski boots; Insulated power tools; Furniture; Agricultural parts.

Composition overview Compositional summary

Block terpolymer of acrylonitrile (15-35%), butadiene (5-30%), and styrene (40-60%). Material family

Plastic (thermoplastic, amorphous)

Base material

ABS (Acrylonitrile butadiene styrene)

Polymer code

ABS

Composition detail (polymers and natural materials) Polymer

100

Price Price

* 2,29

2,75

EUR/kg

1,05e3

kg/m^3

Physical properties Density

1,01e3

Mechanical properties Young's modulus

1,1

2,41

GPa

Yield strength (elastic limit)

18,5

40,7

MPa

Tensile strength

30,3

43,4

MPa

Elongation

% strain

0,963

2,06

GPa

55,2

MPa

2,58

GPa

Compressive modulus Compressive strength Flexural modulus Flexural strength (modulus of rupture)

* 31 1,23 37,2

75,8

MPa

Shear modulus

* 0,366

0,856

GPa

Bulk modulus

* 2,77

2,91

GPa

0,419

Poisson's ratio

0,399

Shape factor

5,9 Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 106- pĂ g. 106 -

- ANNEX II -

ABS (high-impact, injection molding) Hardness - Vickers

* 5,6

12,2

Hardness - Rockwell M

* 56

Hardness - Rockwell R

106

Fatigue strength at 10^7 cycles

* 12,1

17,4

Mechanical loss coefficient (tan delta)

* 0,0166

0,0388

Page 2 of 4

MPa

Impact & fracture properties Fracture toughness

* 1,19

3,56

MPa.m^0.5

Impact strength, notched 23 °C

25,3

45,3

kJ/m^2

Impact strength, notched -30 °C

9,93

25,7

kJ/m^2

Impact strength, unnotched 23 °C

590

600

kJ/m^2

Impact strength, unnotched -30 °C

120

144

kJ/m^2

Glass temperature

110

°C

Heat deflection temperature 0.45MPa

107

°C

Heat deflection temperature 1.8MPa

102

°C

Maximum service temperature

°C

Minimum service temperature

-45

-35

°C

Thermal conductivity

0,19

0,21

W/m.°C

Specific heat capacity

1,39e3

1,41e3

J/kg.°C

Thermal expansion coefficient

171

198

µstrain/°C

Electrical resistivity

3,3e21

3e22

µohm.cm

Dielectric constant (relative permittivity)

2,8

3,2

Dissipation factor (dielectric loss tangent)

0,005

0,007

Dielectric strength (dielectric breakdown)

13,8

19,7

MV/m

Comparative tracking index

400

600

Thermal properties

Electrical properties

Magnetic properties Magnetic type

Non-magnetic

Optical properties Transparency

Opaque

Bio-data Food contact

Yes

Restricted substances risk indicators RoHS (EU) compliant grades?

Absorption & permeability Water absorption @ 24 hrs

0,2

0,45

Water vapor transmission

2,04

3,2

g.mm/m².day

Values marked * are estimates. No warranty is given for the accuracy of this data

- pàg. 107- pàg. 107 -

- ANNEX II -

ABS (high-impact, injection molding) Permeability (O2)

47,3

Page 3 of 4

78,5

cm³.mm/m².day.atm

Processing properties Polymer injection molding

Excellent

Polymer extrusion

Excellent

Polymer thermoforming

Excellent

Linear mold shrinkage

0,4

0,9

Melt temperature

153

274

°C

Mold temperature

°C

Molding pressure range

172

MPa

Durability Water (fresh)

Excellent

Water (salt)

Excellent

Weak acids

Excellent

Strong acids

Limited use

Weak alkalis

Acceptable

Strong alkalis

Excellent

Organic solvents

Unacceptable

Oxidation at 500C

Unacceptable

UV radiation (sunlight)

Poor

Flammability

Highly flammable

Primary production energy, CO2 and water Embodied energy, primary production

90,6

99,9

MJ/kg

Sources 95 MJ/kg (Kemna et al. 2005); 95 MJ/kg (Franklin Associates, 2008); 95.3 MJ/kg (PlasticsEurope, 2010); 95.3 MJ/kg (Hammond and Jones, 2008)

CO2 footprint, primary production

3,45

Sources 3.32 kg/kg (Kemna et al. 2005); 3.76 kg/kg (Hammond and Jones, 2008); 3.8 kg/kg (PlasticsEurope, 2010)

3,81

kg/kg

NOx creation

* 14,3

15,8

g/kg

SOx creation

* 43

47,5

g/kg

Water usage

* 167

185

l/kg

Processing energy, CO2 footprint & water Polymer extrusion energy

* 5,77

6,37

MJ/kg

Polymer extrusion CO2

* 0,432

0,478

kg/kg

Polymer extrusion water

* 4,8

7,21

l/kg

Polymer molding energy

* 17,1

18,9

MJ/kg

Polymer molding CO2

* 1,28

1,42

kg/kg

Polymer molding water

* 11,9

17,9

l/kg

Coarse machining energy (per unit wt removed)

* 0,857

0,947

MJ/kg

Coarse machining CO2 (per unit wt removed)

* 0,0642

0,071

kg/kg

Fine machining energy (per unit wt removed)

* 4,29

4,74

MJ/kg

Fine machining CO2 (per unit wt removed)

* 0,322

0,356

kg/kg

Values marked * are estimates. No warranty is given for the accuracy of this data

- pàg. 108 -

- ANNEX II -

ABS (high-impact, injection molding)

Page 4 of 4

Grinding energy (per unit wt removed)

* 8,11

8,96

MJ/kg

Grinding CO2 (per unit wt removed)

* 0,608

0,672

kg/kg

Embodied energy, recycling

* 30,7

MJ/kg

CO2 footprint, recycling

* 1,17

1,29

kg/kg

3,8

4,2

Recycling and end of life Recycle

Recycle fraction in current supply Downcycle Combust for energy recovery Heat of combustion (net)

* 37,6

39,5

MJ/kg

Combustion CO2

* 3,06

3,22

kg/kg

Landfill Biodegrade

Geo-economic data for principal component Principal component

ABS

Annual world production, principal component

5,32e6

5,88e6

tonne/yr

Reserves, principal component

7,13e7

7,88e7

tonne

Eco-indicators for principal component Eco-indicator 95

400

millipoints/kg

Eco-indicator 99

352

millipoints/kg

Notes

Warning HDT 1.8 and 0.45 are for annealed

Links ProcessUniverse Producers Reference Shape

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 109 -

- ANNEX II -

Stainless steel, austenitic, AISI 304L

Page 1 of 9

General information Designation

AISI 304L, wrought Condition

Solution annealed; cold or hot

UNS number

S30403

US name

ASTM WP304L, ASTM TP304L, ASTM MT304L, ASTM F304L, ASTM CR304L, ASTM 304L, ASME 304L, AMS 5647, ~ASTM S30403

EN name

~X2CrNi19-11

EN number

~1.4306

ISO name

X2CrNi18-10E, X2CrNi18-10,

GB (Chinese) name

00Cr19Ni10

JIS (Japanese) name

SUSF304L, SUS304L-WSB, SUS304L-WSA, SUS304LTPY, SUS304LTP, SUS304LTBS, SUS304LTB, SUS304LFB, SUS304L

Typical uses Commonly used in plant for the manufacture and storage of nitric acid, at concentrations below

Composition overview Compositional summary

Fe65-74 / Cr18-20 / Ni8-12 (impurities: Mn<2, Si<1, P<0.045, C<0.03, S<0.03) Material family

Metal

Base material

Composition detail (metals, ceramics and glasses) C (carbon)

0,03

Cr (chromium)

* 64,9

Mn (manganese)

Ni (nickel)

P (phosphorus)

0,045

S (sulfur)

0,03

Si (silicon)

* 3,38

3,69

EUR/kg

7,8e3

8,01e3

kg/m^3

Young's modulus

191

205

GPa

Yield strength (elastic limit)

190

310

MPa

Tensile strength

480

620

MPa

Fe (iron)

Price Price

Physical properties Density

Mechanical properties

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 110 -

- ANNEX II -

Stainless steel, austenitic, AISI 304L

Page 2 of 9

Elongation

* 45

% strain

Compressive strength

* 190

310

MPa

Flexural modulus

* 191

205

GPa

Flexural strength (modulus of rupture)

190

310

MPa

Shear modulus

GPa

Bulk modulus

135

152

GPa

Poisson's ratio

0,265

0,275

Shape factor

63 * 170

210

Hardness - Vickers Hardness - Rockwell B

Hardness - Rockwell C

* 0

13,4

Hardness - Brinell

* 143

201

MPa

Fatigue strength at 10^7 cycles

* 262

290

MPa

Fatigue strength model (stress range)

* 214

354

MPa

Fatigue strength model (stress range)

Parameters: Stress Ratio = -1, Number of Cycles = 1e7cycles

500

100

1000

10000

100000

1e6

1e7

Number of Cycles Stress Ratio=-1

Mechanical loss coefficient (tan delta)

* 9,5e-4

0,0014

* 54

Impact & fracture properties Fracture toughness

MPa.m^0.5

Thermal properties Melting point

1,4e3

1,45e3

°C

Maximum service temperature

750

925

°C

Minimum service temperature

-200

Thermal conductivity

W/m.°C

Specific heat capacity

490

530

J/kg.°C

µstrain/°C

* 260

285

kJ/kg

Thermal expansion coefficient Latent heat of fusion

°C

Values marked * are estimates. No warranty is given for the accuracy of this data

- pàg. 111 -

1e8

- ANNEX II -

Stainless steel, austenitic, AISI 304L

Page 3 of 9

Electrical properties Electrical resistivity Galvanic potential

Âľohm.cm

* -0,15

-0,07

Magnetic properties Magnetic type

Non-magnetic

Optical properties Transparency

Opaque

Bio-data Food contact

Yes

Restricted substances risk indicators RoHS (EU) compliant grades?

Processing properties Metal casting

Unsuitable

Metal cold forming

Excellent

Metal hot forming

Acceptable

Metal press forming

Excellent

Metal deep drawing

Excellent

Machinability - speed

25,9

Weldability - MIG

Excellent

Weldability - plasma

Excellent

Weldability - SAW

Excellent

Weldability - TIG

Excellent

Brazeability

Fair

Carbon equivalency

0,733

30,5

0,997

Durability Water (fresh)

Excellent

Water (salt)

Excellent

Weak acids

Excellent

Strong acids

Excellent

Weak alkalis

Excellent

Strong alkalis

Excellent

Organic solvents

Excellent

Oxidation at 500C

Excellent

UV radiation (sunlight)

Excellent

Galling resistance (adhesive wear)

Limited use

Notes Aluminum bronze is the most suitable mating material to minimize galling.

Flammability

Non-flammable

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 112 -

m/min

- ANNEX II -

Stainless steel, austenitic, AISI 304L

Page 4 of 9

Corrosion resistance of metals Pitting resistance equivalent number (PREN)

Pitting and crevice corrosion

Low (<20)

Stress corrosion cracking

Moderate

Intergranular (weld line) corrosion

Good

Inorganic acids

Moderate

Organic acids

Moderate

Alkalis

Moderate

Humidity / water

Excellent

Sea water

Moderate

Sour oil and gas

Moderate

Primary production energy, CO2 and water Embodied energy, primary production

63,5

MJ/kg

4,31

4,76

kg/kg

NOx creation

* 29,3

32,4

g/kg

SOx creation

* 50,1

55,4

g/kg

Water usage

* 138

153

l/kg

Sources 56.7 MJ/kg (Hammond and Jones, 2008); 76.6 MJ/kg (Ecoinvent v2.2)

CO2 footprint, primary production Sources 4.53 kg/kg (Ecoinvent 2 2)

Processing energy, CO2 footprint & water Rough rolling, forging energy

* 2,23

2,46

MJ/kg

Rough rolling, forging CO2

* 0,167

0,185

kg/kg

Rough rolling, forging water

* 2,5

3,76

l/kg

Extrusion, foil rolling energy

* 4,17

4,61

MJ/kg

Extrusion, foil rolling CO2

* 0,313

0,346

kg/kg

Extrusion, foil rolling water

* 3,34

l/kg

Wire drawing energy

* 14,9

16,4

MJ/kg

Wire drawing CO2

* 1,12

1,23

kg/kg

Wire drawing water

* 5,6

8,41

l/kg

Metal powder forming energy

* 37,8

41,7

MJ/kg

Metal powder forming CO2

* 3,02

3,34

kg/kg

Metal powder forming water

* 41,2

61,8

l/kg

Vaporization energy

* 1,09e4

1,2e4

MJ/kg

Vaporization CO2

* 815

900

kg/kg

Vaporization water

* 4,53e3

6,79e3

l/kg

Coarse machining energy (per unit wt removed)

* 0,767

0,847

MJ/kg

Coarse machining CO2 (per unit wt removed)

* 0,0575

0,0636

kg/kg

Fine machining energy (per unit wt removed)

* 3,39

3,75

MJ/kg

Fine machining CO2 (per unit wt removed)

* 0,254

0,281

kg/kg

Grinding energy (per unit wt removed)

* 6,31

6,97

MJ/kg

Grinding CO2 (per unit wt removed)

* 0,473

0,523

kg/kg

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 113 -

- ANNEX II -

Stainless steel, austenitic, AISI 304L

Page 5 of 9

Non-conventional machining energy (per unit wt removed)

* 109

120

MJ/kg

Non-conventional machining CO2 (per unit wt removed)

* 8,15

kg/kg

Embodied energy, recycling

* 14,1

15,5

MJ/kg

CO2 footprint, recycling

* 1,1

1,22

kg/kg

39,3

Recycling and end of life Recycle

Recycle fraction in current supply

35,5

Downcycle Combust for energy recovery Landfill Biodegrade Possible substitutes for principal component Iron is the least expensive and most widely used metal. In most applications, iron and steel compete either with less expensive nonmetallic materials or with more expensive materials having a property advantage. Iron and steel compete with lighter materials, such as aluminum and plastics, in the motor vehicle industry; aluminum,concrete, and wood in construction; and aluminum, glass, paper, and plastics in containers.

Geo-economic data for principal component Principal component

Iron

Typical exploited ore grade

45,1

49,9

Minimum economic ore grade

Abundance in Earth's crust

4,1e4

6,3e4

ppm

Abundance in seawater

0,0025

0,003

ppm

Annual world production, principal component

2,3e9

tonne/yr

Reserves, principal component

1,6e11

tonne

Eco-indicator 95

910

millipoints/kg

Eco-indicator 99

424

millipoints/kg

Main mining areas (metric tonnes per year) Australia, 530e6 Brazil, 389e6 Canada, 40e6 China, 1.32e9 India, 150e3 Iran, 37e3 Kazakhstan, 25e6 Russia, 102e6 South Africa, 67e6 Sweden, 26e6 Ukraine, 80e6 United States of America, 52e6 Venezuela, 30e6 Other countries, 88e6

Eco-indicators for principal component

Notes

Warning Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 114 -

- ANNEX II -

Stainless steel, austenitic, AISI 304L

Page 6 of 9

Corrosion resistance to nitric acid drops off rapidly at concentrations above 65% - consider using aluminum or a high-silicon cast iron for such applications. Other notes Best resistance to nitric acid of any stainless steel - but still may not be good enough in highly concentrated (>65%) acid. 304L Special (with extremely low carbon and low silicon, phosphorus and sulfur contents) is an improved version of this steel. Keywords ARGESTE 4306 LA/LF/SB/VC, Stahlwerk Ergste Westig GmbH (GERMANY); STAINWELD 308-15, Lincoln Electric Co. (USA); STAINWELD 308-16, Lincoln Electric Co. (USA); SPARTAN REDHEUGH 305S19, Spartan Redheugh Ltd (UK); EASTERN STAINLESS TYPE 347, Eastern Stainless Corp. (USA); PROJECT 70 STAINLESS TYPE 347, Carpenter Technology Corp. (USA); EASTERN STAINLESS TYPE 304L, Eastern Stainless Corp. (USA); PROJECT 7000 STAINLESS TYPE 304L, Carpenter Technology Corp. (USA); PROJECT 70 STAINLESS TYPE 304L, Carpenter Technology Corp. (USA); SPARTAN REDHEUGH 347S31, Spartan Redheugh Ltd (UK); ARGESTE 3956 AN, Stahlwerk Ergste Westig GmbH (GERMANY); EASTERN STAINLESS TYPE 321, Eastern Stainless Corp. (USA); PROJECT 70 STAINLESS TYPE 321, Carpenter Technology Corp. (USA); ARGESTE 4541 TA/SC/TB/TW, S tahlwerk Ergste Westig GmbH (GERMANY); SPARTAN REDHEUGH 321S31, Spartan Redheugh Ltd (UK); Standards with similar compositions

Values marked * are estimates. No warranty is given for the accuracy of this data

- pÃ g. 115 -

- ANNEX II -

Stainless steel, austenitic, AISI 304L Links ProcessUniverse Producers Reference Shape

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 116 -

Page 9 of 9

- ANNEX II -

Stainless steel, austenitic, AISI 316L

Page 1 of 9

General information Designation

AISI 316L, wrought Condition

Solution annealed

UNS number

S31603

US name

SAE 316, ASTM TP316L, ASTM S31603, ASTM MT316L, ASTM F316L, ASTM Alloy Group A4, ASTM Alloy Group 2, ASME 316L, ~ASTM TP316LN, ~ASTM S31654, ~ASTM S31653, ~ASTM F316LN

EN name

X2CrNiMo17-12-2, ~X3CrNiMoN17-13-3, ~X3CrNiMoBN17-13-3, ~X2CrNiMoN18-12-4, ~X2CrNiMoN17-13-3, ~X2CrNiMoN17-11-2, ~X2CrNiMo18-14-3, ~X2CrNiMo17-12-2

EN number

~1.491, ~1.4439, ~1.4435, ~1.4434, ~1.4432, ~1.4429, ~1.4406, ~1.4404

ISO name

GB (Chinese) name

X2CrNiMo17-13, X2CrNiMo17-12, ~X3CrNiMoBN17-13-3, ~X2CrNiMoN18-12-4, ~X2CrNiMoN17-13-3, ~X2CrNiMoN17-13, ~X2CrNiMoN17-12-3, ~X2CrNiMoN17-11-2, ~X2CrNiMo18-14-3, ~X2CrNiMo17-12-3, ~X2CrNiMo17-12-2, ~X2ClrNiMo18-14-3, ~19N 00Cr17Ni14Mo2, ~00Cr17Ni13Mo2N

JIS (Japanese) name

SUSF316L, SUS316L, ~SUSF316LN, ~SUS316LN

Typical uses Process plant parts, particularly in thick sections; Used for the containment of nitric acid that has been contaminated by halides, or mixed with certain other acids;

Composition overview Compositional summary

Fe62-72 / Cr16-18 / Ni10-14 / Mo2-3 (impurities: Mn<2, Si<1, P<0.045, C<0.03, S<0.03) Material family

Metal

Base material

Composition detail (metals, ceramics and glasses) C (carbon)

Cr (chromium)

0,03

* 61,9

Mn (manganese)

Mo (molybdenum)

Ni (nickel)

P (phosphorus)

0,045

S (sulfur)

0,03

Si (silicon)

Fe (iron)

Price Values marked * are estimates. No warranty is given for the accuracy of this data

- pÃ g. 117 -

- ANNEX II -

Stainless steel, austenitic, AISI 316L Price

* 4,19

Page 2 of 9

4,83

EUR/kg

7,87e3

8,07e3

kg/m^3

Young's modulus

190

205

GPa

Yield strength (elastic limit)

170

310

MPa

Tensile strength

480

620

MPa

Elongation

% strain

Compressive strength

* 170

310

MPa

Flexural modulus

* 190

205

GPa

Flexural strength (modulus of rupture)

170

310

MPa

Shear modulus

GPa

Bulk modulus

134

152

GPa

Poisson's ratio

0,265

0,275

Shape factor

Hardness - Vickers

170

220

Hardness - Rockwell B

18,8

Physical properties Density

Mechanical properties

Hardness - Rockwell C

* 0

Hardness - Brinell

146

217

MPa

Fatigue strength at 10^7 cycles

* 256

307

MPa

Fatigue strength model (stress range)

* 214

367

MPa

Fatigue strength model (stress range)

Parameters: Stress Ratio = -1, Number of Cycles = 1e7cycles

500

100

1000

10000

100000

1e6

1e7

Number of Cycles

1e8

Stress Ratio=-1

Mechanical loss coefficient (tan delta)

* 9,5e-4

0,00148

Impact & fracture properties Fracture toughness

Thermal properties Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 118 -

MPa.m^0.5

- ANNEX II -

Stainless steel, austenitic, AISI 316L

Page 3 of 9

Melting point

1,38e3

1,4e3

°C

Maximum service temperature

750

925

°C

Minimum service temperature

-200

Thermal conductivity

W/m.°C

Specific heat capacity

490

530

J/kg.°C

Thermal expansion coefficient Latent heat of fusion

°C

µstrain/°C

* 260

285

kJ/kg

µohm.cm

* -0,18

-0,1

Electrical properties Electrical resistivity Galvanic potential

Magnetic properties Magnetic type

Non-magnetic

Optical properties Transparency

Opaque

Bio-data Food contact

Yes

Restricted substances risk indicators RoHS (EU) compliant grades?

Processing properties Metal casting

Unsuitable

Metal cold forming

Excellent

Metal hot forming

Excellent

Metal press forming

Excellent

Metal deep drawing

Excellent

Machinability - speed

* 30,5

Weldability - MIG

Excellent

Weldability - plasma

Excellent

Weldability - SAW

Excellent

Weldability - TIG

Excellent

Brazeability

Good

Carbon equivalency

0,833

36,6

1,16

Durability Water (fresh)

Excellent

Water (salt)

Excellent

Weak acids

Excellent

Strong acids

Excellent

Weak alkalis

Excellent

Strong alkalis

Excellent Values marked * are estimates. No warranty is given for the accuracy of this data

- pàg. 119 -

m/min

- ANNEX II -

Stainless steel, austenitic, AISI 316L Organic solvents

Excellent

Oxidation at 500C

Excellent

UV radiation (sunlight)

Excellent

Galling resistance (adhesive wear)

Acceptable

Page 4 of 9

Notes Aluminum bronze is the most suitable mating material to minimize galling.

Flammability

Non-flammable

Corrosion resistance of metals Pitting resistance equivalent number (PREN)

22,6

Pitting and crevice corrosion

Medium (20-30)

27,9

Stress corrosion cracking

Moderate

Intergranular (weld line) corrosion

Good

Inorganic acids

Moderate

Organic acids

Good

Alkalis

Moderate

Humidity / water

Excellent

Sea water

Good

Sour oil and gas

Moderate

Primary production energy, CO2 and water Embodied energy, primary production

* 73

80,5

MJ/kg

CO2 footprint, primary production

* 5,3

5,85

kg/kg

NOx creation

* 29,3

32,4

g/kg

SOx creation

* 50,1

55,4

g/kg

Water usage

* 144

159

l/kg

Rough rolling, forging energy

* 2,11

2,33

MJ/kg

Rough rolling, forging CO2

* 0,158

0,175

kg/kg

Rough rolling, forging water

* 2,45

3,68

l/kg

Extrusion, foil rolling energy

* 3,93

4,35

MJ/kg

Extrusion, foil rolling CO2

* 0,295

0,326

kg/kg

Extrusion, foil rolling water

* 3,23

4,85

l/kg

Wire drawing energy

* 14

15,4

MJ/kg

Wire drawing CO2

* 1,05

1,16

kg/kg

Wire drawing water

* 5,26

7,9

l/kg

Metal powder forming energy

* 37

40,6

MJ/kg

Metal powder forming CO2

* 2,96

3,25

kg/kg

Metal powder forming water

* 40,2

60,3

l/kg

Vaporization energy

* 1,09e4

1,2e4

MJ/kg

Vaporization CO2

* 815

900

kg/kg

Vaporization water

* 4,53e3

6,79e3

l/kg

Coarse machining energy (per unit wt removed)

* 0,749

0,827

MJ/kg

Processing energy, CO2 footprint & water

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 120 -

- ANNEX II -

Stainless steel, austenitic, AISI 316L

Page 5 of 9

Coarse machining CO2 (per unit wt removed)

* 0,0561

0,0621

kg/kg

Fine machining energy (per unit wt removed)

* 3,21

3,55

MJ/kg

Fine machining CO2 (per unit wt removed)

* 0,241

0,266

kg/kg

Grinding energy (per unit wt removed)

* 5,95

6,57

MJ/kg

Grinding CO2 (per unit wt removed)

* 0,446

0,493

kg/kg

Non-conventional machining energy (per unit wt removed)

* 109

120

MJ/kg

Non-conventional machining CO2 (per unit wt removed)

* 8,15

kg/kg

Recycling and end of life Recycle Embodied energy, recycling

* 15,6

17,3

MJ/kg

CO2 footprint, recycling

* 1,23

1,36

kg/kg

35,5

39,3

Recycle fraction in current supply Downcycle Combust for energy recovery Landfill Biodegrade Possible substitutes for principal component

Iron is the least expensive and most widely used metal. In most applications, iron and steel compete either with less expensive nonmetallic materials or with more expensive materials having a property advantage. Iron and steel compete with lighter materials, such as aluminum and plastics, in the motor vehicle industry; aluminum,concrete, and wood in construction; and aluminum, glass, paper, and plastics in containers.

Geo-economic data for principal component Principal component

Iron

Typical exploited ore grade

45,1

Minimum economic ore grade

Abundance in Earth's crust

4,1e4

6,3e4

ppm

Abundance in seawater

0,0025

0,003

ppm

Annual world production, principal component

2,3e9

tonne/yr

Reserves, principal component

1,6e11

tonne

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 121 -

49,9

- ANNEX II -

Stainless steel, austenitic, AISI 316L

Page 6 of 9

Eco-indicators for principal component Eco-indicator 95

910

millipoints/kg

Eco-indicator 99

504

millipoints/kg

Notes

Warning Although this alloy is the best choice for some specialist situations involving nitric acid, 304L is preferable for general nitric acid use, on both cost and corrosion criteria. If HNO3 concentration > 65%, use aluminum or a high-silicon cast iron. Keywords ARGESTE 4435 LA, Stahlwerk Ergste Westig GmbH (GERMANY); SPARTAN REDHEUGH 320S33, Spartan Redheugh Ltd (UK); SPARTAN REDHEUGH 316S13, Spartan Redheugh Ltd (UK); SPARTAN REDHEUGH 316S33, Spartan Redheugh Ltd (UK); ARGESTE 4436 PA, Stahlwerk Ergste Westig GmbH (GERMANY); ACX 300, Acerinox, S.A. (SPAIN); EASTERN STAINLESS TYPE 316, Eastern Stainless Corp. (USA); PROJECT 70 STAINLESS TYPE 316, Carpenter Technology Corp. (USA); SPARTAN REDHEUGH 320S31, Spartan Redheugh Ltd (UK); PROJECT 7000 STAINLESS TYPE 316, Carpenter Technology Corp. (USA); ALLEGHENY LUDLUM TYPE 316, Allegheny Ludlum Steel (USA); EASTERN STAINLESS TYPE 31I6L, Eastern Stainless Corp. (USA); PROJECT 70 STAINLESS TYPE 316L, Carpenter Technology Corp. (USA); ARGESTE 4404 LA/SB/VC, Stahlwerk Ergste Westig GmbH (GERMANY); SPARTAN REDHEUGH 316S11, Spartan Redheugh Ltd (UK); PROJECT 7000 STAINLESS TYPE 316L, Carpenter Technology Corp. (USA); ALLEGHENY LUDLUM TYPE 316L, Allegheny Ludlum Steel (USA); ARGESTE 4571 TB/SA/TA, Stahlwerk Ergste Westig GmbH (GERMANY); ARGESTE 4401 PA/LA/PC/SB/VC, Stahlwerk Ergste Westig GmbH (GERMANY); SPARTAN REDHEUGH 316S31, Spartan Redheugh Ltd (UK); ALLEGHENY LUDLUM TYPE 321, Allegheny Ludlum Steel (USA); EMPIRE TYPE 316EZ, Empire Specialty Steel Inc. (USA); ACX 290, Acerinox, S.A. (SPAIN); ACX 260, Acerinox, S.A. (SPAIN); RDN 280, Roldan S.A. (SPAIN); ACX 280, Acerinox, S.A. (SPAIN); RDN 255, Roldan S.A. (SPAIN); RDN 270, Roldan S.A. (SPAIN); ACX 250, Acerinox, S.A. (SPAIN); ACX 270, Acerinox, S.A. (SPAIN); SANDVIK SANMAC 316L, Sandvik Steel Co. (USA); RDN 250, Roldan S.A. (SPAIN); APMZ, Acciaierie Valbruna SpA (ITALY); SANDVIK 2R61, Sandvik Steel Co. (USA); SANDVIK 3R65, Sandvik Steel Co. (USA); Standards with similar compositions

Values marked * are estimates. No warranty is given for the accuracy of this data

- pÃ g. 122 -

- ANNEX II -

Stainless steel, austenitic, AISI 316L Links ProcessUniverse Producers Reference Shape

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 123 -

Page 9 of 9

- ANNEX II -

PVC (semi-rigid, molding and extrusion)

Page 1 of 3

General information Designation

Poly Vinyl Chloride (semi-rigid, molding and extrusion) Tradenames Dugdale

Composition overview Compositional summary

PVC with plasticizer and/or rubber impact Material family

Plastic (thermoplastic, amorphous)

Base material

PVC (Polyvinyl chloride, rigid, unplasticized)

Additive

Plasticizer/oil

Polymer code

PVC-L

Composition detail (polymers and natural materials) Polymer

* 10

* 1,61

1,93

EUR/kg

1,3e3

1,32e3

kg/m^3

Young's modulus

0,256

0,485

GPa

Yield strength (elastic limit)

25,1

36,1

MPa

Tensile strength

25,9

29,7

MPa

Elongation

142

258

% strain

Plasticizer/oil

Price Price

Physical properties Density

Mechanical properties

Elongation at yield

% strain

Compressive modulus

* 20 0,256

0,485

GPa

Flexural modulus

0,408

0,691

GPa

Flexural strength (modulus of rupture)

7,57

28,2

MPa

Shear modulus

* 0,08

0,16

GPa

Shear strength

* 21

MPa

Poisson's ratio

* 0,42

0,45

Shape factor

Hardness - Shore D

58,7

67,3

2,07

5,07

kJ/m^2

Impact & fracture properties Impact strength, notched 23 °C Impact strength, unnotched 23 °C

* 17

Thermal properties Values marked * are estimates. No warranty is given for the accuracy of this data

- pàg. 124 -

- ANNEX II -

PVC (semi-rigid, molding and extrusion)

Page 2 of 3

Glass temperature

* 74

°C

Specific heat capacity

* 1,51e3

1,53e3

J/kg.°C

Electrical resistivity

* 1e20

1e22

µohm.cm

Dielectric constant (relative permittivity)

* 3

3,2

Dissipation factor (dielectric loss tangent)

* 0,02

0,03

Dielectric strength (dielectric breakdown)

* 13,8

19,7

MV/m

Comparative tracking index

* 400

600

Electrical properties

Magnetic properties Magnetic type

Non-magnetic

Optical properties Transparency

Transparent

Restricted substances risk indicators RoHS (EU) compliant grades?

Processing properties Polymer injection molding

Acceptable

Polymer extrusion

Excellent

Polymer thermoforming

Unsuitable

Melt temperature

167

175

°C

Durability Water (fresh)

Excellent

Water (salt)

Excellent

Weak acids

Excellent

Strong acids

Acceptable

Weak alkalis

Excellent

Strong alkalis

Acceptable

Organic solvents

Unacceptable

Oils and fuels

Limited use

Oxidation at 500C

Unacceptable

UV radiation (sunlight)

Good

Flammability

Slow-burning

Primary production energy, CO2 and water Embodied energy, primary production

57,3

63,2

MJ/kg

Sources 50.8 MJ/kg (Franklin Associates, 2008); 50.9 MJ/kg (Franklin Associates, 2008); 52.4 MJ/kg (Song, Youn, Gutowski, 2009); 53 MJ/kg (Song, Youn, Gutowski, 2009); 53.2 MJ/kg (Patel, 2003); 56.1 MJ/kg (PlasticsEurope, 2010); 56.7 MJ/kg (PlasticsEurope, 2010); 57 MJ/kg (Kemna et al. 2005); 57.2 MJ/kg (Potting and Blok, 1996); 59.2 MJ/kg (Thiriez and Gutowski, 2006); 65.9 MJ/kg (PlasticsEurope, 2010); 77.2 MJ/kg (Hammond and Jones, 2008); 92.6 MJ/kg (Stripple, Westman, Holm, 2008)

CO2 footprint, primary production

2,79

Sources

Values marked * are estimates. No warranty is given for the accuracy of this data

- pàg. 125 -

3,08

kg/kg

- ANNEX II -

PVC (semi-rigid, molding and extrusion)

Page 3 of 3

1.6 kg/kg (PlasticsEurope, 2010); 1.9 kg/kg (PlasticsEurope, 2010); 2.16 kg/kg (Kemna et al. 2005); 2.5 kg/kg (PlasticsEurope, 2010); 3.1 kg/kg (Hammond and Jones, 2008); 6.33 kg/kg (Voet, van der and Oers, van, 2003)

NOx creation

* 6,38

7,06

g/kg

SOx creation

* 19,2

21,2

g/kg

Water usage

* 197

218

l/kg

Polymer extrusion energy

* 5,73

6,33

MJ/kg

Polymer extrusion CO2

* 0,429

0,475

kg/kg

Polymer extrusion water

* 4,79

7,18

l/kg

Polymer molding energy

* 16

17,7

MJ/kg

Polymer molding CO2

* 1,2

1,33

kg/kg

Polymer molding water

* 11,5

17,2

l/kg

Processing energy, CO2 footprint & water

Recycling and end of life Recycle Embodied energy, recycling

* 19,4

21,5

MJ/kg

CO2 footprint, recycling

* 0,947

1,05

kg/kg

1,43

1,58

Recycle fraction in current supply Downcycle Combust for energy recovery Heat of combustion (net)

* 17,9

18,8

MJ/kg

Combustion CO2

* 1,37

1,44

kg/kg

Landfill Biodegrade

Eco-indicators for principal component Eco-indicator 95

270

Eco-indicator 99

170

EPS value

564

millipoints/kg millipoints/kg -

Links ProcessUniverse Producers Reference Shape

Values marked * are estimates. No warranty is given for the accuracy of this data

- pĂ g. 126 -

624

- ANNEX II -

- pàg. 127 -

- ANNEX III -

- pàg. 128 -

annex III Environmental analysis

- ANNEX III -

Eco Audit Report Product name

Divinum

Country of manufacture

Spain

Country of use

Spain

Product life (years)

Summary:

Energy details Phase Material Manufacture Transport Use Disposal Total (for first life) End of life potential

EcoAudit.prd

Energy (MJ) 54,3 11 0 0 0,114 65,4 0

CO2 footprint details Energy (%) 83,0 16,8 0,0 0,0 0,2 100

CO2 footprint (kg) 2,07 0,823 0 0 0,00799 2,9 0

Cost details CO2 footprint (%) 71,4 28,4 0,0 0,0 0,3 100

NOTE: Differences of less than 20% are not usually significant. See notes on precision and data sources.

- pĂ g. 130 -

Cost (EUR) 1,57 1,55 0 0 0,00336 3,11

Cost (%) 50,3 49,6 0 0 0,108 100

Page 1 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Eco Audit Report Energy Analysis

Summary

Energy (MJ/year) Equivalent annual environmental burden (averaged over 15 year product life):

4,36

Detailed breakdown of individual life phases Material: Component Shell Shell button Needle Cylinder negative Cylinder possitive Piston Total

Summary

Material ABS (injection molding, platable) ABS (injection molding, platable) Stainless steel, austenitic, AISI 316L Stainless steel, austenitic, AISI 304L Stainless steel, austenitic, AISI 304L Stainless steel, austenitic, AISI 304L

Recycled content* (%)

Part mass (kg)

Qty.

Total mass processed** (kg)

Energy (MJ)

Virgin (0%)

0,44

77,1

0,13

22,8

0,00039

0,03

0,1

3,3e-05

0,0022

0,0

3,3e-05

0,0022

0,0

0,00024

0,016

0,0

0,57

100

Virgin (0%) Virgin (0%) Virgin (0%) Virgin (0%) Virgin (0%)

9,9e05 3,3e05 3,3e05 0,0002 4

*Typical: Includes 'recycle fraction in current supply' **Where applicable, includes material mass removed by secondary processes

EcoAudit.prd

Report generated by CES Selector 2016 (C) Granta Design Ltd.

- pĂ g. 131 -

Page 2 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Manufacture:

Summary %

8,5

77,1

2,5

22,8

0,00087

0,0

% Removed

Shell

Polymer molding

Shell button

Polymer molding

0,13 kg

Rough rolling

0,00039 kg

Cylinder negative

Metal powder forming

3,3e-05 kg

0,0013

0,0

Cylinder possitive

Metal powder forming

3,3e-05 kg

0,0013

0,0

Piston

Metal powder forming

0,00024 kg

0,0094

0,1

100

Needle

Amount processed

Energy (MJ)

Process

Component

0,44 kg

Total

Transport:

Summary

Breakdown by transport stage Stage name

Transport type

Distance (km)

Energy (MJ)

100

Total

Breakdown by components

Component

Mass (kg)

Energy (MJ)

Shell

0,44

Shell button

0,13

Needle

0,00039

Cylinder negative

3,3e-05

Cylinder possitive

3,3e-05

Piston

0,00024

Total

0,57

Use:

100

Summary

Relative contribution of static and mobile modes Mode Static Mobile Total

EcoAudit.prd

Energy (MJ)

0 0 0

100

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- pĂ g. 132 -

Page 3 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Disposal:

Summary End of life option

% recovered

Energy (MJ)

Shell

Landfill

100,0

0,088

77,1

Shell button

Landfill

100,0

0,026

22,8

Needle

Landfill

100,0

7,9e-05

0,1

Cylinder negative

Landfill

100,0

6,7e-06

0,0

Cylinder possitive

Landfill

100,0

6,7e-06

0,0

Piston

Landfill

100,0

4,7e-05

0,0

0,11

100

Component

Total

EoL potential: End of life option

% recovered

Energy (MJ)

Shell

Landfill

100,0

Shell button

Landfill

100,0

Needle

Landfill

100,0

Cylinder negative

Landfill

100,0

Cylinder possitive

Landfill

100,0

Piston

Landfill

100,0

Component

Total

Notes:

EcoAudit.prd

100

Summary

Report generated by CES Selector 2016 (C) Granta Design Ltd.

- pĂ g. 133 -

Page 4 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Eco Audit Report CO2 Footprint Analysis

Summary

CO2 (kg/year) Equivalent annual environmental burden (averaged over 15 year product life):

0,193

Detailed breakdown of individual life phases Material: Component Shell Shell button Needle Cylinder negative Cylinder possitive Piston Total

Summary

Recycled content* (%)

Part mass (kg)

Qty.

Total mass processed** (kg)

CO2 footprint (kg)

Virgin (0%)

0,44

1,6

77,1

Virgin (0%)

0,13

0,47

22,8

0,00039

0,0022

0,1

3,3e-05

0,00015

0,0

3,3e-05

0,00015

0,0

0,00024

0,0011

0,1

0,57

2,1

100

Virgin (0%) Virgin (0%) Virgin (0%) Virgin (0%)

9,9e05 3,3e05 3,3e05 0,0002 4

*Typical: Includes 'recycle fraction in current supply' **Where applicable, includes material mass removed by secondary processes

EcoAudit.prd

Report generated by CES Selector 2016 (C) Granta Design Ltd.

- pĂ g. 134 -

Page 5 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Manufacture:

Summary CO2 footprint (kg)

0,44 kg

0,63

77,1

0,13 kg

0,19

22,8

0,00039 kg

6,6e-05

0,0

3,3e-05 kg

0,00011

0,0

3,3e-05 kg

0,00011

0,0

0,00024 kg

0,00075

0,1

0,82

100

Process

% Removed

Shell

Polymer molding

Shell button

Polymer molding

Rough rolling

Cylinder negative

Metal powder forming

Cylinder possitive

Metal powder forming

Piston

Metal powder forming

Component

Needle

Amount processed

Total

Transport:

Summary

Breakdown by transport stage Stage name

Transport type

Distance (km)

CO2 footprint (kg)

100

Total

Breakdown by components

Component

Mass (kg)

CO2 footprint (kg)

Shell

0,44

Shell button

0,13

Needle

0,00039

Cylinder negative

3,3e-05

Cylinder possitive

3,3e-05

Piston

0,00024

Total

0,57

Use:

100

Summary

Relative contribution of static and mobile modes Mode Static Mobile Total

EcoAudit.prd

CO2 footprint (kg)

0 0 0

100

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- pĂ g. 135 -

Page 6 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Disposal:

Summary End of life option

% recovered

CO2 footprint (kg)

Shell

Landfill

100,0

0,0062

77,1

Shell button

Landfill

100,0

0,0018

22,8

Needle

Landfill

100,0

5,5e-06

0,1

Cylinder negative

Landfill

100,0

4,7e-07

0,0

Cylinder possitive

Landfill

100,0

4,7e-07

0,0

Piston

Landfill

100,0

3,3e-06

0,0

0,008

100

Component

Total

EoL potential: End of life option

% recovered

CO2 footprint (kg)

Shell

Landfill

100,0

Shell button

Landfill

100,0

Needle

Landfill

100,0

Cylinder negative

Landfill

100,0

Cylinder possitive

Landfill

100,0

Piston

Landfill

100,0

Component

Total

Notes:

EcoAudit.prd

100

Summary

Report generated by CES Selector 2016 (C) Granta Design Ltd.

- pĂ g. 136 -

Page 7 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Eco Audit Report Cost Analysis

Summary

Cost (EUR/year) Equivalent annual environmental burden (averaged over 15 year product life):

0,208

Detailed breakdown of individual life phases Material: Component Shell Shell button Needle Cylinder negative Cylinder possitive Piston Total

Summary

Recycled content* (%)

Part mass (kg)

Qty.

Total mass processed** (kg)

Cost (EUR)

Virgin (0%)

0,44

1,2

77,0

Virgin (0%)

0,13

0,36

22,8

0,00039

0,0018

0,1

3,3e-05

0,00012

0,0

3,3e-05

0,00012

0,0

0,00024

0,00088

0,1

0,57

1,6

100

Virgin (0%) Virgin (0%) Virgin (0%) Virgin (0%)

9,9e05 3,3e05 3,3e05 0,0002 4

*Typical: Includes 'recycle fraction in current supply' **Where applicable, includes material mass removed by secondary processes

EcoAudit.prd

Report generated by CES Selector 2016 (C) Granta Design Ltd.

- pĂ g. 137 -

Page 8 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Manufacture:

Summary

Country of manufacture

Spain Cost (EUR)

0,42

26,9

0,28

18,0

0,00039

0,0

3,3e-05

0,22

14,1

3,3e-05

0,22

14,1

0,00024

0,41

26,8

1,5

100

Process

Length (m)

% Removed

Shell

Polymer molding

0,44

Shell button

Polymer molding

0,13

Needle

Rough rolling

Cylinder negative

Metal powder forming

Cylinder possitive

Metal powder forming

Piston

Metal powder forming

Component

Amount processed

Total

Transport:

Summary

Package dimensions Height (m)

Width (m)

Depth (m)

4e+02

1,7e+02

Breakdown by transport stage Stage name

Transport type

Distance (km)

Cost (EUR)

100

Total

Breakdown by components

Component

Mass (kg)

Cost (EUR)

Shell

0,44

Shell button

0,13

Needle

0,00039

Cylinder negative

3,3e-05

Cylinder possitive

3,3e-05

Piston

0,00024

Total

0,57

Use:

100

Summary

Relative contribution of static and mobile modes Mode Static Mobile Total

EcoAudit.prd

Cost (EUR)

0 0 0

100

Report generated by CES Selector 2016 (C) Granta Design Ltd.

- pĂ g. 138 -

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- ANNEX III -

Disposal:

Summary End of life option

% recovered

Cost (EUR)

Shell

Landfill

Shell button

Landfill

100,0

0,0026

77,1

100,0

0,00076

22,8

Needle Cylinder negative

Landfill

100,0

2,3e-06

0,1

Landfill

100,0

2e-07

0,0

Cylinder possitive

Landfill

100,0

2e-07

0,0

Piston

Landfill

100,0

1,4e-06

0,0

0,0034

100

Component

Total

Notes:

EcoAudit.prd

Summary

Report generated by CES Selector 2016 (C) Granta Design Ltd.

- pĂ g. 139 -

Page

10 / 10 jueves, 01 de diciembre de 2016

- ANNEX III -

Eco Audit Report Product name

Capsule

Country of use

Spain

Product life (years)

0,0027

Summary:

Energy details Phase Material Manufacture Transport Use Disposal Total (for first life) End of life potential

EcoAudit2.prd

CO2 footprint details Energy (MJ) 20,5 1,2 8,17 0 0,0206 29,9 0

Energy (%) 68,6 4,0 27,3 0,0 0,1 100

CO2 footprint (kg) 1,33 0,0898 0,548 0 0,00144 1,97 0

NOTE: Differences of less than 20% are not usually significant. See notes on precision and data sources.

- pĂ g. 140 -

CO2 footprint (%) 67,6 4,6 27,8 0,0 0,1 100

Page 1 / 5 viernes, 18 de noviembre de 2016

- ANNEX III -

Eco Audit Report Energy Analysis

Summary

Energy (MJ/year) Equivalent annual environmental burden (averaged over 0,0027 year product life):

1,11e+04

Detailed breakdown of individual life phases Material: Component Capsule Total

Summary

Material Aluminum, commercial purity, S150.1: LM0-M, cast

Recycled content* (%)

Part mass (kg)

Qty.

Total mass processed** (kg)

Energy (MJ)

Virgin (0%)

0,1

100,0

0,1

100

*Typical: Includes 'recycle fraction in current supply' **Where applicable, includes material mass removed by secondary processes

Manufacture:

Summary

Component

Process

% Removed

Capsule

Casting

Amount processed

Total

EcoAudit2.prd

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- pĂ g. 141 -

0,1 kg

Energy (MJ)

1,2

100,0

1,2

100

Page 2 / 5 viernes, 18 de noviembre de 2016

- ANNEX III -

Transport:

Summary

Breakdown by transport stage Transport type

Distance (km)

Energy (MJ)

Air freight - long haul

9,6e+03

8,2

100,0

9,6e+03

8,2

100

Mass (kg)

Energy (MJ)

Capsule

0,1

8,2

100,0

Total

0,1

8,2

100

Stage name Transport from California Total

Breakdown by components Component

Use:

Summary

Relative contribution of static and mobile modes Mode Static

Energy (MJ)

Mobile

0 0

Total

100

Disposal: Component Capsule

Summary End of life option

% recovered

Energy (MJ)

Landfill

100,0

0,021

100,0

0,021

100

Total

EoL potential: Component Capsule

End of life option

% recovered

Energy (MJ)

Landfill

100,0

0 0

Total

Notes:

EcoAudit2.prd

100

Summary

Report generated by CES Selector 2016 (C) Granta Design Ltd.

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Page 3 / 5 viernes, 18 de noviembre de 2016

- ANNEX III -

Eco Audit Report CO2 Footprint Analysis

Summary

CO2 (kg/year) Equivalent annual environmental burden (averaged over 0,0027 year product life):

730

Detailed breakdown of individual life phases Material: Component Capsule Total

Summary

Material Aluminum, commercial purity, S150.1: LM0-M, cast

Recycled content* (%)

Part mass (kg)

Qty.

Total mass processed** (kg)

CO2 footprint (kg)

Virgin (0%)

0,1

1,3

100,0

0,1

1,3

100

Amount processed

CO2 footprint (kg)

0,09

100,0

0,09

100

*Typical: Includes 'recycle fraction in current supply' **Where applicable, includes material mass removed by secondary processes

Manufacture:

Summary

Component

Process

% Removed

Capsule

Casting

Total

EcoAudit2.prd

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0,1 kg

Page 4 / 5 viernes, 18 de noviembre de 2016

- ANNEX III -

Transport:

Summary

Breakdown by transport stage Transport type

Distance (km)

CO2 footprint (kg)

Air freight - long haul

9,6e+03

0,55

100,0

9,6e+03

0,55

100

Mass (kg)

CO2 footprint (kg)

Capsule

0,1

0,55

100,0

Total

0,1

0,55

100

Stage name Transport from California Total

Breakdown by components Component

Use:

Summary

Relative contribution of static and mobile modes Mode Static

CO2 footprint (kg)

Mobile

0 0

Total

100

Disposal: Component Capsule

Summary End of life option

% recovered

CO2 footprint (kg)

Landfill

100,0

0,0014

100,0

0,0014

100

Total

EoL potential: Component Capsule

End of life option

% recovered

CO2 footprint (kg)

Landfill

100,0

0 0

Total

Notes:

EcoAudit2.prd

100

Summary

Report generated by CES Selector 2016 (C) Granta Design Ltd.

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Page 5 / 5 viernes, 18 de noviembre de 2016