Picture this-you and your family are sleeping in the middle of the night in your stick-framed house.  An electrical short in the attic causes a spark.  That spark then ignites a splinter of one of the 2x6 prefabricated trusses comprising your roof support system.  That's all that's needed to start a fire.  The race is on.  Ignition time:  00:00:001.
 
The fire climbs up the truss pulling oxygen from the gable end vents.  The fire is now in the growth stage and doubles in size approximately every 30 seconds.  Fire gases and heat are trapped under the roof assembly, and attic temperatures reach 500 degrees Fahrenheit.  Eventually the attic is pressurized enough to force smoke down into the living compartments, and the smoke alarms begin sounding.  Time from ignition:  00:01:56.
 
The temperatures in the attic keep climbing while carbon monoxide and other byproducts of incomplete combustion are trapped under the roof.  The CO and miscellaneous fire gases reach their ignition temperature.  Flashover (the simultaneous ignition of all combustible materials in the room) then occurs.  Attic temperature:  1146 degrees.  Time:  00:3:02.
 
The 2x6s in the truss system begin to char and the gusset plates used to hold them together lose purchase.  As temperatures in the attic reach 1600 degrees, the weight of the air conditioner and roof assembly overcomes the trusses and the result is total roof failure and structural collapse.  Time:  00:04:17.  Time from warning to collapse:  2 minutes, 21 seconds.  Did you get your family out in time?
 
The scenario above is not meant to frighten anyone into believing that they live in a firetrap, nor is it an exaggerated, melodramatic description of structure fire behavior.  It is simply the reality of fire progression in modern houses that are built by the pound.  
 
To read more about why timber-framed construction (or heavy timber as we call it in the fire service) is significantly more resistant to fire damage than construction using unprotected steel support members - click here.

Each month we will be including ways to go green in our newsletter, courtesy of Pennywiseguides.com, in hope that it will help our readers live a happier and healthier lifestyle. Below is a continuation of the 101 ways to save Green and live Green. Check back each month for the more of the 101 ways, and feel free to send us your suggestions.

 

Ways to Go Green at Home

16. Watch the Watts: Gadgets such as the Kill-A-Watt and the Watt Minder help you find the biggest energy users in your home. Plug an appliance into one of these devices and it will tell you how much energy it uses per hour, month, or year, and how much it's costing you.

17. Clean air filters: Check air conditioning filters monthly to either clean or replace them. This will help the unit run more efficiently. Better yet: buy a permanent filter that can be washed and re-used. This will save you money over the long run and keep all those disposable filters out of landfills. If your unit is outdoors, check to make sure the coils are not obstructed by debris, plants or shrubs.

18. Use Natural fertilizers: Natural fertilizers actually cost less, and using fewer chemicals can save you money and reduce the level of pollution in local waterways and around your home. To boost the health of your lawn, add clover, as it naturally fertilizes the soil and is drought-tolerant. Let the lawn grow a little longer before cutting it -- longer grass chokes out the sunlight weeds need to grow.

19. Know when to replace your appliances: If your furnace, air conditioner or other major appliances are more than 10 years old, it may make sense to replace them with newer, more efficient models. Buying newer, Energy Star appliances can save you some money per year as well.

20. Make your own cleaners: Household chemicals, including some cleaners, contain volatile organic chemicals, which contribute to indoor air pollution and may cause disease. A cost-effective way to make your home greener is to make your own household cleaners. Many homemade cleaners use non-toxic ingredients and clean just as well as commercial cleaners.If making your own cleaners isn't an option, look for cleaners carrying the Green Seal. Green Seal is a nonprofit organization that certifies products based on their environmental impact, biodegradability and other factors.

21. Fresh Vs Canned Food: Whenever possible, limit purchases of canned fruit and vegetables and substitute fresh. The process involved in canning fruit is at least 10 times more energy intensive than picking fresh fruit. If every U.S. household replaced just one pound of canned or jarred fruit with one pound of fresh fruit during each of the three summer months, the total energy saved could operate the kitchen appliances of over 21,000 households for an entire year.

22. Paper or plastic? Neither: Use reusable cloth or canvas bags. The hard part is remembering to take them with you. But they are sturdier and carry a heck of a lot more stuff. Have a couple of sets and leave one in your vehicle at all times. Paper may be slightly better than plastic because it holds more per bag, but baggers also frequently double bag. Paper bags can be easily reused in many forms and have a better chance of being recycled. If you happen to get a few plastic bags, reuse them as much as possible until they can be used no more.

23. Buy Organic and foods produced locally: Organic products are grown without synthetic pesticides and herbicides and processed without the addition of synthetic chemicals. Some organic options are more expensive. Other products, like cereal and some fruits and vegetables, are very competitive. The secret: Compare prices, buy produce in season and don't buy more than you can use. Locally grown food is often less expensive. In addition, you'll be supporting the local farmers, many of whom are using more earth-friendly farming methods. Buying local foods can reduce the amount of petroleum consumed to transport your dinner by as much as 95 percent.

24. Research fish choices before you buy: If you can read a paper, you already know that the oceans are being overfished. So skip the varieties with dwindling populations or the ones that are targets for poaching or overfishing. Limit your exposure to mercury and other toxins by choosing smaller varieties of fish and avoiding some farm-raised options.

25. Support 'green' businesses: Many manufacturers, stores, restaurants and coffee houses are greening their businesses with strategies like adopting large scale recycling programs; using sustainable forms of energy, such as solar or wind power; reducing waste; and committing to the use of organic, locally grown or eco-friendly products. By spending your money selectively, you reward greener behavior and encourage other companies to become similarly competitive. And, in many cases, there is no extra cost to consumers.