[Gasification] gasifier type updarft use rice husk

Mon Dec 19 08:03:14 CST 2011

Dear A.D. Karve and Luke,
thanks for your thoughtfull comments about coffee, the roasting process and smoked salmon.
Correct, the coffee must be a VERY slow poison;
My mother just turned 95 and has been drinking coffee her whole life (Norwegians are the most coffe drinking people on the planet taken the number of the population into consideration.........avarge lifespan of women 84 and men 81.............
She is still cooking her own meals and coffee on a electrified cookstove, but the coffee is roasted............
Salmon, smoked or not, is our main export product, after oil and gas and hydropower.
Most of the salmon goes to Russia and Europe, but even China seems to like the raw and tasty tar.................:)
Both cold and warm smokey tar are used to give it different tastes, using a special and small schrub from the forest cover.

Our new slogan should be; 
Use the Up Draft gasifier and dry biomass to cook your coffee and smoke your fish and stay healty for as long as you last......or even longer........:)

Take care and have a Clean Burning New Year to you all.

Otto

> From: Anand Karve [adkarve at gmail.com]
> Sent: 2011-12-19 13:32:26 MET
> To: Discussion of biomass pyrolysis and gasification [gasification at lists.bioenergylists.org]
> Subject: Re: [Gasification] gasifier type updarft use rice husk
> 
> Dear Luke,
> Your message reminds me of a conversation in the course of which
> somebody said that coffee was a slow poison. An old man agreed with him,
> saying that it was indeed a very slow poison, because he had been
> drinking it for the last 90 years. Roasted coffee, by the way, is a
> torrefied product.
> Yours
> A.D.Karve
> On Mon, Dec 19, 2011 at 4:05 AM, Luke Gardner <lgardner at wwest.net> wrote:
> 
> >   Mark and ALL,
> > I make some top notch smoked salmon, and know what it takes to make people
> > say ?wow! that is really good?.  the funny thing is that what it takes to
> > properly smoke salmon is pretty much exactly what a guy tries to avoid with
> > the gasifier a cold tar laiden smoke.  Is this harmful to your health????
> > it doesn?t matter as it tastes good enough ?to die for?, it just makes me
> > wonder, have our genetics been time altered (somewhat like the signaling
> > network of the trees you talk of) to be predisposed to enjoy the taste of
> > something cooked over a ?cold/smoky fire??
> > Luke
> >
> >  *From:* Mark Ludlow <mark at ludlow.com>
> > *Sent:* Saturday, December 17, 2011 7:25 PM
> > *To:* 'Discussion of biomass pyrolysis and gasification'<gasification at lists.bioenergylists.org>
> > *Subject:* Re: [Gasification] gasifier type updarft use rice husk
> >
> >
> > Jeff and...****
> >
> > There's a lot of different opinions on the value/harm of the "tars" in the
> > soil. My instinct says "no-no!" but some people drink the distillate and
> > think that it is God's blessing!****
> >
> > If we observe natural phenomena, for instance forest burns (which,
> > presumably, have multiple regimens of combustion, from hardly-at-all to
> > pure ash) we see that there is usually a strong recovery after a burn, but
> > the ecosystems are usually not replaced, intact, but forced to begin their
> > long, progressive cycle once again.****
> >
> > A study of 19th-century charcoal kilns in the Eastern U.S., show that
> > there is a lasting effect on the sites on which they were located. On the
> > other hand, many suggest that the aromatic compounds produced during
> > pyrolytic combustion are valuable components of the signaling network that
> > tells seeds and the soil ecosystem that the sky has opened and that the
> > system has an altered competitive structure.****
> >
> > Maybe a little is good; and a lot is bad. But despite the evidence that
> > many of the polyaromatic hydrocarbons remaining in the char produced for
> > biochar applications is carcinogenic, some certifying bodies have declared
> > it "Organic" and suitable for unrestricted use in agricultural applications.
> > ****
> >
> > Who knows?****
> >
> > Best, Mark****
> >
> > ****
> >
> > -----Original Message-----
> > From: gasification-bounces at lists.bioenergylists.org [mailto:
> > gasification-bounces at lists.bioenergylists.org] On Behalf Of Jeff Davis
> > Sent: Saturday, December 17, 2011 6:18 PM
> > To: Discussion of biomass pyrolysis and gasification
> > Subject: Re: [Gasification] gasifier type updarft use rice husk
> >
> > ****
> >
> > Dear Tom,****
> >
> > ****
> >
> > On Sat, 2011-12-17 at 09:43 -0500, Thomas Reed wrote:****
> >
> > >  including an open PYROMID, and any junk biomass, we all have easy ****
> >
> > > access to as much charcoal as we could ever need, for the first time ***
> > *
> >
> > > in history.****
> >
> > ****
> >
> > This summer I tried numerous switchgrass bale PYROMID's with no practical
> > charcoal production but it did make some impressive and scary fires.
> > Personally I would be reluctant to promote this just because of the danger
> > of starting forest fires and what not. ****
> >
> > ****
> >
> > ****
> >
> > > So we really have no excuse for cleaning up TLUD gas if we wish to.  ***
> > *
> >
> > ****
> >
> > As long as we don't place the tar laden charcoal in the soil but use it as
> > a fuel. In other words clean charcoal added into the soil is much better
> > that adding charcoal that was used to filter toxic waste. ****
> >
> > ****
> >
> > ****
> >
> > ****
> >
> > > Compare to natural gas at 1000 Btu/ scf. ****
> >
> > ****
> >
> > Locally the troops have landed and marcellus shale gas is under
> > production. It's been stated that this type of well will last for 30 to***
> > *
> >
> > 50 years and beneath that even more gas. Already, locally, the price of
> > natural gas has dropped.****
> >
> > ****
> >
> > ****
> >
> > Best regards,****
> >
> > ****
> >
> > ****
> >
> > Jeff****
> >
> > ****
> >
> > ****
> >
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> >
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> >
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> >
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> 
> -- 
> ***
> Dr. A.D. Karve
> Trustee & Founder President, Appropriate Rural Technology Institute (ARTI)