[Stoves] radiant heat capture, total heat measurement

[Frank Shields]

Dear Kevin

That is what I was wondering. But that is then a 'new' heat source(?).
Correct? That shinny surface must be hotter than the next surface being
heated up by the radiant heat it then gives off. OR can you reflect heat to
another surface without heating the surface doing the reflecting?  Then when
measuring that shinny surface using an IR gun it reads low heat but the
surface it reflecting too will read higher heat? Is that possible?  

Thanks

Frank



-----Original Message-----
From: stoves-bounces at lists.bioenergylists.org
[mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of Kevin
Sent: Wednesday, March 07, 2012 1:54 PM
To: Discussion of biomass cooking stoves
Subject: Re: [Stoves] radiant heat capture, total heat measurement

Dear Frank
----- Original Message ----- 
From: "Frank Shields" <frank at compostlab.com>
To: "'Discussion of biomass cooking stoves'" 
<stoves at lists.bioenergylists.org>
Sent: Wednesday, March 07, 2012 5:30 PM
Subject: Re: [Stoves] radiant heat capture, total heat measurement


> Stovers,
>
> Quick question - does radiant heat require the subject be 'n sight' of the
> object being heated?

"Radiant Heat" is basically the same as "conventional light", in that it 
goes in straight lines, but can be reflected. A "low emissivity" surface, 
such as polished silver, will reflect "radiant heat" to areas that cannot 
"see teh source" directly. (Same as a mirror will reflect light "around 
corners.")

Best wishes,

Kevin
>
> Thanks
>
> Frank
>
>
>
>
> -----Original Message-----
> From: stoves-bounces at lists.bioenergylists.org
> [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of Richard
> Stanley
> Sent: Wednesday, March 07, 2012 12:27 PM
> To: Discussion of biomass cooking stoves
> Subject: Re: [Stoves] radient heat capture, total heat measurement
>
> Andrew,
> Its the old quandry of  Brownian movement then, eh ?
>
> Still that "sense we an animals all have of "heat' and "warmth "
> remains well beyond degrees of temperature oer se.
> Something missing between science and perception that unless clarified and
> quantified would seem to leaves stove performance assessment abit untidy.
>
> Richard Stanley
> www.legacyfound.org
> =======
>
> On Mar 7, 2012, at 11:44 AM, ajheggie at gmail.com wrote:
>
> On Tue, 6 Mar 2012 07:47:03 -0800, Richard Stanley wrote:
>
>> If radient energy is the mother and conductive convective "heats" are
> added expressions of it,  then why does one rely only upon measurement of
> thermal heat only in these more tangible but not necessarily more
> influential bands of the spectrum,  as the standard  measure of cooking
> efficiency ?
>
> I suppose it's to do with what means we have of producing the power to do
> the cooking, fire is the easiest way of liberating the energy and
> transferring it to the cooking pot. Plants have concentrated sunlight into
> wood.
>
> Light can plainly be used for heating, didn't one of the ancient greeks
> write of the concentrated beams reflected from polished bronze shield
> setting fire to ships rigging?
>
>> Micro waves in themselves are not "hot" but they do a wonderful job of
> heating by disturbing molecules, just as the visible band of radiation we
> call heat, does.
>
> Presumably there was no evolutionary advantage in having an organ that can
> sense infra red in the same way eyes interpret light but many animals do
> have increased sense of warmth, snakes can hunt by it.
>
> Microwaves for cooking have only become commonplace in the last 60 years
> but the principle is the same as other means of heating, they selectively
> excite water molecules. The microwave radiation is tuned to deliver in
> frequencies which water molecules will accept in discrete amounts, 
> otherwise
> they would just pass straight through.
>
>> My naked supposition is therefore, that beyond a normal thermometer or 
>> one
> measuring just IR, one needs a more comprehensive "molecule disturbing"
>> measurment device
>
> A thermometer is something that reacts to change in temperature, it 
> doesn't
> measure the activity of molecules but rather compares the effect the
> molecules have on a substance.
>
> I don't think it is possible to directly measure the state of a molecule
> without changing it.
>
> AJH
>
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