[Stoves] Excess air

[Frank Shields]

Dear Crispin,

 

I do understand what he meant. My point is we know all the calculations or
we talk like we know them. We know all the products put out from stoves (Tom
Miles published a book full of them) , the thermo properties of the stove
body materials, air flow and eddies and all this stuff - Now What? We need
numbers!  Place a stove on a bench and what XYZ coordinate do you put the
temperature sensor or pull a sample of gas for analysis? For small stoves
finding this exact location more difficult than larger stoves because of
more rapid changes in conditions in both distance and time. This location
defined such that all labs get the same values. And what of all the many,
many complex chemicals do we test for? Etc. etc. 

 

We can't test for everything we need for the formulas we have and can't test
for them at every XYZ coordinate. So we need ways to cut to the chase with
the simple equipment we have available. 

That's why I took liberties with the suggested Model and Method for the
'Saving the WBT' discussion. 

 

Regards

 

Frank

 

 

Frank Shields

Control Laboratories; Inc.

42 Hangar Way

Watsonville, CA  95076

(831) 724-5422 tel

(831) 724-3188 fax

frank at biocharlab.com

www.controllabs.com

 

 

 

 

 

 

From: Stoves [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of
Crispin Pemberton-Pigott
Sent: Thursday, August 22, 2013 6:34 PM
To: 'Discussion of biomass cooking stoves'
Subject: Re: [Stoves] Excess air

 

Dear Frank

 

I think Philip was talking about the calculations we do. His point was that
if we know how to calculate it properly, why would we do something else?

 

Regards
Crispin

 

 

From: Stoves [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of
Frank Shields
Sent: Thursday, August 22, 2013 8:11 PM
To: 'Discussion of biomass cooking stoves'
Subject: Re: [Stoves] Excess air

 

Dear Philip,

 

<snip>

 

So if the big stovers can use such a measure, why can't we?

[Frank >] 

Great question.

1)    Because little stoves change conditions in seconds

2)    Because little stoves change conditions per centimeters

3)    Because the Start and Cool-down are larger variables for little stoves
when the run time is as short as cooking a small meal. 

 

Where do we put our detectors for taking measurements and how quickly can we
control (adjust) the variables (primary and secondary air) for making
corrections. Working on that is the goal as I see it. 

 

Thanks

 

Frank

. 

 

 

 

 

 

 

 

 

Kind regards

 

Philip

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