<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
<HTML><HEAD>
<META content="text/html; charset=iso-8859-1" http-equiv=Content-Type>
<META name=GENERATOR content="MSHTML 8.00.6001.19393">
<STYLE></STYLE>
</HEAD>
<BODY bgColor=#ffffff>
<DIV><FONT face=Arial>Dear AD and Richard</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>I am not a Microbiologist, but my understanding of "yeast
used for bread and brewing" is that it will thrive and grow under aerobic
conditions, but that it can consume hexose sugars for sustenance under anaerobic
conditions. Under these conditions, it produces mainly ethanol alcohol and CO2.
In smaller quantities, say 5 to 10 gallons, the heat generation in normal
fermentation is relatively small. However, when large vats of grape juice are
being fermented, external cooling is required to keep the fermentation going
within a desired temperature range. I also understand that the yeasts that can
ferment hexose sugars to ethanol are unable to ferment pentose sugars to
ethanol. </FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>What might be happening here is that "pure wine making
yeast" may not function in the same manner as does the Yeast, or Yeast Blend,
that the Guatemalans use for bread, and for softening "agricultural waste." It
is well known that the fungus and bacteria that are active in composting can
indeed raise temperatures very significantly. </FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>Note that there can also be "Bacterial Fermentation". The
Belgians make a special beer that uses bacteria for fermentation. </FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>It would be very interesting indeed to get a sample of the
Guatemalan Yeast, and have it analysed by a Microbiologist to determine the
strains of fungus and bacteria present.</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>Best wishes,</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>Kevin</FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #000000 2px solid; PADDING-LEFT: 5px; PADDING-RIGHT: 0px; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="FONT: 10pt arial; BACKGROUND: #e4e4e4; font-color: black"><B>From:</B>
<A title=adkarve@gmail.com href="mailto:adkarve@gmail.com">Anand Karve</A>
</DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A
title=stoves@lists.bioenergylists.org
href="mailto:stoves@lists.bioenergylists.org">Discussion of biomass cooking
stoves</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Sunday, December 16, 2012 11:50
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: [Stoves] easy fix new route
fwd...based on experiencenotarmchair advice...</DIV>
<DIV><BR></DIV>
<DIV>Dear Stovers,</DIV>
<DIV>yeast is a fungus. Under natural conditions, yeasts lead a
normal life as air breathing organisms. Under anaerobic conditions,
yeast ferments sugar into alcohol. Therefore we have this preconceived
notion that yeast can eat only sugar. It is obvious that under
aerobic conditions yeast behaves like any other fungus and can eat
lignin, cellulose, protein and fat.</DIV>
<DIV>Yours</DIV>
<DIV>A.D.Karve <BR><BR></DIV>
<DIV class=gmail_quote>On Mon, Dec 17, 2012 at 8:38 AM, Richard Stanley <SPAN
dir=ltr><<A href="mailto:rstanley@legacyfound.org"
target=_blank>rstanley@legacyfound.org</A>></SPAN> wrote:<BR>
<BLOCKQUOTE
style="BORDER-LEFT: #ccc 1px solid; MARGIN: 0px 0px 0px 0.8ex; PADDING-LEFT: 1ex"
class=gmail_quote>
<DIV style="WORD-WRAP: break-word">Dear Kevin,
<DIV><BR>
<DIV>I<SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">n
Guatemala Esvin Martin tells me that yeast is not only used for bread,
or wine. It is also used for acceleration of decomposition in the
production of </SPAN><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">organic
fertilizers. W</SPAN><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">here
Esvin has done tests for decomposition of materials for what is being dubbed
in Guatemala, as Ecolena, he has discovered that yeast generates
a higher termperature which in turn accelerates decomposition, softens the
materials and allows them to be more easily compacted. </SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px"><BR></SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">How
this relates to the interaction of /dependence upon/ the yeast with
sugars, is apparently not so much the issue as the fact that ti simply
generates heat. How and through what reaction we have yet to discover but
there is a traditon for using it over the past 5 years or so, in the
preparation of organic fertilisers, according to Esvin. </SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px"><BR></SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">I
saw it in use and saw the blend and observed that indeed decomposition was
accelerated with the result of a more flexible fiber matrix and hence a more
compact briquette. The time observed was 8 days with use of the yeast and 18
+ days for non yeast:, same blend, same black plasic covering to same
form, same climate/ sun/ temperature /humidity etc.,
conditions. </SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px"><BR></SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">Admittedly
there is a lot more to be understood here eh ? Will keep digging but in the
mean time, its gaining some degree of acceptance in-practice.</SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px"><BR></SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">Look
fwd to any technical explanations from your and other observer's side.
This really is a good research project for real science, to a very
useful end. We could benefit from it everywhere they are making briquettes
of this type for real, non donor assisted, sustainable livlihoods in
the real marketplace . ( Production is going on now in about 65 countries
and counting at this point ).</SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px"><BR></SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">Thanks
and anon,</SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px"><BR></SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">Richard
Stanley</SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">de
EEUU</SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px"><BR></SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">Esvin
Martin</SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">de </SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">Guatemala</SPAN></DIV>
<DIV><SPAN
style="LINE-HEIGHT: 18px; FONT-FAMILY: 'Helvetica Neue',Helvetica,Arial,sans-serif; FONT-SIZE: 13px">================================= </SPAN></DIV>
<DIV>
<DIV class=h5>
<DIV>
<DIV> </DIV></DIV></DIV></DIV></DIV></DIV></BLOCKQUOTE></DIV>
<P>
<HR>
<P></P>_______________________________________________<BR>Stoves mailing
list<BR><BR>to Send a Message to the list, use the email
address<BR>stoves@lists.bioenergylists.org<BR><BR>to UNSUBSCRIBE or Change
your List Settings use the web
page<BR>http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org<BR><BR>for
more Biomass Cooking Stoves, News and Information see our web
site:<BR>http://www.bioenergylists.org/<BR><BR></BLOCKQUOTE></BODY></HTML>