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<DIV style="FONT-SIZE: 12pt; FONT-FAMILY: 'Calibri'; COLOR: #000000">
<DIV>Good point Frans I think Gertrude Stein said a Rose is a rose is a Rose and
in chem class I have been known to say sodium chlo
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size=3 face=Calibri>ide is sodium chloride Grin</FONT></DIV>
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<DIV> </DIV>
<DIV> </DIV>
<DIV> </DIV>
<DIV><B>From:</B> <A title=peetersfrans@telenet.be
href="mailto:peetersfrans@telenet.be">Frans Peeters</A> </DIV>
<DIV style="BACKGROUND: #f5f5f5">
<DIV><B>Sent:</B> Sunday, August 30, 2015 11:08 AM</DIV>
<DIV><B>To:</B> <A title=stoves@lists.bioenergylists.org
href="mailto:stoves@lists.bioenergylists.org">'Discussion of biomass cooking
stoves'</A> </DIV>
<DIV><B>Subject:</B> Re: [Stoves] Corn cob burner for making
salt</DIV></DIV></DIV>
<DIV> </DIV></DIV>
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style='FONT-SIZE: small; TEXT-DECORATION: none; FONT-FAMILY: "Calibri"; FONT-WEIGHT: normal; COLOR: #000000; FONT-STYLE: normal; DISPLAY: inline'>
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<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>Dear,<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>
Coarse salt is more PURE ! Dissolves in 3 days as I use it : 100g
till 400 mL / Use 2 times a day 10 mL over the steamed meals .=5g NaCl
/day is an EXACT MUST <o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>Fine
is faster to use But here spoiled with anticoagulant NaSCN ! FOR SPOILED
PEOPLE .<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>Worth
depends for WHOME ….!<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>For
me coarce is worth most . But Kg fine =Kg
coarse .NaCl<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'><o:p></o:p></SPAN> </P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>Regards<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>F.<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN lang=EN-US
style='FONT-SIZE: 11pt; FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'><o:p></o:p></SPAN> </P>
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<P class=MsoNormal><B><SPAN lang=EN-US
style='FONT-SIZE: 10pt; FONT-FAMILY: "Tahoma","sans-serif"'>Van:</SPAN></B><SPAN
lang=EN-US style='FONT-SIZE: 10pt; FONT-FAMILY: "Tahoma","sans-serif"'> Stoves
[mailto:stoves-bounces@lists.bioenergylists.org] <B>Namens </B>Crispin
Pemberton-Pigott<BR><B>Ver</B></SPAN><B><SPAN lang=NL
style='FONT-SIZE: 10pt; FONT-FAMILY: "Tahoma","sans-serif"'>zonden:</SPAN></B><SPAN
lang=NL style='FONT-SIZE: 10pt; FONT-FAMILY: "Tahoma","sans-serif"'> zaterdag 29
augustus 2015 18:41<BR><B>Aan:</B> ajheggie@gmail.com<BR><B>Onderwerp:</B> Re:
[Stoves] Corn cob burner for making salt<o:p></o:p></SPAN></P></DIV></DIV>
<P class=MsoNormal><o:p></o:p> </P>
<DIV>
<P class=MsoNormal style="BACKGROUND: white"><SPAN lang=EN-GB
style='FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>Understood.
<o:p></o:p></SPAN></P></DIV>
<DIV>
<P class=MsoNormal style="BACKGROUND: white"><SPAN lang=EN-GB
style='FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'><o:p></o:p></SPAN> </P></DIV>
<DIV>
<P class=MsoNormal style="BACKGROUND: white"><SPAN lang=EN-GB
style='FONT-FAMILY: "Calibri","sans-serif"; COLOR: #1f497d'>They purification
process is done very well. There is a local preference for it but the market is
not large. <o:p></o:p></SPAN></P></DIV>
<P class=MsoNormal><SPAN lang=EN-GB><o:p></o:p></SPAN> </P>
<DIV id=_originalContent>
<DIV>
<P class=MsoNormal><SPAN lang=EN-GB>The big problem is Lombok is stripping trees
from other islands, they need so much energy. I saw salt being made with wood,
coconut husks, corn cobs and rice hull. <o:p></o:p></SPAN></P></DIV>
<DIV>
<P class=MsoNormal><SPAN lang=EN-GB><o:p></o:p></SPAN> </P></DIV>
<DIV>
<P class=MsoNormal><SPAN lang=EN-GB>Is fine salt worth more or less than coarse?
Who thinks so?<o:p></o:p></SPAN></P></DIV>
<DIV>
<P class=MsoNormal><SPAN lang=EN-GB><o:p></o:p></SPAN> </P></DIV>
<DIV>
<P class=MsoNormal><SPAN lang=EN-GB>Thanks<o:p></o:p></SPAN></P></DIV>
<DIV>
<P class=MsoNormal style="MARGIN-BOTTOM: 12pt"><SPAN lang=EN-GB>Crispin
<BR><BR>>Dear Andrew<BR>><BR>> <BR>><BR>>I again looked up the
concentration according to temperature because the<BR>>saturation level is
dependent on the temperature of the water. At 20 °C one<BR>>litre of water
can dissolve about 357 grams of salt. I have another<BR>>reference that says
332g but they did not give the temperature. At<BR>>357g/litre (not per
kg) it is 35.7% according to the salinometer. The thing<BR>>is that at
the boiling point the holding capacity rises so as the salt<BR>>forms, it is
higher - about 391 grams (39.1%) per litre.<BR><BR>Yes I see now, sea water is
around 35 gram per litre and boiling water<BR>saturates at over 400 grams but I
couldn't see where the extra salt<BR>was coming from so assumed they were
evaporating from sea water rather<BR>than a more concentrated brine.<BR><BR>So
if they were starting with a concentration of 20% salt then they<BR>would only
have to evaporate 320 litres of water instead of the 2000<BR>litres I first
worked out ( I also misread a decimal point one place<BR>in the saturation point
of
brine).<BR><BR>AJH<BR><BR>_______________________________________________<BR>Stoves
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<P class=MsoNormal><SPAN lang=EN-GB><BR><BR><o:p></o:p></SPAN></P></DIV></DIV>
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