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<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>Dear Chris,<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>It is great that you contribute to the discussion on protocols !<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>This seems like a really interesting testing method.<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>Did you submit it to Fabio Riva and Francesco Lombardi ?<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>They were working on studying and comparing the different
methods.<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>Best,<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>Xavier<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
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<div style='border:none;border-top:solid #B5C4DF 1.0pt;padding:3.0pt 0cm 0cm 0cm'>
<p class=MsoNormal><b><span style='font-size:10.0pt;font-family:"Tahoma","sans-serif"'>De :</span></b><span
style='font-size:10.0pt;font-family:"Tahoma","sans-serif"'> Stoves
[mailto:stoves-bounces@lists.bioenergylists.org] <b>De la part de</b>
scda2@t-online.de<br>
<b>Envoyé :</b> mardi 30 janvier 2018 10:09<br>
<b>À :</b> Discussion of biomass cooking stoves<br>
<b>Objet :</b> Re: [Stoves] A call to stop using the WBT/ Boiling Time
Factor<o:p></o:p></span></p>
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<p class=MsoNormal><o:p> </o:p></p>
<p style='margin:0cm;margin-bottom:.0001pt'><span style='font-size:10.0pt;
font-family:"Arial","sans-serif";color:black'><br>
<br>
This text is copied from my homepage:<br>
https://www.biocoal.org/water-boiling-test-btf/<br>
<br>
<img width=782 height=478 id=ku7bh7xz1GQWWaCEoVEtravRId3VAwQi
src="cid:image001.png@01D39ED1.7580B8C0"><br>
<br>
<br>
Water Boiling Test for cooking stoves - using the "Boiling Time
Factor" / BTF<br>
<br>
<strong><span style='font-family:"Arial","sans-serif"'>I want to make a
proposal for a new Stove-Testing-Concept using the "Boiling Tine
Factor" (BTF)</span></strong> <br>
<br>
In a word: You use the size(number) of surface of the temperature curve as an
indicator for the quality of the stove!<br>
This means a simple "number" stands for the quality of the stove!<br>
<br>
This number I call " BTF=boiling time factor "<br>
I can draft a curve of the temperature over time. And i take into account the
surface of the temperature curve above 80°C This is normally the temperature
which is helpful for cooking.<br>
The temperature is taken every 5 Minutes. The test goes over a period of 2
hours. All the fuel is used during the first hour. That means that after the
end the second hour- all the fuel is completely burned.<br>
No need to search for left-over pieces charcoal- like in other testing
procedures.<br>
<br>
<br>
What's the idea behind this stove testing method?<br>
I worked with fuel saving stoves in 1982 and 1985. I always disliked the
ARLINGTON STOVE TESTING PROCEDUREs from 1982 because it means:<br>
stopping the fire, weighting the charcoal, starting the fire (continuing) the
fire from new.<br>
Especially for larger community stoves with bigger fire I really found this
method improper.<br>
<br>
The BTF procedure takes into account:<br>
* if the stove is a low-mass or a high-mass stove.<br>
* It takes into account if the stove heats up quickly<br>
* It takes into account if the stoves keeps the heat after the fuel is burned.
(Also the chimney quality/damper effectivity).<br>
This is because no fuel is added after one hour- during the 2nd hour. A quick
drop of temperature (smaller surface) indicates a not-so-good stove.<br>
If the temperature is kept for a while (= larger surface of the curve above the
purple 80°C line) this gives an indication for a good stove.<br>
<br>
So once more:<br>
1) The stove testing times goes over 2 phases: One hour of heating and one more
hour when no fuel is added.<br>
<br>
2) You start to make a quick fire and reach the boiling point quickly.
Afterwards the fuel is evenly distributed to be burnt for the remaining 1st
hour.<br>
<br>
3) The amount of water boiled should always be the same (2 litres for family
stoves, 15 litres for community stoves).<br>
<br>
4) The fuel is taken by volume (e.g. an empty can of about 1,5 litre) but the
weight is also excactly noted. (1,5 litre for family stoves, 11,5 litres for
community stoves, but details on the volume and weight of the fuel still needs
some re-thinking).<br>
<br>
5) The water evaporated is measured in case a "Percentage heat
utilized" figure wants to be calculated.<br>
However the objective of the BTF is not to evaporate water- but to heat up
water quickly and to keep it up hot above 80°C over an extended period in
relation to<br>
-a fixed amount of water and - a fixed amount of fuel.<br>
<br>
Calculations:<br>
There is no need to use integral calculations for finding the "surface
above 80°C", simple use this formula: add up all temperatures minus-80°C
every 5 minutes. (Only count the temperatures which are above 80°C). The first
and last temperature number needs to be taken as 1/2.<br>
<br>
Sample: 20min= 85°C, 25min=96°C, 30min=97°C, 35min=96°C, 40min=95°C,
45min=96°C, 50min=93°C, 55min=96°C, 60min=92°C, 65min=91°C, 70min=90°C, //
75min=89°C, 80min=87°C, 85min=84°C, ,<br>
BTF, Boiling time factor: 5*1/2 +16+17+16+15+16+13+16+12+11+10+ 9+ 7+ 4*1/2 =
162,5 = ~163</span><o:p></o:p></p>
<p style='margin:0cm;margin-bottom:.0001pt'> <o:p></o:p></p>
<p style='margin:0cm;margin-bottom:.0001pt'><span style='font-size:10.0pt;
font-family:"Arial","sans-serif";color:black'><img width=480 height=832
id="_x0000_i1026" src="cid:image002.png@01D39ED1.7580B8C0"></span><o:p></o:p></p>
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