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 [email protected] www.controllabs.com From: Stoves [mailto:[email protected]] 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:[email protected]] 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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