[Gasification] The Age of Steam

[kenn johnsen]

søndag 17. sep 2006 kl. 14:51 skrev kenn johnsen:

> Thomas
>
> What I know power station still use steam, does nuclear power station  
> not use steam. Is a nuclear station anything else than nuclear  
> steaming the water and then lead it to the turbine.
>
> Kenn
> søndag 17. sep 2006 kl. 13:42 skrev Thomas Reed:
>
>> Dear Dean and All:
>>
>> Steam is indeed an incredible heat transfer medium and it was widely
>> used in the 19th Century, not so much now.  There is a lot of  
>> technology
>> associated with boilers that none of us know.  Among other things it  
>> is
>> necessary to remove all air from the steam before it achieves high
>> rates, and boiling non-distilled water will eventually clog the system
>> with mineral.
>>
>> So, by all means let's use steam for cooking and heating, but there  
>> are
>> downsides.
>>
>> TOM REED             BEF    (Back from a 3 week trip to LA-SF)
>>
>>
>>
>> Dean Still wrote:
>>> Dear Martin,
>>>
>>> In India I saw steam being used to cook huge amounts of rice and  
>>> sauce in a
>>> monastery. The heat transfer efficiency would be very high I would  
>>> imagine
>>> because all of the heat from the steam would go into the pot of food  
>>> as the
>>> steam changes phase in the water in the pot.
>>>
>>> It takes 1,000BTU's to turn a pint (a pound) of water to steam.
>>>
>>> Somehow we need to make the steam. So I guess that the question is:  
>>> Can
>>> steam generation and transport be accomplished with higher  
>>> efficiency than
>>> direct contact with the cooking vessel? Really good wood stove/pot
>>> combinations get about 40 to 50% of the heat into the pot.
>>>
>>> I guess that a correctly sized flame could flash water to steam but  
>>> will the
>>> difference in heat transfer efficiency be worth the trouble? Can we  
>>> describe
>>> the energy used in this kind of system?
>>>
>>> I am intrigued because the only solar cooker that has impressed me  
>>> operated
>>> on this principle but it used a lower temperature phase change  
>>> liquid...not
>>> water, maybe ammonia if I remember correctly...
>>>
>>> Best,
>>>
>>> Dean
>>>
>>> -----Original Message-----
>>> From: stoves-bounces at listserv.repp.org
>>> [mailto:stoves-bounces at listserv.repp.org] On Behalf Of  
>>> frank at compostlab.com
>>> Sent: Saturday, September 16, 2006 3:32 PM
>>> To: Boll, Martin Dr.; stoves at listserv.repp.org; 'Jeff Davis'
>>> Cc: 'Frans Peeters'
>>> Subject: Re: [Stoves] Wasted heat
>>>
>>> Martin,
>>>
>>> My interest lie in places that have little wood, no electricity and  
>>> smoky
>>> stoves in the kitchen. Like the ares of Nepal in the recent post  
>>> from Tom.
>>> The need to first heat up a stove until it is hot and maintain that
>>> temperature, then heat up the iron pot and keep that hot and  
>>> whatever heat
>>> is
>>> left gets to go into the water - seems like such a waste. Having a  
>>> stove the
>>> size of a bread box with a flame to boil about 25 mls of water that  
>>> is
>>> constantly being replaced and having the steam go directly into the  
>>> pot
>>> could
>>> work very well with Frans idea. Frying bread (like in the picture)  
>>> will need
>>> plan B.
>>>
>>> Years ago (~20 ) we had such a homemade set-up in the lab that we  
>>> used to
>>> steam distill for nitrogen determinations. It blew steam directly  
>>> into the
>>> ~40mls water we wanted to distill. It got to boiling temperature  
>>> much faster
>>> than if we had the heat directly under the flask. If I can find it I  
>>> may be
>>> able to see how it is set up and run some tests.
>>>
>>> Frank
>>> Soil Control Lab
>>> www.compostlab.com
>>>
>>>
>>>
>>>
>>>
>>>
>>> On Sat, 16 Sep 2006 21:07:41  0200, Boll, Martin Dr. wrote
>>>
>>>> Dear Jeff
>>>> Just a hint to your word:
>>>>
>>>> "What if we put a pot made of thin metal and filled with
>>>> water and potatoes into an insulated box."
>>>>
>>>> Frans Peeters is very interested in the subject of no wasting heat  
>>>> by
>>>> cooking. He operates with insulated vessels and modern heating-
>>>> technic to transfer heat to the potatoes or other vegetables. He
>>>> makes calculations and cooking-tests with a Duard-pot (thermos-
>>>> bottle principle). It is impressive. He wrote about that already in
>>>> the stoves-list some time ago. And he told me, that his dishes taste
>>>> very well.
>>>>
>>>> Martin
>>>>
>>>> _______________________________________________
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>>>>
>>>
>>>
>>> --
>>>
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>>>
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