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Swedish fire with sparks flying. A Swedish torch [a] is a source of heat and light from a vertically set tree trunk, incised and burning in the middle. It became known in Europe during the 1600s and is now used by forest workers, and for leisure activities (especially in southern Germany).
The Japanese non-vented "fan" heater burns kerosene gas and is known as a gasification type heater. The liquid kerosene fuel is pre-heated via an electric heating element to vaporize the fuel. The resulting gas is collected and forced into the burn chamber where it is ignited and burns with a blue flame, similar to propane.
A smudge pot (also known as a choofa or orchard heater) is an oil-burning device used to prevent frost on fruit trees. Usually a smudge pot has a large round base with a chimney coming out of the middle of the base. The smudge pot is placed between trees in an orchard. The burning oil creates heat, smoke, carbon dioxide, and water vapor.
Uprooted tree stumps. Stump harvesting is not a new process. Records of tree stumps being dug out of the ground for wood fuel go back hundreds of years in Europe. It was practiced in the 1970s in Swedish forests before declining in popularity, but is being considered again there now that there is a greater need for fuel wood.
Tree stump, about 37 years after falling. After a tree has been cut and has fallen, the stump or tree stump is usually a small remaining portion of the trunk with the roots still in the ground. Stumps may show the age-defining rings of a tree. The study of these rings is known as dendrochronology. Stump sculpture by German artist Eberhard Bosslet
Before the advent of fire, the hominid diet was limited to mostly plant parts composed of simple sugars and carbohydrates such as seeds, flowers, and fleshy fruits. Parts of the plant, such as stems, mature leaves, enlarged roots, and tubers, would have been inaccessible as a food source due to the indigestibility of raw cellulose and starch ...
Outside air can improve the overall efficiency of the stove as a heater by drawing cold combustion air directly from the outside instead of drawing preheated air from the room that the stove is in. Many modern stoves can optionally use an outside air intake. Many manufacturers supply the necessary parts in kit form (an Outside Air Kit, or OAK).
This is often water, which absorbs heat for phase change from water to steam. Introducing sufficient quantities and types of powder or gas in the flame reduces the amount of heat available for the fire reaction in the same manner. Scraping embers from a burning structure also removes the heat source. Turning off the electricity in an electrical ...