Ceramic Charcoal Stove in a Mixed Media

The acquisition of electric and gas stoves has been a difficult problem for most people in the rural places, hence most of them have resorted to wood for cooking. This has contributed to depletion of our forest and its attendant environmental consequences. This situation has made the researchers to attempts at looking for a way to reduce the amount of wood/charcoal used by designing a charcoal used by designs a chemical stove. This Ceramic Charcoal Stove was designed and built with locally obtained raw materials; locally composed low-density bricks and fired with a down-draught kiln at 800 degrees Celsius. The study also revealed that, once the charcoal in this stove is ignited, it could boil water at 6-7mins. This is a solution for conservation of charcoal used while cooking because some people are scared of using gas to cook because of its hazardous disadvantages while many others do not have money for refilling the gas cylinder and people who live in the rural area where there is no electric power supply, for electric stove. This solution has been found to have a high efficient heat maintenance property for cooking food and keeping the body warm is a welcomed development. This study is hoped to aid the in furtherance of academic research in this field and other related areas.

Pendampingan Pembuatan Kompor Energi Alternatif Berbahan Bakar Limbah Serbuk Kayu dan Sekam Padi di Kelurahan TPU Keramat Cereme Taba Lubuklinggau

Based on the observations we made in the TPU Keramat Cereme Taba Village, which is part of the area in Lubuklinggau City, most of the people make a living as wood craftsmen and farmers often cause problems, namely the increasing number of piles of sawdust and rice husks that have not been handled, then the high gas elpigi because it is difficult to find and the community. The goal is to manufacture energy-efficient stoves fueled by sawdust and rice husk waste as a solution to overcome waste. The method of implementing the activities is in the form of lectures, demonstrations and direct practicums. The implementation time is March to June 2021. The target of this activity is youth and women in the village. Evaluation of the increase in participants' knowledge was carried out by pre- and post-test after socialization. The evaluation of participants' skills was carried out during a direct demonstration of stove making. The results of the PKM implementation showed success because there was an increase in knowledge of around 87.5 percent, namely (a) an increase in participants' knowledge about the usefulness of sawdust and rice husk waste by 89 percent. (b) Increased knowledge during media demonstrations about the efficiency of sawdust and rice husk stoves (KOKADI) compared to Elpigi Gas Stoves by 87 percent. (c) Increased knowledge of KOKADI stove maintenance techniques by 88 percent. And (d) Improving community skills regarding the manufacture of KOKADI stoves by 86 percent. This service activity is classified as successful, with an average increase of more than 70 percent, which is an increase of around 87.5 percent. All participants attended PKM activities starting from the opening, the benefits of sawdust and rice husk waste, simulating the manufacture of KOKADI stoves, and observing directly the process of comparing the efficiency of KOKADI with Elpigi gas stoves (KGE).

Perancangan Alat Pencegah Kebakaran Rumah Akibat Kelalaian Manusia Mematikan Kompor Gas Berbasis Mikrokontroler Arduino yang Terintegrasi dengan Smartphone

Many know that the activities of most people who are at home certainly cannot be kept away from the name of cooking with gas stoves. But it was a concern because of the many cases that occurred related to gas stoves. Often from most people when cooking they forget to turn off the stove because of other activities or even leave. This can lead to potential house fires. To overcome this problem, we need a tool that can detect the condition of the gas stove, in order to prevent undesirable things from happening earlier. To avoid undesirable events due to human negligence turning off the gas stove. So the design of making tools that can determine whether there is activity of moving objects in front of the gas stove. So that if the gas stove is still burning, the gas stove will automatically turn off or be turned off remotely by the homeowner by giving notification to the homeowner's handphone.

Effect of porosity and loading height on the performance of household LPG gas stoves

In the present work, the effect of porosity and loading height on the performance of the domestic gas burners, using LPG as fuel, is studied extensively through experimentation. Water Boiling Test (Version 4.2.3) as per the recommendations of International Organization for Standardisation International Workshop Agreement (ISO-IWA) is adopted to determine the thermal efficiency of the domestic gas stove. It is observed that, by increasing the number of holes in intermediate and innermost rows by about 96% and 73%, the pitch gets reduced by 58% and 65% respectively. Due to increased porosity, the thermal efficiency in hot and cold phase is increased by about 30% and in simmer phase the thermal efficiency is increased by about 26%. In addition to this, it is also observed that there exists an optimum height for keeping the container over the gas burner (loading height) up to which the thermal efficiency increases and beyond that, the thermal efficiency drops significantly. The optimum loading height for cold and hot phase is 14.1, and 14.6 mm respectively for the LPG cookstove used in present work (1–3 kW). The thermal efficiency at cold and hot phase, while running the gas stove with stand (11.25 mm) is reduced by about 18.5 and 16.5% respectively compared to the optimum loading height of 14.1 and 14.6 mm respectively.

A study to assess the risk factors of bronchial asthma in children below 10 years of age

Children are profoundly powerless against the negative wellbeing resulting in numerous ecological exposures. Children get proportionately more significant portions of natural toxicants than grown-ups, and the way that their organs and tissues are quickly creating makes them especially vulnerable to synthetic abuse. Asthma is a constant fiery infection of the aviation routes at present influencing over 300 million individuals around the world. The risk factors of asthma include genetic predisposition, irresistible respiratory contamination, allergens, environment, workouts, medications, additives, and occupational stimuli. The descriptive research design was used with 100 samples, which matched Non- probability convenience sampling techniques selected the inclusion criteria. Demographic variables were collected by interview method followed by assessed the risk factors of bronchial asthma in children (below ten years of age) by using a self-structured questionnaire. Out of 100 samples, 50(50%) risk factor of heredity, 71(71%) have problems in taking asthma medications, 44(44%) only use zipped pillow covers, 34(34%) do not use gas stoves in the kitchen, 10(10%) have moisture in the walls, 6(6%) have cases of asthma emergencies, 56(56%) find helpless in dealing with an asthma child.

Source Model of Domestic Gas Stoves

Results from medical research show that the use of domestic gas stoves could have a major impact on human health and well-being, especially if they used for heating. Approximately 0.289 m3 of natural gas is combusted daily in Hungarian kitchens. The users normally stand near the stove during its operation, which on average is 45 minutes long; therefore, they are directly affected by the combustion products. Nevertheless, uncertainties remain concerning the effects of the combustion products on humans; the nitrogen dioxide load could be the most problematic. Its nominal source strength is in a range of 12.0 - 21.0 ug/kJ, depending on the type of burner. In order to improve kitchen ventilation, a source model of domestic gas stoves has been developed that is based on measurement results, statistical data, and further technical assumptions.

Women's experiences with mixed use of wood and gas cookstoves and fuels in rural Lambayeque, Peru

Introduction: Despite program efforts to encourage use of clean cookstoves and fuels to mitigate climate change, many communities continue to use wood-fueled open fires. Objectives: Describe experiences of participants with mixed use of cooking and fuel technologies (e.g. open fires and chimney stoves using wood and liquefied petroleum gas (LPG) stoves) in rural Lambayeque, Peru in 2018. Material and methods: Fifteen participants were interviewed using a qualitative exploratory research design. Data was collected through semi-structured interviews and analyzed using thematic content analysis. Results: Four categories emerged: decisions about acquiring cooking fuels are primarily based on cost; plastic trash is used to light wood-burning stoves; decisions to use gas over wood are based on quick food cooking time; and benefits and health problems are recognized, but mixed use of fuels persist. Conclusion: Use of both traditional wood cookstoves and plastic trash to ignite fires were used frequently because both are free or cheap. The environmental impact of cutting down trees isn't considered important, but interviewees did notice detriments to their wellbeing. Although gas stoves are used and benefits were mentioned, use of traditional stoves persists. We recommend that policy makers in Peru begin to address barriers to full adoption of new clean cooking technologies and consider governmental subsidies to meet families' spending priorities.

The Nutritional Content of Moringa Leaves Based on Drying Methods

Moringa leaf (moringa oleivera) is a multi-nutrient plant, especially Fe, As. Folat, Ca, phosphorus, but not yet used maximally in West Sulawesi, most of it is only used as a barrier to the yard of the house or garden. The purpose of this study was to determine differences in nutrient content (Protein, Ca, Fe, Posfor and Zn) in moringa leaf flour based on different drying methods. The research sample is Moringa leaves taken in 3 groups namely Moringa leaves based on the age of the leaves (shoots, young leaves, old leaves), each leaf group is divided into three based on the drying method, namely blanching, withering (aerated), and drying by drying. The research method uses true experiment, analysis of nutrient content by laboratory tests, protein content in moringa leaves is analyzed by the kjeldahl method, Fe, Ca, and Zn content is analyzed by atomic absorption spectrophotometer (AAS) method, phosphorus content is determined by UV-VIS spectrophotometer method. The tools used are oven blowers, containers (trays), kitchen tissue, rh meters, analytical scales, baskets, newspapers, gas stoves, basins, and pans. Hypothesis testing uses Two Way Anova to see differences in the nutritional content of Moringa leaves based on different drying methods. The results showed that the content of Protein (28.66), Zn (2.32) and Posfor (715.32), which is highest in drying by blancing method with p-value > 0.05. The content of Fe (11.41), and Ca (1014.81), the highest in moringa leaf flour with a drying method that is only aerated with p-value < 0.05. There is no difference in the content of Protein, Ca and Phosphorus and there are differences in the content of Fe and Zn based on the type of drying method. Prevention and prevention of stunting is recommended to use old moringa leaf flour with the method of drying withering to be used on PMT Toddler and Pregnant Women.