Solar brazier. Scheme, description

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ENCYCLOPEDIA OF RADIO ELECTRONICS AND ELECTRICAL ENGINEERING
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Solar brazier. Encyclopedia of radio electronics and electrical engineering

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Encyclopedia of radio electronics and electrical engineering / Alternative energy sources

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From 800 to 1000 W of heat the sun sends to every square meter of the earth's surface. And it would be simply unwise not to use this energy. You just need to learn how to technically competently collect it, concentrate it in order to adapt it to your needs. The solar brazier, which we advise you to assemble, is one example of such a solution. Of course, it will not replace traditional wood, gas or electric stoves. But you can believe that vegetables, meat or fish cooked on it will turn out to be no less tasty, and even more healthy for health. After all, solar energy is the most environmentally friendly; during operation, the brazier does not emit any harmful vapors or gases.

The main part of the brazier is a solar collector. Its purpose is to concentrate thermal energy, just as boys do with a magnifying glass. Only here it is done in a different way - a parabolic mirror. The mirror surface of 0,64 m2 allows you to collect thermal power up to 500-600 watts. Thanks to the concentrator, power can be focused on a small surface, where the temperature rises to about 200 degrees, which is quite enough for the heat treatment of food.

Since the concentrator is the most time-consuming part of the brazier, we will talk about it in more detail. The figure shows the development of one half of the parabola and the estimated dimensions of its construction. We advise you to work on a plywood sheet 1600x400 mm in size and 6-8 mm thick. First, draw the X and Y axes and set aside points on them that have numerical and alphabetic designations. The gaps between letters are 100 mm, and between numbers - 50 mm. Connect points B and 1, C and 2, D and 3, D and 4, etc. very accurately with straight lines. Intersecting with each other, they form a broken line. With the help of a pattern, fit a parabola into this line, which is not at all difficult.

(click to enlarge)

And now with a hacksaw, slowly and controlling your work, saw off the workpiece - you get one side of the brazier. To make the second, complex constructions are no longer necessary. Put the resulting blank on a sheet of plywood and, using it as a template, outlining the contours, cut out the second blank. We think it will not be difficult for you to make other blanks as well. All edges, especially those that form a parabola, must be carefully cleaned with sandpaper. You can fasten the parts together with a spike and with glue.

The focus of the concentrator is formed by two racks - they are easiest to make from a steel sheet 1,5-2 mm thick. A cut is provided at the end of the upper rack, and a hole is provided at the bottom to make it easier to attach the skewer. Attach the posts in the places indicated in the figure with screws with a diameter of 4 mm. Cuts in the lower part of the racks allow you to adjust the position of the focal length.

And the last operation is the implementation of a surface reflecting the sun's rays. It can be assembled from mirror strips 400 mm long and no more than 20 mm wide. If you can’t get the right number of them, use aluminum foil, which is used for cooking meat and fish dishes in the oven (it is sold in hardware stores). Carefully stick tapes of this material (with BF-2 or epoxy glue) onto the parabolic surface of the concentrator. When the glue dries, carefully polish the entire surface with a cloth using polishing paste.

Author: V.Aleshkin

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The secret of ancient wine 28.02.2015

In Israel, for the first time, grape seeds from the Byzantine era were found. This grape was used to make "wine from the Negev" - one of the best and most famous wines in the Byzantine Empire.

The charred seeds, more than 1500 years old, were discovered during excavations in the ancient city of Halutz in the Negev, during joint research by the University of Haifa and the Israel Antiquities Authority.

"Today, European grape varieties grow in the Negev, and the Negev vine has been lost to the world. Our next task is to recreate the ancient wine, and perhaps in this way we will be able to reproduce its taste and understand what made the wine from the Negev so good," - said Haifa University professor and expedition leader Guy Bar-Oz.

Archaeologists knew about "wine from the Negev" or "wine from Gaza" - as it was called by the port from which the drink was transported to all corners of the empire - from written sources of the Byzantine period. It was believed that this wine was of the highest quality and was very expensive, but, unfortunately, not a drop of it has survived to this day, so we do not know what is the reason for its exceptional taste. Earlier, during excavations in the Negev, archaeologists discovered terraces on which grapes were grown, wineries in which wine was made, and vessels in which it was stored and exported, but grape seeds could not be found before.

Halutza, in its heyday, was the most important city in the Byzantine Negev. The stone houses of Halutsa, as elsewhere in the Negev, did not survive to this day: the buildings were dismantled into stone for many centuries. But, as often happens, the rarest finds were waiting for archaeologists in a landfill. According to the professor, the city dumps have remained virtually intact and now mark the boundaries of the ancient city. Landfills are so prominent in the area that they can be seen on satellite images, for example, using Google Earth. Pottery and coins found in the rubbish deposits show that they accumulated mainly in the sixth and seventh centuries AD, when the city was at the peak of its economic growth. Since the decline of Halutza in the middle of the seventh century, which occurred for reasons not yet entirely clear, organized waste collection ceased, perhaps the city itself was abandoned around the same time.

In the rubbish layers, the researchers found a particularly large number of fragments of ceramic vessels that were used for storage, cooking and table setting. Among them were also vessels from Gaza, in which they kept ancient wine from the Negev. Archaeologists have also found a large number of remains of biological origin: the bones of fish from the Red Sea, the remains of mollusks and crustaceans from the Mediterranean Sea.

Hundreds of tiny charred grape seeds stood out among the finds. This is the first direct evidence that grapes were grown in the Western Negev in antiquity. Finding the pits was not easy: researchers used soil sifting and flotation (washing) for the first time.

The next stage of the study will be DNA sequencing of the bones. This will determine the origin of the vines. Scientists do not yet know what grapes were grown in the Negev. Were the vines "imported" - French or Italian (European varieties are grown in the Negev today) - or were they of local origin. European grape varieties require a lot of water, which creates difficulties in the local arid climate. Today, there are fewer problems with this, they are solved with the help of modern technologies. But it is unlikely that around 1500 years ago the ancient inhabitants of the Negev solved them so easily. Perhaps the secret of wine from the Negev lies precisely in the fact that some special grape variety was grown here, which could grow well in the arid conditions of the Negev.

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