Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumerSimmonds, P. L. (Peter Lund)
Science
Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
Simmonds, P. L. (Peter Lund)
Chicory; Coffee; Food adulteration and inspection
In Mr. Clerihew’s modification of the blade each film of air, so to
speak, flows into the fan directly, until it impinges on the curvilinear
part of the blade, and from that point is thrown at a right angle
towards the periphery. The column of air being thus less distorted in
its progress, there is not only a greater quantity discharged, but much
less power is consumed in effecting that discharge--in the common fan
it is evident, from the circumstance of the air flowing to an apex,
that a great amount of power is wasted in producing the increased
velocity with which a column of air equal in volume to the two ingress
openings of the fan must pass so contracted an area before it is
discharged; hence it is that the fan, as an air-moving machine, has been
considered unequal to the screw.
The enclosed space of the coffee-curing house at Rathoongodde has an
area in the cross section of 100 superficial feet, it is 70 feet long,
and a pair of fans are placed at one end. Repeated experiments have
shown that, when the fans make 100 revolutions per minute, a cloud of
smoke travels to them from the centre of the enclosed space (a distance
of 35 feet) in precisely 15 seconds, hence we have 100 × 35 = 3500 cubic
feet of air discharged in a quarter of a minute, or 14,000 cubic feet
per minute; a screw of nearly seven feet in diameter would be required
to discharge the same amount of air, and the cost of it in England is 84
guineas, whilst the pair of fans made and fitted up at Rathoongodde cost
under 9_l._
In the centre of the enclosed space, with a depth of four feet of coffee
in the upper floor, the flame of a candle is blown to a right angle when
the whole power of the fans is put on that floor; near to the fans it is
extinguished, the air moving forward with a uniformly accelerated
velocity from the farther end towards the fans, owing to the constant
accessions made by the air entering the enclosed space throughout its
whole length.
Public-domain text, read in full here on John Shaqi.
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