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CHAPTER 1
INTRODUCTION
This chapter elaborates the background of the study which explains the basis of our research, the theoretical and conceptual framework which illustrates the plan and the fundamental structure that would support the research, the research hypothesis that presents our assumption, statement of the problem, terms to be defined, importance of the study as well as the scope and limitations of the study. This chapter will also discuss the background of the proposed prototype, objectives, process and the modification of prototype. Background of the Problem Smoke from cooking in the kitchen or in open space is one of the reasons why there is air pollution and indoor diseases (WHO, 2002). Purok 1 Suyatan Brgy. San Juan, Surigao City is a rural area wherein they still use traditional way for cooking which causes indoor pollution. Even though they live in a rural area they are still not safe in some certain negative consequences such as indoor air pollution and climate change. According to the World Health Organization and recent scientific studies, the improper use of solid-fuels in traditional stoves constitutes the major global environmental health risk, since these sources are important contributors to fine particulate matter in the ambient air that increase climate and health risk. In addition, pollutant emissions of traditional stove inside the house will cause acute respiratory infections (ARI), lung cancer and chronic obstructive pulmonary disease (COPD).
Now, they need more efficient burning stove through cleaner and near complete combustion compatible with cooking practices to reduce and lessen the impact of negative ecological consequences. Background of the Prototype The rocket stove is a clean burning and fuel-efficient cooking stove which can use small dried woods as fuel. Its ability to use small dried branches negates the need to rely on charcoal and big amount of wood as fuel. It has also a proper insulated combustion chamber which allows it to focus the heat where it is needed during the cooking process. Rocket stove make cooking with fire easier, safer and faster than with open fires or traditional cooking stove. No need to blow out the chimney. Why “rocket” stove so-called? Researcher suggested that “rocket” stove are so-called because when the chimney/heat rise portion heats up, or when they combust they draft strongly to make fire up along the combustion chimney allowing it to cook and boil water. Just like a rocket or jet engine it requires oxygen and heat in order for it to go up. Hence, this concept refers to the prototype. Theoretical Framework The foundation of our study is based on the existing scientific theory that explains the same functions of the product but different concept regarding on its ability and innovations. The first theory which is The Cook Stove Theory states that using traditional stove that has no incomplete combustion of biomass fuels will produce harmful emissions. Yet, using
This means less fuel is needed, less smoke kicked out and more heat. This will be applied to our prototype to achieve its capacity to cook and boil through having accurate diameter of opening and clean path of air. Our Rocket Stove prototype is signified by ease of construction and simplicity of building materials while accepting small-diameter for fuel such as twigs or small branches, yielding high combustion efficiency and directing the resultant heat most effectively. The product materials or the recycle materials to be used are cans for combustion chamber and feed magazine, steel for the firewood tray and for the opening for removing ash (Detachable steel grate). It will achieves efficient combustion of the fuel at a high temperature by ensuring that there is a good air draft into the fire, complete combustion of volatiles, and efficient use of the resultant heat. As the fuel burns within the combustion chamber, convection draws in new air from below ensuring that any smoke from smouldering wood near to the fire is also drawn into the fire and up to our suitable combustor. The suitable combustor of our Rocket Stove should be insulated to maximize the temperature and improve combustion. The design of our stove can operate on about half as much fuel as a traditional open fire and can use smaller diameter of wood. In our horizontal feed magazine that serves as our path of fuel, the fuel has to be pushed into the combustion chamber at regular intervals for the fuel to be fully combusted. While around the inner part of our stove we will put insulated or fiber mat in order for the outer surface not to heat-up easily. Thus, people won’t burn their hands once they touch the surface outside the stove. In addition, we are going to put detachable steel grate and opening for removing ash. This will serve as passage of the ash directly to the ground.
Lastly, for the well innovations of our prototype we will add stands within the mouth of the combustor in order for the fire to directly disseminate on the lower portion of the rice cooker. Research Hypothesis If rocket stoves is well innovated, then it can attain to its ability to produce less smoke. There is no significant difference between the ability and performance of traditional and innovative cooking stove in the field of cooking practices. If the rocket stove prototype used appropriate and small amount of fuel, then it can reduce the excessive use or consumption of wood as fuel. Thus, making it also environmental friendly. Statement of the problem This research is intended to answer the following questions:
- How to design and develop a prototype that will reduce the exposure of people in rural place to high levels of indoor air pollution, household health issues and even to climate change?
- How will the device operates to its full tasks where its fuel is just a small amount of wood? How will the fuel of the device support in reducing less emissions of smoke?
- How will the device be assembled to produce less smoke?
Smolder – to burn slowly without flames but usually with smoke. Ecological Consequences or Ecological effects of biodiversity - these ecological effects of biodiversity in turn are affected by both climate change through enhanced greenhouse gases, aerosols and loss of land cover, and biological diversity, causing a rapid loss of ecosystems and extinctions of species and local populations. Traditional cooking - traditional food refers to foods and dishes that are passed through generations and also refers to foods consumed over the long-term duration of civilization that have been passed through generations. Indoor Air Pollution - indoor air pollution is when pollutants from things such as gases and particles contaminate the air indoors. It is a very real and dangerous thing because indoor air is far more concentrated with pollutants than outdoor air. Climate change - is a change in the statistical distribution of weather patterns when that change lasts for an extended period of time (i.e., decades to millions of years). Climate change may refer to a change in average weather conditions, or in the time variation of weather within the context of longer-term average conditions. Environment - the surroundings or conditions in which a person, animal, or plant lives or operates. Thermal efficiency -
Importance of the Study This study aims to developed clean cook stoves that will promote clean household that could help in achieving environmental sustainability as well as improved air quality within the household. Through this research we can provide the people who live in rural areas such ideas and concept in improving their cooking practices. Thus, they won’t be exposing to a high environmental health risk. The focus of this study is to develop and design a device that will operate to its full tasks where its fuel is just a small amount of dry wood. This means there is no need to chop larger sections of wood. Consuming fewer amount of fuel will help the preservation of biomass fuel sources and it will support in reducing less emissions of smoke. To assemble the device we need to use some materials that can be found with in rural areas and eco-friendly. Lastly, to evaluate the effectiveness of the Rocket Stove, it will be tested to determine the ability and capacity of the prototype.
Chapter 2
Review of Related Literature This chapter discusses some studies related to the efficiency of smokeless stove in reducing air pollutions. This chapter also includes other literature related to air contaminants and organization concerned in improving indoor air quality. Cookstove are commonly used for cooking and heating food in developing countries. Cookstove are heated by burning wood, charcoal, animal dung, or other biomass. Nearly three billion people in developing countries cook food and heat their homes with traditional cookstove or open fires. Four million premature deaths result from the above mentioned methods every year due to smoke exposure (Global Alliance for Clean Cook Stoves, 2010). Therefore, there is a significant need for methods to effectively reduce exposure to high indoor air pollution levels, including the continued development of improved cookstoves that considerably reduces chemical emissions and lessen the over consumption of fuel. Improved designs of cook stove can minimize or even terminate the negative effects of traditional cooking practices. According to Baldwin, improved stoves are design to be efficient in reducing smoke and harmful emissions associated with the combustion of biomass fuel. Through this kind of innovation, it can possible lessen the indoor air pollution produces by old practices of cooking. On the other hand, it is estimated that about half the world’s population and more than 3 billion people uses an open biomass fire in cooking. This energy source is especially prevalent in rural areas of developing countries, where an estimated 90% of household rely on biomass fuels for cooking (WHO, 1985). In case this kind of practices will remain unsolved, exposure to
harmful emissions that causes several diseases will be the possible impact. Harmful emissions include primarily particulate matter and carbon monoxide (CO), but also inorganic gases (nitric and sulfur oxides, ozone, etc.), hydrocarbons (polycyclic and mono aromatics, etc.), oxygenated organics, chlorinated organics, and Free radicals (Health Effects Research Centers Program, 2002). Raub and Benignus provide a good review of carbon monoxide exposure health effects. Carbon monoxide enters the body through the lungs and attaches to hemoglobin oxygen carries in the blood, thereby preventing the intended oxygen uptake. The body’s organs and tissues become oxygen starved. High exposure can be deadly. More commonly, acute exposure can lead to dizziness, weakness, nausea, vomiting, disorientation, confusion, collapse, and coma. Chronic symptoms are also being identified. Particulate matter (PM) inhalation has been linked to five major categories of illness. These include chronic obstructive pulmonary disease (COPD), heart disease, cancer, acute respiratory infection (mainly with children), and low birth weights (WHO, 1985). Hence, introducing the Rocket Stove to rural areas is very essential to reduce harmful emissions while at the same time it will make their cooking with fire easier, safer and faster than with open fires and traditional tool. Because it has insulated combustion chamber during the cooking process (i.e. into the cooking pot). The insulation also makes it safer to touch during and after use (Smokeless Stove Training Manual, 2012). Indoor smoke pollution resulted in 4.3 million deaths in 2012. In combination with outdoor smoke exposure, one in eight total global deaths – around seven million - were attributed to total air pollution exposure in 2012 (WHO, 2014a). Women and children are especially
experiencing stable or increasing forest areas (FAO, 2010). As of 2011, Average annual global deforestation was 0.11%. In high-income countries the deforestation rate was -0.03% versus 0.31% in low-income countries (World Development Indicators, 2014). In South America, deforestation rates have failed to decline in the past 20 years mainly due to forest conversion to agriculture (Ceddia et al., 2013). The percentage of wood fuel production versus total wood production is an indication of fuel-wood use versus total wood production. In 2012, this percentage was 47% throughout the world. In industrialized countries the percentage was much lower – 16% in the European Union. Conversely, in least developed countries the percentage was higher at 91% (FAOSTAT, 2012). Thus, in less developed countries, a greater percentage of wood production is used for wood fuel than in developed countries. Therefore, it is important that rural areas will be introduced to Rocket Stove which it is a clean burning and fuel-efficient cooking stove which can use thin sticks as fuel. This means that Rocket Stove are more efficient than old process and open fires; they use less firewood therefore reduce long-term household expenditure and leading to a reduction in deforestation. According to some existing research, the Rocket Stove’s ability to use small dried branches negates the need to rely on charcoal and deforestation with its increasingly destructive environmental impact. It can help the environment in conservation of resources and at the same time prevent the harmful effects of smoke.
Chapter 3
Research Methodology This chapter describes the methodology of research study, supervision of interviewers, and data analysis techniques, including collection of data, study design, sampling frame and procedure of respondent’s selection. In this study methodologies have been used to diagnose and examine the effectiveness of Rocket Stove in reducing indoor air pollution. Model Design and Materials Used Materials Costs Packaging Costs Metal Steel 150 Recycled Box 0
those who are currently using open fire kind of stove or traditional stove in order to see the difference between their method of cooking and the proposed rocket stove. Sampling Method The study will used Simple Random Sampling in determining the samples and experiment results of the study with qualitative and quantitative approaches. Upon representing the results we will used word excel in order to execute the data we gathered. Testing of the Prototype The efficiency of the stove will be tested using the water boiling test. In this test, we are going to observe and evaluate the performance of the stove. Materials/Equipment For the water boiling test, these are the following materials used: Timer Rocket stove Thermometer Standard pot with 2 cups of water Wood fuel/dry wood Lighter Measuring device (tape measure or scale) Procedure
The stove tests were based on the water boiling test. To conduct the test here are the procedure to be done: Put the standard pot with 2 cups of water on the stove. Before you light up the fuel set your timer in 15 minutes this will be the maximum time to boil the water and measure also the temperature of the water. Light up the dry wood fuel, the dry woods must be same in size. Use the measuring device to have an accurate size of wood. Observe the fire, wood and the surrounding of the stove. If the have seen that the water already boil, take note the time, measure its temperature and the size of the wood after it boils. Conduct observations and evaluations needed to justify that the prototype is capable in reducing indoor air pollution. Data Collection Method In this portion we will be presenting methods in collecting data through the application of quantitative and qualitative. We will also elaborate the procedure on how we were going to conduct a survey and experimentation to gain a greater understanding of cooking practices and to evaluate the performance of traditional and improved rocket stoves. Before we are going to conduct proper collection of data for qualitative and quantitative data we will first conduct an experimentation to evaluate our prototype ability and to have primary data to present. On our proper procedure in collecting the data, first thing that we are going to do is to conduct a house to house interview to our chosen area which is the Purok 1 Brgy. San Juan. This
Where; Fcm = fuel consumed (cm)
f ci = height of dry wood fuel before test (cm)
f (^) cf = height of dry wood fuel after test (cm) Statistical Treatment of Data In quantitative research to analyze the data we will be using statistical tool particularly frequency table and histograms. This tool will shows the number of times each value or group of values occurs in the data set. Upon using this kind of treatment of data we will be calculating first the mean, standard deviation, and variance because it will organize and used for creating the histograms that presents frequency of the number or answer. It is appropriate for quantitative research data. Data Analysis In interpreting the qualitative data, the researchers are going to use discourse analysis to find out the concise responses of the respondents. This method of data analysis will correlate to the tables obtained and data collection that the researcher will perform. Upon performing this method it will use survey questions or any tools that will help in gathering the data and the researcher will collect information about the ability of the proposed product.
Chapter 4
Results and Discussion
This chapter contains the results of the experiments conducted and analysis of data obtained by the group during the water boiling test, indoor air quality and the prototype assessment or the survey questionnaire. Experimental Stove Performance Test Results This section contains the results obtained from the water boiling test. The specific designs or tools we used to identify and compare the performance of typical stove and innovative stove are the time to boil, the fuel consumption, and the thermal efficiency. Time to Boil Type of Stove Time start of test (min) Time of the end of test (min) Time to boil Rank (from fastest to slowest) Innovated Rocket Stove 15 minutes 20 minutes 5 minutes 1 st Typical or Innovated Stove 15 minutes 22 minutes 7 minutes 2 nd Table 1 shows the comparison for the time to boil between the two stoves. Based on the data obtained, the fastest stove to boil 2 cups of water was the innovative rocket stove with a total time of 5 minutes and followed by the typical or traditional stove. Table 1. Time to Boil
