Dale Hodgins wrote:I think starting with liquid slows the whole process down because of the limited surface area. And the way it's set up, the humidity is always very high, which limits evaporation speed. Consider this. Start with a bunch of granular salt, either stuff you've made or stuff you bought. Let's say we start with 20 lb. Lay it out roughly in the bottom of your evaporation container with lots of humps and bumps. You want most of it to rise above the surface of water that you're adding. Now instead of trying to reach a high temperature, use a flat plate collector and send lots of warm air over the granular material. The air will pick up lots of moisture and the granular material will continue to wick water from beneath until it's all gone. Top up regularly. If your pile of salt eventually settles into a relatively smooth shape, break it up to maintain the high surface area. You might want to filter incoming air so it doesn't give you a mixture of salt, dust and bugs.
You wouldn't have to start with salt. You could start with a pile of really nice clean black basalt pebbles. They would get covered in salt crystals soon enough and you would have the rough surface without having to start with any salt.
Lee Gee wrote:Great job Wayne.
May I mention a couple of thing?
They have found plastic in seawater, micro particles. I read somewhere in the thread the concern about plastics and not wanting to introduce them into the mix. Did you know about this? If not, how might you filter them out?
I was wondering about incorporating a Fresnel lens to heat things up? It would need to be out of focus or it would melt the mason jar.
Next concern, if you use the Fresnel lens, at some point when heating sodium chloride, it ceases to be usable by the body in the same way. Not a chemist, not sure what that temp might be.
Just some thoughts for your brilliant mind to consider.
wayne fajkus wrote:I found this on amazon while looking for gallon jars. Brilliant idea. I think its made for kombucha. In winemaking you have to separate the pulp. Same with natural sodas. This allows me to keep the pulp separated from the beginning. Just put the fruit in the filter.
With seawater i filter it to get any particles out. Its ackward to balance a filter over the one gallon jar, then pour it in over the filter. This should solve that issue.