ON THE CONCEPT OF

ENVELOPING AND HUMID

HEAT AND THE GADGETS
INVOLVED

Matsuda started his work, as you will have read if you bought my last book,
through solar ovens and experiences similar to Lana de Terzi.

For this, it was based on the operation of the solar oven and how it keeps in
the food certain humidity: "a slight humidity" that does not spoil it. That
slight humidity is allowed because unlike gas fire or lighter, solar heat is not
destructive to food. It does not go more than 120 degrees and always with
that certain humidity present.

However, in several countries they have advantages with respect to the sun.
And they do not need more than the solar reflector, built as in the previous
photograph.

But in other latitudes this is useless. For example, in Buenos Aires,

Argentina.

Something important is necessary in every solar device: to conserve heat.

For this, it is advisable to use a preservative in addition to the reflector. In
this image we can see a good example:
The dark bottle, where our flask goes, receives all the heat and concentrates
it. The bottle that surrounds it gives just the enveloping heat. It is advisable to
make a hole in the first dark bottle to renew the heat and enter it better.

Then, behind, is the reflector made with cardboard and aluminum foil.

If they are fixed, the same concept is found here:

In red frame: enveloping heat, but an oval-shaped container, presumably of glass, surrounds the flask. It is the same concept that

instead of using sunlight and moderating it, they use a fuel source.

A device as simple as this will give you more results than simply putting the
bottle in the reflector: because in this situation there is no surrounding heat
and the air and wind prevent it. Much better explained, and from the
beginning, you will find it in my book when I got your hands on it.

If you follow these precepts, in a week should give a few milliliters of SM (if
we use the bottle painted black and special paint to withstand the
temperature).