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Dan, I agree that longer-chain alcohols seem to be a promising alternative fuel for alcohol stoves. I think they merit a bit of experimentation, at least. I won't bother posting the link to the other thread I started on this topic a while ago because the content is the same as this one.
Why do you consider butanol but not the higher alcohols? The heat of combustion goes up more or less linearly with the number of carbons. I was considering doing some experimenting with hexanol or heptanol. Both of these have very low toxicity and their odors are not unpleasant. They are used extensively in consumer products, including widespread use in perfumes. Hexanol smells a bit "green" or woody to me, a bit like broccoli. I think heptanol smells like mown grass. They are more oily and less volatile than the short-chain alcohols, so a spill is a bit more of a mess, but they are less toxic than HEET. Octanol and nonanol could be considered, but in winter they might solidify, and even in warm weather it might be difficult to get them to vaporize in a conventional alcohol stove.
If I remember right, I think I calculated that a backpacking trip requiring 6 ounces of HEET would require 3.3 ounces of hexanol. If an alcohol stove can be modified to achieve and maintain a good hexanol or heptanol flame and minimize soot at a range of temperatures and elevations, then I would use them routinely. They are more costly than HEET, but still cheaper than gas fuels in canisters.
Edited by ckrusor on 01/30/2012 21:44:23 MST.
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