nmonks
A stroke of the brush does not guarantee art from
Based on nothing by A-level chemistry, my feeling is that reality will be somewhere between the two extremes that both you gentlemen are advocating. On the one hand, oven temperatures should be ample to drive off volatile organic chemicals, such as light oils, alcohols, etc. On the other hand though the very fact that meat and vegetables don't vaporise in the oven should imply that a lot of organic stuff is perfectly able to survive quite high temperatures without evaporating away. Hence, a hot oven probably gets rid of some stuff, but also leaves a lot behind.
In other words, heating in an oven probably extends the life of carbon, but it surely can't return it to its original pristine condition.
My biggest question is not so much whether it works but whether it is cost effective. Is the cost of heating an oven to 200C and baking the carbon for twenty minutes (or whatever) more expensive than simply replacing with new carbon?
Neale
In other words, heating in an oven probably extends the life of carbon, but it surely can't return it to its original pristine condition.
My biggest question is not so much whether it works but whether it is cost effective. Is the cost of heating an oven to 200C and baking the carbon for twenty minutes (or whatever) more expensive than simply replacing with new carbon?
Neale