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An alcohol burner or spirit lamp is a piece of laboratory equipment used to produce an open flame. It can be made from brass, glass, stainless steel or aluminium. [1]
The Carcel lamp was an efficient lighting device used in the nineteenth century for domestic purposes and in France as the standard measure for illumination. The lamp was invented in 1800 by the French watchmaker Bertrand Guillaume Carcel [ fr ] (1750–1812) to overcome the disadvantages of the Argand-type lamps then in use.
In the 19th century, spirit lamps, pigeon lamps and others used a variety of blends of alcohol and oils in Europe. Alcohol powered not only automobiles and farm machinery but also a wide variety of lamps, stoves, heaters, laundry irons, hair curlers, coffee roasters and every conceivable household appliance.
Burning fluid lamps had two long tapering wick tubes that looked like the letter V. The tubes had caps resembling thimbles to extinguish the light and prevent evaporation when the lamp was not in use. Camphine lamps had a single fixed wick with a flame spreader and a central draft system. [6] One type of camphine lamp was called a Vesta lamp. [23]
The original Berger lamp used methyl alcohol, while modern lamps use isopropyl alcohol (90% or more). [5] Perfumes or essential oils may be added. To start the catalytic process it is necessary to allow the wick to thoroughly absorb the fuel and then to light the catalytic burner with a flame and let it burn for approximately two minutes until the catalytic stone reaches the correct operating ...
The Betty lamp differs from earlier oil/grease lamps in that it uses an internal wick holder to eliminate fuel drip common with older lamp designs. This internal wick holder feature made the Betty lamp design very popular. The Betty lamp is likely a natural evolution of the Crusie lamp concept. The Crusie lamp consists of two lamp pans, one ...
These 25 French country kitchen ideas from designer spaces bring chic, lived-in comfort to your home with touches like copper cookware and antique furnishings.
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
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