engineering in conservation education · the evaporator is a simple barrel stove with holes cut in...

Part I: Overview of Business ● Marshall County Conservation (MCC) manages public land for wildlife, recreation, and conservation education. ● Manage more than 2200 acres on 29 locations. ● Host educational programs for the public and special interest groups. Part II: Job Specifics ● In 2016, MCC added maple syrup production to their responsibilities as an additional way to engage the public. ● Maple sap collection and conversion to syrup by evaporation are done by the MCC staff. ● Maple syrup is sold to raise money but production is time consuming and labor intensive. Part III: Introduce the Problem ● The maple syrup evaporator currently being used is too slow and inefficient. ● The evaporator is a simple barrel stove with holes cut in the top for two pans that would be filled with maple sap. ● How can we improve the design of the evaporator to boil-off the water more quickly so we can make more maple syrup? ● How can we make the system more efficient so it uses less fuel? Part IV: Background ● Students should use their knowledge of evaporation, solutions and concentrations, forms of heat transfer, and insulators. ● Guiding Questions: ○ How can we increase the amount of heat being transferred to the sap? ○ How can we increase the surface area available for conduction? ○ How can we control the convection of heat so it goes where we need? ○ How can we prevent heat from radiating or convecting away from the evaporator? ○ How can we increase the surface area of the maple sap so it can evaporate more quickly? Part V: Business Solution ● MCC obtained a greatly improved evaporator with many design features that maximized heat transfer to the sap and allowed it to boil more easily. ● Design features include flues for the syrup to travel though that provide greater surface area for heat conduction. ● The sap depth is controlled so more surface area is exposed to increase the rate of evaporation. ● Insulating materials are used to reduce unwanted heat transfer. Part VI: Student Solutions ● The addition of insulative and reflective materials to reduce unwanted heat transfer. ● Innovative changes in pan design to improve conduction of heat to the sap. ● Creative ways to increase surface area of sap to improve evaporation. ● Changes to the stove to reduce heat lost through chimney and other openings. Justin Blake Chemistry, AP Biology, Biomed Saydel HS Marshall County Conservation Engineering in Conservation Education

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Page 1: Engineering in Conservation Education · The evaporator is a simple barrel stove with holes cut in the top for two pans that would be filled with maple sap. How can we improve the

PartI:OverviewofBusiness● MarshallCountyConservation(MCC)

managespubliclandforwildlife,recreation,andconservationeducation.

● Managemorethan2200acreson29locations.

● Hosteducationalprogramsforthepublicandspecialinterestgroups.

PartII:JobSpecifics● In2016,MCCaddedmaplesyrup

productiontotheirresponsibilitiesasanadditionalwaytoengagethepublic.

● MaplesapcollectionandconversiontosyrupbyevaporationaredonebytheMCCstaff.

● Maplesyrupissoldtoraisemoneybutproductionistimeconsumingandlaborintensive.

PartIII:IntroducetheProblem● Themaplesyrupevaporatorcurrently

beingusedistooslowandinefficient.● Theevaporatorisasimplebarrelstove

withholescutinthetopfortwopansthatwouldbefilledwithmaplesap.

● Howcanweimprovethedesignoftheevaporatortoboil-offthewatermorequicklysowecanmakemoremaplesyrup?

● Howcanwemakethesystemmoreefficientsoituseslessfuel?

PartIV:Background● Studentsshouldusetheirknowledgeof

evaporation,solutionsandconcentrations,formsofheattransfer,andinsulators.

● GuidingQuestions:○ Howcanweincreasetheamountofheatbeing

transferredtothesap?○ Howcanweincreasethesurfaceareaavailable

forconduction?○ Howcanwecontroltheconvectionofheatsoit

goeswhereweneed?○ Howcanwepreventheatfromradiatingor

convectingawayfromtheevaporator?○ Howcanweincreasethesurfaceareaofthe

maplesapsoitcanevaporatemorequickly?

PartV:BusinessSolution● MCCobtainedagreatlyimproved

evaporatorwithmanydesignfeaturesthatmaximizedheattransfertothesapandallowedittoboilmoreeasily.

● Designfeaturesincludefluesforthesyruptotravelthoughthatprovidegreatersurfaceareaforheatconduction.

● Thesapdepthiscontrolledsomoresurfaceareaisexposedtoincreasetherateofevaporation.

● Insulatingmaterialsareusedtoreduceunwantedheattransfer.

PartVI:StudentSolutions● Theadditionofinsulativeandreflective

materialstoreduceunwantedheattransfer.

● Innovativechangesinpandesigntoimproveconductionofheattothesap.

● Creativewaystoincreasesurfaceareaofsaptoimproveevaporation.

● Changestothestovetoreduceheatlostthroughchimneyandotheropenings.

JustinBlakeChemistry,APBiology,BiomedSaydelHSMarshallCountyConservation

EngineeringinConservationEducation

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