53 



CHEMICAL ANALYSES OF FIVE SAMPLES OF PEAT FROM NORi'ULllN INDIANA, 



County, Township, Range and Sect'on. 



Dekalb, Sec. 9(33 N, 12 E.). 



St. Joseph, Sees. 28, 33 and 34 (36 N., 2 E.) 



St. Joseph, Sec. 3 (36 N., 1 E.) 



Marshall, Sees. 10 and 11 (33 N., IE.).... 

 Starke, Sec. 10 (33 N , 3 E.) 



17.16 

 12.24 

 11.40 

 8.99 

 10.20 



1^ 



73.31 

 70.21 

 65.52 

 70.97 

 62.43 





22.53 

 23.45 

 20.65 

 19.08 

 24.30 



26.67 

 29.78 

 34.47 

 29.09 

 37.55 



4.14 

 6.33 

 13.82 

 10.01 

 13.25 



2.56 

 2.22 

 3.31 

 3.91 

 2.96 



0.74 

 0.87 

 1.33 

 0.83 

 0.96 



The value of any fuel depends upon the quantity of heat generated and 

 the temperature which can be obtained. The influence of moisture and 

 ash upon the heating power of peat is well shown in the following table* : 



Dry peat without ash 6500 calories 



Dry peat with -1% ash 6300 calories 



Dry peat with 12% ash 5800 calories 



Dry peat with 30% ash 4500 calories 



Same peat with 25% water 4700 calories 



Same peat with 30% vvater 4100 calories 



Same peat with 50% water 2700 calories 



Same peat with 0% water and 15% ash 5500 calories 



Same peat with 25% water and 0% ash 4700 calories 



Same peat with 30% water and 10% ash 3700 calories 



It will be noticed that the difference between two samples of peat 

 having a different content of moisture is greater than that due merely to 

 the displacement of combustible matter. The loss represents the amount of 

 heat consumed in vaporizing the moisture. This demonstrates the neces- 

 sity of preparing peat for use as fuel so as to contain the least possible 

 amount of moisture. 



A comparison of the heating power of peat and various other fuels is 

 given in the following tablesf : 



* Hausdingr, Handbuch der Torfgewinung, 1904, p. 333. 



t First table from Hausding. Second table from Thurston's Elements of Engineering 



