Ford's answers to the NHTSA 6.7 Investigation
There was a request for a link to Ford's answer's to the NHTSA investigation posted on a previous thread, since closed. Here is the link: Ford's NHTSA Answers to the 6.7 investigation This PDF i...
Forum Discussion
Biodiesel shelf life (or Ethanol)...
Our fuel systems are not "use and deplete" systems where most of the fuel is gone before a new tank is added.
Often we have a half tank of fuel and refill.
If this is the case, what is it doing to the aging of a biologically active material in there?
Microbes can be growing quite rapidly --- and then an infusion of fresh fuel... just give them more food?
What else is needed from the microbes beside biodiesel?
Water? CO2?
What is the metabolic pathway?
What is preventing this system from going full bloom?
A similar problem is encountered every day at salad bars, and restaurants that serve food cafeteria style where the stuff is continuously replenished.
How long do they let it "go" (unrefrigerated / heated") before the whole batch need to be thrown out rather than just replenished?
Our fuel systems are not "use and deplete" systems where most of the fuel is gone before a new tank is added.
Often we have a half tank of fuel and refill.
If this is the case, what is it doing to the aging of a biologically active material in there?
Microbes can be growing quite rapidly --- and then an infusion of fresh fuel... just give them more food?
What else is needed from the microbes beside biodiesel?
Water? CO2?
What is the metabolic pathway?
What is preventing this system from going full bloom?
A similar problem is encountered every day at salad bars, and restaurants that serve food cafeteria style where the stuff is continuously replenished.
How long do they let it "go" (unrefrigerated / heated") before the whole batch need to be thrown out rather than just replenished?
