Difference between revisions of "Requirements of Test Reporting"
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| − | = Documentation | + | = Documentation During Testing<br/> = |
<u>Note down everything that is:</u> | <u>Note down everything that is:</u> | ||
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*Use a readable format and an understandable language | *Use a readable format and an understandable language | ||
*Be precise | *Be precise | ||
| − | *Consider extreme results | + | *Consider extreme results -Te> Add comments when possible (eg wet wood, inexperienced cook) |
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*Appropriate baseline as reference | *Appropriate baseline as reference | ||
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*Report the reduction in Specific Consumption (wood/food) | *Report the reduction in Specific Consumption (wood/food) | ||
| − | + | > If sensible you can additionally report raw data in case additional conclusions are drawn from that | |
| − | '''Documentation of the test procedures and results''' Generally the methodology of the tests has to be documented including such important information as: | + | <u>'''Documentation of the test procedures and results''' Generally the methodology of the tests has to be documented including such important information as:</u> |
*Clear '''description of the tested stoves''', (The designation ”clay stove” or “improved rocket stove” is not very informative for external users) including: | *Clear '''description of the tested stoves''', (The designation ”clay stove” or “improved rocket stove” is not very informative for external users) including: | ||
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> used '''material, insulation''' | > used '''material, insulation''' | ||
| − | <br/>'''Description of the testing procedure'''. Basic questions are: | + | <u><br/>'''Description of the testing procedure'''. Basic questions are:</u> |
*'''Who''' carried out the test, '''when, where''' | *'''Who''' carried out the test, '''when, where''' | ||
*The '''used testing protocol''' (WBT, CCT, KPT). | *The '''used testing protocol''' (WBT, CCT, KPT). | ||
| − | > A short description how they were carried out: How many pots, pot sizes, how is the cooking/baking process carried out etc. Especially for multi pot | + | > A short description how they were carried out: How many pots, pot sizes, how is the cooking/baking process carried out etc. Especially for multi pot stoves, of stoves with metal baking plates or stoves with a combined cooking/heating function the procedure of cooking has to be described clearly |
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*Which type of food cooked . Quantifying mass of food, cooking time etc. | *Which type of food cooked . Quantifying mass of food, cooking time etc. | ||
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| − | + | [[Stove tests and Measuring|-> Back to "Tests and Measuring" section]] | |
| − | [[Category: | + | [[Category:Research]] |
Revision as of 09:40, 22 October 2012
Documentation During Testing
Note down everything that is:
- Relevant
- Unusual
- Usual
- Better take too many notes
- Take a picture of the stove and test set up
Reporting of Results
- Process and analyse the data
- Use a readable format and an understandable language
- Be precise
- Consider extreme results -Te> Add comments when possible (eg wet wood, inexperienced cook)
- Appropriate baseline as reference
- Report all results and interim / raw data (Annex)
- Summarize the main results (average)
- Ensure you compare each stove with the relevant baseline
- Report the reduction in Specific Consumption (wood/food)
> If sensible you can additionally report raw data in case additional conclusions are drawn from that
Documentation of the test procedures and results Generally the methodology of the tests has to be documented including such important information as:
- Clear description of the tested stoves, (The designation ”clay stove” or “improved rocket stove” is not very informative for external users) including:
> significant photos and drawings of the stove
> some basic measures of the stove body, firebox, height, width, etc.
> necessary technical explanation, mode of operation
> used material, insulation
Description of the testing procedure. Basic questions are:
- Who carried out the test, when, where
- The used testing protocol (WBT, CCT, KPT).
> A short description how they were carried out: How many pots, pot sizes, how is the cooking/baking process carried out etc. Especially for multi pot stoves, of stoves with metal baking plates or stoves with a combined cooking/heating function the procedure of cooking has to be described clearly
- Which type of food cooked . Quantifying mass of food, cooking time etc.
- Used fuel type, size, its moisture content (if not available, mention this, describe how it was dried).
- The season of the year as it might be important in terms of fuel moisture and consumption habits.
- Ambient temperature, height above sea level
