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Sonthert last won the day on September 29 2014

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About Sonthert

  • Birthday 06/06/1971

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  1.   Actually, when you refer to "they", to be 100% accurate, that's changes Kris is making at his retailers. Every other retailer outside California and a few in Nevada already are doing the exact same thing. All my retailers that I rep for have always done that and nothing has changed.    Kris should keep you stocked with stuff until your order kicks in. Why Kris ever started trying to guess what 50+ retailers and lounges needed and ordering blindly in the first place, I can't say.    Some retailers were using Kris' system to order a few flavors and then if someone came in wanting, say Strawberry, they would call Kris and demand he get strawberry to them. It was bad policy for a number of reasons.   This should allow retailers to get what they  want and sell. Like for instance, Cherry Bomb, or its customers rather, don't like Melon Blend. They don't order it because nobody will buy it. Some other retailer sells a lot of Lemon Blossom, they can order what they think they will need based on their customer's purchases.    Its difficult for Kris too, he gets paid a percentage of what he sells. For 6-7 weeks, he'll be making a lot less.    Pavo, if you have any questions concerns or need anything, don't hesitate to call me, I'm always ready to address the problems of retailers and customers.   Eric 
  2. I talked to Pat Conley about this item, I'd like to donate $500.   Chris, if you or Adam could let me know the specifics, I'd appreciate it. Phone is best. 619-265-2225
  3. Copper/brass will buildup an oxide layer simply from washing. Don't brush it for a few weeks when you first get it. The green material you're getting off when you wash and brush it is a mixture of CuCO3 and Cu(OH)2. CO2 reacts with water to form carbonic acid H2CO3, which reacts with copper to form the CuCO3. Water will also react directly with the copper to form Cu(OH)2. Both will decompose to form CuO. The CuCO3 will evolve CO2 leaving the CuO and the Cu(OH)2 will evolve water to form CuO.    Aluminum will unlikely contribute any oxygen as Aluminum (or Aluminium to our non-American friends) as the oxidation potential for Aluminium is quite high. The question is always whom has a higher oxidation potential Carbon Monoxide or the element in question? When it comes to iron, copper, zinc, just about anything, Carbon monoxide's affinity to oxygen is higher...except for aluminum. So, aluminum is a poor choice for removing carbon monoxide.    Stainless steel may or may may not have some oxygen on it. Depends on the type of stainless steel. I would wager that the more expensive the grade of stainless steel, the less oxygen will be available on its surface. In general. I could be wrong on that though. I would surmise further that even the lowest grades of stainless steel would be relatively oxygen-free. Still better than aluminum though.   As Matt I believe already quoted me regarding iron in carbon steel, like as in hoses I will only mention briefly that iron will oxidize with great facility, so it will have oxygen availability. Copper is considered a "noble" metal in that its not too enthusiastic about oxidizing. Its the more brutish brother of platinum, gold and silver. So, I would proffer that iron in terms of carbon steel would be the best filter of carbon monoxide. Copper ain't bad, but I should think steel is better.    There is a side discussion, which may be irrelevant to the scope of this conversation, that CO2 may have a tendency to react with an unoxidzed metallic surface to turn it into carbon monoxide and the metal into the oxide. The key summary to be aware of is that the influx of new oxygen is what's important. Otherwise you may be just trading oxygen atoms between metal and carbon. So, its best to give it a quick wash to provide it some hydroxide and leave it open, and off the jar to allow both ends of the shank access to the air. Its quite likely that the ends of the shank will be higher in CuCO3 (since it is closer to fresh air) and the center will be higher in Cu(OH)2 since the water can (through rinsing) get all the way through the shank. Both should get the job done in producing CuO very nicely.    I don't think CO has been used to refine copper as copper ore exists largely as copper sulfide. I might be wrong about that. Iron was and still widely is refined using carbon monoxide however. Refining copper using carbon monoxide might be sloppy. I would think pure oxygen would displace the sulfur (since it has a higher electronegativity) and then the oxide would be heated at relatively high temperatures (say 2000F) to drive off the oxygen.    In terms of filtering out carbon monoxide, which I think is an important conversation, the following things may be helpful:   Good charcoal. Good charcoal will have chemical accelerants in them that will reduce the heat and oxygen necessary to fully oxidize carbon to carbon dioxide. Carbon monoxide is caused by faulty or incomplete oxidation of carbon. Crummy coal will use sulfur as an accelerant since sulfur is cheap. Sulfur will, unfortunately increase the amount of oxygen necessary to oxidize carbon. This is one of the reasons I use good Japanese coals. They seem to produce much less carbon monoxide. When people say they use natural charcoal, I scoff, even if to myself. There are very people who actually use "natural" charcoal. Besides, highly synthesized and artificial charcoal can be much better at reducing the amount of carbon monoxide.    Good air flow. More air, better flow. More air, more oxygen, more oxygen better oxidation. Small, tight hookahs will allow more carbon monoxide to accumulate presumably.   Copper core hookahs. Hookahs with copper or uncolored brass main tubes will filter out some carbon monoxide by reacting with it.    Steel coil hoses. Washable hoses and plastic hoses like people use from Home Depot for dishwashers will increase the amount of carbon monoxide coming out. Steel coils in the hose will react with the carbon monoxide beneficially.    Fresh water in the jar will help provide oxygenated water which may react with carbon monoxide. Using the same dirty water over and over again may deplete the amount of oxygen in the water available. This reaction may be quite small, but it could make a small difference. 
  4. You can be underpacking and overpacking at  the same time.    Try mashing the tobacco up against the outer edges of the bowl and pack the tobacco without worrying about the weight of the tobacco going into the bowl. A poor heat conduction from the side will affect how it smokes.    You can, quite possibly, have too much or too little coal since coconut coals are too large to begin with. Try moving them around towards the center and towards the outer edge.    It sounds like underpacking. A little juice running down the sides might be normal, especially with blue gum ball. It can be underpacked around the outer edge but OVERALL overpacked too. 
  5. Perhaps you should be using many, good sized holes and not small pin-sized holes. If its taking 10 minutes to get a bowl smoking right, one of three things may be true:   1. You're using too small/too few holes.  2. You're using a crummy bowl that has a poor heat conduction 3. You're underpacking the bowl.   I took Tangiers with me on a road trip in 2003 and I noticed no substantial changes in smoking condition based on altitude. Denver was fine. San Diego's altitude is similar to Florida's, or perhaps a smidge lower, I'd imagine.    I didn't smoke in Holbrook, AZ because there was a huge fire and it was like wading through an incinerator outside, so I just holed up in my room.    In Michigan, using very hard well water, the flavor was significantly impaired. Michigan has extensive iron reserves and the resultant water quality from unprocessed water is quite poor.    Those are the only two things I noticed. Also, acclimation was not ever an issue. Watermelon smoked fine in Denver, for instance. As did Kashmir Peach.  Well, acclimation could have been an issue in Central Michigan, it smoked so awful from the water, I'd never have known. I also smoked it at a little above freezing in a yard metal-sided workshop.
  6. The CO detector isn't sensitive enough I should think.    Lets say the difference is between .001 and .002. Substantial, but enough to register or affect the draw necessarily. The draw isn't the the real issue however, the issue is the somewhat enclosed central area. Are there pockets that don't have enough oxygen? 
  7. Its a real KM.    Its about a 2010 model with a 2011-2012 tray on it. The jar is not KM, the hose is not KM. The jar is a typical Cairo quality, but likely made in Egypt. Without picking it up and holding it, I would guess, based on its style, it's about a 2008 model jar. Its somewhat old.   Some of the more important details to determine its authenticity were omitted from your photographs, like the knob on the bottom of the downstem, the detail inside the ice chamber, the hose port close-up, etc. 
  8. Um, that electroplating isn't done by KM, importers do that subsequently upon importing them.    I hate the electroplated ones, too.    That damage could have happened from the KM factory, in transport on the cargo ship, in the importer's warehouse, when the plating occurred, in the hands of the retailer, or in transport to the customer. Now, I'd be the first to blame KM, if it were appropriate, but I would guess that damage happened after the KM factory. It could have happened in the KM factory, but due to the nature of the electroplating, deficient or defective units would be "hidden" and would be selected because they were 2nd quality. A reputable importer would through it in the pile and get a credit from KM, so I would guess it happened at the electroplater (if the retailer contracted the electroplater directly), at the retailer, or during shipment. If the box came in good condition, then you're left with a crummy importer, wholesaler or retailer. 
  9. I have no idea what brand the two I have are. One has a Syrian type head port and the other one has a metal base (no glass). I've looked at Elmas Hookahs on-line and didn't like the cast lines and lack of vent. 
  10. Like I said, I wanted to get more information out of him, but he wouldn't discuss specifics unless I signed a Non-Disclosure Agreement, which would have then prevented me from telling what information (usually bad stuff) that I was able to glean from them. If you did ask him, they would probably say it didn't and if you asked for more information they would say its proprietary information. 
  11. I had a few more thoughts I wanted to share:   The chemical reactions governing the burning of charcoal are as follows:   C + 1/2O2 -> CO + Heat CO + 1/2O2 -> CO2 + Heat   These types of reactions are called exothermic in that they evolve heat. This is problematic for chemical kinetics because higher temperatures for a reaction IN GENERAL increase reaction rate. Lavoisier's Principle tells us if we increase the amount of a product, it slows the reaction. So, heating up an exothermic reaction may increase the rate of the reaction or slow it down. Since the charcoal take longer to burn in a Lotus, we have to assume that it slows the reaction down since empirically this is what's observed. If you constrict the airflow to the charcoal it will also slow down the reactions. Its possible that the end result is that the first reaction will predominate and the second reaction will be reduced. That being the case, the amount of carbon monoxide produced will be increased.    The question that is important is this is the reduction of the oxygen slowing the reaction down more than the retention of the heat? If so, then the amount of carbon monoxide being produced will be increased. If the constriction of oxygen/air negligibly affects the system, than the carbon monoxide produced in excess over normal will be negligible or non-existent. My pure bullshit-guess on the matter from my chemistry experience and education is that it increases the carbon monoxide a small amount. I could be wrong and it could be non-existent or disturbingly high too. The other problem is that since the adjustments are made by the user, one user could be getting relatively high carbon monoxide amounts produced while another user gets relatively low amounts, depending on how constricted the air intake is. The product was not likely designed to eliminate the possibility of restricting airflow to the point of increasing carbon monoxide production.    If you are getting dizzy, headaches, discoordinated, drowsy or your exhibiting acute or chronic symptoms of carbon monoxide poisoning from smoking hookah with the Lotus, open the airways up on it more or discontinue its use. Likewise, if you are experiencing symptoms and NOT using the Lotus, change charcoal, ditch your windcover, do something. Its your long-term health at issue here.    Wikipedia has a description of symptoms of carbon monoxide poisoning: http://en.wikipedia.org/wiki/Carbon_monoxide_poisoning
  12. True that. Grommets are "pass-through" protectors. Grommets are found on shoes and corsets, or things that have laces. The metal eyelets on shoes that the laces go through? Those are grommets. 
  13. The boiling point of peach flavors is often close to the boiling point of nicotine as is blueberry. Blueberry is generally lower, however, but its in that area of 250C Depending on acclimation, it can "mix" the boiling point of nicotine and the fruit flavor to make the sucker hit like a freight train.    Fruity flavors often get "harsh" because their flavor's boiling point lie entirely or almost entirely below the boiling point of nicotine. As the flavor is depleted, and the bowl's temperature rises, the nicotine starts boiling off with no flavor to "cushion" the nicotine. Hence, harsh. 
  14. I tried one that the inventor gave me (with a red rubber piece :) ) . Now, I never use coconut coals. Everybody that seems to get something out of the Lotus uses coconut coals. I use Japanese Fumaris/Golden Canaries and they don't do much in there. The smoke is kind of anemic and flavorless. I would surmise that they trap and collect the heat that was previously being lost due to the inefficiency of the design of coconut cubes. In short, I think that they make coconut coals smoke more like Japanese coals. Now in this heat-trapping process, they slow down the rate of oxidation of charcoal, but if they are choking off the flow of oxygen, might they be increasing carbon monoxide production? Its a rather complicated chemistry evaluation involving kinetics, which I don't feel comfortable doing without more information about the design, but since the inventor wanted me to sign a Non-disclosure Agreement (NDA) to talk in specific about things that I know quite a lot about in the first place from my engineering studies and experience, I figured the NDA was more of a muzzle than a sharing of information.    I would say the item warrants caution. Carbon Monoxide is probably one of the largest health risks from hookahs. I use Japanese coals specifically because they presumably produce less carbon monoxide that normal charcoal. 
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