于是上網(wǎng)搜索相關(guān)話題的內(nèi)容，雖然暫時還未找到完整的有關(guān)煙斗幾何形狀與燃燒狀態(tài)的量化研究，卻欣喜地發(fā)現(xiàn)國外煙斗論壇中已有很多相關(guān)的討論，還包括煙草燃燒狀態(tài)與芳香物質(zhì)釋放的討論，很多觀點與俺之前有關(guān)煙草燃燒帖子中的推測相似，看來和俺一樣無聊的斗客還不少。

這些探討的主要依據(jù)來自于Pentti Ermala?和?Lars Holsti的一篇研究文章（DISTRIBUTION AND ABSORPTION OF TOBACCO TAR IN THE ORGANS OF THE RESPIRATORY TRACT），他們倆希望通過研究煙草中（卷煙和煙斗）的焦油在人體呼吸道的吸收過程，探究癌癥與吸煙的關(guān)聯(lián)程度。非常難得的是該研究包含了卷煙和煙斗兩種吸食方式，使得我們有機(jī)會可以獨(dú)立地對煙斗中煙草燃燒方式作進(jìn)一步探討。（下面是該文章PDF的下載鏈接，對理論分析沒興趣的斗友不建議看，有興趣的斗友可以深度閱讀，尤其是關(guān)于煙草在卷煙和煙斗中兩種燃燒狀態(tài)的不同，以及人體在兩種狀態(tài)下對于焦油吸收的差異，總的來說煙斗對身體危害要小于卷煙：

在這些討論中俺找了3篇比較有代表性且圖文并茂的國外斗友文章，并附上鏈接供各位斗友分享和探討，鑒于文章太長俺就不做全文翻譯，只是摘錄一些主要觀點：

The Thermodynamics of Pipe-Smoking煙斗熱力學(xué)

Most pipe smokers focus first on their pipe and/or tobacco selection, secondarily on their tobacco-packing technique, and finally on tamping technique. From my experience, however, the method by which the pipe is lit seems to warrant far less attention than other considerations.大部分斗客開始都關(guān)注煙斗和煙草的選擇，其次是煙草的填塞技巧，最后是壓棒的使用。但往往忽視點火的因素。

As I sat and wondered what was going on, I inspected the moisture of the tobacco. In a moment of epiphany, I realized that I had probably never lit this tobacco with a match as opposed to with my lighter. In that moment, I decided to experiment for a month or so by lighting my pipes solely with matches. I put my lighters in the drawer and I have been using matches exclusively since then.我坐在那里透過煙氣思索著發(fā)生的事情，忽然想明白了：我以前一直使用氣體打火機(jī)點煙草，從未嘗試過用火柴。從那一刻起我決定嘗試一個月內(nèi)只用火柴點煙斗，我把氣體打火機(jī)放入抽屜，自此以后我抽煙斗只用火柴。I also decided to do some research on the science of igniting – or pyrolizing (as scientists call it) – tobacco. This little research project has taught me a great deal more than I bargained for.我于是決定做一些煙草燃燒方面的研究，沒想到這個小項目讓我以后獲益匪淺。For example, pipe tobacco burns on average (in the combustion zone) at about 500 degrees Celsius. Cigarettes burn at about 670 degrees Celsius, and cigars burn at an intermediate average between pipes and cigarettes.

例如，煙斗內(nèi)煙草平均燃燒溫度在500度，卷煙是670度，雪茄在兩者中間。

For example, the maximum temperature a pipe smoker might achieve is 620 degrees Celsius whereas someone who has cultivated a slow, cool smoking style might smoke as low as 380 degrees Celsius.例如，煙斗內(nèi)的溫度最高可達(dá)620度，一個熟練的斗客可以通過慢吸使溫度降到380度。Ermala and Holst established that there are three zones in the pipe chamber:

“In principle, three main zones are distinguishable in burning tobacco (cigarette and pipe) : (a) the actual glowing point, where oxidation takes place, called in the following the “combustion zone,” (b) the “distillation zone,” where no actual glowing occurs but where the temperature is high and dry distillation quite strong, and (c) the zone farthest from the glow point, where the temperature is low and where, for that reason, condensation of dry distilled material can take place, and which is hence called the “condensation zone.”Ermala和Holst把煙斗的斗缽劃分成3個區(qū)域：a)燃燒區(qū)：實際燃燒發(fā)生氧化反應(yīng)的區(qū)域，b)蒸餾區(qū)：沒有發(fā)生實際燃燒，但溫度很高且強(qiáng)干蒸餾，c)冷凝區(qū)：離燃燒點最遠(yuǎn)，此處溫度較低所以干蒸溜物質(zhì)因而冷凝。

我意識到煙草的風(fēng)味來自于這3個區(qū)域煙草的混合（燃燒區(qū)，蒸溜區(qū)，冷凝區(qū)），吸斗者控制煙草燃燒的能力決定了這3個區(qū)域的比例，一個“快吸者”產(chǎn)生更多的氧化反應(yīng)和蒸溜，而一個慢吸者使得這3個區(qū)域的比例均衡。

When I compared the kindling temperatures of wood and butane, (in chemistry, kindling temperature is the lowest temperature at which a substance bursts into flame) I learned that butane, when mixed with air, burns at 1,977 degrees Celsius whereas matches burn between 600 and 800 degrees Celsius, depending on the wood variety used in manufacture (most matches use Aspen wood).當(dāng)我比較木材和丁烷氣體的燃點發(fā)現(xiàn)，丁烷氣體混合空氣燃燒溫度達(dá)1977度，火柴的溫度在600-800度之間。

My little research project has left me both wiser and happier. I am finding that my smoking experience has been enhanced by more careful attention to managing the size and intensity of my pipe’s combustion zone. I am experiencing more complexity in my tobaccos and considerably less tongue bite