Here’s a question for you. How much fuel do you think you have consumed so far today,?
Whether it’s heating your home, cooking your breakfast, driving your car or using electricity to light up your life – we, as a society, are heavily reliant on non-renewable fuels.
As people become more affluent through global development and industrialisation, their demand for energy grows and the consumption of finite resources accelerates.
This presents chemical engineers with a difficult task – to find and develop new pathways to more sustainable energy consumption. And time is running out.
Over in the US, the main strategy for winning the global race in clean energy technology is through the advancement of biofuels by capitalising on domestic energy resources.
Continue reading Engineered yeast on par with conventional fuels (Day 324)
The alchemy of wine-making is centuries old. Many traditional methods are still used and the subtle aromas, delicate tastes and overall drinking experiences of fine wines are valued and celebrated all over the world.
But that doesn’t stop inventive engineers taking a fresh look at wine production in their quest to reduce costs and improve efficiencies.
Connoisseurs of sparkling wines will know that part of the process involves a secondary fermentation to produce the bubbles and a period of up to 60 days to allow the waste yeast to collect in the neck of the bottle. To remove the yeast, the bottle neck is plunged into freezing liquid and the frozen yeast extracted with the aid of the internal pressure in the bottle produced by CO2.
Continue reading Magnets and wine (Day 3)