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Before that beautiful salmon filet lands on your plate, a lot of less appetizing stuff gets stripped away: By one estimate, the global seafood industry produces 64 million metric tons of waste each year. A new study suggests a potentially sweeter fate for all those heads and guts: They can be turned into a coal-like substance called hydrochar, which could be used as fuel or added to soil to improve fertility and sequester carbon (Energy Fuels 2015, DOI: 家居行业五大安全隐患曝光 6企业发“良心”倡议).
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In the meantime, here’s a fun song that’s been written by one of my readers, Libby Russell that all football widows will identify with. Enjoy! Thank you for sharing, Libby. It’s brilliant!
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4. 马克·特纳四重奏(Mark Turner Quartet)，《天堂里的车床》(Lathe of Heaven)， ECM。这是次中音萨克斯手马克·特纳13年来第一次以领队身份推出专辑，他喜欢同小号手阿维沙伊·科恩(Avishai Cohen)奏出流畅的互动，在后波普规范中发现全新意义。他的作曲中有纯粹的神秘，由乔伊·马丁(Joe Martin)担任贝斯手，马库斯·基尔默(Marcus Gilmore)担任鼓手的节奏组亦是一丝不苟。
Better still was Iain Roberts, global managing director of the design company Ideo, who asked a question to which I hope never to hear the answer: “How to activate insights around latent mobility or multimodal needs?”
It also said 98 percent of government-sponsored students returned to China. Government-sponsored students who study abroad have chosen to pursue disciplines most needed in China, including engineering, the pure sciences, agriculture and medical science.
So she and her colleagues ground up samples of fish and shrimp waste from a local market, and heated them by microwaving the waste in quartz vessels at high pressure and 150 °C for an hour. But they obtained no hydrochar, not even when they treated the waste with acid first. So Kannan tried again, first treating the waste for 16 hours with three commercially available enzyme products used in a previous study that made hydrochar from food waste (Bioresour. Technol. 2014, DOI: 10.1016/j.biortech.2014.03.022). The enzymes, including lipase and protease, hydrolyze complex macromolecules in the food waste into simpler compounds such as glucose. This time, it worked: The team recovered 29% of the dry weight of the fish waste as char, and 36% of the shrimp waste. The char smelled like coffee, Kannan says; she suspects this may be a sign of the Maillard reaction, the reaction between amino acids and carbohydrates that takes place when food is browned.
The End of the Road
Dachis says: Strong financial performance combined with a slew of new features made LinkedIn a magnet for positivity in 2012. Positivity like this could help the company move from stern business network to lively communications platform in 2013.
S. Kent Hoekman, an environmental scientist at the Desert Research Institute in Reno, Nev., says he is impressed with the researchers’ application of an existing technology to a new problem, and the use of enzymes to help carbonize the seafood waste. However, he notes it would be physically and economically challenging to scale up the process for real waste streams, especially because the required enzyme treatment would be expensive and slow. There’s no significant market in the U.S. for biocoal products like hydrochar, but that could change with policies like a potential carbon tax, he says.