Word: nitrogenating
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...crops are fed to animals—with grain-fed beef requiring 10 times more grain to produce the same amount of calories as direct grain consumption. This, coupled with absurd ethanol subsidies, incentivizes monoculture production of corn across the Midwest, which in turn erodes soil and creates nitrogen run-off into the Gulf of Mexico...
...technology and the potential consequences of the legislation, coal gasification should not be endorsed as an alternative energy source.Their proponents predicate the justifications for coal gasification incentives on two underwhelming arguments. First, advocates point out that the technology reduces emissions of certain air pollutants such as mercury, nitrogen oxides, and sulfur dioxide. Yet this apparent concern for environmental consequences obscures a lesser-known fact: Unless coal is replaced by significant amounts of biomass, gasification plants emit as much CO2 as traditional plants. To combat high emissions, Massachusetts’s Senate bill requires that gasification emissions match those of natural...
...late 1980s he turned his attention to air pollution. At the time, one of the biggest environmental threats facing America was forest-killing acid rain, due chiefly to rising levels of sulfur dioxide (SO2) and nitrogen oxide (NO) from coal power plants, factories and cars. The answer was simple - reduce those emissions - but the way to get there wasn't. (Any similarities to where we stand on global warming are purely intentional.) The government could simply mandate reduced emissions, or force power plants to install expensive SO2 and NO scrubbers, but that might not be efficient. To Sandor, the answer...
Chemistry isn't a word that most people associate with cocktails. But more bartenders are applying the science of molecular gastronomy to the search for a better drink, mixing alcohol with such stuff as liquid nitrogen, alginates and chlorides. The result: whiskey marshmallows, a mojito mist to be sprayed instead of sipped, a Hurricane that erupts like a school science project...
...says award-winning mixologist Charlotte Voisey. The chemical-cocktail movement grew out of a 2005 symposium sponsored by Dutch distiller Bols. In attendance were Hervé This, the father of molecular gastronomy, and eight of the world's top bartenders. They created drinks including a boozy ice cream using liquid nitrogen and an ice-cube-like gin-and-tonic jelly. This month Cointreau is introducing a kit to convert its orange liqueur into caviar pearls. Moët & Chandon has created a line of Champagne drinks with foams and caviars that add fruity flavor to bubbly. Science never tasted so good...