By Andrew Williams •
July 23, 2009
Earlier this month, a team of scientists at the University of North Dakota’s Energy and Environmental Research Center (EERC) successfully tested a new biofuel based on a mixture of canola and soybean oils, and claim it may be the key to zero emission aviation [video].
The new super-biofuel, known as Jet Propellant-8 (JP-8) was used to launch a rocket above the Mojave Desert, where it approached the speed of sound and reached an altitude of 20,000 feet - a major leap forward in biofuel-powered flight.
Speaking about the launch Carsten Heide, associate director for the EERC said, “We demonstrated that this fuel is a flying fuel, and is 100% renewable and burns clean. It would open up the possibility to run 100% renewable, clean planes. You can see in the picture how clean it burns.”
By Amy Bell •
January 23, 2009
According to legend, miso was a gift from the gods to ensure humanity’s health, longevity, and happiness.
It may do just that.
Miso is a traditional fermented Japanese food with amazing health benefits. This creamy salty paste is commonly made with soybeans, but other beans and or grains such as rice and barley are often used as well. After being inoculated with a vitamin B12 synthesizing fungus, the mixture of ingredients is allowed to ferment from as little as five days to as long as several years. The result is a versatile food that contains protein and vitamins such as B12, along with trace minerals such as zinc, manganese, and copper.
By Nick Chambers •
October 2, 2008
Jatropha is a nondescript and rather ugly desert shrub, but its appearance belies a huge potential as a major source of oil for biodiesel production on land that doesn’t compete with food crops — and the whole world is taking notice.
Jatropha has the potential to produce 4 times the amount of biodiesel as soybeans and 1.5 times the amount of even a dedicated oil crop such as canola. This alone has been enough to make people sit up and take notice, but jatropha’s true beauty lies in the fact that it can be grown on literal wasteland — land that has been left for dead with little rainfall, poor soils, and a harsh climate.
In Part I, we took a pretty close look at the process of turning healthful soy beans into delicious tofu. Now let’s talk about the different texture varieties: silken/soft, firm/extra firm, etc.
Soft/Silken
Soft/silken tofu is undrained tofu, and it contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard. In Korea and Japan, traditional soft tofu is made with [...]
