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TheCorinthian

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Posts posted by TheCorinthian

  1. The thing to understand about all this, including the original Navy work, is that, since combustion of a hydrocarbon (or carbohydrate, or similar compound) is exothermic, (re)formation of such a compound from the combustion products (usually CO2 and H2O) is necessarily endothermic.

     

    At that point, what you have is not a fuel but a battery. You "charge" the battery by collecting and reprocessing the CO2, which necessarily takes more energy than you can recover by burning it again. (The Laws of Thermodynamics are not subject to repeal by human governments.)

     

     

    Um... well, that is not how this process works (your battery reference) unless you want to stretch and say your car is a battery that is recharged by the hydro cracking stations at BP.

     

    You would have to read the technical paper for an in depth explanation, and I am only about a half inch into it (It's like 1000 pages when I printed it out.), but essentially it is a catalytic process, like the age old high school experiment where you use the enzymes in chicken liver to split H2O2 into H20 and O2. So you are taking in the fluid, adding a slight current and the catalyst "forces" the CO2 and H2 to split off. Again not even half way through it but it looks like the current across catalytic side is less than 10 apms.

     

    But the real point is, this looks easier and cheaper to produce Hydrogen and hydrocarbons than drilling for oil...!

  2. You take a risk every time you get out of bed. And a bigger one by far getting on the road. Safety standards need to be high but you cant plan agains people in other cars or at the helm being idiots. Nor can you plan for evil intent like when terrorists or just plain criminals shoot up the bus.

  3. Scientists at the U.S. Naval Research Laboratory are developing a process to extract carbon dioxide (CO2) and produce hydrogen gas (H2) from seawater, subsequently catalytically converting the CO2 and H2 into jet fuel by a gas-to-liquids process.

     

     

    I read this with excitement and before I left to come to LOS, I ordered some equipment for the lab to try it myself. I know they have been trying this for a while, but did not think they had a working model online. But this is impressive news...!

     

    http://www.nrl.navy.mil/media/news-releases/2012/fueling-the-fleet-navy-looks-to-the-seas

     

     

    http://www.usatoday.com/story/news/nation/2014/04/13/newser-navy-seawater-fuel/7668665/

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  4. Well yes that's exactly what you're doing -

     

    Composition of chalk

     

    Composition of Calcium tablets

     

     

     

    The occurrence of enzymes etc, with a chemical, does not change that chemical's molecular structure. Putting enzymes, dust and pepper in sugar just gives you sugar with enzymes, dust and pepper. The sugar itself is the same, man made or no.

     

     

     

    I'll bet you a beer, that it's an excess of MSG you're getting, too much keeps me awake at night. The 'natural' stuff on kelp etc is present in really small quantities, so you're unlikely to get the same leg pain. To test this, you could get boxes and boxes of the kelp and scrape off all the white powder until you had about a tablespoon of it. Put that in yer Som Tam, it's about how much they put in here, way too much.

     

     

     

    Whilst you cannot 'invent' a naturally occurring chemical, you are essentially correct:

     

    Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". He noticed that dashi, the Japanese broth of katsuobushi and kombu, had a peculiar taste that had not been scientifically described at that time and differed from sweet, salty, sour and bitter. To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts such as calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Professor Ikeda named this product monosodium glutamate and submitted a patent to produce MSG. Suzuki brothers started the first commercial production of MSG in 1909 as Aji-no-moto, meaning "essence of taste" in English Wiki woo

     

     

    :)

     

     

    All of this is true. We have not done it a lot, but from the "for fun" tests we did, we could not tell flat out from the lab GMO corn from the garden variety with flame chromatography.

  5. Mekong, good info, thanks!

     

    In January this year I had a CD mature and no hassles at all. Scooped up the cash and took it to another

    bank at a higher interest rate, so this time was a surprise!

     

    Also, this time, the interests are about 1% lower then even in January of this year!!

     

    Looks like us yanks are in for a good yanking by the US gov...

     

    They have to pay for ObamaCare, the war without end, and trips to China with something.

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