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Can you develop Electricity from Human Urine?

Mexican scientist and the Argentinians have come up with easily available resources for generating electricity

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November 22, 2016: Recycling and reusing have become very useful method for creating energy and electricity. They are not only environment-friendly but also easily available energies. We have seen cow dung being used as important energy resource for producing biogas. Recently a Mexican scientist Gabrial Luna-Sandoval has come up with a new invention whereby human urine can be used for generating electricity.

Humans pee about one and half liters a day. Gabrial’s new machine processes them and the urine gets turned into biogas which serves as a household heater to take a hot shower or can be used for cooking as well. The machine uses electrolysis and hydrogen in urine to produce biogas. This creates electricity or replaces natural gas.

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According to Dr. Gabrial “15 ml urine is enough considering that we produce 1.4 liters of urine and if there are 3-4 members in family then the family can pay enough to cook”. This method of electricity generation can have far reaching consequences, it can be used for future calling use in Mars.

Even the water used for energy will not go waste, as the filtered water can be used for drinking purpose as well. These are the certain possibilities that it has.

NewsGram brings to you current foreign news from all over the world.

British researchers, on the other hand, have developed microbial fuel cells that use live bacteria that feed on to inter-generate electricity.

Argentina is not lagging behind in generating renewable energy volunteers from Sumando Inerhias are recycling the trash to create solar energy. This will help in running water power heaters. This will be a great source of relaxation for communities that lack electricity and water. Apart from creating solar energy, they are also teaching them about recycling. Thus it’s a two-fold benefit scheme for the community, as it can not only use the energy but can even actively take part in its generation.

plastic cans and bottles being used for generating solar energy
Community participation in creating energy out of trash, Wikimedia

A local resident Angel Guelari says that ‘these are things that we throw away and they contaminate the environment, we can use them for practical things like having water in the house it’s good to recycle.’ Sumando Inerhias saw an increase in its number of volunteers over the years and they hope to build solar panels for three thousand families per year now, as reported by VOA news from Washington DC.

Renewable energy is not only cleaner but also safer and less polluting technique in the generation of energy. The shortage of resources can be curbed by switching over to a renewable form of energy.  Community participation plays an important role in these forms of energy. It helps in creating awareness and judicious use of resources.

prepared by Saptaparni Goon of NewsGram. Twitter: @saptaparni_goon

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Scientist Turned Chef Yunan Yang Ditches Lab to Experiment with Food

Yunan Yang never intended to open a restaurant when she first arrived in the United States from China 10 years ago

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Chefs work with peppercorns shipped overnight from the owner's hometown of Chongqing, China, said Yunan Yang, the owner. VOA

Yunan Yang never intended to open a restaurant when she first arrived in the United States from China 10 years ago. Her plan was to study cancer. As a post-doctorate cancer researcher, she spent six years in Madison, Wisconsin, and worked to publish her findings in scientific journals.

She used radiation and chemicals in her research, which took a toll on her body. She said her job affected her platelet count, which made her bleed easily.

“After I (lost) two babies when (I was) pregnant, I had to make a big decision. My doctor told me, ‘Yunan, you have to write your last words (will) because we don’t have time to save you. Your body, whole body (at any) moment could be bleeding,’” Yang recounted.

For her health, and to prevent future miscarriages, Yang chose a second career as a restaurateur, moving in the opposition direction of many immigrants in the United States. Instead of entering the restaurant business first in hopes of sending her kids to college, Yang began working in the restaurant business after her life in research.

Scientists, Chef, Yunan Yang
Pepper Twins owner Yunan Yang left her career in cancer research and started her first restaurant four years ago in 2015. She now has six Sichuan Chinese restaurants throughout Houston. VOA

Her inspiration for opening a restaurant came during a trip to a conference in California, where she saw an hour-long line of hungry patrons waiting to get into a Chinese restaurant.

In Madison, the small city where her lab was located, she said “We don’t have a good Chinese restaurant.”

Yang did not start a restaurant in Chinese enclaves like many other immigrants across the U.S. She opened restaurants outside of Chinese communities, in affluent neighborhoods. In Houston, the most diverse city in America, she said its residents’ tastes in Chinese food have become quite discerning.

“American guests, they can find out which one is authentic Chinese restaurant.” Yang continued, “They travel a lot around the world. They know (what) original Chinese food looks like.”

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Ravi Chawda is a diner who loves spicy food. He has never been to China but knows the difference between the so-called American Chinese food and something more like what he would get in China.

“I’ve done a lot of business with the Chinese, so I’ve been to some pretty authentic places. This is by far one of the most authentic,” Chawda said.

Yang said one key ingredient in her restaurant is fresh peppercorns from her hometown of Chongqing, China near Sichuan, a province known for its spicy dishes. The peppercorns are shipped overnight to Houston and create a flavor called “mala” in Mandarin meaning numbing, tingly, and spicy.

The hometown flavors are also drawing loyal Chinese guests, such as Yan Xiang Yu, who attended university in Chengdu, a city in Sichuan.

Scientists, Chef, Yunan Yang
Some of the popular dishes at the Pepper Twins restaurant, clockwise from the upper left: Golden Eggplant (top), Spicy Persian Cucumber (right), Crystal Pudding (left). VOA

“I think the biggest highlight is they can really deliver well the ‘ma’ (numbing/tingling) feeling. The peppercorns are very flavorful,” said Yu who would eat at Pepper Twins when he craves the “mala” feeling in his mouth.

Yang started her first restaurant four years ago, since then, she’s expanded to six locations throughout Houston.

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Not only does Yang have a successful restaurant business, she also now has two children who inspired the logo for Pepper Twins. (VOA)