The US Navy is working on technology to convert seawater into fuel to power unmodified combustion engines. They recently tested the fuel (successfully!) in a replica P-51 and hope to make it commerically viable.
Navy researchers at the U.S. Naval Research Laboratory (NRL), Materials Science and Technology Division, demonstrated proof-of-concept of novel NRL technologies developed for the recovery of carbon dioxide (CO2) and hydrogen (H2) from seawater and conversion to a liquid hydrocarbon fuel.
Fueled by a liquid hydrocarbon -- a component of NRL's novel gas-to-liquid (GTL) process that uses CO2 and H2 as feedstock -- the research team demonstrated sustained flight of a radio-controlled (RC) P-51 replica of the legendary Red Tail Squadron, powered by an off-the-shelf (OTS) and unmodified two-stroke internal combustion engine.
Using an innovative and proprietary NRL electrolytic cation exchange module (E-CEM), both dissolved and bound CO2 are removed from seawater at 92 percent efficiency by re-equilibrating carbonate and bicarbonate to CO2 and simultaneously producing H2. The gases are then converted to liquid hydrocarbons by a metal catalyst in a reactor system.
"In close collaboration with the Office of Naval Research P38 Naval Reserve program, NRL has developed a game-changing technology for extracting, simultaneously, CO2 and H2 from seawater," said Dr. Heather Willauer, NRL research chemist. "This is the first time technology of this nature has been demonstrated with the potential for transition, from the laboratory, to full-scale commercial implementation."
Not to get all Malcolm Gladwell here, but it's counterintuitive that hot water freezes faster than cold water. The phenomenon is called the Mpemba effect and until recently, no one could explain how it works. A group of researchers in Singapore think they've cracked the puzzle.
Now Xi and co say hydrogen bonds also explain the Mpemba effect. Their key idea is that hydrogen bonds bring water molecules into close contact and when this happens the natural repulsion between the molecules causes the covalent O-H bonds to stretch and store energy.
But as the liquid warms up, it forces the hydrogen bonds to stretch and the water molecules sit further apart. This allows the covalent molecules to shrink again and give up their energy. The important point is that this process in which the covalent bonds give up energy is equivalent to cooling.
In fact, the effect is additional to the conventional process of cooling. So warm water ought to cool faster than cold water, they say. And that's exactly what is observed in the Mpemba effect.
Probably the most exciting thing about it is when you have real ice -- that's where the snow has been gradually compacted and eventually formed into ice, and the density has increased. When that happens, if the ice is old, it will often trap air bubbles in it. Those air bubbles can contain carbon dioxide from ten thousand years ago or even a hundred thousand years ago. And when you put an ice cube of that ice in a glass of water, it pops. It has natural effervescence as those gas bubbles escape. You get a little a puff of air into your nostrils if you have your nose over the glass. It's not as though it necessarily smells like anything -- but when you think about the fact that the last time that anything smelled that air was a hundred thousand years ago, that's pretty interesting.
For his wedding reception, Mayewski had water from "Greenland ice and Antarctic ice" for his guests to drink. (thx, finn)
What they came up with is little more than an electromagnetic ring and a water pump. The ring, called a current probe, creates a magnetic field through which the pump shoots a steam of seawater (the salt is a key ingredient, as the tech relies on the magnetic induction properties of sodium chloride). By controlling the height and width of the, the operator can manipulate the frequency at which the antenna transmits and receives. An 80-foot-high stream can transmit and receive anywhere from 2 to 400 mHz, though much smaller streams can be used for varying other frequencies, ranging from HF through VHF to UHF.
Fiji, need we remind you, is an island where water supplies are scarce and locals have struggled to find clean, reliable supplies of drinking water. Meanwhile, Fiji Water owns the rights to the island's largest underground aquifer, drawing water into its diesel-fueled factory and bottling it using heavy-weight plastic. All this makes having Fiji Water at a panel about "the most creative solutions being attempted to meet the water challenge in the United States and around the world" hard to swallow.
NASA announced that it has found pretty hard evidence of significant amounts of water on the Moon.
"We are ecstatic," said Anthony Colaprete, LCROSS project scientist and principal investigator at NASA's Ames Research Center in Moffett Field, Calif. "Multiple lines of evidence show water was present in both the high angle vapor plume and the ejecta curtain created by the LCROSS Centaur impact. The concentration and distribution of water and other substances requires further analysis, but it is safe to say Cabeus holds water."
I don't have to tell you about the implications here. Just think of how much you could sell authentic Moon bottled water for.
I sat down and sent out a few emails -- filling friends in on my visit to the Fiji Water bottling plant, forwarding a story about foreign journalists being kicked off the island. Then my connection died. "It will just be a few minutes," one of the clerks said. Moments later, a pair of police officers walked in. They headed for a woman at another terminal; I turned to my screen to compose a note about how cops were even showing up in the Internet cafes. Then I saw them coming toward me. "We're going to take you in for questioning about the emails you've been writing," they said.
Then the cops threatened the reporter with prison rape. The rest of the story isn't much better.
In the future, there will be sommeliers for everything from toothpaste to flip-flops. Today's example: water.
Take Mahalo Deep Sea Water, at £20 for 71cl, which comes from "a freshwater iceberg that melted thousands of years ago and, being of different temperature and salinity to the sea water around it, sank to become a lake at the bottom of the ocean floor. The water has been collected through a 3000ft pipeline off the shores of Hawaii." According to the Daily Mail, Mahalo has a "very rounded quality on the palate" and it "would be good with shellfish."
At the Sheraton Delfina in Santa Monica, some hotel workers are calling it el liquido milagroso -- the miracle liquid. That's as good a name as any for a substance that scientists say is powerful enough to kill anthrax spores without harming people or the environment.
A food science professor says that electrolyzed water is "10 times more effective than bleach in killing bacteria" and it's safe to drink. (Although maybe it would kill all the bacteria in your stomach?) But beware the phony health claims.
While a lot of bottled water may be as pure as promised in those alluring commercials, the real problem is telling which is which. Public water supplies are regulated by the federal government. Not so for bottled water. The Food and Drug Administration does have some oversight, but bottled water is not very high on their long list of priorities.
Laboratory tests aboard NASA's Phoenix Mars Lander have identified water in a soil sample. The lander's robotic arm delivered the sample Wednesday to an instrument that identifies vapors produced by the heating of samples.
"Water," Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes."
There are a lot of variables for such a simple food. But these 3 FAR outweigh the others:
1. High Heat 2. Kneading Technique 3. The kind of yeast culture or "starter" used along with proper fermentation technique
All other factors pale in comparison to these 3. I know that people fuss over the brand of flour, the kind of sauce, etc. I discuss all of these things, but if you don't have the 3 fundamentals above handled, you will be limited.
The [styrofoam] cups were then gingerly sent into the deep. During the historic dive, led by Russian scientists, the pressure of the surrounding water crushed the cups to the size of thimbles, also squeezing their whimsies of writing and drawing. Afterward, the tiny cups became instant mementoes of the polar dive, offering striking proof of the descent into an unfamiliar zone and silent testimony to the crushing power of plain old water.
Natalie Angier's short appreciation of water, which, before you scoff, is a pretty amazing substance despite its ubiquity. "Pulled together by hydrogen bonds, water molecules become mature and stable, able to absorb huge amounts of energy before pulling a radical phase shift and changing from ice to liquid or liquid to gas. As a result, water has surprisingly high boiling and freezing points, and a strikingly generous gap between the two. For a substance with only three atoms, and two of them tiny little hydrogens, Dr. Richmond said, you'd expect water to vaporize into a gas at something like minus 90 degrees Fahrenheit, to freeze a mere 40 degrees below its boiling point, and to show scant inclination to linger in a liquid phase."