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Microbial fuel cells

09.12.2012

An unexpected source of new, environmentally friendly energy has been found - a microbial fuel cell plant that can generate electricity from the natural interaction between living plant roots and soil bacteria, that is, extract electricity from the most ordinary swamps. This technique is already being used, but so far on a small scale. And soon it will be used everywhere in large wetlands around the world.

The microbial fuel cell plant draws electricity from the soil while the plants continue to grow. Plants produce organic matter through photosynthesis. The roots release up to 70% of this material into the soil. And all this remains unused and literally disappears into the ground. Bacteria around the roots decompose organic residues, thus forming a new source of electricity. Degradation processes release electrons. Researcher Marjolein Helder and her colleagues placed electrodes among bacteria to absorb these electrons and thereby generate electricity using potential differences.

A microbial fuel cell plant can currently generate 0,4 watts per square meter of swamp turf. This is more than what is created by the fermentation of biomass. In the future, bioelectricity from a plant will be able to produce 3,2 watts per square meter of green mass. This means that a 100 m2 plot, placed on a flat roof, will generate enough electricity to power household appliances in the house at an average consumption of 2800 kWh per year. Various types of plants can be used, including herbs as common as English cordgrass, and in warmer countries, rice.

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Fat taste receptors discovered 08.09.2020

American scientists have proven for the first time that the human tongue perceives the taste of fat. What's more, they found that variations in a gene called CD36 make people more or less sensitive to fat. This may explain why some of us gain weight while others do not.

Traditionally, there are five main tastes - sweet, salty, sour, bitter, and umami. The first four tastes are typical for European culture, and the last one is for Asian. Umami is a taste sensation produced by fermented and aged foods such as soy sauce and fish sauce. For each taste, a certain area of ​​\uXNUMXb\uXNUMXbthe tongue is responsible. In particular, we perceive the sweet with its tip. With regard to fat, scientists were of the opinion that people feel its texture, not taste.

American researchers have refuted this claim. Participants in the experiment were offered three cups, one of which contained a solution with a small amount of fatty acids. The other two were filled with a liquid similar in texture but without added fat. People had to choose a cup, the contents of which differed in taste from the rest. They succeeded, despite the fact that, according to the conditions of the experiment, they could not assess the appearance and smell of the solution. This suggests that there are taste buds responsible for the perception of fat. But where they are located in the language is still unknown.

Some of the participants in the experiment were carriers of a gene that causes reduced production of the CD36 protein. It turned out that such people are 8 times less sensitive to the taste of fat. Scientists believe that the number of CD36 is affected not only by genes, but also by diet. In people who eat a lot of fatty foods, protein production gradually decreases. As a result, a person needs to eat even more fatty foods in order to get the same pleasure as before. This vicious cycle leads to weight gain.

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