Articles tagged with Carbonation
Researchers propose a novel approach to reduce carbon emissions in cement manufacturing by leveraging iron naturally present in cement raw materials. The method enables the co-thermal conversion of CaCO₃ with CH₄ under a methane atmosphere, resulting in high-value syngas as a byproduct and significantly reducing carbon footprint.
Researchers at Nagoya University found that Japan's concrete structures, including buildings and infrastructure, absorb around 14% of the CO2 emissions generated during cement production. This process, known as carbonation, enables concrete to function as a carbon sink, even though it absorbs less CO2 than forests.
Hungarian researchers have identified unique bacterial communities in thermal waters that may help unravel the development of stromatolites, one of Earth's oldest rock formations. The findings provide valuable insights into biological and geological processes occurring in extreme environments today.
Borealis Mud Volcano provides a hard substrate for various species like anemones and octocoral colonies, sustaining local fish populations. The volcano's carbonates also offer shelter and feeding opportunities.
A recent study suggests that fizzy water may help with weight loss by increasing glucose uptake and metabolism. However, the effects are minimal and should not be relied upon as a sole means of shedding pounds. Regular physical activity and a healthy diet remain essential components of sustainable weight management.
A research team at Peking University reconstructed ocean acidification during the Palaeocene-Eocene Thermal Maximum, a major carbon release event 56 million years ago. The study's findings stress the urgency of addressing human-driven CO2 emissions to protect marine ecosystems, particularly in vulnerable regions like the Arctic.
Researchers from Tokyo University of Science have developed a novel gelation method using carbon dioxide to form hydrogels. The post-gelation release rate affects the degree of crosslinking and mechanical properties, providing insights for creating hydrogels suitable for medical applications.
Researchers discovered that structural changes and mass transfer play a crucial role in the carbonation process of cement-based materials. The study found that lower humidity conditions and high Ca/Si ratios result in smaller pores, suppressing ion leaching and improving carbonation efficiency. This breakthrough could lead to developin...
A Northwestern University-led team of engineers has discovered a new way to store carbon dioxide (CO2) in concrete without compromising its strength and durability. The process achieved a CO2 sequestration efficiency of up to 45% and resulted in concrete with uncompromised properties.
Researchers studying oceanic transform faults have found a previously unknown part of the geological carbon cycle, revealing a potentially vast sink for CO2. The study's findings suggest that magmatic degassing and melt impregnation in these faults contribute significantly to global CO2 fluxes.
Researchers at UTA discovered that using carbonated water in chromatography reduces the technique's Analytical Method Greenness Score (AMGS) making it safer for the environment. The study also showed that carbonated liquids are just as fast and efficient as other liquids used in chromatography.
Researchers from Tokyo University of Science developed a novel, low-cost hydrogel using seaweed extract that prevents wound expansion and promotes healing. The hydrogel demonstrates significantly lower adhesion and swelling compared to conventional hydrogels, making it an excellent alternative for treating skin wounds.
Researchers found that larger champagne bottles retain gas substantially better, with 3-liter bottles lasting up to 132 years. The study estimated a shelf life of 40 years for standard 750-milliliter bottles and developed a formula to calculate a bottle's shelf life based on its size.
Researchers from Brown University and the University of Toulouse found that surfactants make Champagne bubble chains stable. The experiments showed that larger bubbles and surfactants help reduce tensions between liquid and gas, creating a smooth rise. This discovery has implications for understanding bubbly flows in fluid mechanics.
Scientists discover carbonated water's impact on low-methoxy pectin hydrogel formation and properties. The study shows that CO2 from carbonated water increases mechanical strength and gelation rate of hydrogels.
Researchers have found a way to significantly reduce the carbon footprint of concrete production by introducing a simple additive, sodium bicarbonate. This new process can sequester up to 15% of the total carbon dioxide associated with cement production, making concrete a more environmentally friendly material.
Researchers develop a method to leaven pizza dough without yeast by dissolving gas into the dough at high pressure. The team fine-tuned the pressure release rate through rheological analysis to create ideal rise, resulting in light and airy pizzas.
A new study reveals that cement materials absorb approximately one billion tons of atmospheric CO2 each year, offsetting 43% of CO2 emissions from cement production. The researchers found that mortar cement captured the most carbon, with concrete cement being the second largest contributor.
Research finds that cold and carbonation reduce thirst more effectively than room temperature, with astringency, sweetness, or mild acidification having no effect. This knowledge could help guide sensory approaches to improve hydration in elderly, soldiers, and athletes at risk for dehydration.
A study published in Gastroenterology found that carbonation can trick the brain into perceiving artificially sweetened drinks as just as sweet as regular ones. This effect may facilitate weight loss by making low-calorie drinks more palatable, but it also increases sugar and food consumption.
Research from Monell Center reveals that carbonation's bite comes from the conversion of free carbon dioxide into carbonic acid in the mouth. Bubbles enhance this sensation through stimulation of the sense of touch.
New research from the University of Southern California found that sparkling drinks activate pain sensors in the nasal cavity, similar to mustard and horseradish. The study discovered a specific type of cell responsible for this sensation, known as TRPA1.
Researchers identified a protein receptor, called carbonic anhydrase 4, that initiates the sensation of carbonation. The enzyme is expressed on sour-sensing cells and helps detect acid stimuli from carbon dioxide, explaining why we perceive fizz as a familiar sensation.
Researchers at UC Berkeley discovered that fruit flies have taste cells specific to carbonation, which encourages them to consume food with growing microorganisms. The discovery suggests that other animals may have taste receptors tuned to important chemicals in their environment.
Researchers found that carbonic acid, a chemical irritant, causes the tingling sensation when drinking champagne. Volunteers were asked to rate the sensation after sticking their tongues into carbonated water for up to 15 seconds.