Technologies
« Previous EntriesScientists on Japan Nuclear Power Facility
Monday, December 26th, 2011New study analyzes radioactivity from facility in first months after accident IMAGE: A new study analyzes levels of radioactivity released to the ocean in the Japan accident. Click here for more information. With current news of additional radioactive leaks from the Fukushima nuclear power plants, the impact on the ocean of releases of radioactivity from [...]
Bioconversion of Organic Residues for Rural Communities: Organic residues in aquaculture
Thursday, November 24th, 2011Introduction The use of organic residues in aquaculture is best discussed with awareness of the following facts about aquatic biology: (i) Limitations to biological production in fresh, brackish, or ocean waters are predominantly dissolved nutrients and/or food as well as shelter or substrate. Seasonality and intensity of the input of solar energy are also important. [...]
Testing Methods for Pozzolanas
Thursday, November 17th, 2011Introduction Pozzolanas are materials containing reactive silica and / or alumina which on their own have little or no binding property but, when mixed with lime in the presence of water, will set and harden like a cement. They are an important ingredient in the production of an alternative cementing material to ordinary Portland cement [...]
Artificial Reefs and their replacement
Wednesday, November 2nd, 2011People are destroying coral reefs and other important fish habitats at an unprecedented rate. Destructive fishing practices and pollution are the two main causes. While many NGOs are very actively trying to convince the worlds politicians to take action to prevent harmful practices, practical actions are also being undertaken by many local communities. As coral [...]
Drying of Foods
Wednesday, November 2nd, 2011Drying is used to remove water from foods for two reasons: to prevent (or inhibit) micro-organisms and hence preserve the food and to reduce the weight and bulk of food for cheaper transport and storage. When carried out correctly, the nutritional quality, colour, flavour and texture of rehydrated foods are slightly less than fresh food, [...]
‘Magnetic Tongue’ Ready to Help Produce Tastier Processed Foods
Tuesday, November 1st, 2011ScienceDaily (Oct. 26, 2011) — The “electronic nose,” which detects odors, has a companion among emerging futuristic “e-sensing” devices intended to replace abilities that once were strictly human-and-animal-only. It is a “magnetic tongue” — a method used to “taste” food and identify ingredients that people describe as sweet, bitter, sour, etc. A report on use [...]
The Cassava Chipping Machine: Saving labour, improving quality and increasing income
Tuesday, November 1st, 2011Background The importance of cassava as a staple food in Africa has continued to grow because it possesses certain properties, such as tolerance to drought, and poor soils and even neglect. It is grown in over 30 African countries. Nearly 200 million people rely on cassava as a staple food, each person consuming an average [...]
How to Make Fish Boxes
Tuesday, October 25th, 2011Fish boxes This describes how insulated fish boxes can be easily constructed from cheap, locally available materials. There are various methods of storing fish in containers, both at sea and on shore. However, fish are often damaged. Boxes protect the fish during transport and enable the fisherman or seller to ice the fish efficiently. This [...]
Methanol Production
Sunday, October 23rd, 2011Methanol was first produced as a by-product in the manufacture of charcoal through the destructive distillation of wood, with yields of 12-24 liters per ton of wood. Most methanol today is produced from natural gas. In principle, many carbon-containing materials may be substituted for natural gas as starting materials. These include (in addition to wood) [...]
Developing forage technologies with smallholder farmers: how to select the best varieties to offer farmers in Southeast Asia
Sunday, October 23rd, 2011Before you start … What are forages? Forages are grasses, herbaceous legumes and shrub/tree legumes that can be used for feeding animals. They can also be used for better management of natural resources including erosion control, soil fertility improvement and weed control. This booklet emphasizes forages that are being used successfully by smallholder farmers. Often [...]
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