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Solar-Powered Plane Completes Historic Trip Around the World
Solar Impulse 2, a solar-powered airplane, finished its historic trip around the world, which started back in March 2015. The plane landed in Abu Dhabi early Tuesday.
André Borschberg (left) and Bertrand Piccard (right) celebrate after Solar Impulse 2 landed in Abu Dhabi, completing an historic trip around the world.Photo credit: Solar Impulse, Flickr
Solar Impulse traveled around the world, breaking the journey down into 17 legs, spending a total of 23 days in the air. The plane, powered by 17,000 solar cells, traveled 42,000 kilometers (about 26,100 miles) in a little more than a year. Its trip across the Atlantic Ocean from New York City to Seville, Spain, alone took approximately 90 hours to complete, traveling at 140 km/h (about 87 mph). The plane's longest trip was from Japan to Hawaii, which lasted almost five days.
Bertrand Piccard and André Borschberg alternated piloting the solar-powered plane. On the ground, they were helped by a team of 30 engineers, 25 technicians and 22 navigation controllers.
After landing in Abu Dhabi, Piccard called the journey not only an achievement for the history of aviation, but a success for the history of energy. The pilots hope their journey promotes investment in clean energy.
"If we want a good quality of life today, we have to turn to clean technology and renewable energies," Piccard said.
"If governments had the courage to promote clean technologies on a massive scale, our society could simultaneously reduce its dependence on fossil fuels, create jobs and stimulate sustainable growth."
Piccard and Borschberg never had a shortage of views during their trip. Solar Impulse 2 was subject to amazing views, clean energy innovations and some of the world's most challenging problems, including the Great Pacific Garbage Patch.
It took 13 years to achieve Solar Impulse's historic journey, but now the group is moving on to other projects such as establishing the International Committee of Clean Technology (ICCT). Piccard and Borschberg created the ICCT to "continue the legacy Solar Impulse started, promoting concrete energy efficient solutions in order to solve many of the challenges facing society today."
Already 400 organizations have joined forces to help the ICCT achieve its goals. Notable patrons include H.S.H. Prince Albert II of Monaco, Richard Branson and Kofi Annan, who have already dedicated their work to the environment and clean energy sources. Patrons will advise governments and corporations on how to use clean technology.
"The International Committee of Clean Technologies is a fantastic opportunity to bring together a group of experts, with diverse experiences and backgrounds, to speak in one voice and leverage the efforts needed to bring change and influence global decision makers in the areas of clean technologies and renewable energy," Borschberg said.
Solar Impulse successfully lands in Abu Dhabi with Bertrand Piccard at the controls.Photo credit: Solar Impulse, Flickr
On July 11, Borschberg also predicted the world will soon see solar drones in the stratosphere, inspired by Solar Impulse's achievements.
"Solar Impulse is of course very well positioned to contribute to the next generation of unmanned solar airplanes," he said. "When considering technological progress today, these unmanned aircrafts will be able to fly much higher than they can today, avoiding air traffic and bad weather. They will be able to fly in extremely low air density and remain in the air both day and night, essentially taking over the need for satellites in a cheaper and more sustainable way. Parallel to SpaceX and Blue Origin, they could be brought down from the stratosphere to perform repairs and upgrades."
Borschberg mentioned that Solar Impulse may take flight again in different parts of the world to spread its message about clean technology.
The Solar Impulse team in Abu Dhabi after a successful landing, ending an historic trip around the world.Photo credit: Solar Impulse, Flickr
But for now, the pilots can revel in their completion of an historic trip around the world.
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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