• Researchers at the RIKEN Center for Emergent Matter Science, in collaboration with the University of Tokyo, have developed a groundbreaking biodegradable plastic that offers a dual benefit: it dissolves in seawater and enriches soil.

    This innovation was led by Dr. Takashi Nishikawa and his team in Japan, and it represents a major step forward in addressing plastic pollution while also supporting agricultural sustainability.

    The plastic is made using a novel combination of sodium hexametaphosphate, a food-safe additive, and guanidinium-based monomers.

    These components create salt bridges that hold the plastic’s structure together until exposed to seawater.

    Once submerged, the material begins dissolving within hours, leaving behind no microplastic residue. In soil, it breaks down completely in about ten days and releases nutrients like phosphorus and nitrogen, which are key to promoting plant growth and boosting soil fertility.

    What makes this material particularly promising is its non-toxic, non-flammable, and carbon-neutral decomposition process. Unlike conventional plastics, it contributes positively to the environment rather than causing harm.

    In tests, up to 91% of the additive compounds and 82% of the monomers could be recovered and reused, aligning with the principles of a circular economy.

    The plastic’s versatility opens the door to a wide range of applications. In agriculture, it can be used for biodegradable mulch films and seed coatings.

    In marine environments, it offers a sustainable alternative for fishing nets and ropes that would otherwise contribute to “ghost gear” pollution.

    It also holds promise for consumer products such as food containers, disposable cutlery, and eco-friendly packaging.

    This innovation by Japanese scientists could significantly reduce global plastic waste and usher in a new era of biodegradable, recyclable, and nutrient-rich materials, with real potential to transform both environmental cleanup efforts and sustainable farming practices.
    Researchers at the RIKEN Center for Emergent Matter Science, in collaboration with the University of Tokyo, have developed a groundbreaking biodegradable plastic that offers a dual benefit: it dissolves in seawater and enriches soil. This innovation was led by Dr. Takashi Nishikawa and his team in Japan, and it represents a major step forward in addressing plastic pollution while also supporting agricultural sustainability. The plastic is made using a novel combination of sodium hexametaphosphate, a food-safe additive, and guanidinium-based monomers. These components create salt bridges that hold the plastic’s structure together until exposed to seawater. Once submerged, the material begins dissolving within hours, leaving behind no microplastic residue. In soil, it breaks down completely in about ten days and releases nutrients like phosphorus and nitrogen, which are key to promoting plant growth and boosting soil fertility. What makes this material particularly promising is its non-toxic, non-flammable, and carbon-neutral decomposition process. Unlike conventional plastics, it contributes positively to the environment rather than causing harm. In tests, up to 91% of the additive compounds and 82% of the monomers could be recovered and reused, aligning with the principles of a circular economy. The plastic’s versatility opens the door to a wide range of applications. In agriculture, it can be used for biodegradable mulch films and seed coatings. In marine environments, it offers a sustainable alternative for fishing nets and ropes that would otherwise contribute to “ghost gear” pollution. It also holds promise for consumer products such as food containers, disposable cutlery, and eco-friendly packaging. This innovation by Japanese scientists could significantly reduce global plastic waste and usher in a new era of biodegradable, recyclable, and nutrient-rich materials, with real potential to transform both environmental cleanup efforts and sustainable farming practices.
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  • Geologists have discovered the world’s largest iron ore deposit in the Hamersley Basin, Western Australia, with an estimated 55 billion metric tons of high-grade ore (60%+ iron content).

    Valued at over $6 trillion, this find is not only economically significant but also geologically groundbreaking.

    Scientific analysis revealed the deposit is about 1.4 billion years old, younger than previously thought, reshaping our understanding of Earth’s mineral formation.

    The discovery could transform global mining, stabilize iron prices, and further solidify Australia’s dominance in the iron ore market.

    However, full-scale extraction will depend on environmental approvals and further development plans.
    Geologists have discovered the world’s largest iron ore deposit in the Hamersley Basin, Western Australia, with an estimated 55 billion metric tons of high-grade ore (60%+ iron content). Valued at over $6 trillion, this find is not only economically significant but also geologically groundbreaking. Scientific analysis revealed the deposit is about 1.4 billion years old, younger than previously thought, reshaping our understanding of Earth’s mineral formation. The discovery could transform global mining, stabilize iron prices, and further solidify Australia’s dominance in the iron ore market. However, full-scale extraction will depend on environmental approvals and further development plans.
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  • In a bold expansion of its global energy ambitions, Turkey has announced the discovery of 20 billion barrels of crude oil off the coast of Somalia. The find follows high-resolution seismic surveys carried out by Turkey's Orus Reis research vessel, under a landmark hydrocarbons cooperation agreement signed between the two countries in March 2024.

    According to the terms of the deal, Turkey will retain 90% of the production rights, while Somalia is set to receive a 5% royalty—sparking widespread debate over the fairness and long-term sustainability of the arrangement.

    Two of the offshore blocks have already been declared commercially viable, while a third block is still being evaluated, with final results expected by August 2025. President Hassan Sheikh Mohamud has defended the agreement, asserting it could generate $5–10 billion in annual revenue for Somalia and potentially transform its economy.

    However, environmentalists and political analysts caution that the venture also raises red flags: security instability, climate risks, and regional disputes could complicate the rollout of production, which is not expected to begin until at least 2028.

    #TurkeyOil #SomaliaOilDiscovery #Geopolitics #EnergyDeals #OffshoreDrilling #AfricaEnergy #NaturalResources
    In a bold expansion of its global energy ambitions, Turkey has announced the discovery of 20 billion barrels of crude oil off the coast of Somalia. The find follows high-resolution seismic surveys carried out by Turkey's Orus Reis research vessel, under a landmark hydrocarbons cooperation agreement signed between the two countries in March 2024. According to the terms of the deal, Turkey will retain 90% of the production rights, while Somalia is set to receive a 5% royalty—sparking widespread debate over the fairness and long-term sustainability of the arrangement. Two of the offshore blocks have already been declared commercially viable, while a third block is still being evaluated, with final results expected by August 2025. President Hassan Sheikh Mohamud has defended the agreement, asserting it could generate $5–10 billion in annual revenue for Somalia and potentially transform its economy. However, environmentalists and political analysts caution that the venture also raises red flags: security instability, climate risks, and regional disputes could complicate the rollout of production, which is not expected to begin until at least 2028. #TurkeyOil #SomaliaOilDiscovery #Geopolitics #EnergyDeals #OffshoreDrilling #AfricaEnergy #NaturalResources
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  • Crispy Chicken Parmesan

    Golden-Crusted Chicken Parmesan with Marinara and Melted Mozzarella

    Ingredients:

    4 boneless, skinless chicken breasts

    Salt and pepper to taste

    1 cup all-purpose flour

    2 large eggs

    1 tablespoon water

    1 cup breadcrumbs

    1/2 cup grated Parmesan cheese

    1 teaspoon dried Italian seasoning

    1/2 teaspoon garlic powder

    1/4 cup olive oil

    1 ½ cups marinara sauce

    1 cup shredded mozzarella cheese

    Fresh basil, for garnish

    Cooked spaghetti or pasta, to serve

    Directions:

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

    Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.

    Set up a dredging station: place flour in one bowl; whisk eggs with water in a second bowl; mix breadcrumbs, Parmesan, Italian seasoning, and garlic powder in a third.

    Dredge each chicken breast in flour, dip into egg wash, and coat thoroughly in breadcrumb mixture.

    Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3–4 minutes per side, or until golden brown and crispy.

    Transfer chicken to the prepared baking sheet. Spoon marinara sauce over each piece and top with shredded mozzarella.

    Bake in the preheated oven for 10–12 minutes, or until cheese is melted and bubbly and chicken reaches an internal temp of 165°F (74°C).

    Garnish with fresh basil and serve hot with your favorite pasta.

    Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
    Kcal: 610 kcal | Servings: 4 servings

    #chickenparmesan #crispychicken #italianclassic #cheesychicken #bakedchicken #parmesanchicken #chickendinnerideas #familydinner #easyitalianrecipes #comfortfoodfavorites #homemadegoodness #pastaandchicken #crispybake #mozzarellacheese #goldencrust #classicitalian #breadedchicken #marinaramagic #onepanmeal #cozymains

    Craving a classic? This Crispy Chicken Parmesan has a golden crust, rich marinara, and melty mozzarella. Every bite = comfort heaven!
    Crispy Chicken Parmesan Golden-Crusted Chicken Parmesan with Marinara and Melted Mozzarella Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1 cup all-purpose flour 2 large eggs 1 tablespoon water 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon dried Italian seasoning 1/2 teaspoon garlic powder 1/4 cup olive oil 1 ½ cups marinara sauce 1 cup shredded mozzarella cheese Fresh basil, for garnish Cooked spaghetti or pasta, to serve Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Set up a dredging station: place flour in one bowl; whisk eggs with water in a second bowl; mix breadcrumbs, Parmesan, Italian seasoning, and garlic powder in a third. Dredge each chicken breast in flour, dip into egg wash, and coat thoroughly in breadcrumb mixture. Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3–4 minutes per side, or until golden brown and crispy. Transfer chicken to the prepared baking sheet. Spoon marinara sauce over each piece and top with shredded mozzarella. Bake in the preheated oven for 10–12 minutes, or until cheese is melted and bubbly and chicken reaches an internal temp of 165°F (74°C). Garnish with fresh basil and serve hot with your favorite pasta. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparmesan #crispychicken #italianclassic #cheesychicken #bakedchicken #parmesanchicken #chickendinnerideas #familydinner #easyitalianrecipes #comfortfoodfavorites #homemadegoodness #pastaandchicken #crispybake #mozzarellacheese #goldencrust #classicitalian #breadedchicken #marinaramagic #onepanmeal #cozymains Craving a classic? This Crispy Chicken Parmesan has a golden crust, rich marinara, and melty mozzarella. Every bite = comfort heaven!
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  • Best Peach Ice Cream

    Creamy Homemade Peach Ice Cream with Fresh Summer Peaches

    Ingredients:

    3 cups fresh ripe peaches, peeled and diced

    3/4 cup granulated sugar, divided

    2 teaspoons fresh lemon juice

    2 cups heavy cream

    1 cup whole milk

    1 teaspoon vanilla extract

    Pinch of salt

    Directions:

    In a medium bowl, toss the diced peaches with 1/4 cup of sugar and lemon juice. Let sit for 30 minutes to macerate and release juices.

    Puree the peaches using a blender or food processor until smooth, leaving some small chunks if desired for texture.

    In a large bowl, whisk together the remaining 1/2 cup sugar, heavy cream, milk, vanilla extract, and salt until sugar is dissolved.

    Stir the peach puree into the cream mixture until well combined.

    Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes.

    Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm.

    Scoop and serve chilled, optionally garnished with fresh peach slices.

    Prep Time: 15 minutes | Cooking Time: 25 minutes (churning) | Total Time: 4 hours 40 minutes (including freezing)
    Kcal: 280 kcal | Servings: 6 servings

    #peachicecream #homemadeicecream #freshpeaches #summerdesserts #creamyicecream #frozendesserts #fruittreats #dessertlover #icecreamrecipes #freshfruitdesserts #summerrecipes #easyicecream #sweettooth #dessertideas #icecreamtime #fruiticecream #cooltreats #naturalflavors #summerfood #freshandfruity

    Sweet, juicy peaches blended into creamy homemade ice cream — the perfect summer treat you’ll crave all season long!
    Best Peach Ice Cream Creamy Homemade Peach Ice Cream with Fresh Summer Peaches Ingredients: 3 cups fresh ripe peaches, peeled and diced 3/4 cup granulated sugar, divided 2 teaspoons fresh lemon juice 2 cups heavy cream 1 cup whole milk 1 teaspoon vanilla extract Pinch of salt Directions: In a medium bowl, toss the diced peaches with 1/4 cup of sugar and lemon juice. Let sit for 30 minutes to macerate and release juices. Puree the peaches using a blender or food processor until smooth, leaving some small chunks if desired for texture. In a large bowl, whisk together the remaining 1/2 cup sugar, heavy cream, milk, vanilla extract, and salt until sugar is dissolved. Stir the peach puree into the cream mixture until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. Scoop and serve chilled, optionally garnished with fresh peach slices. Prep Time: 15 minutes | Cooking Time: 25 minutes (churning) | Total Time: 4 hours 40 minutes (including freezing) Kcal: 280 kcal | Servings: 6 servings #peachicecream #homemadeicecream #freshpeaches #summerdesserts #creamyicecream #frozendesserts #fruittreats #dessertlover #icecreamrecipes #freshfruitdesserts #summerrecipes #easyicecream #sweettooth #dessertideas #icecreamtime #fruiticecream #cooltreats #naturalflavors #summerfood #freshandfruity Sweet, juicy peaches blended into creamy homemade ice cream — the perfect summer treat you’ll crave all season long!
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