The mission is to develop cost effective and environmentally attractive means of generating fuels, chemicals, materials, foods and feeds from bioenergy.
Why Do We Think This Mission is Possible?
Because of people. This is how we will accomplish our mission.
Scientists
Bob Blankenship, PhD, Professor, Washington University; Director, PARC
Goran Berndes, Chalmers University
David Bransby, PhD, Auburn University School of Agronomy & Soils
Dr. David Bressler, University of Alberta
Robert Brown, PhD, Professor, Iowa State University
Shulin Chen, PhD, Professor, Washington State University
George Church, PhD, Professor, Harvard University
Keith Cooksey, PhD, Professor, Montana State University
Charles Cooney, PhD, Professor, MIT
Bruce Dale, PhD, Michigan State University
Jim Dumesic, PhD, University of Wisconsin-Madison
Tom Foust, PhD, NREL; Director, National Advanced Biofuels Consortium
Professor Alexandre Donato Gomes Aranda
Peter B. Heifetz, Ph.D. Principal, Heifetz BioConsulting
Dr. Rafael Hernandez, Professor, Mississippi State University
Dr. George Huber, University of Wisconsin
Steve Kay, PhD, Professor, UCSB
Jay Keasling, PhD, Professor, UC Berkeley
Lee Lynd, PhD, Professor of Engineering, Dartmouth College
Stephen Mayfield, PhD, Professor, UCSD
Bernard McMahon, University of Minnesota
Greg Mitchell, PhD, Professor, Scripps Instituion of Oceanography
Dr. Karen Rodgers Newell, Professor, Texas A&M
Jose Olivares, PhD, Director, National Alliance For Advanced Biofuels and Bio-Products
Philip Pienkos, PhD, NREL
Dr. Susan Pond, Adjunct Professor, Center for U.S. Studies, Dow Sustatinability program, University of Sidney.
Kristala Jones Prather, Assistant Professor, Chemical Engineering, Massachusetts Institute of Technology
Tim Rials, Professor and Director, Univ. of Tennessee Center for Renewable Carbon
Pamela Silver, Harvard
Chris Somerville, PhD, Professor, UC Berkeley Director, EBI
Glenn Steele, Director, Sustainable Energy Research Center
David Tilman, PhD, Professor, University of Minnesota
Stefan Unnasch, Managing Director of Life C
Guido Zacchi, PhD, Professor, Lund University
ycle Associates, LLC
Emile Van Zyl, PhD, Professor, Stellenbosch University
Larry Walker, PhD, Cornell University, Co-Editor of Industrial Biotechnology Magazine, Dir. of NE Sun Grant Institute
Michael Wang, Section Leader, Systems Assessments, Argonne National Laboratory
Charles Wyman, PhD, Professor, UC Riverside
Association/ NGO executives
Andreas Ablaev, President, Russian Biofuels Association
Rich Altman, Exec Director Emeritus, CAAFI
Bliss Baker, MD, Global Renewable Fuels Alliance
Heather Brodie, CEO, Biofuels Association of Australia
Tom Buis, President, Growth Energy
Matt Carr, MD, BIO
Wesley Clark, Co-chairman, Growth Energy
Bob Cleaves, President, Biomass Power Association
Barry Cohen, Executive Director, National Algae Association
Bob Dinneen, President, Renewable Fuels Association
Doug Durante, Clean Fuels Development Coalition
Brent Erickson, VP Industrial Biotechnology, BIO
Rafaello Garofalo, Secretary General, European Biodiesel Board
Michael Goergen, President, Society of American Foresters
Julio Guillen, President, Asociacion Peruana de Productores de Azucar y Biocombustibles
Jorge Gutierrez, Federacion Nacional de Biocombustibles
Richard Hahn, President, 25x25
John Heimlich, Chief Economist, Airlines for America
Bill Holmberg, ACORE Biomass Coordinating Council
Steve Howell, Technical Director, National Biodiesel Board
Joanne Ivancic, Exec Dir, Advanced Biofuels USA
Joe Jobe, CEO, National Biodiesel Board
Gene Jones, Exec. Director, Southern Waste Information Exchange
Alwin Kopse, Exec. Director, Roundtable on Sustainable Biofuels
Anne Korin, Exec. Director, Set America Free Coalition
Gal Luft, Exec. Director, Institute for the Analysis of Global Security
Alfredo Langesfeld, President. Argentine Renewable Energy Chamber
Amory Lovins, Rocky Mountain Institute
Andrew Makenete, President, Southern African Biofuels Association
Daniel Martinez, Presidente, ANCAP
Michael McAdams, President, Advanced Biofuels Association
Amilkar Acosta Medina, President, Colombian National Federation of Biofuels
Sean OHanlon, Executive Director, American Biofuels Council
Antonio de Padua Rodrigues, Acting CEO and Technical Director of the Brazilian Sugarcane Industry Association (UNICA)
Zeljko Serdar, President, Croatian Center of RES
Mary Rosenthal, Exec Dir, Algal Biomass Organization
Thomas Rotger, IATA
Peter Schrum, President, BBK
Jim Stewart, President, Bioenergy Producers Association
David Tenny, President, National Assn. of Forest Owners
D.K.J. Tommel, President, Netherlands Bioenergy Association
Nivaldo Trama, President, Associacao Brasileira das Industrias de Biodiesel
Tom Verry, National Biodiesel Board, Director of Outreach and Development
Rob Vierhout, Secretary General, EBIO
Carol Werner, EESI Exec. Director
Philip Wolfe, CEO, UK Renewable Energy Association
Nancy Young, VP, Environmental Affairs, Airlines for America
Rolf Fiebig Zarges, Asociacion Chilena de Energias Renovables
Company executives
Brad Albin, CTO, REG
Danny Allison, Sustainability Manager, Abengoa Bioenergy
Bob Ames, Vice President, Fuels Commercialization, Solazyme
Alex Aravanis, VP of Sapphire Energy
Michael Arbige, PhD, Dupont Industrial Biosciences
Carol Babb, Director, Renewable Generation Group R. W. Beck/SAIC
Paal Bakken, CEO, Seaweed Energy Solutions
Dennis Banasiak, CEO, Avello Bioenergy
John Benemann, PhD, CEO, Benemann Associates
Eli Gal, CTO, Primus Green Energy
Nitin Baliga, ISB
Bill Baum, Chairman, Genomatica
Paul Beckwith, CEO, Butamax
Doug Berven, Director, Corporate Affairs, POET
Bill Brady, CEO, Mascoma
Jeff Broin, Chairman, POET
Mark Broses, Short Elliott Hendrickson Inc -- Principal
In the body, free radicals are produced when oxygen combines with complex metabolic molecules. Free radicals are highly unstable molecules ready to react with anything they can. When they react, the result is called “oxidation.” Once the oxidation process begins, it can produce a chain reaction that generates more free radicals.
Oxidation in the human body is the same thing that happens to metal when it rusts. The rusting or oxidation can destroy a strong piece of metal in just a few years. By painting the metal or putting on a rust-inhibiting product you can prevent rusting. This is the same thing that antioxidants are doing to the “rusting” in our bodies—preventing oxidation and keeping them strong. Like the rust inhibiting product which prevents the metal’s cells from oxidizing and degrading, antioxidants prevent our body’s cells from oxidizing and degrading. Fortunately for our bodies (and our health), antioxidants are capable of joining with oxidizing free radicals, thus rendering them harmless. There is a very easy and interesting experiment you can do in your home that shows what oxidation is all about: Take an apple and cut it in half. Now take a lemon and cut it in half and drip the lemon juice on one half of the apple. Drip it all over the cut side of the apple, and leave the other apple half as is with no lemon juice. Keep the two halves at room temperature for an hour or two, then look at both halves: The half with the lemon juice will look pretty much the same as it did when it was cut; the half without the lemon juice will probably be turning brown and “going bad.” If you leave them out longer, the difference will become more pronounced. This is oxidation and antioxidant protection happening before your eyes. The unprotected half is oxidizing quickly. The half with lemon juice is oxidizing very slowly or not at all because of the antioxidants present in the lemon juice. Lemons have Vitamin C and citrus bioflavonoids.
CCRES ALGAE PROJECT
part of
Croatian Center of Renewable Energy Sources (CCRES)
Astaxanthin, a member of the carotenoid family, it is a dark red pigment and the main carotenoid found in algae and aquatic animals. It is responsible for the red/pink coloration of crustaceans, shellfish, and the flesh of salmonoids. CCRES produces astaxanthin from the microalga Haematococcus pluvialis, the richest known natural source for astaxanthin. Astaxanthin however, is more than just a red pigment, it is primarily an extremely powerful antioxidant. It has the unique capacity to quench free radicals and reactive species of oxygen and to inhibit lipid peroxidation. Studies have shown astaxanthin to be over 500 times stronger than vitamin E and much more potent than other carotenoids such as lutein, lycopene and ?-carotene. Astaxanthin was found to have beneficial effects in many health conditions related to the Central Nervous System (CNS) disorders, skin health, joint health, muscle endurance, as well as to the cardiovascular, immune, eye and other systems.
Natural astaxanthin – molecule properties
Astaxanthin (3,3’-dihydroxy-?-?-carotene-4,4’-dione) is a xanthophyll carotenoid, commonly found in marine environments where it gives an orange-pink coloration to several sea-species.
CCRES Haematococcus pluvialis
Astaxanthin has two chiral centers, at the 3 and 3 positions. The main astaxanthin stereoisomer (3S, 3S’) found in the microalga Haematococcus pluvialis is the main form found in wild salmon.
CCRES Haematococcus pluvialis
Astaxanthin consists of geometric isomers (trans and cis). the cis isomers display higher bioavailability and potency in humans This isomer is abundant (up to 20%) in the natural astaxanthin complex produced by the microalga Haematococcus pluvialis.
CCRES Haematococcus pluvialis
The astaxanthin in Haematococcus pluvialis microalgae occurs in the esterified form, which is more stable than the free astaxanthin form.
CCRES Haematococcus pluvialis
Astaxanthin cannot be synthesized by animals and humans and must be provided in the diet. Natural astaxanthin has been part of the human diet for thousands of years.
CCRES Haematococcus pluvialis
Astaxanthin, unlike most carotenes is not converted to vitamin A (retinol) in the human body.
CCRES Haematococcus pluvialis
Natural astaxanthin has no "pro-oxidant" activity – It does not become an exhausted oxidant thanks to its unique molecule structure that is able to release the excess of energy as heat.
CCRES Haematococcus pluvialis
Astaxanthin has been shown to actually cross the blood-brain and blood-retina barriers, meaning it can positively impact disorders related to brain and the central nervous system.
Astaxanthin
CCRES ALGAE PROJECT
part of
CROATIAN CENTER of RENEWABLE ENERGY SOURCES (CCRES)
Spirulina is a microscopic blue-green algae that exists as a single celled organism turning sunlight into life energy.
It is one of the first life forms designed by nature more than 3.6 billion years ago. Spirulina contains billions of years of evolutionary wisdom in its DNA and is an offspring of earth’s first photosynthetic life forms.
Under the microscope, Spirulina is a blue-green color and has the appearance of a spiral of long thin threads.
Spirulina is exceedingly adaptable and occurs in a wide variety of environments including fresh water, tropical springs, saltwater and saltpans.
Spirulina is full of nutrients and very easily digested. Commercially, Spirulina is available as a powder, tablet and capsule or added to foods and health tonics.
There are many forms of valuable algae and in the last 40 years Spirulina has been singled out for its nutritional properties. Long before it became a favorite of the health food industry, Spirulina was eaten regularly by North Africans and Mexicans centuries ago. Now many people around the globe realize that Spirulina is a powerful food with huge potential as a whole food source, medicine and biochemical resource.
A great deal of research has concentrated on the cultivation and harvesting of what is affectionately referred to as ‘the green’. It has been described as ‘probiotic’ and a ‘superfood’.
The cultivation of Spirulina has also brought interest because, as with most micro algae, Spirulina is extremely adaptable, often thriving in extreme conditions. With its rich nutritional goodness and ability to grow in adverse conditions, Spirulina has a huge potential to be a food source that will help feed and nourish the worlds population.
As a plant, Spirulina is incredibly rich containing a balance of nutrients that make it virtually a ‘whole food’ capable of sustaining life without the need for other foods.
Spirulina provides vitamins, many minerals, essential amino acids, carbohydrates and enzymes. Spirulina is at least 60% vegetable protein, which is predigested by the algae, making it a highly digestible food. It is higher in protein than any other food. Its outstanding nutritional profile also includes the essential fatty acids, GLA fatty acid, lipids, the nucleic acids (RNA and DNA), B complex, vitamin C and E and phytochemicals, such as carotenoids, chlorophyll (blood purifier), and phycocyanin (a blue pigment), which is a protein that is known to inhibit cancer.
A breakdown in nutritional terms of a few of the most commonly available supplements reveals an impressive comparison.
Spirulina in water
How is it grown?
Spirulina thrives in natural alkaline lakes. Spirulina farming is part of the new era of ecological agriculture. The key component in the production of Spirulina is sunlight and attention is given to measurement of temperature and oxygen levels.
Because pesticides and herbicides would kill many microscopic life forms in a pond, algae scientists have learned how to balance pond ecology without the use of these harmful substances.
This form of aquaculture represents one of the solutions needed to produce food while restoring the planet.
Why Certifed Organic ?
Humans create toxic waste, spill oil in the oceans, fill the air with acid rain and car exhaust and dump herbicides and pesticides into the soil. Unfortunately, this story of destroying our planet is still unfolding, and we are all its authors. Theres no question that lives will be much poorer if conventional farming continues to pollute water, changing historic landscapes into arable deserts, reducing the ozone layer for the sake of a few more strawberries and allowing the return of diseases that modern society believed it had beaten. For healthy human race with happy prospects and for sake of our planet, choose organic food.
Fresh Spirulina
Ensures no Pesticides are used Pesticides. People simply dont understand how dangerous they are, most of the commonly used manmade pesticides are potential carcinogens…some of them are related to nerve gases and all of them are poisonous. They have to be — they are designed to kill. But what we dont know is what the accumulation of potent pesticide residues do to us. Studies suggest that low-level exposure to pesticides over several years can cause health problems. The health effects of pesticides in our food and the environment are slowly becoming clear; immune suppression, hormone disruption, neurological damage,birth defects, cancer and nerve damage.
Additives As if pesticides in our food were not enough, we are forced to ingest food additives. Have you ever wondered what is added to food before it is packaged? Or, have you ever found yourself perplexed by words like tocopherol, propionic acid, or carrageenan on a food label? Food additives are defined as substances that are added to food during processing, but are not normally consumed by themselves as foods. But the larger question is why do food companies use additives in any amounts? And, why should we purchase foods that contain these additives if there is even the slightest health risk? Since artificial colours arent necessary to preserve the food or enhance food safety and quality, (and may cause medical problems in some people) its best to do without this particular type of additive. The seven thousand artificial additives permitted in non-organic foods are used to make food last beyond its natural sell-by date, make it appear brighter or more colourful, and/or taste sweeter, saltier or just plain better than the manufacturer could manage without these crutches. At best, these additives are unnecessary and annoying to those who question their use and usefulness. At worst, they are possible carcinogens and could be causing damage that no one has bothered to study.
CCRES ALGAE
Is Algae oil the sustainable low cost fuel of the future?
Algae has recently shot to prominence thanks to President Obama and the US elections, as a high yield, environmentally-sound renewable and potentially low cost transport fuel source.
Currently the well-established process for fossil fuel substitution has been plant based products such as soy, corn. However more recently algae, been hailed as the solution to our fossil fuel addiction, energy security, import replacement and sustainable fuels.
Indeed with the debate raging around the cost and sustainability and viability of crops to fuels, algae has emerged as a sustainable solution. clear winner. Algae, the fastest growing photosynthetic organisms on earth, can accumulate greater than 50% of their dry weight in oil and double their size within 2-5 hours.
A recent CSIRO report has named the organisms as a more viable solution with regard to cost and greenhouse gas emissions, than fossil fuels.
Algae fuel technologies use algae to produce fuels by combining light, carbon dioxide, water and nutrients for photosynthesis. In addition, the carbon capture is a clear benefit with algae production plants capable of absorbing CO2 waste from power stations and manufacturing facilities.
As more companies initiate production of algae fuels to meet biofuel targets throughout the USA, Asia and Europe, the debate now centres on the viability of the production method.
Land and water usage are key factors when producing algae and the pond method is challenged in both these areas. Many companies base their production around open pond systems. Increasingly these companies are focusing their attention on the production of algae outcomes producing high value product applications.
LEADING ALGAE PRODUCTION FACILITY IN THE CROATIA
Using a combination of open water ponds and photobioreactors, requiring only carbon dioxide (CO2), sunlight, water, and nutrients. CCRES technology optimizes conditions for cultivation to improve efficiency using optimal turbulence in the water and the effective use of selected nutrients.
CCRES demonstration facility plays a pivotal role in testing and improving algae technology lineup to achieve cost reductions and efficiency benefits.
Once harvested, there are a number of conversion technologies that can be used to convert the algal oil into high quality biofuels, including transesterification and hydrotreating. The residual defatted biomass and carbohydrates can also be used to make a fishmeal replacement or animal feed supplement for the aquaculture and animal feed markets.
Our priorities are sustainability, productivity, cost-effectiveness, safety, and respect for the environment and communities. Our research and development activities at the demonstration facility are currently focused on yield improvement and cost reductions through engineering research.
HOW TO GROW SPIRULINA
If you want to grow Spirulina, you have to make sure that the following characteristics are present:
Spirulina is not likely to grow in sites that are constantly cold. Warmer temperatures are needed to achieve the growth of Spirulina.
Spirulina needs adequate sunlight. Sunlight causes a cell reaction in Spirulina, and when this reaction begins, Spirulina will create nutrients for itself. The more sunlight it gets, the more nutrients it will create.
The source of water should be clean. Preferably, the water should be alkaline and saline-based.
There should be no pollution which might affect Spirulina since it also gets its nutrients from the water.
The best pond sites for Spirulina are concrete ponds. The cement should be well hardened, dry, and thoroughly whitewashed. However, if you are making economical ponds, plastic film with U.V. protection will also do well.
Also, make sure that your site is well illuminated. However, be advised that illumination should not be strong when the temperature drops below 15 degrees Celsius.
You should use water that is clear from impurities such as algae. Portable clean water can be used in the pond. Meanwhile, salty water can also bring good results. However, you should test its contents before using it to water Spirulina. Water containing calcium can also be used, but you have to observe if it causes mud to form.
If you use fertilizers to supply the nutrients needed by Spirulina, make sure that it is the soluble type. Avoid those fertilizers that contain heavy metals such as mercury, lead and cadmium as Spirulina absorbs these easily.
To harvest Spirulina, it is advised that you harvest it during mornings, as the sunlight will help you to easily dry it. In addition, proteins present in Spirulina are found to be higher during mornings.
Spirulina tastes best when freshly harvested. Keep in mind that it will lose its freshness after a couple of days in the fridge and only a couple of hours at room temperature. Freezing is the most suitable method of keeping the freshness of Spirulina.
CCRES SPIRULINA
project of NGO
CROATIAN CENTER of RENEWABLE ENERGY SOURCES (CCRES)
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