Inhale::Exhale

QUESTION

How can algae can be used to redistribute the damage incurred by average consumptive behaviours?

RESEARCH

“Algae” refers to a class of organisms, ranging from micro-algae to macro-algae, that occur naturally in mainly aquatic environments. For this experiment we focused on the Chlorella and Chlamydomonas green algae genera. Algae survive through the process of photosynthesis, using solar energy to catalyse the reaction between carbon dioxide and water, creating glucose molecules on which the organism sustains itself. Algae are particularly effective in the capturing of carbon dioxide, a greenhouse gas which is widely known for its correlation with the climate change phenomenon.

This experiment was motivated by the desire to create a carbon neutral or carbon negative beverage, inspired by the beauty of the complex, green, super-power properties of these tiny algae to operate as carbon sinks for the modern-day emission levels.

 

HYPOTHESIS

By integrating algae into the human diet in a desirable, enjoyable and sociable way, consumers can lessen the negative effects of the beverage industry on the environment.

PROCEDURE/METHOD

Part I

  1. Prepare petri dish culture of Chlamydomonas green algae for the contemporary canteen-dining experience.
  2. Affix Chlamydomonas cultures to the walls of canteen, where the algae can enjoy the sociable atmosphere and abundant heat and light pumped into this space during the working hours of 9am-5pm.
  3. Allow Chlamydomonas to inspire canteen-users.
  4. Observe the cultures change colour, note observations regarding lifespan of algae within the corporate climate of the canteen.

Part II

  1. Measure 1/2 teaspoon of Chlorella powder into bottom of highball glass.
  2. Measure 1.5 ounces of lime juice and 3 teaspoons of sugar, stir well. Add 8 fresh mint leaves and gently stir with muddler.
  3. Add 2 ounces mint infused white rum, 1 cup of crushed ice, and a dash of club soda. Stir gently and insert straw before serving.

DATA

55/60 petri dishes survived exposure to the climate factors in the canteen.

70/70 mojitos consumed.

CONCLUSIONS

Edible algae proved to be a success, given the alcohol decoy method of the Carbon-Mitigation Mojito. The dark green colour of the drinks failed to produce any elements of disgust, concern or displeasure. Algae petri dishes sustained life within the constrictions imposed by corporate canteen space, despite some condensation and losses due to natural causes.

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