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More efficient cooling for data centers

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Increasing reliance on digital technologies in general and artificial intelligence in particular are dramatically increasing the energy consumption of data centers.  Data centers consume far more energy per square foot than other commercial buildings.  By the year 2030, data center energy consumption in the US is projected to reach 9% of the country’s electricity generation. 

Computing hardware consumes large amounts of energy and generates large amounts of heat in the process.  Currently, cooling the equipment so it doesn’t burn out accounts for as much as 40% of a data center’s total energy use. 

Engineers at the University of California San Diego have developed a new cooling technology that could significantly improve the energy efficiency of data centers.  The technology makes use of a specially engineered fiber membrane that passively removes heat through evaporation.

The membrane has a network of tiny, interconnected pores that draw cooling liquid across the membrane surface using capillary action.  As the liquid evaporates, it removes heat from the electronics underneath.  No extra energy is required.

Tests of the membrane demonstrated record-breaking performance in removing heat from electronics and being able to withstand very high levels of heat flux.

The researchers say that the technology is still operating well below its theoretical limit, and with additional work, can lead to optimized performance.  The membranes will be integrated into cold plates, which are components that attach to power-hungry computing components to dissipate heat.  The team is also launching a startup company to commercialize the new cooling technology.

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New Cooling Tech Could Curb Data Centers’ Rising Energy Demands

Photo, posted January 23, 2023, courtesy of Jefferson Lab via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Electric Mail Trucks | Earth Wise

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The US Postal Service recently announced that it plans to buy at least 66,000 electric vehicles by 2028.  With more than 231,000 total vehicles, the Postal Services operates one of the largest civilian vehicle fleets in the world.

Last February, the Postal Service announced a plan to replace up to 165,000 older mail trucks, many of which are as much as 30 years old.  The gas-powered trucks get an estimated 8.6 miles per gallon when air conditioning is running.  The plan was for only 10% of the new trucks to be electric, citing the high upfront costs of electric vehicles even though they generally make up the difference by saving on fuel and maintenance costs over time. 

Facing strong criticism from the Biden administration, the Postal Service shifted course and in July announced that 40% of the new trucks would be electric. With passage of the Inflation Reduction Act in August, the Postal Service received $3 billion for fleet electrification and has once again changed its plans.  It also announced that it intends to stop buying gas-powered delivery trucks altogether after 2026.

As part of the new plan, the Postal Service plans to upgrade hundreds of facilities across the country to accommodate electric vehicles.  This will include installing chargers and streamlining delivery operations to reduce unnecessary trips.

The Postal Service is no alone in working to clean up its fleets.  FedEx says it plans to completely electrify its pickup and delivery fleet by 2040.  Amazon has ordered 100,000 electric vans from the start-up company Rivian.

Electrifying the postal delivery system makes abundant sense.  Postal routes are predictable and there is ample charging time to meet the power needs of the fleet.

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Your Mail Truck Is Going Electric

Photo, posted January 18, 2017, courtesy of Rusty Clark via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Food Waste Into Wearables | Earth Wise

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A new startup company spun out of the University of Toronto wants to make clothing from food waste.  If they are successful, you may someday buy a shirt or a pair of gym shorts made from banana peels, rotten tomatoes, coffee grounds, or moldy bread.

A problem faced by the clothing industry is that most textiles are blended with synthetic and non-renewable fiber polyester, which makes them unrecyclable.  An alternative that has come on the scene in recent years is polylactic acid (or PLA), which is a decomposable bioplastic that is currently used for food packaging, medical implants, and 3D printing.  It is likely that a sustainable future for the fashion industry will depend on the ability to make use of biodegradable and carbon-neutral materials.

PLA is typically made from cornstalk, but the startup – called ALT TEX – does not want to rely on a crop already used for feedstock, human consumption, and alternative fuel.  Furthermore, there is no need to plant more corn when there is an abundant supply of unused post-industrial food waste from growers, producers, and retailers that contains the same biological building blocks for producing PLA.

ALT TEX has been conducting experiments using discarded apples to create a PLA-based fabric that is strong, durable, decomposable, and cost effective.  They are working with farmers and food suppliers to access their waste. If their efforts are successful, it would be possible to divert significant amounts of organic waste that currently emits the powerful greenhouse gas methane and instead enable the fashion industry to be more sustainable.

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Earth-friendly fashion: U of T startup turns food waste into wearables

Photo, posted August 30, 2019, courtesy of Ruth Hartnup via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

A New Membrane For Converting Carbon Dioxide | Earth Wise

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Methanol is a valuable chemical used as fuel in the production of countless products. Carbon dioxide is a greenhouse gas that is produced by countless industrial processes.  Carbon dioxide can be converted into methanol, which is one way all that CO2 can be put to good use instead of causing harm. 

In research recently published in Science, chemical engineers from Rensselaer Polytechnic Institute have developed a process that converts CO2 to methanol in a more efficient way by using a highly effective separation membrane they produced.  

The chemical reaction responsible for the transformation of CO2 into methanol also produces water, which severely restricts the continued reaction. The Rensselaer team has found a way to filter out the water as the reaction is happening, without losing other essential gas molecules. 

They produced a membrane made up of sodium ions and zeolite crystals that was able to carefully and quickly permeate water through small pores — known as water-conduction nanochannels — without losing gas molecules. The sodium ions effectively only allow water to go through. When water was effectively removed from the process, the team found that the chemical reaction was able to happen very quickly. By removing the water, the equilibrium shifts, which means more CO2 will be converted and more methanol will be produced.  

The team is now working to develop a scalable process and a startup company that would allow this membrane to be used commercially to produce high purity methanol.  This membrane could also be used to improve a number of other reactions. 

In industry there are many reactions limited by water and this RPI membrane could be an important enhancement for many of them. 

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Water-Conducting Membrane Allows Carbon Dioxide To Transform into Fuel More Efficiently

Photo courtesy of RPI.

Earth Wise is a production of WAMC Northeast Public Radio.

Whopping Change

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Burger King, the global hamburger fast food giant, recently made a huge announcement:  Customers will soon have the option to select either a beef patty or a plant-based patty when ordering the iconic Whopper sandwich. 

Burger King’s plant-based patty will be made by Impossible Foods, a California startup founded in 2011 with the explicit goal of decreasing the world’s reliance on animal agriculture.  Impossible Foods signature product, the Impossible burger, has already debuted as a slider in White Castle’s 380 or so stores.  It’s also being added to the menu at all 570 Red Robin locations.  Other plant-based innovators, such as Beyond Meat, have also found some mainstream success.  But the Impossible Whopper and the planned national roll-out at Burger King’s 7,200 locations is the biggest deal to date.

Impossible Foods’ major innovation comes from its use of heme, which is an iron-rich protein that in essence is what makes meat taste like meat.  Impossible Foods cultivates heme directly from plants – soybean plant roots to be exact – and then mass produces it using yeast.  This is then mixed with other plant-based ingredients to achieve the nutty texture of ground beef.

Meat production is one of the biggest single contributors to climate change.  The Impossible burger represents a better choice for the environment.  It requires 87% less water, 96% less land, and produces 89% fewer greenhouse gas emissions when compared with beef burgers.  At Burger King, the Impossible Whopper will have the same amount of protein as the regular Whopper, but 15% less fat and 90% less cholesterol. 

Meatless continues to push into the mainstream.

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Behold the Beefless ‘Impossible Whopper’

Photo, posted November 27, 2018, courtesy of Sarah Stierch via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Removing CO2 From The Air

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A growing body of work is leading to the conclusion that it may be nearly impossible to prevent global temperatures from rising more than 1.5 degrees Celsius (or 2.7 degrees Fahrenheit) because we are simply not reducing emissions quickly enough.  By some estimates, the current level of emissions will lock in that large a gain within the next few years.  At that point, the only way to reverse the effects is to remove carbon dioxide from the atmosphere, where it otherwise will stay for hundreds to thousands of years.

[Read more…] about Removing CO2 From The Air

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