Cow Manure and Elephant Dung Could Be Used to Make the Paper of the Future

Kathrin Weiland
Kathrin Weiland

The average dairy cow produces 82 pounds of manure daily. For elephants, that number is up to 300 pounds. According to researchers at the University of Vienna, all that dung represents an untapped resource that has the potential to change the way we make paper.

The team of scientists presented their findings at a meeting of the American Chemical Society on March 21. Waste from cows and elephants, they say, is rich in the same cellulose that's required to make paper products. What's more, the cellulose in manure has been broken down by digestion, making it easier for paper manufacturers to process.

"Animals eat low-grade biomass containing cellulose, chew it and expose it to enzymes and acid in their stomach, and then produce manure," researcher Alexander Bismarck said in a statement. "Depending on the animal, up to 40 percent of that manure is cellulose, which is then easily accessible."

Bismarck first got the idea to make paper from manure after seeing goats graze on dry grass in a small village in Crete. As he watched the plant matter go in, he wondered if that same matter wouldn't be suitable for making paper once it came out the other end. Today most paper is made by grinding down raw wood into nanocellulose, a process that takes a lot of power. The cellulose in dung has already been chewed and worn down by acid and enzymes in the animal's digestive system, cutting out the need for all that grinding.

Following Bismarck's goat manure–inspired revelation, he and his team began working with waste from horses, cows, and now elephants. Thanks to cattle farms and elephant parks around the world, this material is an abundant sustainable resource. The dung they collect is treated with a sodium hydroxide solution to remove lignin, the glue that holds cellulose fibers together (and can also be used as fuel). From there, they filter out other impurities like proteins and dead cells and bleach whatever's left with sodium hypochlorite to create a pure, white pulp that's ready to be made into paper.

The research team is currently exploring potential applications for the material. For now, they say it could be used as reinforcement for polymer composites or as filters for wastewater. It can also be made into paper for writing, though it may be a while until you see notebooks made from elephant dung at your local office supply store.

Pioneering Heart Surgeon René Favaloro Is Being Honored With a Google Doodle

Dr. René Favaloro (left) pictured with colleague Dr. Mason Sones.
Dr. René Favaloro (left) pictured with colleague Dr. Mason Sones.
The Cleveland Clinic Center for Medical Art & Photography, Wikimedia Commons // CC BY 4.0

Argentinian heart surgeon René Favaloro is the subject of today’s Google Doodle, which features a sketched portrait of the doctor along with an anatomical heart and several medical tools, The Independent reports.

The renowned doctor was born on this day in 1923 in La Plata, the capital of Argentina’s Buenos Aires province, and pursued a degree in medicine at La Plata University. After 12 years as a doctor in La Pampa, where he established the area’s first mobile blood bank, trained nurses, and built his own operating room, Favaloro relocated to the U.S. to specialize in thoracic surgery at the Cleveland Clinic.

In 1967, Favaloro performed coronary bypass surgery on a 51-year-old woman whose right coronary artery was blocked, restricting blood flow to her heart. Coronary bypass surgery involves taking a healthy vein from elsewhere in the body (in this case, Favaloro borrowed from the patient’s leg, but you can also use a vein from the arm or chest), and using it to channel the blood from the artery to the heart, bypassing the blockage. According to the Mayo Clinic, it doesn’t cure whatever heart disease that caused the blocked artery, but it can relieve symptoms like chest pain and shortness of breath, and it gives patients time to make other lifestyle changes to further manage their disease.

Favaloro wasn’t keen on being called the “father” of coronary bypass surgery, but his work brought the procedure to the forefront of the clinical field. He moved back to Argentina in 1971 and launched the Favaloro Foundation to train surgeons and treat a variety of patients from diverse economic backgrounds.

Favaloro died by suicide on July 29, 2000, at the age of 77, by a gunshot wound to the chest. His wife had died several years prior, and his foundation had fallen deeply into debt, which Argentinian hospitals and medical centers declined to help pay, The New York Times reported at the time.

“As a surgeon, Dr. Favaloro will be remembered for his ingenuity and imagination,” his colleague Dr. Denton A. Cooley wrote in a tribute shortly after Favaloro’s death. “But as a man ... he will be remembered for his compassion and selflessness.” Today would have been his 96th birthday.

[h/t The Independent]

Forget Lab-Grown Meat—You Can Now Buy Lab-Grown Ice Cream

Deagreez/iStock via Getty Images
Deagreez/iStock via Getty Images

Even though “dairy-free” doesn’t necessarily mean “healthier,” it’s still a necessary disclaimer for dairy-free people who are screaming for ice cream. And between veganism, lactose intolerance, and other dietary dairy restrictions, the race is on to create an ice cream for the masses that doesn’t taste like chalk, chemicals, or sadness.

Bay Area startup Perfect Day may have just pulled ahead of the competition. Today, Fast Company reports, it released three flavors of dairy-free ice cream—Vanilla Salted Fudge, Milky Chocolate, and Vanilla Blackberry Toffee—that contain the same proteins found in cow dairy, but grown in a lab from engineered yeast and DNA. Since those proteins contribute greatly to the rich texture and taste of ice cream that we love so much, Perfect Day’s products are supposedly indistinguishable from the real thing.


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The co-founders, vegan bioengineers Ryan Pandya and Perumal Gandhi, got the idea from their experience in medicine, where fermentation is used to grow things in a lab all the time. “The two of us started scratching our heads and wondering, what if we just apply that same exact technology that’s been around for half a century to make the world’s most in-demand, highest-quality protein?” Pandya explained to Fast Company.

Their lactose-, dairy-, and gluten-free vegan ice cream, which they’ve been working on for five years, includes the dairy proteins casein and whey, as well as plant-based fats and sugar. If you're dairy-free because of a casein or whey allergy or sensitivity, you should treat this ice cream like you would any other foods containing dairy, and heed the "Contains milk protein" disclaimer on Perfect Day products.

Lab-grown dairy has environmental benefits too, considering that cows and other livestock are major culprits of greenhouse gas emissions. Pandya and Gandhi hope to sell their proteins to large-scale food manufacturers, and have teamed up with Archer Daniels Midland, an Illinois-based food processing company, to increase production.

Though it seems like a scoop or two of this ice cream might be the recipe for a perfect day, that wasn’t the inspiration behind the company’s name—the founders stumbled upon a study in which scientists discovered that cows produced more milk when listening to music, and one of the most successful songs was Lou Reed’s “Perfect Day.” “As a company on a mission to make cows, people, and the planet happier, it seemed like a perfect fit,” the website says.

Can’t wait to taste the magic? You can purchase all three flavors in a three-pint bundle for $60 here.

[h/t Fast Company]

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