Essay on Plausibility of algae biofuel

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INTRODUCTION
It is widely acknowledged that the current rate of fossil fuel consumption is not sustainable, and the depletion of crude oil and petroleum fuels has created strong interest in finding alternative means of producing energy. In developed nations, the average lifestyle is desperately dependent on increasingly limited resources. People can wait until relying on fossil fuels is critically inhibitive and be forced to transition for survival, or they can choose to adapt now since it is only a matter of time.
American consumers are most frequently reminded of their personal dependence on fossil fuels when filling up their vehicle at the gas station. Many would neither know nor care what the price of a barrel of oil was, if it did not
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The second category contains two articles that demonstrate research performed by leading competitors to
General Motors, Toyota and Ford. The remaining literature chronicles the early development of algae biofuel, current research, and provides an outlook for the future of algae biofuel research.
4 Algae Biofuel
LITERATURE REVIEW
Current Inhibiting Factors
In his article from the Journal of Applied Phycology entitled “Biofuels – facts, fantasy, and feasibility,” Walker addresses claims that algae are “intrinsically more productive… than higher plants commonly as crops grown for food.” (Walker, p. 509) Seeking to moderate reckless enthusiasm based on such claims, Walker postulates that all green plants photosynthesize at the same rate under ideal conditions, and that in order for algae to grow at an optimal rate, it must be kept within a very specific temperature range. Maintaining ideal growing temperature could be cost-inhibitive in itself. Because the previously stated factors have been largely ignored, many algae biofuel companies have produced wildly exaggerated figures to garner support for their research. The calculations used to arrive at such remarkable statistics are the result of imprudent extrapolation. (Walker, 2009)
The economic impact on the food

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