What are the advantages and disadvantages of using biofuels?
Advantages and disadvantages of biofuel
| Advantages | Disadvantages |
|---|---|
| Less carbon emissions. When burned, they release as much carbon as they absorbed during growth, although some carbon dioxide will be released during production, eg by the tractor. | Needs a lot of labour. |
How does biofuels affect the environment?
Regarding non-GHG environmental impacts, research suggests that production of biofuel feedstocks, particularly food crops like corn and soy, could increase water pollution from nutrients, pesticides, and sediment (NRC 2011). Increases in irrigation and ethanol refining could deplete aquifers (NRC 2011).
Which biofuel is the most sustainable?
The life cycle aggregated sustainability index of three biofuel production pathways including wheat-, corn-, and cassava-based bioethanol production pathways was determined, and the cassava-based bioethanol production pathway with the sustainability index 0.4292 is the most sustainable, followed by corn- and wheat- …
Can I make my own biofuel?
You can easily make your own fuel for $1 per gallon by collecting free or cheap cooking oil after it’s served its useful life in a restaurant’s deep fryer. A gallon of oil will yield about a gallon of biodiesel. Step two: Build your plant, sized to your feedstock supply.
Where is Jatropha grown?
Mali
What is Jatropha used for?
Traditionally this plant is used for treating dysentery and diarrhea. J. curcas has been known for its antibacterial activity against Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. The latex of Jatropha contains an alkaloid known as “Jatrophine” which is believed to have anti-cancer properties.
What is the common name of Jatropha Curcas?
Jatropha curcas, commonly called purging nut, Barbados nut or physic nut, is a dioecious small tree or large shrub that grows to 20′ tall.
Is Jatropha curcas edible?
curcas is free from phorbol esters, so that its products are edible. It occurs only in Central America and Mexico [16]. In northern Veracruz (Mexico), it has been used since ancient times by the “Totonaca” indigenous people for human consumption and is commonly known as “chuta” or “xuta” [17].