Carbon dioxide is a by-product in the production of whisky, resulting when yeast ferments wheat grain, or malted barley, to make alcohol. It’s also an important ingredient in fizzy drinks – and one Scottish distillery spotted an opportunity to join these two things up back in the late 1980s.
New research showing how naturally occurring noble gases can be used to track the movement of carbon dioxide (CO2) injected underground could provide a reliable monitoring technique for carbon storage operators worldwide.
The University of Edinburgh, one of SCCS’s founding partners, has developed the world’s first open online course exploring the technology that can provide a long-term solution to protecting our atmosphere from an excess of carbon dioxide (CO2).
The Scottish Government has today published its first Energy Strategy, providing a vision for our low-carbon energy future as we seek to meet essential climate targets and commitments.
Carbon capture in the heart of the city: https://t.co/2vhb3I6T13
RT @alignccus: Capture milestone by @RWE_AG boosts CO2-to-fuel research goal as part of broader ALIGN-CCUS project https://t.co/ff6ZXjnGAN…