A new, more economical and sustainable material is designed that uses sunlight to decontaminate the air
Escrito por UCC+i
The Chemical Institute for Energy and the Environment (IQUEMA) has designed a new compound to remove nitrogen oxides, which constitutes a step towards the development of a system to purify the air under real conditions
More energy and more oil: photovoltaic plants and hedgerow olive groves are more productive on the same land
Escrito por UCC+i
A model developed by the University of Cordoba simulates the interaction between solar collectors and crops at an “agrivoltaic” plant, proving that the two activities are more efficient when conducted jointly, as they create synergies
A new plasma-based technological design boosts graphene production by more than 22%
Escrito por UCC+i
A UCO study manages to optimize the energy yield of the graphene synthesis process by building a Faraday cage around a plasma torch. The process, which has already been registered for evaluation as a patent, could be an important step towards the industrial-scale production of one of the most promising materials in recent years
Copyrolysis of olive pomace and plastics reduces energy and polluting emissions in bioenergy production
Escrito por UCC+i
The combined thermal degradation of olive pomace and plastic waste by pyrolysis increases the effectiveness of the process and generates new value-added products, such as biofuels, according to a study by the University of Córdoba
Faster and more sensitive: the new system to detect cannabis in saliva
Escrito por ucc+I
With just a few drops of saliva and in a few minutes the presence of THC can be detected thanks to a technique developed by the universities of Cordoba and Valencia, making it possible to accelerate the analysis process and to use very small samples
A reduction in Iberian pork preservatives is achieved thanks to a yeast
Escrito por UCC+i
In the face of European regulations mandating salt and nitrite reductions in food, a team from the University of Cordoba has tested the potential of a yeast as a natural preservative in Iberian pork loin from the Pedroches Valley