This is pretty exciting technology, if it works out. Photosynthesis is a very efficient process. Our solar cells don't even begin to rival what plants can do. Of course, the efficiency on the spinach power generator is only 12% right now, which isn't that great even compared to inorganic solar panels. Hopefully they'll be able to boost the current.
quote:“We have crossed the first hurdle of successfully integrating a photosynthetic protein molecular complex with a solid-state electronic device,” Baldo said.
Plants’ ability to generate energy has been optimized by evolution, so a spinach plant is extremely efficient, churning out a lot of energy relative to its size and weight. But combining biological and non-biological materials in one device has stymied researchers in the past. Biological materials need water and salt to survive—both are deadly for electronics.
Posted by kaioshin00 (Member # 3740) on :
I wonder why they chose spinach of all plants. Is spinach more effective at photosynthesizing? Or is there just a lot of spinach around MIT?
Posted by plaid (Member # 2393) on :
Spinach is very cold-hardy -- it usually survives down to 5 degrees Fahrenheit without any protection -- so that might be one reason...
Posted by pooka (Member # 5003) on :
Reminds me of spinach-filo pastries they had in Greece. Spinakopitas, I think they were called.
Posted by Vera (Member # 2094) on :
Spinich leaves have alot of chloroplasts. That's why they're such a deep green. They are also usually cheap and easily availible. More bang for the buck than most plants. I haven't done a plant experiment since undergrad (which, BTW, used chlorophyll extracted from spinich leaves), but I think spinich leaves are a very popular model system in photosynthesis research.
Posted by larisse (Member # 2221) on :
Good call, pooka. Yummy... spanakopita is my favorite Greek dish. It's made with spinach, feta cheese, filo dough, onions or scallions and yummy spices.
Posted by katharina (Member # 827) on :
That's very similar to my current food fad - my default meal. I have it once a day, usually. This food fad has lasted for a little over two months.
Put a little olive oil in a pan on the stove on medium heat. Dice up some onion and cook until they are sort of clear. Put in a pile of fresh spinach, and cook until they all change color. Stir every once in a while. Sprinkle unseasoned feta cheese on top.
It's incredibly yummy, and the whole thing takes about ten minutes.
Posted by Megan (Member # 5290) on :
Not to completely derail the topic, but why does everything spinach-y usually also contain feta? I love spinach, but cannot stand feta. And feta seems to be ...trendy cheese...right now. Is there every such a thing as trendy cheese?
Most. Random. Post. Ever.
Posted by TheTick (Member # 2883) on :
My wife gets real greek spanakopita and honey balls at the Hellenic festival down the street from us in the summer. Greek food is big here. On one of those 'You might be a Buffalonian if...' lists, they have 'you think nothing of crossing an international border for good Greek food' as one of the answers.