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Past and Present

Bio-Energy is the general term for energy derived from materials such as wood, straw or animal wastes, which were living matter relatively recently - in contrast with fossil fuels. Such materials can be burnt directly to produce heat or power, but can also be converted into bio-fuels. Charcoal and bio-diesel, for example, are bio-fuels made from wood and plant seeds respectively.

Bio Energy Sources

The two main sources of bio-energy are the purpose-grown Energy crops and Wastes, the otherwise unwanted products of human activities.

Combustion of Solid Bio Mass

Most biomass is initially solid and it can be burnt in this form to produce heat for use in situ or at not too great a distance. It may firsts require relatively simple physical processing, involving sorting, chipping, compressing and/or air-drying. Alternatively, the biomass can be upgraded by chemical or biological processes to produce gaseous or liquid fuels.

Production of Gaseous fuels from Bio Mass

There are several reasons for production of gaseous fuels from biomass. The result is a more versatile fuel, suitable not only for burning but for use in internal combustion engines or gas turbines. It is easier to transport, and if undesirable pollutants and inert matter are removed during processing, it will be cleaner. It offers a route to electric power that could be more efficient than the direct combustion of biomass in a conventional power station. And finally, gasification under suitable conditions can produce synthesis gas, a mixture of carbon monoxide and hydrogen from which almost any hydrocarbon, synthetic petrol, or even pure hydrogen can be made.

Production of Liquid fuels from Bio Mass

The major objective in bio-energy research is the production of liquid bio-fuels as substitutes for crude oil products. The three main approaches, treated in this section, could hardly be more different. The first is thermo-chemistry, which might be described as careful cookery. Second, is synthesis, which can be described as break down and start over again. The third is fermentation which is familiar to brewers and vintners for centuries. A good example would be the brandy trade in South Africa which is such an underrated process.

 

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