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Stop and Smell the Guano: How Fertilizers Saved the World - Episode 837

 
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Manage episode 191135588 series 2336
Indhold leveret af American Chemical Society. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af American Chemical Society eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
November 08, 2017 - A little more than a hundred years ago, the world's fast-growing population was outstripping humanity's ability to feed itself. Mass starvation was only averted when a pair of brilliant German scientists developed a new chemical process to snatch nitrogen gas from the air and use it to make modern fertilizers. As science writer Thomas Hager explains in this episode of Science Elements, it's a story of wars, greed, bird droppings and a discovery that continues to dramatically shape our lives today. Music: "Wash Out" by Broke for Free, licensed under Creative Commons CC-BY 3.0.
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847 episoder

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Manage episode 191135588 series 2336
Indhold leveret af American Chemical Society. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af American Chemical Society eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
November 08, 2017 - A little more than a hundred years ago, the world's fast-growing population was outstripping humanity's ability to feed itself. Mass starvation was only averted when a pair of brilliant German scientists developed a new chemical process to snatch nitrogen gas from the air and use it to make modern fertilizers. As science writer Thomas Hager explains in this episode of Science Elements, it's a story of wars, greed, bird droppings and a discovery that continues to dramatically shape our lives today. Music: "Wash Out" by Broke for Free, licensed under Creative Commons CC-BY 3.0.
  continue reading

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