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Brian Keane, who leads a nonprofit called Smart Power, wants to do for renewable energy what the "Got Milk?" campaign does for milk and what the "Fabric of Our Lives" campaign does for cotton-he wants to make wind and solar and hydropower and geothermal energy really cool, and get more people to buy them. Here's one way he is going about it, with a little help from a friend:

eat food along with its wrapper........a crazy idea to entertain all readers..............wanna know more just read out.

The trip from Salt Lake City to southern Utah's red-rock playground-thousands of us make the drive to Moab during a typical year-will never be the same. There, where U.S. Highway 6 starts its cut through Spanish Fork Canyon, stand nine breathtaking, milk-white giants-the busily whirring turbines of the Spanish Fork Wind Project. The windmills are 405 feet high, and their blades, which from ground level look deceptively slow moving, spin at 170 mph, says Spanish Fork Mayor Joe Thomas. He should know. Shortly before the official ribbon cutting at the wind farm in early October, Thomas got the chance to climb to the top of a turbine.

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As an emulsifier, it can increase the affinity between food components, reduce the interfacial tension, improve the quality of food, and the processing performance of food raw materials. In bread and cake, make the protein network more closely connected, enhance the strength of the dough, inhibit the evaporation of water, increase the volume, improve the taste of food. In milk drinks, the original structure of the protein can be stretched out and combined with the hydrophobic region of the expanded protein molecule, thereby increasing the hydrophilicity of the protein and increasing its solubility. This action can improve protein stability and prevent protein aggregation and precipitation.

1. What kinds of sorbitan esters are there? They are distinguished according to different fatty acids. A lot of people do not know what sorbitan esters are. Sorbitan ester are emulsifiers that can be used in many industries, especially in food. Chemical components of sorbitan esters are dehydrated sorbitol fatty acid esters, which are mixtures of esters compounds, formed by the reaction of sorbitols and its mono-anhydride and dianhydride with fatty acids. Sorbitan esters have different forms, for example, amber viscous liquid, yellowish waxy solid, amber viscous oily liquid and yellow oily liquid. Sorbitan esters are common W/O emulsifiers with an HLB values between 1.8 and 8.6, a hydroxyl values between 60 and 360 and a saponification values between 140 and 188. They are not insoluble in water, but soluble in ethanol and easily hydrolyzed by acids, bases and enzymes. Depending on different fatty acids, sorbitan esters can be divided into several varieties, such as sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan tristearate, sorbitan monooleate, sorbitan trioleate. Now let's focus on discussing sorbitan monooleate. 2. Sorbitan monooleate and polysorbate 80 emulsifiers are used differently in the food industry. (1) Polysorbate 80 is a kind of polyoxyethylene sorbitan fatty acid esters, which is an amber viscous oily liquid. It can be used as emulsifiers in the production of food industries of beverage, toffee, ice cream, bread, pastry, malted milk, margarine, chocolate ect. (2) Sorbitan monooleate is a kind of dehydrated sorbitol fatty acid esters, which is an amber viscous oily liquid. The sorbitan monooleate can be used as an emulsifier in the food industry of sauce, jam, chocolate, butter, vegetable protein products etc. 3. The ranges of applications of sorbitan monooleate and polysorbate 80 are different. (1) Polysorbate 80 is suitable for deep or light products of carboxylic esters synthesized from animal or vegetable oils.