Fremont senior Meagan Postema pipettes containers, preparing them for sporulation, for research in the Genetics Lab in Brooks Hall Wednesday morning. "I love what I do," said Postema. "I like the unexpected aspect of research and the opportunity to discover something new everyday." (Charlotte Bodak/Staff Photographer)

Sustainability, cleaner resources and a way to separate a biofuel supply from food supply have all been top-shelf issues for environmentalists in recent years.

Steven Gorsich, assistant professor of biology at Central Michigan University, is doing his part to resolve some of those issues; he and his lab team are taking a look at the ins and outs of biofuel production.

More specifically, theyre looking at ways to streamline the process.

Fremont senior Meagan Postema prepares containers for research under the Polymerase Chain Reaction hood in the Genetics Lab in Brooks Hall Wednesday morning. "I love what I do," said Postema. "I like the unexpected aspect of research and the opportunity to discover something new everyday." (Charlotte Bodak/Staff Photographer)

Most ethanol is made using cornstarch in a relatively simple reaction using yeast that yields biofuel. The problem with this method, though, is that it draws on food products to yield energy sources. Gorsichs project examines processes that use plant-based waste products like corn stubs, grass clippings and woodchips.

Using agriculture materials that are also used for food consumption by humans or livestock will increase the price of food at the supermarket, Gorsich said in an email. Using waste products to make ethanol is better, because it doesnt directly affect food cost.

The problem his lab is looking to overcome is that most of these materials are tougher than cornstarch and so their fermentation process requires an acid additive.

In order to get the sugars out of that, it requires a tougher pre-treatment, Gorsich said.

When the yeast starts to break down the plant material, the acids put a cap on the efficiency of the process. It results in what Gorsich refers to as oxidative damage, when oxidants (chemicals that adversely affect the fermentation process) like the acids are too high for the process to continue properly.

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Biology professor Steven Gorsich, students researching biofuel processes