court for most of you know you've been of the school for we applaud all of the law isn't surprising i saw it coming to new years before the 4th room of the home and. what does it take to change the course of history. raising the curtain starts september 30th on d. w. . hello and welcome to tomorrow today your science show on d w coming up this week the story of whales and how they grew so large. is this the protein of the future a micro algae facility that grows and the alternative to meet. and modeled on the galaxy a german team has revolutionized gear driven system. but 1st a crime committed on

a huge scale the scene the kitchen the perpetrators food fraudsters adulterating food products is a lucrative business and far more common than you might think now regulators are trying to stop the criminals behind it with a high tech d.n.a. database. olive oil isn't always what it says on the label it breaches new regulations on marketing standards more than any other product often it's mixed with low quality salad oil coloring fragrance and flavoring but sold as extra virgin 25 percent of all of oil on the world market is allegedly for didn't. appear organic honey supposedly in fact style looted with sugar syrup. is sold or champagne. food fraud is widespread and highly profitable. to me that the trade in fake food products

is even more profitable than the drug trade. worldwide 10 percent tested fake even oregon and sometimes adulterated with chopped pain leaves other bulking agents. in general food fraud is a form of fraud committed on the consumer's pocket book the consumer is paying for a quality product but getting something inferior. often involves expensive products like stuff from for instance that's why the spice is regularly examined by chemists at the food safety authority in this loving. about $500.00 samples of food from supermarkets online shops every day and often make astonishing discoveries. this doesn't even look like saffron it looks like some sort of cellulose material paper that's probably just been dyed red. rose

shredded paper it's not dangerous but it's brazen fraud. at about 18 euro's a grand it's not surprisingly try this especially because as you've seen you can't detect the fake just by looking at it with other spices the fakes pay off because they're selling large quantities. most of the fraud can't be detected with the naked eye for that you need a chemical analysis until recently the chemists had to carry out a separate test for every compound and they had to know exactly what to look for but now. spectroscopy has changed that using this method single stern can provide a genetic profile of an entire sample in just 30 minutes the technology supplies a genetic fingerprint that looks much like a barcode. comprised of millions of fragments of d.n.a.

sequences. until recently only small amounts of such genetic information could be saved but now that's changed. into computer computers have become so powerful we no longer have to choose just a few parts of a spectrum to save and discard the rest now we can save the entire spectrum. that's an enormous advantage now the chemist can store the genetic fingerprints of every sample when a new one arrives the computer can quickly identify similar or identical genetic fingerprints from its database. the test can provide an immense amount of information where the food product originated what exactly it contains and whether it's organic or conventionally produced across the e.u. scientists are now building databases for a large number of food products. specializing in eggs can determine

whether an egg comes from organic or conventional that's another common form of fraud. a large database of organic and other eggs comes and that's supposedly organic we can feed that information into our computer and it will tell us whether it's an organic or free range eggs or a battery cage or. here represents one sample and depending on what area it's an it's a free range or a bad reargued or it's an organic egg. fish is also a major source of fraud the fish on the left it's a pricey soul the one on the right an inexpensive. or is treated to look fresh. and you see this very popular trick here and tuna fish gets older returns great you can make the fish prettier again by treating it with carbon. knocks out gas it turns nice and pink again and looks

a lot fresher than it really is. not so long ago this kind of fraud would have been time consuming to detect but now with the d.n.a. fingerprint detecting adulterated food can take just a few seconds. that's our goal we want to implement a system across europe and establish a large database with many authentic food samples and genetic fingerprints that will make it easier to detect food fraud on the global market. until now the food counterfeiters have always been a step ahead but thanks to the new databases that could soon change. the d.n.a. database will food starts to uncover fraud committed on a massive scale it's a pressing topic because food adulteration has now apparently grown common all over the world as we heard from you on facebook. from chile writes that richard says

they're now contain plenty of chemicals but practically no fruit. in kenya kenneth complains that honey is mixed with mashed right bananas to increase profits. while who need it from costa rica says that lots of what sold is natural brown sugar has actually been dyed. in peru and is has noticed a similar problem even though great chocolate is exported from the country he comments that people there mostly have to make do with a disgusting substitute. and finally in mexico miguel listed a whole range of products that he says are regularly adulterated he thinks it's a big problem that people simply don't read the labels. well i certainly will the next time i go shopping thanks to those comments and keep them coming. teef in frozen lasagna sold at the reale chain inspectors

have discovered horsemeat instead of beef as listed on the label. troll it has been a regular issue when it comes to meat products despite that the demand for need worldwide continues to grow at a steady pace. the average german can seems a round 60 kilograms of it every year that humans haven't always eaten that much. meat it appears our earliest ancestors didn't indulge all that much just eating the odd bit of caring and that they scavenged and that was it. then about 2000000 years ago things started changing. humans began to make tools that could be used to hunt sand carve up carcasses. despite that there is some evidence that meat consumption remains relatively low for a long time experts think the ancient greeks and romans ate only about 20 to 30

kilograms each per year. gradually people discovered an animal that was particularly well suited to domestication pigs were happy to eat leftovers and acorns in the woods and when needed they could be caught and slaughtered by the early middle ages meat consumption in europe rose dramatically. at the end of the 10th century the population expanded and agricultural along with it. on average meat consumption hovered around 40 kilos per capita per year in the high and middle ages the majority of that was eaten by the affluent. but about a 3rd of the population perished. suddenly there was a lot more land for livestock farming meat production took off.

the absolute high point came at the start of the renaissance in the early 16th century people living in the german speaking states ate around $110.00 kilos each year a population boom followed within just 3 centuries the population in europe had tripled . there was less meat to go around and harvests were also hit by the little ice age . by the beginning of the 19th century annual meat consumption had dropped to an average of just 14 kilos a head people didn't waste anything and consumed or used the entire animal what they couldn't eat straight away they dried cured or smoked. industrialization followed and technology changed agriculture for good meat could now be imported from other parts of the world thanks to new refrigeration techniques except during the 1st and 2nd world wars and their aftermath meat consumption rose again and soon reached the 50 kilogram a year mark in germany factory farming changed the industry again and the meat

production soared. it became cheaper and cheaper. in the 1970 s. 1st food like hamburgers were popular but the decade also saw the beginnings of the green movement driven by environmental protesters who wanted alternative lifestyles but that didn't affect levels of meat consumption even various disease and other meat scandals didn't spoil appetites but what about nowadays. in germany some $5000000.00 people now eat no or very little meat and one percent of the population is even vegan despite that for years now and more meat consumption in the country has topped around 60 kilos per capita per year. needed actually worldwide has nearly quit tripled in the last 50 years and all those products have a big carbon footprint cattle for. itself will produce huge amounts of greenhouse

gases around twice as much as that emitted by the aviation industry will. more than half of the proceeds from the plant crops we raise is used to feed domesticated animals that makes finding alternatives to meet an environmental priority could algae help. these gloss cheap reflectively a greenhouse for a micro algae called chlorella in order to photosynthesize it needs fresh water nutrients carbon dioxide and sunlight one of the pioneers in growing algae is yoko woman for the past 7 years he's headed up a farm called her cat clips. from we have 500 kilometers worth of glass tubing here holding a total volume of 600000 meters so during one season from mid march to be november we can produce between $30.50 tons of biomass. so up to 50

tons of algae biomass grown on just $1.00 hacked it's a highly effective use of. the same area would produce only 7 or 8 tons of wheat for example. protein makes up 50 percent of a clear biomass more than eggs all meat on the market for it is expanding. we're now growing more than a dozen different types of micro out jane most of it was used for food supplement in the form of powder or pellets but we also sell it in direct form to the food industry and also cosmetics companies and animal feed producers. we showed all over the world. here in europe the u.s. canada and asia as you. tree is the company's nerve center it contains samples of all the algae types that were so gross. scientists 1st started doing research into algae as

a food source 65 years ago after the 2nd world war the world health organization found this a quarter of the global population suffered from protein deficiency so the focus was on algae with a high protein content like spirit liner and chlorella. offer that would secure in the lab we kickstart the initial propagation of the algae it all begins with a small single celled micro algae each day one cell divides into between $2.16 new cells showed grows rapidly then we work to increase the volume of algae until we reach the point where we're ready to go into the greenhouse and start production for people. but not all algae growing fast enough to be used for industrial purposes that's something alexander mortis is aiming to change he works at the swiss federal institute of technology in zurich. at the moment the algae are

growing too slowly to concentration once we finish cultivating is still too low that means producing and processing the micro algae is too costly for me quite. the scientists are working to accelerate the growth of the algae using short high voltage pulses the single celled organisms have huge potential. because we could use micro algae to produce very interesting meat substitutes we are able to convert the algae proteins into a meat like substance that would facilitate a protein rich vegetable based diet and reduce meat consumption at the same time. but many types of algae can be eaten directly without any processing at all french chef perry cleary regularly harvests the wheat in the city of brest west sea wheat has been a source of food for centuries. europe's coastlines alone now home to some 500 different types of seaweed and algae 13 have been approved for human consumption

and reuse is 7 or 8 of them and his cooking. this one here is often referred to as meat inherited it's very fine and part of the sea lettuce family you see that this is a very interesting algae that you know it's full of vitamin c. more than oranges it's also rich and calcium and minerals blog because you. don't helgi can already be found in an estimated 70 percent of all processed foods to get so additives eve $404.00 o 7 are made of algae so they're thickening agents amongst the fires or jungle agents they're not chemicals they're natural sure because that's if. the seaweed dishes rustled up by the chef may not appeal to the masses but helgi in general clearly has a great future. the company recap clips of has

already reached sales in the millions its products are selling so well that the company is now preparing to open a new pilot production plant. it's already up and running. you're definitely one of the foods of the future there is still huge potential here which we're only just starting to understand and exploit a lot of research still needs to be done in order to benefit more from this. when you consider how successful this is after just 65 years of the development of algae production it gives you an idea of just how much potential there really is. recipes that incorporate algae all seaweed growing in popularity and not just the dishes made in traditional japanese cuisine. they can be used to create fish.

and even replace eggs in baked goods. food from the marine well that brings us to this week's viewer question. why are whales so big. blue whales feed exclusively on tiny shrimp like creatures known as krill. sounds like they're just snacking all day doesn't it. but still they grow to a monster size. the marine mammals can reach up to 33 meters in length and can weigh up to 200 tons.

that makes them the biggest animals ever to have lived. larger even than the most gigantic dinosaurs. that's because in water gravity poses fewer constraints meaning fewer barriers to growth and more mobility another advantage of their large size is that will lose less body heat than their smaller relatives. but they weren't always so colossal once upon a time the largest species measured only about 12 metres. it was only 2 or 3000000 years ago that they went through a growth spurt during the ice age oceanic temperatures dropped causing a disruption to establish cones and this led to an increased concentration of fish plankton and krill and some coastal regions. from an evolutionary perspective it

was worth developing large amounts and bodies to take advantage of the expanded menu. there are large size help whales cover great distances and hence get to food sources faster than competitors. so an abundance of food was the reason that whales eventually grew so big. crowd that is red white otter but i don't think it. says you have a size question that you've always wanted alan said we're happy to help out sell it to us as a video text over smell if we all saw it on the show we'll send you a little surprise as a thank you cannot just ask. you can write to us on our website at t w dot com slash science or give us a shout out on twitter and facebook. although not quite as large as

blue whales many dinosaurs grew to gigantic proportions the bigger and heavier something is the more energy you need to move that. next story is about to drive designers who founded. way to make that process more efficient. to increase or decrease the speed of rotation unique year. knew that to 500 years ago your systems haven't changed all that much since then. just take a few gear wheels and a few different sizes and you're sad. but perhaps there is a way to improve traditional gear boxes for hundreds of years engineers in buildings that said no. but thomas and munfordville were undeterred. they thought it might be possible after all and went back to the drawing board.

years have been around for a very long time and have been tweaked and optimized over the years we wanted to do something revolutionary a leap forward. when it comes to gearboxes what would a revolution look like one basic form of care boxes called in at the cyclic or planetary gear at the name 5 it's reminiscent of our solar system the sun here in the center rotates quickly set in the planet years in motion the planet hears take more slowly than the sun. but there's a problem along with changing the speed of rotation a gearbox has another job to do it has to increase turning force or torque. these forces are transmitted by the teeth that touch one another like here here and here but when one tooth is doing the work all the other teeth are not under strain at all for hundreds of years that's just how it worked so why did a company from

a small town in southwestern germany decide to try to change things. for 30 years my company has operated according to a basic principle we want to preserve the livelihood of future generations to. take into. it's logical conclusion that principle means that building a better product shouldn't entail making it bigger and heavier instead you strive to do more with less creating better products that consume fewer resources that takes creativity and precision but how might that apply to gear boxes. it's simple to transmit more force and box the teeth have to be larger that makes the gearbox bigger and heavier the opposite of what we're striving for. in another approach the force could instead be distributed across a larger number of teeth. realized we needed to get all the teeth working all the time. the company decided to start from scratch

and took the gears and the gearbox apart turning them into a pile of scrap each bearing a few teeth that sparked a new idea that the teeth are important not the gear wheel so maybe they thought you could build a gears strip. to create motion you could thrust a tooth up from below into the groove one after the other. stays in motion with a larger number of teeth doing the work. but you want it to rotate rather than move in a linear fashion. so that means bending it into a circle. now it looks like this but there's a problem the teeth no longer fit neatly into the grooves a moment ago they were all triangles which fit each other perfectly so the teeth have to be curved and not just into any old curve but a logarithmic spiral. it's

a curve that often appears in nature our own galaxy the milky way has spiral arms so the company named their design the galaxy gear box. we've always. set ourselves the goal to disrupt traditional modes of thought and to look for innovations that are groundbreaking we've been able to do that with the galaxy which change the gear wheels and relies on separate. instances. it's an idea with a lot of potential gearboxes play a role in nearly every machine manufacturing process usually they are visible and when you can see them they don't look like much but the humble gear box plays many essential roles in the modern world. a list of it's astonishing sometimes you do need to reinvent the wheel or at least the gear wheel in. order to then she would have agreed he studied gears in great detail but now it's time to pass on

the baton to a new generation. policies or gentle creatures these herbivores have no natural enemies only humans hunt them for their meat the amazon rescue center in peru is dedicated to saving these endangered animals which play an important role in the ecosystem more next week.

choking on kind of. a world without plastic trash by 2030 that's what could become as promised a company. jobs are objective but coca-cola is almost so financing some regulations aimed to protecting the environment. plastic tied. 15 minutes on d w. y

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for lent on the day demonstrations on strikes around the globe for climate action one activist issues a warning kind of justice is a really important talker for us so we want no one left behind i want to tax the rich the people that are flying the most the people that have the biggest cars have the biggest houses that make the most and those are not the working people. demonstrators want world leaders to do more to protect the climate where we take you inside some of the protests.