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Related Concept Videos

First Law of Thermodynamics00:37

First Law of Thermodynamics

The First Law of Thermodynamics states that energy cannot be created or destroyed, only transformed. This can be demonstrated within a classic food web where light energy from the sun is harnessed as radiant energy by plants, converted into chemical energy, and stored as complex carbohydrates. The vegetation is then consumed by animals and during the digestion process, the sugars release energy as heat. The sugars also produce chemical energy that either gets used up doing work, stored in...
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Energy Balance01:19

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The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...
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Related Experiment Video

Updated: Jun 10, 2026

Determining the Contribution of the Energy Systems During Exercise
11:15

Determining the Contribution of the Energy Systems During Exercise

Published on: March 20, 2012

Energy and the food system.

Jeremy Woods1, Adrian Williams, John K Hughes

  • 1Porter Alliance, Centre for Environmental Policy, Imperial College London, London SW7 2AZ, UK. jeremy.woods@imperial.ac.uk

Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences
|August 18, 2010
PubMed
Summary

Modern agriculture relies heavily on fossil fuels, impacting food production and greenhouse gas emissions. Improving energy efficiency through technology and renewable sources is crucial for sustainability.

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Last Updated: Jun 10, 2026

Determining the Contribution of the Energy Systems During Exercise
11:15

Determining the Contribution of the Energy Systems During Exercise

Published on: March 20, 2012

Area of Science:

  • Agricultural Science
  • Energy Studies
  • Environmental Science

Background:

  • Modern agriculture's significant reliance on fossil resources for crop management, fertilizers, pesticides, and machinery.
  • The historical increase in food production since the 1960s is linked to energy inputs, but the relationship is not linear.
  • Fossil fuels dominate agricultural energy, with varying mixes based on crop-specific needs, such as natural gas for nitrogen fertilizer production.

Purpose of the Study:

  • To analyze the complex relationship between energy inputs and agricultural yields.
  • To highlight the dependence of food prices and greenhouse gas emissions on fossil energy.
  • To explore the role of technological advancements and renewable energy in improving agricultural energy efficiency.

Main Methods:

  • Analysis of energy input-output relationships in agriculture.
  • Examination of fuel mix variations across different cropping systems.
  • Assessment of the contribution of specific inputs (e.g., nitrogen fertilizer) to total energy use.

Main Results:

  • Energy input and yield relationship is non-linear; low inputs decrease yield, high inputs yield diminishing returns.
  • Nitrogen fertilizer production, primarily using natural gas, can exceed 50% of total energy use in commercial agriculture.
  • Oil constitutes a substantial portion (30-75%) of UK agricultural energy inputs, varying by cropping system.

Conclusions:

  • Agriculture's dependence on fossil fuels links food prices to energy markets and contributes to greenhouse gas emissions.
  • Technological innovation, altered crop management, and renewable energy integration are key to enhancing agricultural energy efficiency.
  • Reducing reliance on fossil resources is essential for a sustainable agricultural future.