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Utilizing the Isolated Components, Variation in Mammals, and Treatment Processes of Milk for Grain Yield Enhancement

Booth Id:

Physics and Astronomy


Finalist Names:
Cadle, Jordan

This project explores themes of an organically friendly, globally accessible product of milk to increase grain yields. The supreme concepts behind the idea to use milk are to apply carbohydrate energy and create a canvas with fat to increase the greenhouse effect. By applying sugar, fat, and protein to wheat in a Latin square design, the fat and sugars showed an increase over the control at the 90% confidence interval achieving increases in total treatment yield of 27.3% for sugar and 38.1% for fat. In another Latin square, camel milk was found to express a 13.8% plant average yield on wheat over the control with goat, sheep, and cow also being tested. A third Latin square tested sour, pasteurized, and fresh milk on wheat, but only the fresh milk saw a positive increase of 8.4%. A 33% increase in corn yields was expressed, but this was a limited side-by-side comparison with 44 plants. By finding the exact components of milk causing a yield increase, any farmer in the world can apply whole milk or isolate the cream from his milk and apply it to a cereal grain. Isolation of fat can increase the cost effectiveness by 69%. The variation of milk sources allows for any location in the world with human inhabitants to have access to a camel in dry areas, traditional dairy cows in average terrain, or the Scottish Highlander cattle breed in cooler climates.

Awards Won:
Third Award of $1,000