Take a moment and ask yourself, a project like this requires a lot of time, money and dedication of resources, why would scientists dedicate that time to something that could just be done by a tree?

The answer is they wouldn't. So that means this claim requires further investigation!

This project is called LIQUID 3, and it's not meant for cities with wide open spaces, it's meant for cities like Belgrade in Serbia. These cities are densely populated and heavily polluted, to the point where pollution actually chokes out current trees and makes creating green spaces difficult.

Liquid 3 was a PhD scientists answer to these problems. The microalgae tank is intended for spaces where you either:

Don't have enough space to plant full trees, or

Don't have enough time to plant trees and wait for them to grow up.

The tank is extremely efficient when you consider the amount of space needed compared to the amount of CO2 turned into oxygen. The tank can operate throughout the winter. And most importantly, it can be quickly set up in areas that desperately need relief from air pollution NOW not in 10 years when trees are done growing. Children currently suffocating on polluted air can't wait for trees to grow, they need to be taken care of now, and Liquid 3 is one of the ways to take care of them. Depending on the species of microalgea used, a number have shown a pretty amazing capacity to pull heavy metals out of the air which is something trees can get choked up by.

The tanks aren't just tanks either! Liquid 3 have solar panels placed on top, they have lighting and mobile phone charging, and they work as public benches. The designers of it want to encourage green spaces where there's room, but where there isn't room or time, Liquid 3 can step in. Realistically, this isn't a replacement for trees. It's replacing boring metal city benches with new, cooler benches that also clean the air (and have at least some heating during the winter).

Not only that, but the microalgea that grows is native to Serbia and all that microalgea has a ton of great uses! It makes for great fertilizer, compost, wastewater treatment, cleaner biofuels and even for helping create new tanks for further air purification. They only require a quick algae divide once a month, and the produced algae can be carted off to where ever it's needed. This makes them effective solutions for areas that can't sustain complex installations.

Tens of thousands of years ago people foraged and hunted for their food and ate whatever they could. Among their forage were wild cereals, which included the ancestors of modern cultivated wheat, barley and others.

People like sweet things. Grains are starchy, but if sprouted they start converting those starches to sugars, so people would've left grains in water to sprout. These sprouts are also easier to digest, thus more nutritious, which bestowed an invisible advantage on those sprouting their grains.

If grains are left in water too long, however, they begin to ferment. Alcohol is produced. People like alcohol.

In ancient Mesopotamia the fermented grains were experimented with, resulting in an early form of beer. The process of making that beer was quite complicated and involved a combination of sprouted and mashed grains.

People wanted beer all year round, but early beers did not have long shelf lives and the grain could only be harvested at certain times. So the ancient Mesopotamians invented a way of storing the ingredients for beer.

It was made of the grain mash, honey, dates and spices that were fermented to make beer. For storage, prior to fermentation, the mixture was baked dry, cut into smaller pieces and baked again to remove all water. This produced bapir, a product very much like biscotti, which could be stored for later rehydration and fermentation. Sometimes it was eaten instead.

I've made bapir, and I've eaten it. It is brittle but delicious. It's also a form of unleavened bread.

Bread was invented as a way to store the ingredients for beer, which was most likely a development from a chance discovery. Leavened bread (that is, with bubbles) may well have been discovered when a mixture like that for bapir was accidentally allowed to ferment before baking. Yeast is responsible for both alcohol production and leavening.