Yes you read that right, there is a chip in existence that is juiced by, well, the fermented juice of grapes.
The Intel chip was unveiled at the Intel Developer Forum in San Francisco this week. The boozy bit-juggler was the brain-child of Intel’s in-house anthropologist, Dr Genevieve Bell.
The low-powered processor is juiced by a glass of red wine. Two electrodes are placed in the glass which react to the acetic acid in the wine to produce a current sufficient enough to power the chip.
But why, you ask? Dr Bell, born from new wine country down in Australia, is the director of Intel’s interaction & experience research department. They were looking into the problem of powering chips in mobiles that require minimal consumption so as to prolong battery life.
The idea was similar to potato batteries that have been around for years. Bell points out, “some people turn water into wine, here at Intel we’re turning wine into electricity”. Probably referring to wine makers yet perhaps a little nod to the godly power of Intel?
While the dilemma of sacrificing your glass of wine to check Facebook shouldn’t be an issue anytime soon, Intel is working complex on low-powered chips. Intel’s newly announced Quark X1000 chip, for example, is a fifth the size of current Atom chips & uses one tenth of the power. And the Z3000 Bay Trail chips should mean twice the CPU & four times the GPU performance of current processors – all while delivering a solid eight hours battery in tablets & smartphones.
So enjoy your glass of wine, check your phone, & know that if the worse comes to the worse one day you may be able to substitute your charger for a new wine rack.
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