Two off the three suspects that were arrested following an alleged botched robbery committed on a Bourda Market vendor were on Thursday released on bail for the attempted robbery charge.
Kester Auther, 34, of Lot 52 Nelson Street, Mocha, East Bank Demerara and Rondel Cummings, 23, of Pike Street Campbellville, Georgetown denied that on October 25, 2018 they attempted to rob Bourda Market vendor Jullian McCalmont.
The third suspect, Shane Allison, 21, of Pouderoyen, West Bank Demerara could not make an appearance since he was shot during the course of the alleged robbery and is currently a patient at a city hospital nursing wounds to his hip and left foot.
On Thursday the duo stood before Magistrate Dylon Bess and were granted bail in the sum of $75,000 each to which conditions were applied. The men were ordered to report to the Alberttown Police Station on a weekly basis until the matter is completed.
The matter was adjourned until December 6.
Based on reports on October 25 around 02:00h between Bourda and Alexander Streets, Georgetown the three men disembarked a minibus and pounced on the victim.
According to eyewitnesses, one of the alleged bandits who was later identified as Allison brandished a handgun while demanding that the vendor hand over his valuables.
However, luckily for McCalmont an armed security guard who was a short distance away saw the fracas and confronted him. Allison reportedly turned the weapon and pointed it at the guard who discharged his weapon several times at the gunman.
He subsequently collapsed a short distance away. An unlicenced .32 pistol with six live matching rounds were retrieved next to the injured suspect.
Further, swift response from ranks of the City Constabulary Bourda Outpost assisted in the injured Allison being apprehended and taken to the Georgetown Public Hospital Corporation where he was admitted under guard.
Meanwhile, the other two suspected were also apprehended a short distance away from the scene and handed over to police at the Alberttown Police Station.
The strength and shape of the bio-bricks can be altered as required.
“When we first started this process last year, we achieved the same compressibility strength as a 40% limestone brick,” Dr Randall told the BBC Newsday programme.
“Just a few months later we’ve doubled that strength now just by changing the material we put into the mould and allowing the bacteria to cement the particles for longer – with zero heat, at room temperature.”
Regular bricks are kiln-fired at temperatures around 1,400C (2,552F), according to the University of Cape Town.
But Dr Randal admits their process is much smellier.
“Say you had a pet and it peed in the corner, and you have that strong smell – that’s ammonia being released. This process produces ammonia as a by-product,” he said, adding that this ammonia is then converted into nitrogen-rich fertiliser.
