A novel battery component utilizing food-based acids, commonly found in sherbet and winemaking, has the potential to enhance the efficiency, affordability, and sustainability of lithium-ion batteries, according to a press release from the research team.
Lithium-ion batteries, widely used in smartphones and electric vehicles, typically rely on graphite anodes. However, Professor Neeraj Sharma, the study’s lead researcher, highlighted the unsustainable nature of conventional graphite production. “About 60% of the graphite is lost in the processing steps, which usually require high temperatures and strong acids to achieve the necessary purity, resulting in a significant environmental impact,” he explained, as reported by Interesting Engineering.
To address this issue, the researchers sought an alternative to graphite. Their innovative technology substitutes graphite with compounds derived from food acids, such as tartaric and malic acid.
As part of their research, the team has developed a prototype battery cell that, despite being similar in size to those found in mobile phones, demonstrates a greater energy storage capacity than traditional graphite-based batteries. This advancement could enable devices to hold more charge and reduce the frequency of charging.
Sharma and his team are now focused on scaling up the battery technology to create larger versions that offer increased energy capacity. They plan to conduct additional tests to ensure the batteries can withstand repeated use and varying temperature conditions.
Interestingly, researchers at UNSW are not the first to explore the use of wine byproducts for vehicle operation. King Charles III previously disclosed that his Aston Martin is powered by wine and cheese byproducts, reflecting ongoing efforts to decarbonize transportation.
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