Next-gen batteries using food-based acids hit sustainability sweet spot
Next-gen batteries using food-based acids hit sustainability sweet spot A novel battery component that uses food-based acids found in sherbet and winemaking could make lithium-ion batteries more efficient, affordable and sustainable, according to new research out of UNSW. A prototype, developed and patented by UNSW chemists, reduces environmental impacts across its materials and processing inputs while increasing energy storage capability. UNSW Science lead researcher Professor Neeraj Sharma says the research team is optimising a single-layer pouch cell, similar to what you’d use in a mobile phone, only smaller. “We’ve...
