2024-10-09
Researchers at the University of New South Wales (UNSW) have found that acids created during the winemaking process could be used to develop more efficient and sustainable batteries for smartphones and electric vehicles. The study explores the use of food-based acids, such as tartaric and malic acid, as components in lithium-ion batteries, which traditionally use graphite as the primary anode material. Professor Neeraj Sharma, who led the study, highlighted the environmental issues associated with the conventional method of producing graphite, which involves high energy consumption and the use of strong acids. He noted that about 60% of the graphite is wasted during the production process, making it highly unsustainable.
The new approach involves replacing graphite with compounds derived from the acids found in winemaking and sherbet, which can potentially create a more eco-friendly alternative. A prototype battery cell, built as part of the research, demonstrated the technology's potential by showing higher energy storage capacity compared to traditional graphite-based batteries. This means devices using this new technology could hold more charge and require less frequent recharging. The prototype cell is comparable in size to those used in smartphones, indicating its potential for practical applications in consumer electronics.
Sharma and his team are now focusing on upscaling the batteries to develop larger versions for electric vehicles and other applications requiring greater energy capacity. They plan to conduct further tests to ensure the batteries are durable and can perform reliably under different conditions. While UNSW's research is groundbreaking in its use of winemaking byproducts, it is not the first time that wine has been linked to automotive innovations. King Charles III has previously disclosed that his Aston Martin runs on a biofuel made from wine and cheese byproducts, showing that alternative uses for wine waste are already being explored in the industry.
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