Two innovative methods for shaping bread-derived carbon electrodes.

A team of engineers from Saint Vincent College and the University of Pittsburgh has introduced two innovative methods for shaping bread-derived carbon electrodes. Their study, published in Royal Society Open Science, builds on previous work by David Bujdos, Zachary Kuzel, and Adam Wood, who sought to repurpose stale bread for sustainable electrode production.

Four years ago, Wood developed a process to transform stale bread into carbon electrodes, leveraging its high carbon content. His goal was to create a more environmentally friendly alternative while addressing food waste, as bread is one of the most discarded food items globally.

In this latest research, the team refined that technique to produce electrodes in specific shapes, making them more versatile for applications such as water desalination. The process involves heating whole-wheat bread from Pepperidge Farm to 800°C in an oxygen-free oven. However, the new approach introduces additional steps to control the final electrode shape.

3D-Printed Molds Enable Precise Shaping of Bread-Derived Electrodes

The first method uses a 3D-printed mold to stamp bread into precise forms before heating. In their tests, the researchers shaped the electrodes into a zigzag pattern.

The second technique blends bread with water to create a malleable paste, which is then molded and baked into the desired form. While the first method offers greater precision, the second produces more durable electrodes.

Looking ahead, the team aims to further refine their process and scale production, ultimately developing a cost-effective, sustainable desalination system to provide fresh water to communities worldwide.

Read Original Article: TechXplore

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