Food waste helps capture CO2.

According to research recently published in the journal PNAS of the National Academy of Sciences of the United States, scientists at the Swiss Federal Institute of Technology (ETH Zurich) have successfully developed a new carbon capture material from waste products in milk and soy production.

Still life image showing protein particles containing potassium hydroxide acting like sponges to absorb CO2. Photo: Mezzenga Lab / ETH Zurich

Accordingly, researchers extracted protein from this waste material, forming amyloid fibers, and then combined them with potassium hydroxide to create porous particles with a diameter of 0.5-1 cm. These particles act like sponges, absorbing CO2 from the air. Tests showed that 1 gram of the material could capture 97 mg of CO2, 10%-50% higher than traditional technology. Notably, the process of releasing the captured CO2 only takes about 10 minutes at room temperature, without the need for high temperatures or negative pressure.

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According to Science Daily, this invention opens a new avenue for eliminating greenhouse gases with high efficiency and significantly lower energy costs compared to current technologies.

HANH CHI

Source: https://www.sggp.org.vn/phe-pham-thuc-pham-giup-thu-giu-khi-co2-post857189.html

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