A team of researchers at Northwestern University, United States, who last year published their recipe for a new class of nanostructures made of sugar, salt and alcohol, have now discovered these edible compounds can efficiently detect, capture and store carbon dioxide. The crystals, which are known as metal-organic frameworks (MOFs), are all natural and simple to prepare – a huge advantage over other MOFs, which are usually derived from crude oil and often contain toxic heavy metals. Ross S. Forgan, a co-author of the study, and a postdoctoral student in chemistry, said, “We are able to take molecules that are themselves sourced from atmospheric carbon, through photosynthesis, and use them to capture even more carbon dioxide. By preparing our MOFs from naturally derived ingredients, we are not only making materials that are entirely nontoxic, but we are also cutting down on the carbon dioxide emissions associated with their manufacture.” The team was also able to develop a simple method of detecting when the crystals have reached their full capacity by placing an indicator molecule inside each crystal, which turns red when completely full of carbon dioxide. Ronald A. Smaldone, also a postdoctoral fellow and a co-author of the paper, added, “I think this is a remarkable demonstration of how simple chemistry can be successfully applied to relevant problems like carbon capture and sensor technology.” Their findings were published in the Journal of the American Chemical Society.
http://www.northwestern.edu/newscenter/stories/2011/09/edible-carbon-dioxide-sponge.html