Two new ways to create bread-derived carbon electrodes with desired shapes

A trio of engineers from Saint Vincent College and the University of Pittsburgh has developed two unique ways to mold bread-derived carbon electrodes into desired shapes. In their study published in the journal Royal Society Open Science, David Bujdos, Zachary Kuzel and Adam Wood improved on prior efforts aimed at making carbon electrodes out of stale bread.

Four years ago, Wood published a paper describing a technique that used stale bread to create carbon electrodes. This was possible because of the high carbon content of bread. He stated that the aim was to find a new way to create electrodes that would produce less environmental waste. He also noted that bread is one of the most wasted food products in the world.

In this new study, he and his colleagues have improved that technique to create electrodes in desired shapes. Wood and his team used the resulting electrodes in a desalinating system. The underlying technique involves heating the bread to 800°C in an oxygen-free oven. They added new steps to the technique to allow for the electrodes to be made in desired shapes. In both studies, the researchers used Pepperidge Farm whole-wheat bread.

The first new technique involved the use of a 3D-printed mold to stamp the bread into whatever shape was desired. In their test, the research team used a zigzag mold. After the mold was made, the bread was heated.

The second technique involved mixing the bread with water and putting it into a blender. After removing the soggy bread, it was formed into a desired shape with the result placed in the oven and heated.

The researchers suggest the first method allows for precise shapes, while the second tends to produce sturdier electrodes.

The team plans to continue their work, hoping to refine their process and develop a way to mass produce “green” electrodes. Their ultimate goal is to develop a low-cost capacitive desalination system that could be used to bring fresh water to people the world over.

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