A novel source of ultrahigh surface area carbons – fizzy drinks (study)

“Ultrahigh surface area carbons (USACs, e.g., >2000 m2/g) are attracting tremendous attention due to their outstanding performance in energy-related applications.”

Observations such as this have lead to the search for an easy and cheap method of producing these materials – which find uses like supercapacitor electrodes, catalyst supports, and gas sorbents etc etc. A research team from Oak Ridge National Laboratory, and the University of Tennessee, (Pengfei Zhang, Zhiyong Zhang, Jihua Chen and Sheng Dai) have, between them, developed just such a method. Their study, describing the process in detail, is published in the specialist journal Carbon, Volume 93, November 2015, Pages 39–47, and is entitled ‘Ultrahigh surface area carbon from carbonated beverages: Combining self-templating process and in situ activation’

“This promising process provides an exceptional route to highly porous carbon materials.”

– say the team, noting that Coca Cola®, Pepsi Cola®, Dr. Pepper®, and Fanta® all perform rather well.

The paper may be found in full here

. . .
Note that the 2009 Ig Nobel Chemistry prize was awarded to Javier Morales, Miguel Apátiga, and Victor M. Castaño of Universidad Nacional Autónoma de México, for creating diamonds from liquid — specifically from tequila.

REFERENCE: “Growth of Diamond Films from Tequila,” Javier Morales, Miguel Apatiga and Victor M. Castano, 2008, arXiv:0806.1485. Also published as Reviews on Advanced Materials Science, vol. 22, no. 1, 2009, pp. 134-8.

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