A compatible and robust electrode-electrolyte interface is favorable in resolving the severe dendritic growth and side reactions of aqueous Zn-ion batteries toward commercial-standard lifespan and charging-discharging rate. Herein, a chemical welding strategy through in situ construction of a gel electrolyte that enables Zn-ion batteries to achieve ultralong life and reversibility is reported. The gel electrolyte is spontaneously formed on the Zn anode surface by redox polymerization with the initiation of Zn metal. The direct participation of the Zn anode in the chemical synthesis of the gel electrolyte brings a well-bonded and water-poor electrode-electrolyte interface, which not only alleviates side reactions but also enables preferential (002) Zn deposition. The in situ symmetric cell thus prepared delivers an ultralong lifespan of 5100 h (>212 days), and a hybrid capacitor with the in situ electrolyte runs smoothly over 40 000 cycles at 20 A g . Even at an ultrahigh current density of 40 mA cm and capacity of 40 mAh cm , the cell still operates stably for 240 h, alongside a high Zn utilization with 87% depth of discharge. The in situ gel electrolyte integrating robust interface and preparation of all-in-one cells demonstrate a commercializable path for aqueous Zn-storage devices.
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http://dx.doi.org/10.1002/adma.202207118 | DOI Listing |
Nat Commun
January 2025
Department of Chemistry, School of Science, Westlake University, Hangzhou, Zhejiang Province, China.
The self-assembly of small molecules through non-covalent interactions is an emerging and promising strategy for building dynamic, stable, and large-scale structures. One remaining challenge is making the non-covalent interactions occur in the ideal positions to generate strength comparable to that of covalent bonds. This work shows that small molecule YAWF can self-assemble into a liquid-crystal hydrogel (LCH), the mechanical properties of which could be controlled by water.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; Quanzhou Marine Biotechnology Industry Research Institute, Quanzhou 362700, China. Electronic address:
The purpose of this study was to investigate the mechanism of enhancing gelling properties of low-salt surimi by utilizing the complementary advantages of L-arginine (L-Arg) and microwave (MW) from the perspective of gels' network characteristics. At MW 3 min, the diameters of protein filaments were increased from 0.015 μm to 0.
View Article and Find Full Text PDFFood Res Int
February 2025
Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, Hubei, China; Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, China. Electronic address:
This study investigated the effect of wheat bran (WB) with different particle sizes (W1, 155.00 ± 2.08 μm; W2, 78.
View Article and Find Full Text PDFChemistry
January 2025
Ruhr Universität Bochum, Anorganische Chemie I, Universitätsstraße 150, NC 3/26, 44801, Bochum, GERMANY.
In recent years, formic acid (FA) has garnered attention as a compelling molecule for various chemical and everyday applications Additionally, with recent studies demonstrating direct FA generation through CO2 electrolysis, it can serve as a stable liquid hydrogen carrier. Nevertheless, FA-permeability via semi-permeable ion‑exchange membranes (FA-crossover) still constitutes a major issue in scalable polymer-electrolyte separated zero-gap electrolyzers, limiting the breakthrough of the technology to the larger-scale. Herein we present a holistic route towards understanding the mechanism of FA-crossover in zero-gap cells.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China. Electronic address:
To strengthen starch gel quality and improve the deterioration from freeze-thaw cycles, corn starch/whey protein isolate (WPI)/caffeic acid (CA) composite gels were rationally constructed in this study. The results showed that the introduction of WPI and CA significantly optimized the microstructure of the gels, an observation verified by SEM and CLSM. In addition, FT-IR and XRD analyses further revealed that the interaction mechanism within the composite gel was mainly due to the reinforcement of hydrogen bonds.
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