Edible sponge absorbs carbon dioxide

Image courtesy Northwestern University.

A new class of nanostructure, made of sugar, salt and alcohol, can be used to detect, capture and store carbon dioxide.

The porous, edible crystals – known as metal-organic frameworks (MOFs) – are simple to create and turn red when saturated with carbon dioxide.

The simplicity of the new MOFs, combined with their ease-of-creation, mean they could be picked up for commercialisation in the near future. Once commercialised, the MOFs could be used as part of a carbon capture and storage technology solution.

Read more at Northwestern University