Low-energy carbon capture using food-production byproducts

Direct-air capture (DAC) of carbon dioxide from the atmosphere is required to meet climate goals, but highly effective and inexpensive DAC remains elusive. Researchers at ETH Zurich (www.ethz.ch) have developed a novel approach using waste proteins from dairy and tofu production as CO2 sorbents. The approach seems to strike an ideal balance among selectivity, capture efficiency and regeneration energy, as well as exhibiting other attributes, such as durability, that could lower costs for both the sorbent material itself and its energy needs.

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