Science, Health & Tech
Crispy noodles could improve production of carbon emissions
The Pointer
sjen236@uwsp.edu
Dr. Peter Budd, a materials chemist at the University of Manchester, has possibly incorporated food into the fight against carbon emissions.
The structure developed by Budd is similar to that of crispy noodles. Budd hopes to employ this information into hydrogen cars as well as the removal of carbon dioxide emitted by fossil fuel stations and hydrogen production plants.
Budd has been awarded £150,000 of new funding to explore the possibility of employing this new technology. His research will focus on capturing as well recovering carbon dioxide. Budd and fellow researchers will also be investigating the ability of PIMs, a polymer of intrinsic microporosity, “to store large amounts of hydrogen” according to an article on the Web site Science Daily.
Budd said “The PIMs act a bit like a sponge when hydrogen is around. It’s made up of long molecules that can trap hydrogen between them, pro
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