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Efficient Magnesium Batteries

24.11.2021

The first lithium-ion batteries entered the market in 1991 with the active participation of Sony, but only in 2019 did their creators receive the Nobel Prize in Chemistry. Humanity is now in dire need of new technologies for storing electric charge. The search for alternatives to lithium batteries is actively underway, as one of them it is proposed to use magnesium.

Even the property of a single magnesium ion to carry two electrons against one in a lithium ion can significantly increase the energy storage density. According to preliminary calculations, magnesium-ion batteries can store up to 1 kW of electricity in one liter of volume. They are being developed by the scientific consortium E-Magic, which brings together researchers from Denmark, Israel, Germany, Spain and the UK. The project is supported by the EU authorities, and developers are ready to make market participants happy with serial batteries based on magnesium ions only in the next decade.

The cost of magnesium in a mass production environment can be lower than that of lithium. Magnesium is used to create the negative electrode of batteries. Representatives of E-Magic note that they have already managed to create a prototype magnesium-ion battery that can withstand up to 500 charge and discharge cycles. In the United States, representatives of the Toyota Corporate Research Institute are developing the use of a magnesium-ion battery with a positive electrode based on an organic composition and an electrolyte based on boron. Prototypes so far can withstand no more than 200 charge and discharge cycles, but differ from lithium ones in higher stability.

Japanese scientists are experimenting with batteries whose positive electrodes are made of manganese oxide and the negative electrodes are made of magnesium. Zinc is another alternative to lithium - especially since it has been used for many decades in the creation of batteries. Zincium batteries are less prone to fire than lithium ion batteries.

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chicken broth for hypertension 17.07.2009

Physiologists from the University of Hiroshima (Japan) found that chicken broth lowers blood pressure. Moreover, for the healing effect of the broth, it is desirable to cook not white meat, but either the whole chicken, or legs and paws.

It turned out that these parts, rich in veins and cartilage, contain peptides (proteins with a short chain of amino acids) that can inhibit the action of a hormone that constricts blood vessels and thereby increases blood pressure.

However, for those who do not like chicken broth, according to the authors of the work, wheat, soybeans, salmon and sour milk, which contain similar substances, can also help.

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