Sugar, salt, alcohol and a little serendipity led a Northwestern University research team to discover a new class of nanostructures that could be used for gas storage and food and medical technologies. And the compounds are edible.
The porous crystals are the first known all-natural metal-organic frameworks (MOFs) that are simple to make. Most other MOFs are made from petroleum-based ingredients, but the Northwestern MOFs you can pop into your mouth and eat, and the researchers have.
"They taste kind of bitter, like a Saltine cracker, starchy and bland," said Ronald A. Smaldone, a postdoctoral fellow at Northwestern. "But the beauty is that all the starting materials are nontoxic, biorenewable and widely available, offering a green approach to storing hydrogen to power vehicles."
Smaldone is co-first author of a paper about the edible MOFs published by Angewandte Chemie. The study is slated to appear on the cover of one of the journal's November issues.
"With our accidental discovery, chemistry in the kitchen has taken on a whole new meaning," said Sir Fraser Stoddart, Board of Trustees Professor of Chemistry in the Weinberg College of Arts and Sciences at Northwestern. The implications of what Sir Fraser refers to as "Bob's your uncle chemistry" go all the way from cleaner air to healthier living, and it all comes from a product that can be washed down the sink.
Stoddart led the research group that included a trio of postdoctoral fellows in chemistry at Northwestern and colleagues from the University of California, Los Angeles (UCLA) and the University of St. Andrews in the U.K.
Metal-organic frameworks are well-ordered, lattice-like crystals. The nodes of the lattices are metals (such as copper, zinc, nickel or cobalt), and organic molecules connect the nodes. Within their very roomy pores, MOFs can effectively store gases such as hydrogen or carbon dioxide, making the nanostructures of special in
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