0423 �鶹��Ƶ Sustainability

�鶹��Ƶ and UVA collaborate to create energy-efficient desalination technique

Colleen Rich — Tue, 04 Apr 2023 14:36:27 +0000

�鶹��Ƶ and UVA collaborate to create energy-efficient desalination technique Colleen Rich Tue, 04/04/2023 - 10:36

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With 97% of the world’s water held by oceans, the effort to develop effective saltwater desalination is a high priority amongst the world’s scientists. Capacitive deionization (CDI), where ions and chemicals are removed from water by applying a low electrical charge, is the most prevalent process. However, there is much more to understand about the kinetics of the process, which could improve the salt absorption capacity of CDI.

�鶹��Ƶ researcher Pei Dong in her lab. Photo by Ron Aira/Creative Services

It was this challenge that caught the interest of Pei Dong, an assistant professor in the Department of Mechanical Engineering at �鶹��Ƶ’s College of Engineering and Computing. She recognized that tackling this topic would be substantially boosted by incorporating research underway in the lab of Baoxing Xu of University of Virginia’s Mechanical and Aerospace Engineering Department.

Their project, “A study on the ultrahigh salt adsorption capacity of an energy-efficiency water desalination technology,” was supported by a 4-VA@�鶹��Ƶ Collaborative Research Grant with the goal of designing next-generation electrode materials to advance the energy-efficient CDI technology.

Xu’s group investigates multiscale/multiphysics modeling and simulations of solid-liquid interactions, especially systems in response to external stimuli such as temperature, electrical, and mechanical fields. Together, Dong’s group and Xu’s group could investigate the adsorption process to further identify, design, and synthesize more effective carbon materials for use in the CDI process.

Fast forward through the research—complete with a pandemic and the resulting lab closures—Dong and her team report that they have indeed synthesized different carbon materials that show a much higher salt absorption capacity. Dong anticipates that this technique could dramatically lower desalination costs and contribute to the sustainable development goals in Virginia, the United States, and beyond.

Along with this successful research outcome, the project also produced several other beneficial consequences, especially a new collaboration among �鶹��Ƶ and UVA faculty and students. Dong also noted the journey provided a rich educational experience for students—with a combination of experimental and computational skills allowing them to contribute to future engineering innovation in this emerging field.

From left, students Rui He, Crystal Bowers and Xiaozhou Huang working on the project in Pei Dong's lab. Photo provided

That experience was especially true for PhD candidate Rui He. He oversaw the project in Dong’s lab and administered the tests, including those for surface area, water contact angle, electrical property, and water desalination. He also prepared the wood-converted carbon and the potassium hydroxide activation.

“I learned a lot about teamwork,” He said. “I needed to teach the undergraduates how to run the lab experiments and data analysis as a team, and make sure every step is what we wanted.”

In addition, the team worked together to print a 3D CDI cell and assembled the experimental setup, installing the wood-converted carbon into the cell.

“Sometimes we didn’t get the results we expected, and we needed to find out where things went wrong and fix the problem,” He said. “For example, the 3D-printed CDI cell was a challenge at the beginning because it can’t prevent the leakage of water. We tried a lot of different designs, and finally got one to work.”

Several of the other �鶹��Ƶ students involved in the research were undergraduate Crystal Bowers and PhD candidate Xiaozhou Huang.

Thanks to the project’s success, the research has received wide recognition. Their work “Binder-Free Wood Converted Carbon for Enhanced Water Desalination Performance” has been published in the journal Advanced Functional Materials.

He won the Excellent Student Presentation Award in the 242nd Electrochemical Society Meeting for both his oral presentation and poster about the project. This work has also been presented at Virginia Clean Energy and Catalysis Club 2022 Summit (poster) and the International Mechanical Engineering Congress and Exposition 2022 (oral presentation).

4-VA is a partnership among eight Virginia universities, created to foster collaborations that leverage the strengths of each university and improve efficiencies in education across the commonwealth. Thanks to 4-VA, unprecedented alliances between schools, departments, faculty, and students generate significant, innovative solutions to educational and real-world challenges.

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Enhancing food security through aquaponics

Colleen Rich — Thu, 30 Mar 2023 18:16:25 +0000

Enhancing food security through aquaponics Colleen Rich Thu, 03/30/2023 - 14:16

On Thursday, April 6, 2023 �鶹��Ƶ celebrates �鶹��Ƶ Vision Day—an opportunity for the �鶹��Ƶ community to come together each year to identify and support a deserving initiative on campus. This year’s efforts address campus food insecurity, supporting �鶹��Ƶ students who have limited access to sufficient or quality food. Food insecurity on college campuses is a rising, problematic trend that �鶹��Ƶ is committed to combating.

George �鶹��Ƶ University Sustainability and the Greenhouse and Garden’s Program are contributing to these efforts, promoting healthy eating and helping �鶹��Ƶ Patriots achieve food security. One way this team is enhancing food security on campus is through the recent installation of a new aquaponic food system located at the Presidents Park Greenhouse (PPG) on the Fairfax Campus. The PPG is an on-campus site for year-round food production that grows approximately 1,000 lbs. of fresh produce annually.

To support this new initiative, the PPG received generous contributions from �鶹��Ƶ Facilities, the Patriot Green Fund, and the Auxiliary Enterprise Management Council. Donielle Nolan, Greenhouse and Garden’s program manager, is spearheading this sustainable effort.

Greenhouse and Gardens Program manager Donielle Nolan demonstrates the aquaponics system.

�鶹��Ƶ Facilities leadership is proud of the Greenhouse and Gardens program, and its contributions to campus food security and education. "Our greenhouse is an incredible asset to the campus community,” said Greg Farley, director of University Sustainability. “It is very unusual for a university to grow—and serve—fresh produce to a campus. We work hard to contribute to student food security, and to teach Patriots of all ages how to grow and prepare fresh, nutritious foods. That makes �鶹��Ƶ unique.”

Nolan’s newest staff members include 15 goldfish that grow plants organically, without the use of soil, creating a fertilized environment for many of University Sustainability’s greens. In the aquaponic system, the fish produce waste that nitrifying bacteria then convert into nutrients for the plants. The plant roots absorb these nutrients, and in doing so filter the water so it can be safely recirculated back to the fish.

The aquaponics system includes a 200-gallon fish tank and three grow beds for the plants—producing harvestable, donation-ready items including vegetables, leafy greens, and herbs.

The Greenhouse and Gardens Program partners with the Patriot Pantry, a university program that provides food-insecure students access to nonperishable food and hygiene items and raises awareness about food insecurity within the �鶹��Ƶ student population. The pantry is housed under the Student Support and Advocacy Center (SSAC) in the Division of University Life. The Patriot Pantry serves hundreds of students every semester. The Greenhouse and Gardens Program helps fill the gap by providing free fresh produce for those who are food insecure via the Greenhouse and Garden’s Program online portal. Donations include, but are not limited to tomatoes, lettuce, kale, bok choy, and soon strawberries.

Greenhouse and Gardens Program is always taking volunteers to help with its operations.

In order to grow and harvest the produce, the PPG relies heavily on its volunteers. Anyone can gain hands-on experience with both hydroponic and aquaponic systems while volunteering. Inside the greenhouse, participants can learn how to compost indoors with worms, harvest crops, sow and transplant seedlings, solve pest issues using natural organic methods, and support a thriving farm-to-table sustainable food operation. Another perk of volunteering is the chance to try the produce grown and take some home, as there is usually a surplus.

“Most of the produce goes to donations for the Patriot Pantry, and when students volunteer, they get to take home harvest-ready produce and herbs,” said Nolan. "We are always seeking ways to connect fresh food sources to those in need on campus.”

Another way University Sustainability and the Greenhouse and Garden’s Program is addressing food insecurity on �鶹��Ƶ’s campus through educating students on healthy, sustainable food preparation in the form of on-campus cooking events.

“Our program educates students about healthy eating to promote overall well-being and sustainability. Many students are hesitant to request or accept healthy, sustainable donations due to limited knowledge regarding preparation and cooking with fresh ingredients,” said Nolan. “In addition, many students do not have access to a kitchen in their dorm rooms or do not have the time due to academic course load or employment obligations.”

In November 2022, the program hosted its first cooking event, “Earthsgiving,” yielding a large turnout of volunteers and students. Two free, sustainable cooking events are being held in Spring 2023. One in March and one in April to celebrate Earth Month. The March 31 cooking event is a partnership with the Patriot Pantry, Housing and Residence Life, Recreation, and �鶹��Ƶ Dining to focus on education in preparing inexpensive meals, using commonly featured items from the Patriot Pantry. The cooking event in April 2023 has an international food theme. Keep an eye out on the Earth Month website for details regarding upcoming events.

“There are so many opportunities to combine the sustainable aspects of food, as well as the food security efforts that are gaining popularity amongst our students,” said Nolan. “These events help build community and educate and inspire students to eat more plant-based and home-prepared meals, which both promote environmentally conscious lifestyles as well as an increase in well-being.”

The Greenhouse and Gardens Program also maintains two outdoor sites that produce vegetables and fruit organically for donation, such as figs and passionfruit. They offer tours and educational activities for groups of all ages. To get involved, check out green.gmu.edu.

Learn more about how you can support �鶹��Ƶ Vision Day and volunteer with University Sustainability. To volunteer, sign-up using our online platform, which can help you track your service hours for classes and more! 