The key to longer-lasting batteries may lie in soap, according to a new study. Scientists have developed a new promising substance used for designing batteries. They said it acts in a manner similar to soap removing grease, dirt and germs. Localised high-concentration electrolytes could be the “missing piece” that fully open the door to building longer-lasting batteries, said a recent study published in the journal Nature Materials. The key to longer-lasting batteries may lie in understanding how soap gets rid of dirt. It forms tiny structures called micelles that act as a bridge between water and what is being cleaned away by wrapping them into small structures. Scientists from Brown University said a similar process plays out in localised high-concentration electrolytes – described as one of the most promising substances for designing batteries. Electrolytes are key in the energy-storing process as they allow an electrical charge to pass between a battery’s two terminals. This sparks the chemical reaction needed to convert stored chemical energy to electricity. Batteries made from lithium metal have a greater energy storage capacity than today’s lithium-ion batteries. But the electrolytes commonly used to power lithium-ion batteries don’t do this effectively in metal-based batteries, researchers explained. “The big picture is that we want to improve and increase the energy density for batteries, meaning how much energy they store per cycle and how many cycles the battery lasts,” said study co-author Yue Qi from Brown University. “To do this, materials inside of traditional batteries need to be replaced to make long-life batteries that store more energy a reality – think batteries that can power a phone for a week or more, or electric vehicles that go for 500 miles,” Dr Qi said. Electrolytes for lithium-ion batteries are made of low-concentration salt dissolved in a liquid solvent. The new type of electrolytes, however, are created by mixing high concentrations of salt in a solvent with another liquid called a diluent. Scientists said this makes the electrolyte flow better so the power of the battery can be maintained. They also found the electrolyte functions like soap. “The paper provides a unified theory to why this electrolyte works better and the key understanding of it came by finding that micelle-like structures form within this electrolyte – like they do with soap,” said study co-author Bin Li from the Oak Ridge National Laboratory. “Here we see that the role of the soap or surfactant is played by the solvent that binds both the diluent and the salt,” Dr Li explained, “wrapping itself around the higher concentration salt in the center of the micelle”. While in lab tests, this type of electrolyte has shown promising results, how it works has remained elusive. This has put a cap on how effective it can be and how it can be further developed. The new understanding has, however, helped scientists develop the right concentrations needed to bring about optimal reactions for the batteries. “The concept of the micelle may be new for the electrolyte, but it’s actually very common for our daily life,” Dr Qi said. “Now we have a theory, and we have guidelines to get interactions we want from the salt, the solvent and the diluent in the electrolyte, and what concentration they have to be at and how you mix them.” Researchers said this new understanding could lead to introducing a proper balance of the three battery ingredients and also help extend the life of lithium-metal batteries. Read More Ireland and Apple await major development in long-running EU tax dispute Apple just released an iPhone update you should download right now Smartphones ‘may be able to detect how drunk a person is with 98% accuracy’ Ireland and Apple await major development in long-running EU tax dispute Apple just released an iPhone update you should download right now Smartphones ‘may be able to detect how drunk a person is with 98% accuracy’

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In northern Thailand’s mountainous Khao Kho region, Saiphin Moore, the vivacious founder of London’s ubiquitous restaurant chain Rosa’s Thai, grew up cooking and eating some of her country’s most famous dishes. From the seriously spicy som tam to the famously fiery pad kra prow, these recipes pack a punch – which also makes them the perfect winter warmer. Som tam (green papaya salad) Ingredients: 2 tbsp roasted peanuts 1-10 red bird’s eye chillies (depending on how brave you are) 5 small (or 2-3 large) garlic cloves 1½ tbsp palm sugar 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces 4 cherry tomatoes, sliced 2 tbsp fresh lime juice 2 tbsp Thai fish sauce (or 2 tsp salt) ½ medium green papaya, peeled and shredded 1 carrot, shredded 2 tbsp dried shrimp (leave out for a vegetarian alternative) Method: 1. In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets). 2. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce. 3. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. 4. Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts. Pad kra prow taohu (tofu holy basil stir-fry) Pad kra prow is another national dish found on many a Thai street corner, and that includes the vegetarian version. In Thailand we use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time. Serves: 2 Ingredients: 3 red bird’s eye chillies 3 garlic cloves 2 tbsp vegetable oil 150g (5½oz) firm tofu, cut into chunks 1 tbsp light soy sauce ½ tbsp dark soy sauce ½ tbsp sugar Pinch of white pepper ½ onion, chopped ¼ red pepper, sliced ¼ yellow pepper, sliced 30g (1oz) yard-long beans or green beans, cut into 2cm (¾ inch) pieces Handful of holy basil leaves 2 kaffir lime leaves, chopped Steamed jasmine rice, to serve Method: 1. Using either a pestle and mortar, grind the chillies and garlic to a paste. 2. Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown. 3. Now add the tofu chunks, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces. 4. Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice. Grilled whole sea bass At home in Petchabun, in the north of Thailand, we would cook this dish with whatever freshwater fish we caught that day. It’s always been one of my favourite go-to barbecue recipes because it’s super quick and easy to put together! This dish has always been on our menu from day one but I’ve tweaked it slightly from what we serve at Lao Café to make sure everyone can easily make this at home. It’s great just by itself with the spicy dipping sauce, or add sticky rice or rice noodles, and leafy green salads on the side to make it a complete meal. Serves: 2-3 Ingredients: 1 whole sea bass, scaled and gutted (or other sustainably caught medium-size white fish like sea bream or tilapia) 1 stalk of lemongrass, sliced 4-5 stalks of coriander (save the leaves for dipping sauce) 1 galangal, sliced (available from Asian supermarkets, leave out if you can’t find it) 2 cloves of garlic, whole A handful of Thai or Italian basil leaves For the marinade: 2 tbsp oyster sauce 1 tbsp soy sauce 1 tsp black pepper, crushed For the dipping sauce: 2-3 bird eyes chillies, finely chopped 1 small clove of garlic, finely chopped 1 tbsp fish sauce 2 tbsp lime juice 1 tsp palm sugar (or brown sugar) A handful of coriander leaves, roughly chopped Method: Rub the marinade mixture liberally on both sides of the fish skin. Stuff the lemongrass, coriander stalks, galangal, garlic, and basil inside the fish. Wrap the fish in foil and place on the barbeque for 15-20 minutes depending on the size, until the flesh flakes easily. While the fish is cooking, make the dipping sauce by combining the ingredients together. Make sure that the sugar is dissolved completely. Serve the fish from the foil, set a bowl of sticky rice or rice noodles and salads on the side, and dig in! Read More Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word Starbucks customer reveals comical result of her request for half sandwich