Flexible, wireless electronic devices are rapidly emerging and have reached the level of commercialization; nevertheless, most of battery shapes are limited to either spherical and/or rectangular structures, which results in inefficient space use. Professor Il-Doo Kim’s team from the Department of Materials Science at KAIST has successfully developed technology to significantly enhance the variability of battery design through collaboration research with Professor Jennifer A. Lewis and her team from the School of Engineering and Applied Sciences at Harvard University.

Most of the battery shapes today are optimized for coin cell and/or pouch cells. Since the battery as an energy storage device occupies most of the space in microelectronic devices with different designs, new technology to freely change the shape of the battery is required.

The KAIST-Harvard research collaboration team has successfully manufactured various kinds of battery shapes, such as ring-type, H, and U shape, using 3D printing technology. And through the research collaboration with Dr. Youngmin Choi at the Korea Research Institute of Chemical Technology (KRICT), 3D-printed batteries were applied to small-scale wearable electronic devices (wearable light sensor rings).

Read more at nanowerk.com

Image Credit:    KAIST (Korea Advanced Institute of Science and Technology)

News This Week

New, better coronavirus rapid test

Researchers at the Paul Scherrer Institute PSI and the University of Basel have developed a rapid test for COVID-19. Its novel functional principle promises reliable and quantifiable results concerning a patient's COVID-19 disease and [...]

Nanocomposite Hydrogel Improves Bone Repair Treatment

Innovative researchers have investigated the potential of incorporating a gelatin methacryloyl hydrogel functionalized with synthetic nanoclay laponite to improve the delivery of osteoblast derived extracellular vesicles for increased bone repair. This research has been [...]

Applying Nanoemulsions to the Food Sector

Nanoemulsions are a relatively new technology that has found significant use for delivering functional chemicals such as micronutrients, flavorings, bioactive molecules, and antimicrobial agents into food and beverage products. This article focuses on applying [...]