Starch Gel Electrolyte and its Interaction with Trivalent Aluminum for Aqueous Aluminum-Ion Batteries: Enhanced Low Temperature Electrochemical Performance

This study explores trivalent Al interaction with aqueous starch gel in the presence of two different anions through salting effect. Salting-out nature of Al2(SO4)3<middle dot>18H2O with starch gel causes precipitation of starch; this happens due to competitive anion-water complex formation over starch-water interaction, thereby reducing polymer solubility. Salting-in effect of AlCl3 with starch gel happens through Al3+ cation interaction with hydroxyl group of starch and increases polymer solubility, making gel electrolyte viable for battery applications. Prepared gel electrolyte exhibits ionic conductivity of 1.59 mS cm-1 and a high tAl3+ value of 0.77. The gel electrolyte's performance is studied using two different cathodes, the Al|MoO3 cell employing starch gel electrolyte achieves discharge capacity of 193 mA h g-1 and Al|MnO2 cell achieves discharge capacity of 140 mA h g-1 @0.1 A g-1 for first cycle. The diffusion coefficient of both cells using starch gel electrolyte is calculated and found to be 2.1 x 10-11 cm2 s-1 for Al|MoO3 and 3.1 x 10-11 cm2 s-1 for Al|MnO2 cells. The Al|MoO3 cell at lower temperature shows improved electrochemical performance with a specific capacity retention of approximate to 87.8% over 90 cycles. This kind of aqueous gel electrolyte operating at low temperature broadens the application for next generation sustainable batteries. The salting-out and salting-in effects of aluminum salt with starch gel occurs in the presence of SO42- and Cl- anions. Salting-in effect on starch gel increases polymer solubility and happens through Al3+ cation interaction with hydroxyl group of the starch and renders the gel suitable for use as an electrolyte in battery applications. image