Improving Piezo Effect of Egg Shell Composition by Rochelle Salt Nanocrystals

Piezoelectricity of deposited layers of eggshell composition are investigated for green energy and electronics applications. The layers are deposited by Electrophoresis onto aluminum plates at 60 V for 2 minutes. They exhibit stronger piezo modulus compared to layers obtained by different techniques. An additive of biocompatible Rochelle Salt is used for further improvement of the piezo modulus of the egg shell composition. The Rochelle Salt ingredient crystalizes in nanocrystals in the egg shell composition. This increases multiple folds the piezo modulus of the layer and it becomes comparable to the moduli of inorganic monocrystals.