Oil Spill Dispersant Made From Ingredients In Peanut Butter, Chocolate And Ice Cream
With concerns about the possible health and environmental effects of oil dispersants in the Deepwater Horizon disaster still fresh in mind, scientists today described a new dispersant made from edible ingredients that both breaks up oil slicks and keeps oil from sticking to the feathers of birds. “Each of the ingredients in our dispersant is used in common food products like peanut butter, chocolate and whipped cream,” said Lisa K. Kemp, Ph.D. “Other scientists are working on new oil dispersants and absorbents, but nothing that’s quite like ours. It not only breaks up oil but prevents the deposition of oil on birds and other objects, like the ingredients in laundry detergent keep grease from redepositing on clothing in the rinse cycle. Birds can sit in slicks of the dispersed oil, they can dive through it and take off and flap their wings, and the oil will fall off.” Kemp’s colleague, Robert Lochhead, Ph.D., developed the concept for the new dispersant, and the research team now has moved the material from concept to a prototype dispersant suitable for testing on actual oil spills. The team, which also includes Drs. Sarah Morgan, Dan Savin and Les Goff, is at the University of Southern Mississippi in Hattiesburg.
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