Princeton Engineering researchers have developed a cost-effective way to use breakfast foods to create a material that can remove salt and microplastics from seawater. The researchers used egg whites to create an aerogel, a versatile material known for its light weight and porosity. I
Microplastics are tiny particles of plastic that are smaller than 5mm in size and are found in the environment, including in water sources. These particles can come from a variety of sources, including the breakdown of larger plastic items, the use of microbeads in personal care products, and the release of plastic fibers during the washing of synthetic clothing.
The structure of the aerogel is formed by graphene sheets stretched across carbon fiber networks. Credit: Shaharyar Wani “Eggs are cool because we can all connect to them and they are easy to get, but you want to be careful about competing against the food cycle,” said Arnold. Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply. One next step for the researchers, Ozden noted, is refining the fabrication process so it can be used in water purification on a larger scale.
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