Eggs can Go Beyond the Kitchen to Tackle Ocean Plastic Pollution

Princeton Engineering discovers a new way to use egg whites to remove microplastics from oceans.

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Egg whites transformed into interconnected carbon fibers and sheets of graphene can be used to remove microplastics.

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Researchers freeze-dried the proteins in egg whites and heated them to 900 degrees Celsius for transformation.

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The egg white material is inexpensive, energy-efficient, and highly effective in removing salt and microplastics from seawater.

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Microplastics, small particles of plastic up to 5mm long, are everywhere and can have dangerous health implications.

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People inadvertently consume up to five grams of micro and nano-plastics every week.

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The use of egg whites in ocean conservation is a significant step forward in solving microplastic pollution.

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Princeton's Vice Dean of Innovation, Craig Arnold, discovered this innovative material while eating a sandwich.

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The discovery of using egg whites to remove microplastics from oceans could be a game-changer in the fight against plastic pollution.

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