Science News

... from universities, journals, and other research organizations

Team Develops Non-Toxic Oil Recovery Agent

July 15, 2010 — A team of chemists led by Dr. George John, Associate Professor at The City College of New York (CCNY), has developed a non-toxic, recyclable agent that can solidify oil on salt water so that it can be scooped up like the fat that forms on the top of a pot of chilled chicken soup. The agent could potentially be used to recover oil lost in the British Petroleum (BP) spill in the Gulf of Mexico, Professor John said.


Share This:

In the laboratory, Professor John and colleagues added a sugar compound mixed in alcohol to diesel oil floating on top of a saline solution. "Within five minutes, the oil had gelled into a substance thick enough to be scooped up," he said. Then the team separated 80 percent of the oil from the gel using a vacuum distillation process.

The gelling agent developed by his team is environmentally benign. It uses a sugar-based molecule that can be obtained from renewable sources and is biodegradable. In addition, only a relatively small amount of the agent -- five percent of the volume of the oil being recovered -- is required for the process, which handles a range of oil from crude to vegetable oil, to work.

The BP oil spill, which began April 24, has been pouring oil into the Gulf of Mexico at the rate of 40,000 barrels per day. Current clean-up methods, which have been in use for more than 40 years, include burning, skimming oil and using chemical dispersants. The latter can be toxic to marine life and may have unknown long-term cumulative effects on the environment, Professor John pointed out.

Besides Professor John, the team included: Swapnil R. Jadhav, a graduate student in Professor John's laboratory; Dr. Praveen Kumar Vemula, a former post-doc in Professor John's lab now at Harvard-MIT Division of Health Sciences & Technology; Dr. Srinivasa R. Raghavan, Associate Professor and Patrick & Marguerite Sun Chair in Chemical and Biomolecular Engineering at University of Maryland, and Rakesh Kumar, a graduate student in Professor Raghavan's laboratory.

The team's findings will be reported July 15 in the journal Angewandte Chemie International Edition.

Share this story on Facebook, Twitter, and Google:

Other social bookmarking and sharing tools:

|

Story Source:

The above story is reprinted from materials provided by City College of New York.

Note: Materials may be edited for content and length. For further information, please contact the source cited above.


APA

MLA

Note: If no author is given, the source is cited instead.

Search ScienceDaily

Number of stories in archives: 137,160

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily's archives for related news topics,
the latest news stories, reference articles, science videos, images, and books.

Recommend ScienceDaily on Facebook, Twitter, and Google:

Other social bookmarking and sharing services:

|

 
  more breaking science news

Social Networks


Recommend ScienceDaily on Facebook, Twitter, and Google +1:

Other social bookmarking and sharing tools:

|

Breaking News

... from NewsDaily.com

In Other News ...

Science Video News


Low-Fat Fried Food?

Deep-fried fish could get healthier with a new protein-based batter extracted from the muscle of discarded fish parts. When coated onto the fish it. ...  > full story

Strange Science News

 

Free Subscriptions

... from ScienceDaily

Get the latest science news with our free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Feedback

... we want to hear from you!

Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?

Post this page to your favorite social bookmarking site:
Include this item in your blog or web site:
Cite this article in your essay, paper, or report:
Email this page's link to a friend or colleague: