Egg whites could be key to removing microplastics from seawater

Microplastics are a bane that harms wildlife, but you may be staring at the solution to this problem in your breakfast. Princeton researchers have used egg whites to create a lightweight, porous aerogel that can remove microplastics and salt from seawater. When you freeze-dry and superheat the whites (up to 1,652F) in an oxygen-free space, their pure protein system produces a mix of carbon fiber strands and graphene sheets that can remove 99 percent of tiny plastics from water, and 98 percent of the salt. Even fried and whipped eggs work just as well.