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From waste cooking oil to oxygen-rich onion-like nanocarbons for the removal of hexavalent chromium from aqueous solutions

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By Themba ntuli, Ludwe Sikeyi, Thomas Mongwe, Orlette Mkhari
| South African Journal of Science
Vegetable cooking oil is used in domestic and commercial kitchens owing to its ability to modify and enhance the taste of the food through the frying process. However, as the oil is used through several frying cycles, it changes colour to dark brown and acquires an unpleasant smell. At this point, the waste oil is usually discarded, thereby finding its way into freshwater streams due to poor disposal and thus becoming an environmental pollutant.
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