If the slick remains out in the gulf, natural processes including evaporation and microbial activity will start to disperse it, said geochemist Christopher Reddy, head of the Coastal Ocean Institute at the Woods Hole Oceanographic Institution in Massachusetts.
"For all practical purposes, oil is butter to microbes," Reddy said. But even in the best-case scenario, "they aren't going to eat every last drop of oil," he said.
