[Originally published as Underground Oil Buffet Thwarts Old Earth Beliefs]
Evolutionists and other proponents of deep time have insisted that oil and natural gas are evidence that the earth is very old. Creationists have pointed out this evidence shows that oil formation requires proper conditions such as temperature and pressure, not huge amounts of time.
Secular scientists also have to deal with problems in keeping the oil in a usable form.
When you hear that drillers struck oil, it tends to kind of strike back. It is often under a great deal of pressure, and experts need to get it under control:
When oil wells catch on fire, they are dangerous in many ways. This includes the environment. What may be the most dangerous job in the world is putting out an oil well fire, and I’ll be switched with snakes if I’d even consider doing that!
Creation scientists point out that over the millions of years that secularists allege, oil pressure would have dissipated and it would not be enthusiastically offering itself to us (Creation Research Society Quarterly 44:1 PDF). Instead of admitting that they have a problem, secular geologists don’t pay it no-never-mind and throw out some rescuing devices that Darwin’s Flying Monkeys© use to “refute” creation science and claim victory.
That’ll be the day!
Another problem for underground oil reserves is that they are buffets for microbes. They don’t need to search much for the chuckwagon, because there are so many of them available for chow time. You guessed it, microbes eat oil. This has been observed in a big way when they were involved in cleaning up oil spills. So why isn’t the ancient oil in the earth all eaten up?
Evolutionary owl-hoots suggested that oil was pasteurized by temperatures. A long study was recently released that refutes that notion, and indirectly supports not only recent creation, but biblical creation science models about the making of oil and other products.
Secular geologists have long claimed that oil can survive millions of years underground because it somehow becomes pasteurized at 80o C (176o F), preventing further biodegradation. . . . it will all somehow remain pristine for eons of time.
However, a recent announcement detailing the results of a 10-year study involving 1,200 scientists from 52 countries has challenged this pasteurized notion.