Cooking oil and clouds

The complex behaviour of atmospheric aerosols has implications for climate change researc

According to the Intergovernmental Panel on Climate Change (IPCC), the increase in atmospheric aerosols and clouds since pre-Industrial times is one of the largest sources of uncertainty in climate change. Aerosol emissions from cooking are not currently included in European emission figures, yet recent research1 suggests that they contribute nearly 10% of human-related emissions of small particulate matter (PM2.5) in the UK. Now research carried out at Diamond, MAX-lab in Sweden, the University of Bath and the University of Reading published in Nature Communications has demonstrated that atmospheric aerosols can form complex 3D structures, with important implications for their role in climate change.

The work is a collaboration between the atmospheric scientist Dr Christian Pfrang and the biophysical chemist Dr Adam Squires.

>Read more on the diamond website or the MAX-IV website

Image: A levitated droplet at MAX-lab.