Research from the University of Birmingham has revealed that cooking oil emissions don’t quickly disappear but reorganize into complex structures. This affects cloud formation and air quality, increasing pollutant persistence. Emissions like oleic acid can absorb more water, making pollutants heavier and more persistent. The study suggests better ventilation and use of extractor fans in kitchens to reduce exposure. Research from the University of Birmingham has revealed that cooking oil emissions don’t quickly disappear but reorganize into complex structures. This affects cloud formation and air quality, increasing pollutant persistence. Emissions like oleic acid can absorb more water, making pollutants heavier and more persistent. The study suggests better ventilation and use of extractor fans in kitchens to reduce exposure. Health and Fitness, Health Tips, Exercises & Workout Tips, Diet & Wellness | Times of India Lifestyle
