To some, like myself, fried food is a delicacy. While frying some chicken in fat is delicious, it can harm our atmosphere.
The oil used in deep frying emits aerosols, small particles of solids and liquids, into the air. In London 10 percent of all airborne aerosols come from deep fryers alone.
And that frying could be affecting our weather.
These aerosols are all around us. They’re emitted by everything from hairspray to inhalers. For a long time it’s been thought that aerosols are bad for the environment. They erode the earth’s ozone layer and contribute to climate change.
But researchers out of The University of Bath in the United Kingdom looked at the aerosols emitted from deep fryers. They say it’s a bit more complicated than that.
When looking at the fight between crops and bacteria, it might help to think of it as a battle.
Attack and Defense. Bacteria tries to penetrate a plant’s armor and take it over. Plants build up their armor, and parry with acids and chemicals.
Researchers at Michigan State University have looked into this battle, and the role heat plays in the fight. Bethany Huot is the lead author of a study out of MSU’s plant research laboratory. Her team’s research focuses on how heat factors into this ‘bio-warfare.’
We talked about the battle between plants and pathogens and much more.