Researchers from the Universities of Birmingham and Bath have used instruments at the Diamond Light Source and the Central Laser Facility to probe the behaviour of thin films of oleic acid – a material commonly released when cooking. They have used a theoretical model in combination with experimental data to predict that aerosols generated from cooking may hang around in the environment for 10 days. That’s a long time for pollution to collect and disperse further afield.
The results are published in the Atmospheric Chemistry and Physics journal at acp-2021-919.pdf (copernicus.org).
You can read about previous work from this this team here: https://www.clf.stfc.ac.uk/Pages/Levitating-droplets-to-help-understand-air-pollution.aspx.
