Immersion freezing properties of complex biological aerosols derived from plants

Isabelle Steinke, Romy Ullrich, R. Funk, N. Hiranuma, O. Möhler, H. Saathoff, T. Leisner

In this study, we present results for immersion freezing experiments with complex biological aerosols derived from plants. The freezing properties of dried maple and spruce leaves were investigated at the AIDA (Aerosol Interaction and Dynamics in the Atmosphere) cloud chamber over a temperature range between 248 and 263 K. Additionally, we will present results for further plant based aerosol samples, such as dust suspended over rye and wheat fields during harvesting activities, and vegetable proteins.

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