dehydration

The European heatwave in the summer of 2003 resulted in at least 30,000 deaths with more than 14,000 in France alone. At the time, such a heatwave was considered to be a once-in-a-hundred-year event. But the warming climate is dramatically changing the odds for deadly heatwaves.

A new study by the ETH Institute in Zurich has found that the risk of fatal heatwaves has risen sharply over the past 20 years, and in the future, such extreme weather will become more frequent and heat-related excess mortality will increase, particularly in Europe. According to a paper published in Nature Medicine, more than 61,000 deaths in Europe could be blamed on the heat during the summer of 2022, which was the hottest summer on record for the continent. When the readings from this summer are analyzed, that record is likely to be surpassed.

Heatwaves lead to excess deaths due to dehydration, heat stroke, and cardiovascular collapse. They are particularly deadly for the elderly, the sick, and the poor. The ETH researchers analyzed comprehensive data from 748 cities and communities in 47 countries. They determined the relationship between increased temperature and excess mortality. Their models look at how excess mortality would develop with an average global temperature increase of 0.7 degrees Celsius (the value in 2000), 1.2 degrees (the value in 2020), and both 1.5 degrees (the limit sought by the Paris Agreement) and 2 degrees.

Even with the current global temperature, heatwaves that were a once-in-a-century event are now expected to occur every 10 years. With 2 degrees of warming, such heatwaves could happen every 2 to 5 years.

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Heatwaves are becoming more frequent and more deadly

Photo, posted July 22, 2009, courtesy of Matt McGee via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Researchers at Brown University have developed an inexpensive coating to protect fruits and vegetables that is made from eggs that would otherwise be wasted. The micron-thick coating solves problems for the produce and its consumers as well as for the environment.

The coating relies on eggs that never reach the market. The U.S. produces more than 7 billion eggs a year. The supply chain rejects about 3% of them, typically because of shell damage, which means that more than 200 million eggs end up in landfills.

The coating is mostly made from egg, the rest consisting of nanoscale cellulose extracted from wood, a tiny amount of curcumin (the main active ingredient in turmeric that has antimicrobial properties), and a bit of glycerol for added elasticity. The coating is applied to produce by spraying or dipping. It shows a remarkable ability to resist rotting for an extended period comparable to standard coatings like wax, but without their shortcomings.

Along with being edible, the coating retards dehydration, provides antimicrobial protection, and is largely impermeable to both water vapor to prevent dehydration and to gas to prevent premature ripening. The coating is entirely natural, and it washes off with water. So, anyone sensitive to the coating, such as someone with an egg allergy, can easily eliminate it.

Lab tests of the coating studied its effects on strawberries, avocados, bananas and other fruits. All were seen to maintain their freshness far longer than uncoated produce.

The researchers are continuing to refine the coating. They are also considering other source materials. They chose egg proteins because there are so many wasted eggs, but it may be possible to make use of plant proteins instead to address the needs of vegan consumers.

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Egg-based coating preserves fresh produce

Photo, posted July 13, 2012, courtesy of Liz West via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Deadly Heatwaves On The Rise | Earth Wise

The European heatwave in the summer of 2003 resulted in at least 30,000 deaths with more than 14,000 in France alone. At the time, such a heatwave was considered to be a once-in-a-hundred-year event. But the warming climate is dramatically changing the odds for deadly heatwaves.

Web Links

Preserving Produce With Eggs | Earth Wise

Researchers at Brown University have developed an inexpensive coating to protect fruits and vegetables that is made from eggs that would otherwise be wasted. The micron-thick coating solves problems for the produce and its consumers as well as for the environment.

Web Links