Michael Kinzel of UCF is studying food products that could alter people’s saliva and lead to reduced viral transmission. Kinzel is examining thickness and amount of saliva and the impact of those characteristics on how far droplets and aerosols can travel, which is related to the spread of airborne pathogens such as COVID-19.
“When we heard sneezes transported aerosols over 27 feet early in the pandemic, we realized that this has to be small aerosols, similar to what you see in a misting nozzle,” Kinzel said. “Our thinking has been let’s focus on altering those droplets such that they fall to the ground and not travel so far.”
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