Nitrous oxide its concentration has increased 15% since 1750, control of nitrous oxide is considered part of efforts to curb greenhouse gas emissions. A 2008 study by Nobel Laureate Paul Crutzen suggests that the amount of nitrous oxide release attributable to agricultural nitrate fertilizers has been seriously underestimated, most of which presumably, would come under soil and oceanic release in the Environmental Protection Agency data. Nitrous oxide also has been implicated in thinning of the ozone layer. A new study suggests that emission currently is the single most important ozone-depleting substance (ODS) emission and is expected to remain the largest throughout the
Nitrous oxide and thus creates foam. Used in this way, it produces whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. If air were used as a propellant, oxygen would accelerate rancidification of the butterfat, but nitrous oxide inhibits such degradation. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which would curdle the cream and give it a seltzer-like "sparkling" sensation. The whipped cream produced with nitrous oxide is unstable, however, and will return to a more liquid state within half an hour to one hour.