Pollen levels have skyrocketed to new heights this spring in Kansas City. That’s bad news for allergy sufferers, but good news for a UMKC scientist, who has found a way to use a byproduct of all that suffering.
Ernest Virostus looks like what you might imagine a biochemical engineer would look (stereotypically, of course): weirdly parted black hair, glasses askew, a red bow-tie. He’s always tinkering in his laboratory with glass beakers oozing fluids into other beakers
“Look at the viscosity, here,” he points to a bubbling vat of thick liquid, which looks like a pot of lime green jam. “It’s the perfect texture.”