Baoqing Wang, Jieyu Wang, Yanyu Bai, Ao Guo, Xiaofan Xu, Juncheng Wu, Qing Wang
{"title":"烹饪过程中产生的与 PM2.5 结合的水溶性无机离子的特征","authors":"Baoqing Wang, Jieyu Wang, Yanyu Bai, Ao Guo, Xiaofan Xu, Juncheng Wu, Qing Wang","doi":"10.1016/j.uclim.2024.102181","DOIUrl":null,"url":null,"abstract":"<div><div>Commercial cooking is an important source of PM<sub>2.5</sub>, which adversely affects air quality, posing threats to human health. However, few studies have examined the effects of commercial cooking on outdoor air quality. We aimed to analyze characteristics of outdoor PM<sub>2.5</sub> and ions from commercial cooking during cooking and non-cooking times in a popular restaurant area at Nankai University. The acidity and alkalinity of atmospheric PM<sub>2.5</sub> based on the equivalent values of anions and cations and the formed compounds based on the ion concentrations and correlations between them were determined. The results showed that the mean PM<sub>2.5</sub> concentration at the snack street during cooking times was 120.39 ± 58.52 μg/m<sup>3</sup>, approximately 1.4 times higher than at the comparison point. The total concentration of water-soluble inorganic ions accounted for approximately half of the PM<sub>2.5</sub> emissions at both sampling points. High concentrations of Na<sup>+</sup>, NO<sub>3</sub><sup>−</sup>, and SO<sub>4</sub><sup>2−</sup> were found at both sampling points. We found that NH<sub>4</sub>NO<sub>3</sub>, CaSO<sub>4</sub>, and CaCl<sub>2</sub> formed at the snack street, whereas Ca(NO<sub>3</sub>)<sub>2</sub>, NH<sub>4</sub>NO<sub>3</sub>, and (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub> formed at the comparison point. Based on our analysis of the acid-base balance slopes, the atmospheric PM<sub>2.5</sub> was alkaline. These results elucidate the characteristics of PM<sub>2.5</sub>-bound water-soluble inorganic ions formed during cooking.</div></div>","PeriodicalId":48626,"journal":{"name":"Urban Climate","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characteristics of PM2.5-bound water-soluble inorganic ions generated during cooking\",\"authors\":\"Baoqing Wang, Jieyu Wang, Yanyu Bai, Ao Guo, Xiaofan Xu, Juncheng Wu, Qing Wang\",\"doi\":\"10.1016/j.uclim.2024.102181\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Commercial cooking is an important source of PM<sub>2.5</sub>, which adversely affects air quality, posing threats to human health. However, few studies have examined the effects of commercial cooking on outdoor air quality. We aimed to analyze characteristics of outdoor PM<sub>2.5</sub> and ions from commercial cooking during cooking and non-cooking times in a popular restaurant area at Nankai University. The acidity and alkalinity of atmospheric PM<sub>2.5</sub> based on the equivalent values of anions and cations and the formed compounds based on the ion concentrations and correlations between them were determined. The results showed that the mean PM<sub>2.5</sub> concentration at the snack street during cooking times was 120.39 ± 58.52 μg/m<sup>3</sup>, approximately 1.4 times higher than at the comparison point. The total concentration of water-soluble inorganic ions accounted for approximately half of the PM<sub>2.5</sub> emissions at both sampling points. High concentrations of Na<sup>+</sup>, NO<sub>3</sub><sup>−</sup>, and SO<sub>4</sub><sup>2−</sup> were found at both sampling points. We found that NH<sub>4</sub>NO<sub>3</sub>, CaSO<sub>4</sub>, and CaCl<sub>2</sub> formed at the snack street, whereas Ca(NO<sub>3</sub>)<sub>2</sub>, NH<sub>4</sub>NO<sub>3</sub>, and (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub> formed at the comparison point. Based on our analysis of the acid-base balance slopes, the atmospheric PM<sub>2.5</sub> was alkaline. These results elucidate the characteristics of PM<sub>2.5</sub>-bound water-soluble inorganic ions formed during cooking.</div></div>\",\"PeriodicalId\":48626,\"journal\":{\"name\":\"Urban Climate\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-10-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Urban Climate\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S221209552400378X\",\"RegionNum\":2,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Urban Climate","FirstCategoryId":"5","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S221209552400378X","RegionNum":2,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
Characteristics of PM2.5-bound water-soluble inorganic ions generated during cooking
Commercial cooking is an important source of PM2.5, which adversely affects air quality, posing threats to human health. However, few studies have examined the effects of commercial cooking on outdoor air quality. We aimed to analyze characteristics of outdoor PM2.5 and ions from commercial cooking during cooking and non-cooking times in a popular restaurant area at Nankai University. The acidity and alkalinity of atmospheric PM2.5 based on the equivalent values of anions and cations and the formed compounds based on the ion concentrations and correlations between them were determined. The results showed that the mean PM2.5 concentration at the snack street during cooking times was 120.39 ± 58.52 μg/m3, approximately 1.4 times higher than at the comparison point. The total concentration of water-soluble inorganic ions accounted for approximately half of the PM2.5 emissions at both sampling points. High concentrations of Na+, NO3−, and SO42− were found at both sampling points. We found that NH4NO3, CaSO4, and CaCl2 formed at the snack street, whereas Ca(NO3)2, NH4NO3, and (NH4)2SO4 formed at the comparison point. Based on our analysis of the acid-base balance slopes, the atmospheric PM2.5 was alkaline. These results elucidate the characteristics of PM2.5-bound water-soluble inorganic ions formed during cooking.
期刊介绍：
Urban Climate serves the scientific and decision making communities with the publication of research on theory, science and applications relevant to understanding urban climatic conditions and change in relation to their geography and to demographic, socioeconomic, institutional, technological and environmental dynamics and global change. Targeted towards both disciplinary and interdisciplinary audiences, this journal publishes original research papers, comprehensive review articles, book reviews, and short communications on topics including, but not limited to, the following:
Urban meteorology and climate[...]
Urban environmental pollution[...]
Adaptation to global change[...]
Urban economic and social issues[...]
Research Approaches[...]
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
