Articles | Volume 21, issue 6
https://doi.org/10.5194/acp-21-5137-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/acp-21-5137-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
Characterization of secondary organic aerosol from heated-cooking-oil emissions: evolution in composition and volatility
Manpreet Takhar
Department of Chemical Engineering and Applied Chemistry, University
of Toronto, Toronto, M5S 3E5, Canada
Yunchun Li
College of Science, Sichuan Agricultural University, Ya'an, 625014,
China
Arthur W. H. Chan
CORRESPONDING AUTHOR
Department of Chemical Engineering and Applied Chemistry, University
of Toronto, Toronto, M5S 3E5, Canada
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We measured the gas–particle partitioning behaviors of biomass burning markers and examined the effect of wildfire organic aerosol on the partitioning of semivolatile organic compounds. Most compounds measured are less volatile than model predictions. Wildfire aerosol enhanced the condensation of polar compounds and caused some nonpolar (e.g., polycyclic aromatic hydrocarbons) compounds to partition into the gas phase, thus affecting their lifetimes in the atmosphere and the mode of exposure.
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Discrepancies between atmospheric modeling and field observations, especially in highly polluted cities, have highlighted the lack of understanding of sulfate formation mechanisms and kinetics. Here, we directly quantify the reactive uptake coefficient of SO2 onto organic peroxides and study the important governing factors. The SO2 uptake rate was observed to depend on RH, peroxide amount and reactivity, pH, and ionic strength, which provides a framework to better predict sulfate formation.
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Short summary
Our study highlights the importance of molecular composition in constraining the chemical properties of cooking SOA as well as understanding the contribution of aldehydes in formation of SOA from cooking emissions. We show that fragmentation reactions are key in atmospheric processing of cooking SOA, and aldehydes emitted from cooking emissions contribute substantially to SOA formation. Our study provides a framework to better predict SOA formation in and downwind of urban atmospheres.
Our study highlights the importance of molecular composition in constraining the chemical...
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