Articles | Volume 22, issue 7
https://doi.org/10.5194/acp-22-4895-2022
© Author(s) 2022. 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-22-4895-2022
© Author(s) 2022. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
Research article
| 
12 Apr 2022
Research article |
| 12 Apr 2022
| 12 Apr 2022
The impact of molecular self-organisation on the atmospheric fate of a cooking aerosol proxy
Adam Milsom
School of Geography, Earth and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham, UK
Adam M. Squires
Department of Chemistry, University of Bath, South Building, Soldier Down Ln, Claverton Down, Bath, UK
Andrew D. Ward
STFC Rutherford Appleton Laboratory, Central Laser Facility, Didcot OX11 0FA, UK
School of Geography, Earth and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham, UK
Department of Meteorology, University of Reading, Whiteknights, Earley Gate, Reading, UK
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Short summary
Cooking emissions can self-organise into nanostructured lamellar bilayers, and this can influence reaction kinetics. We developed a kinetic multi-layer model-based description of decay data we obtained from laboratory experiments of the ozonolysis of coated films of such a self-organised system, demonstrating a decreased diffusivity for both oleic acid and ozone. Nanostructure formation can thus increase the reactive half-life of oleic acid by days under typical indoor and outdoor conditions.
Cooking emissions can self-organise into nanostructured lamellar bilayers, and this can...
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