Articles | Volume 24, issue 2
https://doi.org/10.5194/acp-24-1281-2024
https://doi.org/10.5194/acp-24-1281-2024
Research article
 | 
30 Jan 2024
Research article |  | 30 Jan 2024

Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

Sunhye Kim, Jo Machesky, Drew R. Gentner, and Albert A. Presto

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Short summary
Cooking emissions are often an overlooked source of air pollution. We used a mobile lab to measure the characteristics of particles emitted from cooking sites in two cities. Our findings showed that cooking releases a substantial number of fine particles. While most emissions were similar, a bakery site showed distinctive chemical compositions with higher nitrogen compound levels. Thus, understanding the particle emissions from different cooking activities is crucial.
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