کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8864120 | 1620298 | 2018 | 40 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Cloud condensation nuclei activity and hygroscopicity of fresh and aged cooking organic aerosol
ترجمه فارسی عنوان
فعالیت های هسته ای تراکم ابر و هیروشیپویتی آئروسل آلی پخت و پز تازه و سالم
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موضوعات مرتبط
مهندسی و علوم پایه
علوم زمین و سیارات
علم هواشناسی
چکیده انگلیسی
Cooking organic aerosol (COA) is potentially a significant fraction of organic particulate matter in urban areas. COA chemical aging experiments, using aerosol produced by grilling hamburgers, took place in a smog chamber in the presence of UV light or excess ozone. The water solubility distributions, cloud condensation nuclei (CCN) activity, and corresponding hygroscopicity of fresh and aged COA were measured. The average mobility equivalent activation diameter of the fresh particles at 0.4% supersaturation ranged from 87 to 126 nm and decreased for aged particles, ranging from 65 to 88 nm. Most of the fresh COA had water solubility less than 0.1 g Lâ1, even though the corresponding particles were quite CCN active. After aging, the COA fraction with water solubility greater than 0.1 g Lâ1 increased more than 2 times. Using the extended Köhler theory for multiple partially soluble components in order to predict the measured activation diameters, the COA solubility distribution alone could not explain the CCN activity. Surface tensions less than 30 dyn cmâ1 were required to explain the measured activation diameters. In addition, COA particles appear to not be spherical, which can introduce uncertainties into the corresponding calculations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Atmospheric Environment - Volume 176, March 2018, Pages 103-109
Journal: Atmospheric Environment - Volume 176, March 2018, Pages 103-109
نویسندگان
Yanwei Li, Antonios Tasoglou, Aikaterini Liangou, Kerrigan P. Cain, Leif Jahn, Peishi Gu, Evangelia Kostenidou, Spyros N. Pandis,