Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals

Reidy, Emily1; Bottorff, Brandon P.1,2; Rosales, Colleen Marciel F.2,3,4; Cardoso-Saldan, Felipe J.5,6; Arata, Caleb; Zhou, Shan7,8; Wang, Chen9,10; Abeleira, Andrew; Ruiz, Lea Hildebrandt11; Goldstein, Allen H.; Novoselac, Atila12; Kahan, Tara F.13; Abbatt, Jonathan P. D.9; Vance, Marina E.14; Farmer, Delphine K.; Stevens, Philip S.1,2

2023-01-17

10.1021/acs.est.2c05756

ENVIRONMENTAL SCIENCE & TECHNOLOGY   Impact Factor & Quartile

0013-936X

1520-5851

The hydroxyl radical (OH) is the dominant oxidant in the outdoor environment, controlling the lifetimes of volatile organic compounds (VOCs) and contributing to the growth of secondary organic aerosols. Despite its importance outdoors, there have been relatively few measurements of the OH radical in indoor environments. During the House Observations of Microbial and Environmental Chemistry (HOME-Chem) campaign, elevated concentrations of OH were observed near a window during cooking events, in addition to elevated mixing ratios of nitrous acid (HONO), VOCs, and nitrogen oxides (NOX). Particularly high concentrations were measured during the preparation of a traditional American Thanksgiving dinner, which required the use of a gas stove and oven almost continually for 6 h. A zero-dimensional chemical model underpredicted the measured OH concentrations even during periods when direct sunlight illuminated the area near the window, which increases the rate of OH production by photolysis of HONO. Interferences with measurements of nitrogen dioxide (NO2) and ozone (O3) suggest that unmeasured photolytic VOCs were emitted during cooking events. The addition of a VOC that photolyzes to produce peroxy radicals (RO2), similar to pyruvic acid, into the model results in better agreement with the OH measurements. These results highlight our incomplete understanding of the nature of oxidation in indoor environments.

hydroxyl radical (OH) indoor oxidants photochemistry

SCI

English

NI Journal Papers

Others

Alfred P. Sloan Foundation["G-2017-9944","G-2018-11061"]

Engineering ; Environmental Sciences & Ecology

Engineering, Environmental ; Environmental Sciences

WOS:000919259800001

AMER CHEMICAL SOC

ENVIRONMENT/ECOLOGY

Web of Science

1.Indiana Univ, Dept Chem, Bloomington, IN 47405 USA
2.Indiana Univ, ONeill Sch Publ & Environm Affairs, Bloomington, IN 47405 USA
3.Univ Calif Davis, Air Qual Res Ctr, Davis, CA 95616 USA
4.OpenAQ, Washington, DC 20016 USA
5.Univ Texas Austin, McKetta Dept Chem Engn, Austin, TX 78712 USA
6.Exxon Mobil Upstream Res Co, Spring, CA 77389 USA
7.Syracuse Univ, Dept Chem, Syracuse, NY 13244 USA
8.Univ Houston, Dept Earth & Atmospher Sci, Houston, TX 77004 USA
9.Univ Toronto, Dept Chem, Toronto, ON M5S 3H6, Canada
10.Southern Univ Sci & Technol, Sch Environm Sci & Engn, Shenzhen 518055, Peoples R China
11.Univ Texas Austin, McKetta Dept Chem Engn, Austin, TX 78712 USA
12.Univ Texas Austin, Dept Civil Architectural & Environm Engn, Austin, TX 78712 USA
13.Syracuse Univ, Dept Chem, Syracuse, NY 13244 USA
14.Univ Colorado, Dept Mech Engn, Boulder, CO 80309 USA

Reidy, Emily,Bottorff, Brandon P.,Rosales, Colleen Marciel F.,et al. Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals[J]. ENVIRONMENTAL SCIENCE & TECHNOLOGY,2023,57(2).

Reidy, Emily.,Bottorff, Brandon P..,Rosales, Colleen Marciel F..,Cardoso-Saldan, Felipe J..,Arata, Caleb.,...&Stevens, Philip S..(2023).Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals.ENVIRONMENTAL SCIENCE & TECHNOLOGY,57(2).

Reidy, Emily,et al."Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals".ENVIRONMENTAL SCIENCE & TECHNOLOGY 57.2(2023).