Title | Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals |
Author | Reidy, Emily1 ![]() ![]() ![]() |
Corresponding Author | Reidy, Emily; Stevens, Philip S. |
Publication Years | 2023-01-17
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DOI | |
Source Title | |
ISSN | 0013-936X
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EISSN | 1520-5851
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Volume | 57Issue:2 |
Abstract | 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. |
Keywords | |
URL | [Source Record] |
Indexed By | |
Language | English
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Important Publications | NI Journal Papers
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SUSTech Authorship | Others
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Funding Project | Alfred P. Sloan Foundation["G-2017-9944","G-2018-11061"]
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WOS Research Area | Engineering
; Environmental Sciences & Ecology
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WOS Subject | Engineering, Environmental
; Environmental Sciences
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WOS Accession No | WOS:000919259800001
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Publisher | |
ESI Research Field | ENVIRONMENT/ECOLOGY
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Data Source | Web of Science
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Citation statistics |
Cited Times [WOS]:1
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Document Type | Journal Article |
Identifier | http://kc.sustech.edu.cn/handle/2SGJ60CL/475094 |
Department | School of Environmental Science and Engineering |
Affiliation | 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 |
Recommended Citation GB/T 7714 |
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).
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APA |
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).
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MLA |
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).
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