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Measurement of Emissions from Air Pollution Sources. 1. C_1 through C_(29) Organic Compounds from Meat Charbroiling

Schauer, James J. and Kleeman, Michael J. and Cass, Glen R. and Simoneit, Bernd R. T. (1999) Measurement of Emissions from Air Pollution Sources. 1. C_1 through C_(29) Organic Compounds from Meat Charbroiling. Environmental Science and Technology, 33 (10). pp. 1566-1577. ISSN 0013-936X. doi:10.1021/es980076j.

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A dilution source sampling system was used to quantify the organic air pollutant emissions from commercial-scale meat charbroiling operations. Emission rates of gas-phase volatile organic compounds, semivolatile organic compounds, and high molecular weight particle-phase organic compounds were simultaneously quantified on a single compound basis. Fine particle mass emission rates and fine particle elemental chemical composition were measured as well. Emission rates of 120 organic compounds, spanning carbon numbers from C1 to C29 were quantified including n-alkanoic acids, n-alkenoic acids, carbonyls, lactones, alkanes, aromatics, polycyclic aromatic hydrocarbons, alkenes, and steroids. Ethylene, formaldehyde, and acetaldehyde were found to be the predominant light gas-phase organic compounds emitted from the charbroiling operations. n-Alkanoic acids, n-alkenoic acids, and carbonyls made up a significant fraction of the quantified semivolatile and particle-phase organic compound emissions. Meat charbroiling is one of the few sources identified to date that contributes to the high molecular weight aldehydes measured in the urban atmosphere. Semivolatile and particle-phase organic compounds were collected for quantification by two simultaneous sampling protocols:  (1) quartz fiber filters followed by polyurethane foam (PUF) cartridges, and (2) XAD-coated annular denuders followed by quartz fiber filters and PUF cartridges. Good agreement was observed for the total mass emissions collected by the two different sampling procedures; however, the partitioning of the semivolatile organic compounds between the gas phase and particle phase, as measured by the two sampling procedures, showed significant differences for n-alkanoic acids, indicating that significant artifact adsorption of these compounds occurs to the filter in the filter/PUF sampling system.

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Additional Information:© 1999 American Chemical Society. Received for review January 26, 1998. Revised manuscript received January 19, 1999. Accepted February 4, 1999. We thank Lee Reavis, Debbie Walker, and Chef Jorge Amador (Total Food Management) for their assistance and coopera tion in conducting the meat charbroiling source tests, Eric Grosjean and Daniel Grosjean (DGA, Inc.) for preparation and analysis the C_(18) cartridges used for carbonyls, Rei Rasmussen (Oregon Graduate Institute) for preparation and analysis of the SUMA canisters used for NMHC measure ments, Judy Chow and Cliff Frazier (DRI) for conducting the XRF analyses, and Lynn Salmon (Caltech) for conducting the ion chromatography and atomic absorption spectroscopy analyses. This research was supported by the California Air Resources Board under Agreement number A93-329.
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California Air Resources BoardA93-329
Issue or Number:10
Record Number:CaltechAUTHORS:20160610-162421134
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Official Citation:Measurement of Emissions from Air Pollution Sources. 1. C1 through C29 Organic Compounds from Meat Charbroiling James J. Schauer, Michael J. Kleeman, Glen R. Cass, and Bernd R. T. Simoneit Environmental Science & Technology 1999 33 (10), 1566-1577 DOI: 10.1021/es980076j
Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:67861
Deposited By: George Porter
Deposited On:13 Jun 2016 16:08
Last Modified:11 Nov 2021 03:55

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