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Sources of Fine Organic Aerosol. 1. Charbroilers and Meat Cooking Operations

Rogge, Wolfgang F. and Hildemann, Lynn M. and Mazurek, Monica A. and Cass, Glen R. and Simoneit, Bernd R. T. (1991) Sources of Fine Organic Aerosol. 1. Charbroilers and Meat Cooking Operations. Environmental Science and Technology, 25 (6). pp. 1112-1125. ISSN 0013-936X. https://resolver.caltech.edu/CaltechAUTHORS:20160629-085115110

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Abstract

Meat cooking operations are a major source of organic aerosol emissions to the urban atmosphere, comprising up to 21 % of the primary fine organic carbon particle emissions in the Los Angeles area. In the present study, the chemical composition of meat smoke aerosol is examined by high-resolution gas chromatography and gas chromatography/ mass spectrometry. The objective is to search for molecular markers that will confirm the presence of meat smoke aerosol in urban atmospheric samples. More than 75 organic compounds are quantified, including the series of the n-alkanes, n-alkanoic acids, n-alkenoic acids, dicarboxylic acids, n-alkanals, n-alkenals, n-alkanones, n-alkanols, furans, lactones, amides, nitriles, polycyclic aromatic hydrocarbons, steroids, and pesticide residues. Prominent among the compounds emitted are n-hexadecanoic acid (i.e., palmitic acid), n-octadecanoic acid (i.e., stearic acid), cis-9-octadecenoic acid (i.e., oleic acid), nonanal, 2-octadecanal, 2-octadecanol, and cholesterol. Although cholesterol can be emitted from other sources, cholesterol concentrations measured in the West Los Angeles atmospheric aerosol are consistent with the cholesterol mass emission rates determined from meat cooking source tests.


Item Type:Article
Related URLs:
URLURL TypeDescription
http://dx.doi.org/10.1021/es00018a015DOIArticle
http://pubs.acs.org/doi/abs/10.1021/es00018a015PublisherArticle
Additional Information:© 1991 American Chemical Society. Received for review July 13, 1990. Revised manuscript received November 21, 1990. Accepted December 26, 1990. This research was supported by the California Air Resources Board under Agreement A932-127. Portions of the work benefited from research supported by the US. Environmental Protection Agency under Agreement R-813277-01-0 and by the South Coast Air Quality Management District. Partial funding also was provided by the U.S. Department of Energy under Contract DE-AC02-76CH00016. The statements and conclusions in the report are those of the contractor and not necessarily those of the California Air Resources Board. The mention of commercial products, their source, or their use in connection with material reported herein is not to be construed as actual or implied endorsement of such products. This article has not been subject to the EPA's peer and policy review and hence does not necessarily reflect the views of the EPA.
Funders:
Funding AgencyGrant Number
California Air Resources BoardA932-127
Environmental Protection Agency (EPA)R-813277-01-0
South Coast Air Quality Management District (SCAQMD)UNSPECIFIED
Department of Energy (DOE)DE-AC02-76CH00016
Issue or Number:6
Record Number:CaltechAUTHORS:20160629-085115110
Persistent URL:https://resolver.caltech.edu/CaltechAUTHORS:20160629-085115110
Official Citation:Sources of fine organic aerosol. 1. Charbroilers and meat cooking operations Wolfgang F. Rogge, Lynn M. Hildemann, Monica A. Mazurek, Glen R. Cass, and Bernd R. T. Simoneit Environmental Science & Technology 1991 25 (6), 1112-1125 DOI: 10.1021/es00018a015
Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:68733
Collection:CaltechAUTHORS
Deposited By: Ruth Sustaita
Deposited On:29 Jun 2016 16:39
Last Modified:03 Oct 2019 10:16

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