| Autor: |
Emily Reidy, Brandon P. Bottorff, Colleen Marciel F. Rosales, Felipe J. Cardoso-Saldaña, Caleb Arata, Shan Zhou, Chen Wang, Andrew Abeleira, Lea Hildebrandt Ruiz, Allen H. Goldstein, Atila Novoselac, Tara F. Kahan, Jonathan P. D. Abbatt, Marina E. Vance, Delphine K. Farmer, Philip S. Stevens |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Environmental science & technology, vol 57, iss 2 |
| Popis: |
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 (HOMEChem) 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. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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