Chemical characterization and influencing factors of gaseous and particulate components in cooking oil fume (COF) from traditional Chinese dishes: Insights from high-resolution mass spectrometry.

Cooking oil fumes (COF) are known to emit a wide range of organic compounds with significant impacts on human health and urban air quality. This study used HPLC-QToF-MS and Vocus PTR-TOF to explore the chemical constituents and influencing factors of the COF generated from eight typical Chinese dishes representing different areas in a laboratory kitchen. The results revealed that both CHO and CHON compounds exhibited strong reducibility and saturability, with CHO compounds being the dominant and CHON compounds showing greater diversity.

Diverse Metabolic Effects of Cooking Oil Fume from Four Edible Oils on Human BEAS-2B Cells: Implications for Health Guidelines.

The 2021 WHO guidelines stress the importance of measuring ultrafine particles using particle number concentration (PNC) for health assessments. However, commonly used particle metrics such as aerodynamic diameter and number concentrations do not fully capture the diverse chemical makeup of complex particles. To address this issue, our study used high-throughput mass spectrometry to analyze the properties of cooking oil fumes (COFs) in real time and evaluate their impact on BEAS-2B cell metabolism.

Design and test of rack-integrated cavity combiner for China initiative accelerator driven system project.

The next-generation 650 MHz solid state power amplifier designed by the Institute of Modern Physics will utilize 24 modules with an output power of 60 kW. The outputs of each of the 12 modules will be combined using a 12-in-1 rectangular cavity combiner integrated into the rack. This cavity combiner, requiring only a single stage to combine power, is characterized by a minimal power loss and a high combining efficiency.

Characterization of Biodiesel and Diesel Combustion Particles: Chemical Composition, Lipid Metabolism, and Implications for Health and Environment.

Biodiesel, derived from alkyl esters of vegetable oils or animal fats, has gained prominence as a greener alternative to diesel due to its reduced particle mass. However, it remains debatable whether biodiesel exposure has more severe health issues than diesel. This study performed high-resolution mass spectrometry to examine the detailed particle chemical compositions and lipidomics analysis of human lung epithelial cells treated with emissions from biodiesel and diesel fuels.

Spatial distributions of particle number size distributions generated during cooking processes and the impacts of range hoods.

Cooking oil fume (COF) is associated with an increased risk of health effects. The particle number size distribution (PNSD) of COF presenting as lognormal structures is recognized as a key metric in determining its exposure toxicities, but the information of its spatial distributions and impacting factors are still lacking. This study conducted real-time monitoring COF PNSD during the cooking processes in a kitchen laboratory.

Molecular characteristics of ambient organic aerosols in Shanghai winter before and after the COVID-19 outbreak.

During the global pandemic of COVID-19, the world adopted different strategies to avoid the human and economic loss, and so does China. The reduction of human activities during this time period caused reduction in PM emissions. This study adopted a HPLC-Q-TOF-MS to compare the chemical compositions of ambient aerosol samples collected in Shanghai winter before (2018, 2019) and after (2021) the COVID-19 outbreak.

Investigating aldehyde and ketone compounds produced from indoor cooking emissions and assessing their health risk to human beings.

Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health. Cooking emission is one of the major indoor sources. Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds, 13 carbonyl compounds (CCs) released from heating 5 edible oils, 3 seasonings, and 2 dishes were investigated in a kitchen laboratory.

Size-fractionated ultrafine particles and their optical properties produced from heating edible oils in a kitchen laboratory.

Cooking oil fume (COF) is an important source of indoor and outdoor air pollutants. COF generates a large number of organic compounds through volatilization and thermal oxidation, mainly including acids, alcohols, aldehydes and polycyclic aromatic hydrocarbons (PAHs), which can contribute 10 %-35 % to airborne organic particles in urban areas. COF not only affects human health owning to their small sizes, but also may absorb incident light due to the presence of brown carbon (BrC) chromophores in organic components.