A new exposure route to trace elements in indoor particulate matter.

Concentrations and emission rates of sixteen trace elements in emitted PM during heating soybean oil using three types of pans, including Teflon, granitium, and cast-iron, were investigated. Statistically significant decreases in Mn and Co emission rates were observed when the oil was heated in the cast-iron pan compared to Teflon and granitium pans. Among the released trace elements, Ni, Ba, Zn, and Cr had more contribution to the emission rate.

Investigating the impact of different sport trainings on particulate matter resuspension in a sport center using well-characterized reference instruments and a low-cost monitor.

The present study investigated the exposure of teenagers, adults, and students to PM, PM, PM, PM, particle number concentration at two sport facilities of Nazarbayev University including Gymnastics Hall and Multi-purpose Hall. Measurements were conducted during variety of sport training sessions including soccer, basketball, volleyball, Mixed Martial Arts (MMA), boxing, table tennis, etc. A low-cost instrument, Dylos was employed to compare its performance against two TSI instruments.

Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment.

Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities.

Review of factors impacting emission/concentration of cooking generated particulate matter.

Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations.

Size segregated PM and its chemical composition emitted from heated corn oil.

Characterization of the airborne particulate matter (PM) emitted from cooking components including cooking oil, and additives like salt has not been carefully investigated. This study provides new data on the concentration, composition, and emission rates/fluxes of PM (less than 3.3µm) generated during heating corn oil and corn oil with added table salt.