[Pollution Characteristics of Cooking Fumes, Particulates, and Non-methane Hydrocarbons in the Exhaust of Typical Beijing Restaurants].

To understand the atmospheric pollution emission concentration and overall emission level of the Beijing catering industry, and thus provide a basis for the targeted formulation of pollution control measures for the catering industry, this study selected typical catering enterprises in Beijing to research. Combined with the use of stoves during the on-site measurement and testing period, the emission concentrations of cooking fumes, particulates, and non-methane hydrocarbons (NMHC), and the relationship between them in different types of catering enterprises, were analyzed, and the emission of atmospheric pollutants in the Beijing catering industry was estimated. The results showed that the average concentrations of cooking fumes, particulates, and NMHC of typical catering enterprises were (2.

[Emission Characteristics of the Catering Industry in Beijing].

The emissions of the catering industry are important sources of air pollution in megacities in China. A total of 41 restaurants in Beijing were selected as the sampling sites to evaluate the contribution of the catering industry to megacity air pollution. The original emissions load of cooking fume, particulate matter, and non-methane hydrocarbon (NMHC) were studied via field tests for different types of restaurants.

MODIFIED STOPPA APPROACH FOR PELVIC AND ACETABULAR FRACTURE TREATMENT.

Objective: A retrospective review aims to investigate the operative methods and therapeutic effects of the modified Stoppa approach for treating pelvic and acetabular fractures.

Methods: 18 patients with acetabular fracture of the anterior column and pelvic anterior ring fracture underwent surgical treatment using the modified Stoppa approach. Some of the treatment was combined with the iliac fossa approach or rear K-L approach.

[Atmospheric Pollutant Emission Characteristics from the Cooking Process of Traditional Beijing Roast Duck].

As one of the characteristics of traditional food in Beijing, there is a significant difference between roast duck and other foods in the cooking process, in that fruit trees are used as fuel in the former. However, system research about the emission characteristics of this food source has not been done domestically. In order to grasp such food source emission characteristics and provide technical basis for pollution control, we selected the representative roast duck restaurant in Beijing and studied the emission characteristics of atmospheric pollutants in the cooking process of roast duck.

[Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants].

Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types.

[Emission Characteristics of VOCs from Typical Restaurants in Beijing].

Using the EPA method, emission of volatile organic compounds (VOCs) , sampled from barbecue, Chinese and Western fast-food, Sichuan cuisine and Zhejiang cuisine restaurants in Beijing was investigated. VOCs concentrations and components from different cuisines were studied. The results indicated that based on the calibrated baseline ventilation volume, the VOCs emission level from barbecue was the highest, reaching 12.

[Study on the quantitative estimation method for VOCs emission from petrochemical storage tanks based on tanks 4.0.9d model].

VOCs emission from petrochemical storage tanks is one of the important emission sources in the petrochemical industry. In order to find out the VOCs emission amount of petrochemical storage tanks, Tanks 4.0.

[Study on the chemical compositions of VOCs emitted by cooking oils based on GC-MS].

Volatile organic compounds (VOCs) are key precursors of ozone and secondary organic aerosols in air, and the differences in the compositions of VOCs lead to their different contribution to atmospheric reaction. Cooking oil fume is one of the important sources of atmospheric VOCs, and its chemical compositions are distinct under different conditions of oil types, food types, cooking methods and heating temperatures etc. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the chemical compositions of VOCs.

[Preliminary study concerning emissions of the volatile organic compounds from cooking oils].

Cooking oil fume is one of the important sources of atmospheric volatile organic compounds (VOCs), which are the key precursors of ozone and secondary organic aerosols in air. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the VOCs emission characteristics. The emitted VOCs were sampled with a Tenax adsorption tube and analyzed using GC-MS after thermal desorption.