Source strengths of ultrafine and fine particles due to cooking with a gas stove.

摘要: Cooking, particularly frying, is an important source of particles indoors. Few studies have measured a full range particle sizes, including ultrafine particles, produced during cooking. In this study, semicontinuous instruments with fine size discriminating ability were used to calculate counts in 124 bins from 0.01 2.5 μm. Data collected at 5 min intervals for 18 months occupied house. Tracer gas measurements made every 10 each rooms the house establish air change rates. Cooking episodes (N = 44) selected meeting certain criteria (high concentrations, no concurrent indoor sources, long smooth decay curves), and number volume determined category. For episode, rate was determine strength The cooking (mostly frying) capable producing about 1014 over length period (a...