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Environ Sci Technol

Title:		Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals
Author(s):		Reidy E; Bottorff BP; Rosales CMF; Cardoso-Saldana FJ; Arata C; Zhou S; Wang C; Abeleira A; Hildebrandt Ruiz L; Goldstein AH; Novoselac A; Kahan TF; Abbatt JPD; Vance ME; Farmer DK; Stevens PS;
Address:		"Department of Chemistry, Indiana University, Bloomington, Indiana47405, United States. O'Neill School of Public and Environmental Affairs, Indiana University, Bloomington, Indiana47405, United States. McKetta Department of Chemical Engineering, University of Texas, Austin, Texas78712, United States. Department of Environmental Science, Policy, and Management, University of California, Berkeley, California94720, United States. Department of Chemistry, Syracuse University, Syracuse, New York13244, United States. Department of Chemistry, University of Toronto, Toronto, OntarioM5S 3H6, Canada. Department of Chemistry, Colorado State University, Fort Collins, Colorado80523, United States. Department of Civil, Architectural, and Environmental Engineering, University of Texas, Austin, Texas78712, United States. Department of Chemistry, University of Saskatchewan, Saskatoon, SaskatchewanS7N 5E6, Canada. Department of Mechanical Engineering, University of Colorado, Boulder, Colorado80309, United States"
Journal Title:		Environ Sci Technol
Year:		2023
Volume:		20230105
Issue:		2
Page Number:		896 - 908
DOI:		10.1021/acs.est.2c05756
ISSN/ISBN:		1520-5851 (Electronic) 0013-936X (Print) 0013-936X (Linking)
Abstract:		"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 (NO(X)). 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 (NO(2)) and ozone (O(3)) suggest that unmeasured photolytic VOCs were emitted during cooking events. The addition of a VOC that photolyzes to produce peroxy radicals (RO(2)), 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"
Keywords:		"Hydroxyl Radical/analysis/chemistry Photolysis *Air Pollution, Indoor/analysis Nitrogen Oxides/analysis *Ozone/analysis Cooking Nitrous Acid/analysis/chemistry *Air Pollutants/analysis hydroxyl radical (OH) indoor oxidants photochemistry;"
Notes:		"MedlineReidy, Emily Bottorff, Brandon P Rosales, Colleen Marciel F Cardoso-Saldana, Felipe J Arata, Caleb Zhou, Shan Wang, Chen Abeleira, Andrew Hildebrandt Ruiz, Lea Goldstein, Allen H Novoselac, Atila Kahan, Tara F Abbatt, Jonathan P D Vance, Marina E Farmer, Delphine K Stevens, Philip S eng Research Support, Non-U.S. Gov't 2023/01/06 Environ Sci Technol. 2023 Jan 17; 57(2):896-908. doi: 10.1021/acs.est.2c05756. Epub 2023 Jan 5"