A measurement and modelling investigation of the indoor air chemistry following cooking activities
Helen L. Davies, Catherine O’Leary, Terry J. Dillon, David R. Shaw, Marvin Shaw, Archit Mehra, G. J. Phillips, Nicola Carslaw
Abstract
species (2.9× and 9×, respectively) resulted in the greatest increase in secondary product formation indoors (≈400%, 200% and 600% increase in organic nitrates, PANs and formaldehyde production, respectively). Given the fact that climate change is likely to result in increased ozone concentrations in the future, and that increased window-opening in response to rising temperatures is also likely, higher concentrations of indoor oxidants are likely in homes in the future. This work, therefore, suggests that cooking could be a more important source of secondary pollutants indoors in the future.
Topics & Concepts
ChemistryEnvironmental chemistryFormaldehydeIndoor air qualityOzoneVolatile organic compoundNOxPollutantEnvironmental scienceEnvironmental engineeringOrganic chemistryCombustionIndoor Air Quality and Microbial ExposureAir Quality Monitoring and ForecastingAir Quality and Health Impacts