Aerosol Particle Emissions from Grilling Burgers Annie Wapniarski, Daniel Choi, Kasady Liu, Michelle Mak. Discussion
Annie Wapniarski, Daniel Choi, Kasady Liu, Michelle Mak
Uncertainties: Because of the close proximity, there is a possibility that the smoke of the different grills integrated together. The size differences of the grills could be another source of error, as well as the amount of ambient air vacuumed into the filters.
Implications: In developing countries, many people are limited to the usage of biomass like dung, wood, and charcoal as a source of heat and energy. By researching what kind of emissions are produced by different types of grills and patties, we can create a fingerprint of them. These can be used to better understand the ambient air pollution and find solutions for the future.
Results: Organic Particle Concentrations
Total Emissions from Heating
Total Emissions from Burgers
Beef patties grilled on propane released the most amount of organic aerosols.
These methods could be used to identify and categorize pollutants in order to reduce and eliminate them. By knowing which functional groups compose the emissions, we can determine how effective the particles within the emissions are in making clouds.
Materials and Methods
-4 Charcoal Grills
-1 Propane Grill
-1 Package of Beef Patties
-1 Package of Veggie Patties
-10 Teflon Filters
For our experiment, we set up two different grills to analyze the emissions produced by charcoal and propane to cook burgers. We first collected particles from the grills' emissions on filters, which vacuumed the air in liters per minute, while they were heating up, serving as our control. In our next trials, we collected data comparing veggie and meat patties on charcoal and propane grills. Then, we analyzed filters using Fourier transform infrared (FTIR) spectroscopy to measure the concentration and composition of organic particles.
Results: Organic Particle Chemical Composition
Emissions from Beef Burgers
Emissions from Propane Heating
Mohr, Claudia, J. Alex Huffman, Michael J. Cubison, Allison C. Aiken, Kenneth S. Docherty, Joel R. Kimmel, Ingrid M. Ulbrich, Michael Hannigan, and Jose L. Jimenez. "Characterization of Primary Organic Aerosol Emissions from Meat Cooking, Trash Burning, and Motor Vehicles with High-Resolution Aerosol Mass Spectrometry and Comparison with Ambient and Chamber Observations." Environmental Science & Technology 43.7 (2009): 2443-449. Print.
Emissions from Charcoal Heating
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Emissions from Veggie Burgers