Aerosol Particle Emissions from Cooking Burgers
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Transcript of Aerosol Particle Emissions from Cooking Burgers
Aerosol Particle Emissions from Cooking
BurgersCluster 3: Living Oceans and Global Climate
ChangeBy: Annie Wapniarski, Daniel Choi, Kasady Liu,
Michelle Mak
Background
Credit: Feliciano, E., ScienceNews, December 4, 2010; Vol. 178 #12
Aerosol particles: suspensions of liquid or solid in vapor
Experiment• Beef and vegetable burgers were both cooked on charcoal/propane grills (figure 1)• Filters picked up total organic emissions from the grills in µg/m3
• They were analyzed in the clean room by a FTIR spectrometer (figure 2)• Charcoal Beef (figure 3), picked up the darkest particles.
Figure 1 Figure 2 Figure 3
Results/ Analysis• Propane releases less organic emissions than charcoal• Organic particle concentrations higher when cooking burgers• Veggies burgers release less particles than beef burgers
Figure 2Figure 1Figure 3
Figure 4 Figure 5Figure 6
Conclusion/ Implication• Conclusion
o Expectation: Charcoal/Beef mix would give off more organic material
o Reality: Propane/Beef mix gave off more organic materialo Charcoal/Beef mix had more alkanes overall
• Implicationso Fingerprint of emissions
AcknowledgementsSpecial thanks to...Professor Lynn RussellTeacher Fellow Megan JonesLab Assistant Jacob A. Sanchez