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Publications (2)3.14 Total impact

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    ABSTRACT: Vehicle populations in China have been increasing sharply since 1990s. Vehicle emissions including various gaseous pollutants and particulate matter cause deterioration of air quality. However, measurements of particulate mater from on-road vehicles in China are scarcely reported, and thus the chemical compositions of particles emitted from vehicles in China are unknown. In this research, tunnel experiments were performed to measure PM2.5 in the Wutong tunnel, Shenzhen, China. Detailed PM2.5 chemical compositions, with organic compounds determined by GC/MS, in the tunnel were presented. Elemental carbon and organic matter composed 63% and 34% of the total PM2.5 mass in the Wutong tunnel, respectively. Alkanes, PAHs, hopanes, fatty acids, and dicarboxylic acids were the major identified organic compounds, and their source profiles in the PM2.5 in the Wutong tunnel were characterized. The comparisons of our measurements with those in the literature were also made to demonstrate the characteristics of the vehicle source profiles in the Wutong tunnel. The experimental results in this paper can improve understanding of particulate matter emitted from vehicles in China.
    Chemosphere 04/2006; 62(10):1565-73. · 3.14 Impact Factor
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    ABSTRACT: Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.
    Atmospheric Environment. 01/2004;