Abstract Number: 204 Working Group: Aerosol Chemistry
Abstract Cooking activities have been identified as an important source of particulate matter in urban areas. However, the atmospheric evolution of the cooking organic aerosol (COA) remains unknown. Smog chamber experiments were conducted to study the chemical aging of emissions from meat cooking (hamburger charbroiling). Two types of chemical aging experiments were conducted either by adding ozone or exposing the emissions to UV light. The changes in the COA chemical composition were investigated using a Soot Particle Aerosol Mass Spectrometer (SP-AMS) and Positive Matrix Factorization analysis. The hygroscopicity and the volatility of the fresh and aged COA were measured using a Cloud Condensation Nuclei Counter (CCNC) and a thermodenuder. The shape of the COA particles was characterized using electron microscopy. Rapid changes in both the chemical and physical properties of COA during atmospheric aging were found. A simple model based on the results of the PMF analysis was developed for the description of the corresponding changes.