Detection of and Protection from VOC "Spikes" Generated during Everyday Cooking, Cleaning, and Artistic Activities

Sonam Devabhaktuni, Sathyaraj Devabhaktuni, DEVABHAKTUNI SRIKRISHNA, PatientKnowhow.com

     Abstract Number: 132
     Working Group: Chemicals of Emerging Concern in Indoor and Outdoor Aerosol: Sources, Vectors, Reactivity, and Impacts

Abstract
Prior work characterized extreme levels of volatile organic compound (VOC) generation during cooking such as when frying oils/fats. Last year at AAAR, we presented measurements using low-cost TVOC sensors on extremely high levels of VOC generated ("spikes") during everyday cooking, cleaning, and artistic activities. The VOC-generating substances tested included lysol, vodka, nail polish, toasting bread, hair mousse, markers, peanut butter, ice cream, and sunscreen. When an updated version of the same low-cost TVOC sensor was able to detect VOC that the older model was unable to, raising the question of whether certain VOC species are being missed by one or both models. To address this question, in this research, we compare the measurements of both versions of the low cost TVOC sensors to a factory-calibrated photoionization detector (PID) in a test matrix of TVOC measurements of spikes observed with these and additional substances. Given the unpredictability of spikes these results motivate wider use of low-cost VOC counters to offer real-time warning of potentially risky spikes, while recognizing the gaps in their detection of certain VOC species. These warnings can be used to selectively initiate (trigger) VOC air cleaning for indoor occupants at a distance, and if air cleaning of indoor VOC is inadequate, personal protection such as P100 elastomeric respirators with organic vapor.