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    Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses
    (Elsevier Inc., 2024) Naseri, Motahareh; Sultanbekovna, Aigerim Abilova; Malekipirbazari, Milad; Kenzhegaliyeva, Elzira; Buonanno, Giorgio; Stabile, Luca; Hopke, Philip K.
    The effect of cooking aerosol on the human heart was investigated in this study. The heart rate and blood pressure of 33 healthy adults were monitored before, exactly after, and two hours post-exposure (30 minutes, 60 minutes, 90 minutes, and 120 minutes after cooking). One hundred twenty grams of ground beef was fried in sunflower oil for twenty minutes using a gas stove without ventilation. Ultrafine particles, indoor temperature, relative humidity, carbon dioxide, oil, and meat temperatures were monitored during the experiment. The average particle emission rate (S) and average decay rate (a+k) for meat frying were found to be 2.09×1013 (SD=3.94 ×1013, R2=0.98, P <0.0001) particles/min, and 0.055 (SD=0.019, R2=0.91, P <0.0001) particles/min, respectively. No statistically significant changes in diastolic blood pressure (DBP) and heart rate (HR) were observed. The average systolic blood pressure (SBP) statistically significantly increased from 98 mmHg (before the exposure) to 106 mmHg 60 minutes after the exposure. The results suggested that frying emission statistically significantly impacted blood pressure. © 2024 The Authors
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    Size segregated PM and its chemical composition emitted from heated corn oil
    (Academic Press Inc Elsevier Science, 2017) Torktnahalleh, Mehdi Amouei; Gorjinezhad, Soudabeh; Keleş, Melek; Öztürk, Fatma; Hopke, Philip K.
    Characterization of the airborne particulate matter (PM) emitted from cooking components including cooking oil, and additives like salt has not been carefully investigated. This study provides new data on the concentration, composition, and emission rates/fluxes of PM (less than 3.3 mu m) generated during heating corn oil and corn oil with added table salt. The concept of emission flux was employed to estimate the emission rates in this study. A statistically significant reduction of 47.6% (P < 0.05) in the total PM emission rate and emission flux were observed when salt was added to the heated corn oil (5.15x10(1) mg min(-l)) compared to the pure oil (9.83x10(1) mg min(-1)). The OC emission rate decreased 61.3% (P < 0.05) when salt was added to the corn oil (2.35x10(1) mg min(-1)) compared to the pure corn oil (5.83x10(1) mg min(-1)). With the salt, the total EC emission rate was 6.99x10(-1) mg min(-1), a 62.7% reduction in EC emission compared to pure corn oil (1.88 mg min(-1)). These results suggest that table salt can be added to the corn oil prior to frying to reduce exposure to cooking generated PM.