Yazar "Torkmahalleh, Mehdi Amouei" seçeneğine göre listele

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    A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat
    (Elsevier Sci Ltd, 2017) Torkmahalleh, Mehdi Amouei; Gorjinezhad, Soudabeh; Keleş, Melek; Ünlüevcek, Hediye Sumru; Azgın, Cansu; Cihan, Elif; Tanış, Berfin; Soy, Nurseli; Özaslan, Nergis; Öztürk, Fatma
    Experiments were conducted in an on-campus house at Middle East Technical University Northern Cyprus Campus during January 2015. Low fat ground beef meat was grilled using an electric stove with no mechanical or natural ventilation. Five PM size fractions ranging from 3.3 mu m to less than 0.43 mu m were investigated in this study. The total particle emission rate and flux values were found to be 4.49x10(1) mg min(-1) and 1.45x10(3) mg min(-1) m(-2), respectively. Total OC emission rate and flux values were 2.3x10(1) mg min(-1) and 7.33x10(2) mg min(-1) m(-2), respectively, and total EC emission rate and flux values were determined to be 1.19 mg min(-1) and 3.85x10(1) mg min(-1) m(-2), respectively. Analyses of trace metal concentrations showed that Fe (0.429 mg m(3)), Ti (0.270 mg.m(-3)), Sr (0.27 mg m(-3)), Ba (0.24 mg m(-3)) and Li (0.23 mg m(-3)) were the five most abundant trace elements in the PM produced during grilling ground beef. Pb, Mn, and V concentrations were found to be greater than the World Health Organization (WHO) exposure limit.
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    Global air quality and covid-19 pandemic: Do we breathe cleaner air?
    (AAGR Aerosol and Air Quality Research, 2021) Torkmahalleh, Mehdi Amouei; Akhmetvaliyeva, Zarina; Omran, Ali Darvishi; Omran, Faezeh Darvish; Kazemitabar, Mohadeseh; Naseri, Mahtab; Naseri, Motahareh
    The global spread of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) has challenged most countries worldwide. It was quickly recognized that reduced activities (lockdowns) during the Coronavirus Disease of 2019 (COVID-19) pandemic produced major changes in air quality. Our objective was to assess the impacts of COVID-19 lockdowns on ground-level PM2.5, NO2, and O3 concentrations on a global scale. We obtained data from 34 countries, 141 cities, and 458 air monitoring stations on 5 continents (few data from Africa). On a global average basis, a 34.0% reduction in NO2 concentration and a 15.0% reduction in PM2.5 were estimated during the strict lockdown period (until April 30, 2020). Global average O3 concentration increased by 86.0% during this same period. Individual country and continent-wise comparisons have been made between lockdown and business-as-usual periods. Universally, NO2 was the pollutant most affected by the COVID-19 pandemic. These effects were likely because its emissions were from sources that were typically restricted (i.e., surface traffic and non-essential industries) by the lockdowns and its short lifetime in the atmosphere. Our results indicate that lockdown measures and resulting reduced emissions reduced exposure to most harmful pollutants and could provide global-scale health benefits. However, the increased O3 may have substantially reduced those benefits and more detailed health assessments are required to accurately quantify the health gains. At the same, these restrictions were obtained at substantial economic costs and with other health issues (depression, suicide, spousal abuse, drug overdoses, etc.). Thus, any similar reductions in air pollution would need to be obtained without these extensive economic and other consequences produced by the imposed activity reductions. © The Author(s).
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    Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment
    (Springer Heidelberg, 2017) Gorjinezhad, Soudabeh; Kerimray, Aiymgul; Torkmahalleh, Mehdi Amouei; Keleş, Melek; Öztürk, Fatma
    Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m(-3)) during grilling meat and Ti during heating oil with salt (24.4 ug m(-3)). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 x 10(-6), US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5-20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.