Enhanced commercial cooking inventories from the city scale through normalized emission factor dataset and big data.

Cooking emission inventories always have poor spatial resolutions when applying with traditional methods, making their impacts on ambient air and human health remain obscure. In this study, we created a systematic dataset of cooking emission factors (CEFs) and applied it with a new data source, cooking-related point of interest (POI) data, to build up highly spatial resolved cooking emission inventories from the city scale. Averaged CEFs of six particulate and gaseous species (PM, OC, EC, NMHC, OVOCs, VOCs) were 5.92 ± 6.28, 4.10 ± 5.50, 0.05 ± 0.05, 22.54 ± 20.48, 1.56 ± 1.44, and 7.94 ± 6.27 g/h normalized in every cook stove, respectively. A three-field CEF index containing activity and emission factor species was created to identify and further build a connection with cooking-related POI data. A total of 95,034 cooking point sources were extracted from Beijing, as a study city. In downtown areas, four POI types were overlapped in the central part of the city and radiated into eight distinct directions from south to north. Estimated PM/VOC emissions caused by cooking activities in Beijing were 4.81/9.85 t per day. A 3D emission map showed an extremely unbalanced emission density in the Beijing region. Emission hotspots were seen in Central Business District (CBD), Sanlitun, and Wangjing in Chaoyang District and Willow and Zhongguancun in Haidian District. PM/VOC emissions could be as high as 16.6/42.0 kg/d in the searching radius of 2 km. For PM, the total emissions were 417.4, 389.0, 466.9, and 443.0 t between Q1 and Q4 2019 in Beijing, respectively. The proposed methodology is transferrable to other Chinese cities for deriving enhanced commercial cooking inventories and potentially highlighting the further importance of cooking emissions on air quality and human health.

Air pollutant emissions from the asphalt industry in Beijing, China.

Improving our understanding of air pollutant emissions from the asphalt industry is critical for the development and implementation of pollution control policies. In this study, the spatial distribution of potential maximum emissions of volatile organic compounds (VOCs) in the complete life cycle of asphalt mixtures, as well as the particulate matter (PM), asphalt fume, nonmethane hydrocarbons (NMHCs), VOCs, and benzoapyrene (BaP) emissions from typical processes (e.g., asphalt and concrete mixing stations, asphalt heating boilers, and asphalt storage tanks) in asphalt mixing plants, were determined in Beijing in 2017. The results indicated that the potential maximum emissions of VOCs in the complete life cycle of asphalt mixtures were 18,001 ton, with a large contribution from the districts of Daxing, Changping, and Tongzhou. The total emissions of PM, asphalt fume, NMHC, VOCs, and BaP from asphalt mixing plants were 3.1, 12.6, 3.1, 23.5, and 1.9 × 10-3 ton, respectively. The emissions of PM from asphalt and concrete mixing stations contributed the most to the total emissions. The asphalt storage tank was the dominant emission source of VOCs, accounting for 96.1% of the total VOCs emissions in asphalt mixing plants, followed by asphalt heating boilers. The districts of Daxing, Changping, and Shunyi were the dominant regions for the emissions of PM, asphalt fume, NMHC, and BaP, while the districts of Shunyi, Tongzhou, and Changping contributed the most emissions of VOCs.

Estimation of commercial cooking emissions in real-world operation: Particulate and gaseous emission factors, activity influencing and modelling.

Measurements of real-world cooking emission factors (CEFs) were rarely reported in recent year's studies. However, the needs for accurately estimating CEFs to produce cooking emission inventories and further implement controlling measures are urgent. In this study, we collected cooking emission aerosols from real-world commercial location operations in Beijing, China. 2 particulate (PM2.5, OC) and 2 gaseous (NMHC, OVOCs) CEF species were examined on influencing activity conditions of cuisine type, controlling technology, operation scales (represented by cook stove numbers), air exhausting volume, as well as location and operation period. Measured NMHC emission factors (Non-barbecue: 8.19 ± 9.06 g/h and Barbecue: 35.48 ± 11.98 g/h) were about 2 times higher than PM2.5 emission factors (Non-barbecue: 4.88 ± 3.43 g/h and Barbecue: 15.48 ± 7.22 g/h). T-test analysis results showed a significantly higher barbecued type CEFs than non-barbecued cuisines for both particulate and gaseous emission factor species. The efficacy of controlling technology was showing an average of 50 % in decreasing PM2.5 CEFs while a 50 % in increasing OC particulate CEFs. The effects of controlling equipment were not significant in removing NMHC and OVOCs exhaust concentrations. CEF variations within cook stove numbers and air exhausting volume also reflected a comprehensive effect of operation scale, cuisine type and control technology. The simulations among activity influencing factors and CEFs were further determined and estimated using hierarchical multiple regression model. The R square of this simulated model for PM2.5 CEFs was 0.80 (6.17 × 10-9) with standardized regression coefficient of cuisine type, location, sampling period, control technology, cook stove number (N) and N2 of 5.18 (0.02), 5.33 (0.02), 1.93 (0.19), 9.29 (4.18 × 10-6), 9.10 (1.71 × 10-3) and -1.18 (2.43 × 10-3), respectively. In perspective, our study provides ways of better estimating CEFs in real operation conditions and potentially highlighting much more importance of cooking emissions on air quality and human health.

IL-6 Promotes the Proliferation and Immunosuppressive Function of Myeloid-Derived Suppressor Cells via the MAPK Signaling Pathway in Bladder Cancer.

Muscle-invasive bladder cancer (MIBC) is characterized by a highly complex immune environment, which is not well understood. Interleukin-6 (IL-6) is generated and secreted by multifarious types of cells, including tumor cells. This study was aimed at demonstrating that the levels of IL-6 and the number of myeloid-derived suppressor cells (MDSCs), with a positive correlation between them, increased in MIBC tissues, promoting MIBC cell proliferation, especially in patients with recurrence. In coculture analysis, MDSCs, with the stimulation of IL-6, could significantly lower the proliferation ability of CD4+ or CD8+ T lymphocytes. Further, this study demonstrated that IL-6 could upregulate the mitogen-activated protein kinase (MAPK) signaling pathway in MDSCs. The MAPK signaling inhibitor, aloesin, partially reversed the effects of IL-6 on MDSCs. These data suggested that IL-6 promoted MIBC progression by not only accelerating proliferation but also improving the immune suppression ability of MDSCs through activating the MAPK signaling pathway.

[Emission Characteristics of the Catering Industry in Beijing].

The emissions of the catering industry are important sources of air pollution in megacities in China. A total of 41 restaurants in Beijing were selected as the sampling sites to evaluate the contribution of the catering industry to megacity air pollution. The original emissions load of cooking fume, particulate matter, and non-methane hydrocarbon (NMHC) were studied via field tests for different types of restaurants. The results showed that the cooking fume, particulate matter, and NMHCs generated from the kitchen were 1.93, 6.6, and 10.9 mg·m-3, respectively. An evaluation method based on working days was developed. Considering the total number of restaurants in Beijing, the original emission loads of 2019 were calculated. The cooking fume, particulate matter, and NMHC emissions were 5512, 18849, and 6169 t, respectively. The Pearson numbers of the cooking fume emission and particular matter emission from Sichuan and Hunan cuisine, Roast Duck, Grill and Barbecue, and Chinese Home-Style cuisine were all above 0.6, which indicated a high level of correlation between the cooking fume emission and particular matter emission. Notably, the Pearson numbers of Sichuan and Hunan cuisine and Roast Duck were both higher than 0.8, which indicates a strong correlation between the cooking fume emission and particular matter emission.

[Pollution Characteristics of Cooking Fumes, Particulates, and Non-methane Hydrocarbons in the Exhaust of Typical Beijing Restaurants].

To understand the atmospheric pollution emission concentration and overall emission level of the Beijing catering industry, and thus provide a basis for the targeted formulation of pollution control measures for the catering industry, this study selected typical catering enterprises in Beijing to research. Combined with the use of stoves during the on-site measurement and testing period, the emission concentrations of cooking fumes, particulates, and non-methane hydrocarbons (NMHC), and the relationship between them in different types of catering enterprises, were analyzed, and the emission of atmospheric pollutants in the Beijing catering industry was estimated. The results showed that the average concentrations of cooking fumes, particulates, and NMHC of typical catering enterprises were (2.91±5.52), (9.25±10.02), and (12.72±11.38) mg·m-3, respectively. These all exceed the Beijing local emission standards. Of the typical catering enterprises, roast duck and barbecue had higher particulate matter and NMHC emissions, which easily exceeded the emission standard. Roast duck and barbecue are therefore the governance focus of the catering industry. The ratio of particulates to cooking fumes in roast duck, barbecue, and cooking catering enterprises ranged from 6.21 to 43.08, 5.03 to 19.07, and 0.75 to 7.55, respectively. The emission concentrations of particles are much larger than those of cooking fumes from charcoal grill and fruit-roasted duck. Pearson correlation coefficient analysis showed that the concentrations of particulates and cooking fumes in catering enterprises were strongly correlated, and the concentrations of particulates and NMHC were weakly correlated. The study estimates roughly that the emissions of cooking fumes, particulates, and NMHC were 2492, 6127, and 9436 tons, respectively, from the catering industry in Beijing in 2014.

MODIFIED STOPPA APPROACH FOR PELVIC AND ACETABULAR FRACTURE TREATMENT.

OBJECTIVE: A retrospective review aims to investigate the operative methods and therapeutic effects of the modified Stoppa approach for treating pelvic and acetabular fractures. METHODS: 18 patients with acetabular fracture of the anterior column and pelvic anterior ring fracture underwent surgical treatment using the modified Stoppa approach. Some of the treatment was combined with the iliac fossa approach or rear K-L approach. Fracture reduction and postoperative function were evaluated using the Matta scoring standard and the Majeed scoring system. The Oxford Centre for Evidence-Based Medicine system was used to grade the literature review and create graded B recommendations. RESULTS: Incision length was 6-12 cm (mean, 10 cm), operative duration was 50-150 minutes (mean, 85 minutes), and intraoperative blood loss volume was 400-1,000 ml (mean, 500 ml). 18 patients were followed up for 12-36 months post-operation. In the results of X-ray films, 12 cases were anatomical reductions and the remaining cases were satisfactory reductions. According to Majeed standard, 13 patients were excellent and five patients were good. CONCLUSIONS: Treatment using the modified Stoppa approach was suitable for anterior approaches, in which pelvic and acetabular fractures were sufficiently exposed, the fracture was conveniently reduced, less complications occurred, and curative effect was satisfactory. Level of evidence III, Retrospective comparative study.

OBJETIVO: Uma revisão retrospectiva tem como objetivo investigar os métodos operatórios e efeitos terapêuticos da abordagem modificada de Stoppa para o tratamento de fraturas pélvicas e acetabulares. MÉTODOS: 18 pacientes com fratura acetabular da coluna anterior e fratura do anel anterior pélvico foram submetidos a tratamento cirúrgico utilizando a abordagem de Stoppa modificada. Parte do tratamento foi feita em conjunto com a abordagem da fossa ilíaca ou com a abordagem pelo acesso posterior de K-L. A redução da fratura e a função pós-operatória foram avaliadas pelo padrão de pontuação de Matta e o sistema de pontuação de Majeed. O sistema do Oxford Centre for Evidence-Based Medicine foi usado para classificar a revisão de literatura e criar as recomendações de grau B. RESULTADOS: O comprimento da incisão foi de 6 a 12 cm (média de 10 cm), a duração da cirurgia foi de 50 a 150 minutos (média de 85 minutos) e o volume de perda sanguínea intraoperatória foi de 400 a 1.000 ml (média de 500 ml). 18 pacientes foram acompanhados por 12-36 meses após a operação. Nos resultados dos filmes radiográficos, 12 casos foram de reduções anatômicas e os demais casos foram de reduções satisfatórias. De acordo com o padrão de Majeed, 13 pacientes foram considerados excelentes e cinco pacientes foram considerados bons. CONCLUSÕES: O tratamento que utilizou a abordagem de Stoppa modificada foi adequado para abordagens anteriores, nas quais as fraturas pélvicas e acetabulares estavam suficientemente expostas, a fratura foi convenientemente reduzida, ocorreram menos complicações e o efeito curativo foi satisfatório. Nível de evidencia III, Estudo retrospectivo comparativo.

Modified stoppa approach for pelvic and acetabular fracture treatment / Stoppa modificada para tratamento de fraturas pélvicas e acetabulares

ABSTRACT Objective: A retrospective review aims to investigate the operative methods and therapeutic effects of the modified Stoppa approach for treating pelvic and acetabular fractures. Methods: 18 patients with acetabular fracture of the anterior column and pelvic anterior ring fracture underwent surgical treatment using the modified Stoppa approach. Some of the treatment was combined with the iliac fossa approach or rear K-L approach. Fracture reduction and postoperative function were evaluated using the Matta scoring standard and the Majeed scoring system. The Oxford Centre for Evidence-Based Medicine system was used to grade the literature review and create graded B recommendations. Results: Incision length was 6-12 cm (mean, 10 cm), operative duration was 50-150 minutes (mean, 85 minutes), and intraoperative blood loss volume was 400-1,000 ml (mean, 500 ml). 18 patients were followed up for 12-36 months post-operation. In the results of X-ray films, 12 cases were anatomical reductions and the remaining cases were satisfactory reductions. According to Majeed standard, 13 patients were excellent and five patients were good. Conclusions: Treatment using the modified Stoppa approach was suitable for anterior approaches, in which pelvic and acetabular fractures were sufficiently exposed, the fracture was conveniently reduced, less complications occurred, and curative effect was satisfactory. Level of evidence III, Retrospective comparative study.

RESUMO Objetivo: Uma revisão retrospectiva tem como objetivo investigar os métodos operatórios e efeitos terapêuticos da abordagem modificada de Stoppa para o tratamento de fraturas pélvicas e acetabulares. Métodos: 18 pacientes com fratura acetabular da coluna anterior e fratura do anel anterior pélvico foram submetidos a tratamento cirúrgico utilizando a abordagem de Stoppa modificada. Parte do tratamento foi feita em conjunto com a abordagem da fossa ilíaca ou com a abordagem pelo acesso posterior de K-L. A redução da fratura e a função pós-operatória foram avaliadas pelo padrão de pontuação de Matta e o sistema de pontuação de Majeed. O sistema do Oxford Centre for Evidence-Based Medicine foi usado para classificar a revisão de literatura e criar as recomendações de grau B. Resultados: O comprimento da incisão foi de 6 a 12 cm (média de 10 cm), a duração da cirurgia foi de 50 a 150 minutos (média de 85 minutos) e o volume de perda sanguínea intraoperatória foi de 400 a 1.000 ml (média de 500 ml). 18 pacientes foram acompanhados por 12-36 meses após a operação. Nos resultados dos filmes radiográficos, 12 casos foram de reduções anatômicas e os demais casos foram de reduções satisfatórias. De acordo com o padrão de Majeed, 13 pacientes foram considerados excelentes e cinco pacientes foram considerados bons. Conclusões: O tratamento que utilizou a abordagem de Stoppa modificada foi adequado para abordagens anteriores, nas quais as fraturas pélvicas e acetabulares estavam suficientemente expostas, a fratura foi convenientemente reduzida, ocorreram menos complicações e o efeito curativo foi satisfatório. Nível de evidencia III, Estudo retrospectivo comparativo.

Comparison of PM2.5 emission rates and source profiles for traditional Chinese cooking styles.

The number of restaurants is increasing rapidly in recent years, especially in urban cities with dense populations. Particulate matter emitted from commercial and residential cooking is a significant contributor to both indoor and outdoor aerosols. The PM2.5 emission rates and source profiles are impacted by many factors (cooking method, food type, oil type, fuel type, additives, cooking styles, cooking temperature, source surface area, pan, and ventilation) discussed in previous studies. To determine which cooking activities are most influential on PM2.5 emissions and work towards cleaner cooking, an experiment design based on multi-factor and level orthogonal tests was conducted in a laboratory that is specifically designed to resemble a professional restaurant kitchen. In this cooking test, four main parameters (the proportion of meat in ingredients, flavor, cooking technique, oil type) were chosen and five levels for each parameter were selected to build up 25 experimental dishes. Concentrations of PM2.5 emission rates, organic carbon/elemental carbon (OC/EC), water-soluble ions, elements, and main organic species (PAHs, n-alkanes, alkanoic acids, fatty acids, dicarboxylic acids, polysaccharides, and sterols) were investigated across 25 cooking tests. The statistical significance of the data was analyzed by analysis of variance (ANOVA) with ranges calculated to determine the influence orders of the 4 parameters. The PM2.5 emission rates of 25 experimental dishes ranged from 0.1 to 9.2 g/kg of ingredients. OC, EC, water-soluble ions (WSI), and elements accounted for 10.49-94.85%, 0-1.74%, 10.09-40.03%, and 0.04-3.93% of the total PM2.5, respectively. Fatty acids, dicarboxylic acids, n-alkanes, alkanoic acids, and sterols were the most abundant organic species and accounted for 2.32-93.04%, 0.84-60.36%, 0-45.05%, and 0-25.42% of total PM2.5, respectively. There was no significant difference between the 4 parameters on PM2.5 emission rates, while a significant difference was found in WSI, elements, n-alkanes, and dicarboxylic acids according to ANOVA. Cooking technique was found to be the most influential factor for PM2.5 source profiles, followed by the proportion of meat in ingredients and oil type which resulted in significant difference of 183.19, 185.14, and 115.08 g/kg of total PM2.5 for dicarboxylic acids, n-alkanes, and WSI, respectively. Strong correlations were found among PM2.5 and OC (r = 0.854), OC and sterols (r = 0.919), PAHs and n-alkanes (r = 0.850), alkanoic acids and fatty acids (r = 0.877), and many other species of PM2.5.

[Atmospheric Pollutant Emission Characteristics from the Cooking Process of Traditional Beijing Roast Duck].

As one of the characteristics of traditional food in Beijing, there is a significant difference between roast duck and other foods in the cooking process, in that fruit trees are used as fuel in the former. However, system research about the emission characteristics of this food source has not been done domestically. In order to grasp such food source emission characteristics and provide technical basis for pollution control, we selected the representative roast duck restaurant in Beijing and studied the emission characteristics of atmospheric pollutants in the cooking process of roast duck. The results showed that the emission concentrations of cooking fumes, particulate matter, volatile organic compounds (VOCs), and aldehyde and ketone compounds were (0.74±0.45), (15.32±7.93), (7.60±3.41), and (1.22±0.59) mg·m-3, respectively. The emission concentration of particulate matter was much higher than that of cooking fumes. The VOC component composition was very complex, containing alkanes, alkenes, aromatic hydrocarbons, and oxygen VOCs, such as aldehydes, ketones, alcohols, ester compounds, and halogenated hydrocarbons, with the highest concentrations of 3-methylfuran, ethanol, and methyl acetate. The main components of aldehyde and ketone compounds were acetaldehyde, formaldehyde, and acrolein, of which C1-C3 compounds were 72.27%.

[Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants].

Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types. The aldehydes and ketones compounds were sampled using DNPH-silica tube, and then ultra performance liquid chromatography was used for quantitative measurement. The aldehydes and ketones concentrations of reference volume condition from 8 restaurants in descending order were Roasted Duck restaurant, Chinese Style Barbecue, Home Dishes, Western Fast-food, School Canteen, Chinese Style Fast-food, Sichuan Cuisine, Huaiyang Cuisine. The results showed that the range of aldehydes and ketones compounds (C1-C9) concentrations of reference volume condition in the exhaust of restaurants was 115.47-1035.99 microg x m(-3). The composition of aldehydes and ketones compounds in the exhaust of sampled restaurants was obviously different. The percentages of C1-C3 were above 40% in the exhaust from Chinese style restaurants. Fast food might emit more C4-C9 aldehydes and ketones compounds. From the current situation of existing aldehydes and ketones compounds control, the removal efficiency of high voltage electrostatic purifiers widely used in Beijing is limited.

[Emission Characteristics of VOCs from Typical Restaurants in Beijing].

Using the EPA method, emission of volatile organic compounds (VOCs) , sampled from barbecue, Chinese and Western fast-food, Sichuan cuisine and Zhejiang cuisine restaurants in Beijing was investigated. VOCs concentrations and components from different cuisines were studied. The results indicated that based on the calibrated baseline ventilation volume, the VOCs emission level from barbecue was the highest, reaching 12.22 mg · m(-3), while those from fast-food of either Chinese or Western, Sichuan cuisine and Zhejiang cuisine were about 4 mg · m(-3). The components of VOCs from barbecue were different from those in the other cuisines, which were mainly propylene, 1-butene, n-butane, etc. The non-barbecue cuisines consisted of high concentration of alcohols, and Western fast-food contained relatively high proportion of aldehydes and ketones organic compounds. According to emission concentration of baseline ventilation volume, barbecue released more pollutants than the non-barbecue cuisines at the same scale. So, barbecue should be supervised and controlled with the top priority.

[Study on the chemical compositions of VOCs emitted by cooking oils based on GC-MS].

Volatile organic compounds (VOCs) are key precursors of ozone and secondary organic aerosols in air, and the differences in the compositions of VOCs lead to their different contribution to atmospheric reaction. Cooking oil fume is one of the important sources of atmospheric VOCs, and its chemical compositions are distinct under different conditions of oil types, food types, cooking methods and heating temperatures etc. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the chemical compositions of VOCs. The emitted VOCs were sampled with a Tenax adsorption tube and analyzed using GC-MS after thermal desorption. According to spectral library search and map analysis, using area normalized semi-quantitative method, preliminary qualitative and quantitative tests were conducted for the specific components of VOCs under different conditions.

[Study on the quantitative estimation method for VOCs emission from petrochemical storage tanks based on tanks 4.0.9d model].

VOCs emission from petrochemical storage tanks is one of the important emission sources in the petrochemical industry. In order to find out the VOCs emission amount of petrochemical storage tanks, Tanks 4.0.9d model is utilized to calculate the VOCs emission from different kinds of storage tanks. VOCs emissions from a horizontal tank, a vertical fixed roof tank, an internal floating roof tank and an external floating roof tank were calculated as an example. The consideration of the site meteorological information, the sealing information, the tank content information and unit conversion by using Tanks 4.0.9d model in China was also discussed. Tanks 4.0.9d model can be used to estimate VOCs emissions from petrochemical storage tanks in China as a simple and highly accurate method.

[Preliminary study concerning emissions of the volatile organic compounds from cooking oils].

Cooking oil fume is one of the important sources of atmospheric volatile organic compounds (VOCs), which are the key precursors of ozone and secondary organic aerosols in air. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the VOCs emission characteristics. The emitted VOCs were sampled with a Tenax adsorption tube and analyzed using GC-MS after thermal desorption. The results showed that the emission of VOCs increased with the increase of the heating temperature for all the investigated cooking oils, and at a given temperature, the blend oil emitted the lowest amount of VOCs. The VOCs emission intensity at different heating temperatures fitted well with binomial equations and ranged from 1.6-11.1 mg x (kg x min)(-1).