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Utilizing the online monitoring data of volatile organic compounds (VOCs) and ozone (O) in the Shijiazhuang high-tech industrial development zone during October 2020, the pollution characteristics of VOCs were analyzed. Subsequently, ·OH estimation, secondary organic aerosol formation potential (SOAP), and ozone formation potential (OFP) were applied to assess the chemical reactivity of VOCs. Additionally, the source apportionment was identified using the positive matrix factorization (PMF) model. The results revealed that the hourly [total VOCs (TVOCs)] were (11-281)×10, and the components were ranked by volume fraction in the following order: oxygenated volatile organic compounds (OVOCs) (60.83%), alkanes (19.98%), halohydrocarbons (5.64%), aromatics (5.91%), alkenes (4.83%), and alkynes (2.48%). Although the VOC concentration levels posed negligible non-carcinogenic risks to human health, benzene and ethylbenzene presented carcinogenic risks. The /-xylene to ethylbenzene ratio (X/E) varied from 2.5 to 3.4, indicating short-range transport of fresh air masses. Based on the X/E value, the ·OH concentration was 1.75×10 molecule·cm, and the ·OH exposure from 07:00 to 14:00 was calculated as 3.77×10 molecule·s·cm. Aromatics played a dominant role in SOA, with a contribution rate as high as 93.35%, while alkenes dominated O formation, with the OFP contribution rate reaching up to 46.79%. By applying the PMF model, five major VOC sources were identified, including industrial sources (37.20%), process flow and solvent use (33.80%), vehicle and oil/gas evaporation sources (15.47%), combustion sources (8.03%), and plant emissions (5.50%). Industrial and process emissions emerged as the primary contributors to VOCs in the ambient air of the high-tech zone, necessitating targeted control measures within this region.
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http://dx.doi.org/10.13227/j.hjkx.202401181 | DOI Listing |
Naturwissenschaften
September 2025
Laboratório de Ecologia E Conservação de Invertebrados, LECIN, Departamento de Ecologia E Conservação, Instituto de Ciências Naturais, Universidade Federal de Lavras, PO Box 3037, CEP 37.203-202, Lavras, MG, Brasil.
Fire is a key natural disturbance influencing physical, chemical, and biological processes in the Cerrado. Ash, a fire byproduct, may significantly influence soil macrofauna through its chemical properties. Dung beetles (Scarabaeinae), critical components of Cerrado soil macrofauna, provide key ecological functions and services.
View Article and Find Full Text PDFCancer Pathog Ther
September 2025
State Key Laboratory of Oncology in South China, Collaborative Innovation Centre for Cancer Medicine, Guangdong Esophageal Cancer Institute, United Laboratory of Frontier Radiotherapy Technology of Sun Yat-sen University & Chinese Academy of Sciences Ion Medical Technology Co., Guangzhou, Guangdong
Volatile organic compounds (VOCs) are carbon-based chemicals characterized by high vapor pressure and low boiling points under standard temperature and pressure conditions. VOCs are categorized as exogenous or endogenous, depending on their source. Endogenous VOCs are metabolic byproducts eliminated via respiration.
View Article and Find Full Text PDFFood Res Int
November 2025
Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze, 43124 Parma, Italy; Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy.
The hop plant is gaining interest in the food, pharmaceutical, and cosmetics industries due to its abundance of secondary metabolites. However, branches and leaves, despite their antioxidant potential, are typically discarded. To valorize these components as functional ingredients they were dried, milled into hop powder (HP), and used to enrich bread.
View Article and Find Full Text PDFFood Res Int
November 2025
Department of Food Engineering, Faculty of Engineering, Mersin University, Mersin, 33343, Turkey.
The spoilage of bulgur, characterized by a distinctive off-odor, poses a significant challenge to the bulgur industry, resulting in an annual production loss of 10 %. The tempering process plays a critical role to prevent this problem. This study investigated spoilage under high-moisture tempering conditions (15-27 % moisture, 25, 35 and 45 °C, 0-12 h), focusing on off-odor formation, volatile compounds and microbial activity.
View Article and Find Full Text PDFFood Res Int
November 2025
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China. Electronic address:
Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study.
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