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author:

Jiang, M. (Jiang, M..) [1] | Wu, Y. (Wu, Y..) [2] | Lin, G. (Lin, G..) [3] | Xu, L. (Xu, L..) [4] | Chen, Z. (Chen, Z..) [5] | Fu, F. (Fu, F..) [6]

Indexed by:

Scopus

Abstract:

In this study, the pyrolytic behaviors and the thermal-oxidation decomposition characteristics of organic carbon (OC), pyrolytically generated elemental carbon (PEC) and black carbon (BC) particles have been studied in inert and air atmosphere respectively, in order to develop a new PEC correction method for the determination of BC by using thermal oxidation method. Our results indicated that: 1) a part of OC can be removed by heating it at 400 °C in inert atmosphere and another part of OC was charred to form PEC, whereas, the weight of BC particles approximately keeps no change in the same conditions. 2) PEC and BC began to decompose at a similar temperature in air atmosphere. However, the decomposition rate of PEC is quite different from that of BC in air atmosphere and the difference varied with the temperature. As maximum, the decomposition rate of PEC is 5.64 times faster than that of BC particles at 500 °C in air atmosphere. Based on the difference of the decomposition rate between PEC and BC, a new method of PEC correction was developed for the thermal oxidation method. With the help of the new PEC correction method and thermal analyzer, we successfully determined OC and BC concentrations in actual soot sample and artificial soot samples. The results obtained with our PEC correction method are consistent well with the real value or those analyzed with thermal-optical method, suggesting that the novel PEC correction method have a high accuracy. © 2011 Elsevier B.V.

Keyword:

Black carbon aerosols; Organic carbon aerosols; Soot; Thermal oxidation method

Community:

  • [ 1 ] [Jiang, M.]Key Lab of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 2 ] [Wu, Y.]Key Lab of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 3 ] [Lin, G.]Key Lab of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 4 ] [Xu, L.]Key Lab of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 5 ] [Chen, Z.]Key Lab of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 6 ] [Fu, F.]Key Lab of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China

Reprint 's Address:

  • [Fu, F.]Key Lab of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China

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Source :

Science of the Total Environment

ISSN: 0048-9697

Year: 2011

Issue: 20

Volume: 409

Page: 4449-4455

3 . 2 8 6

JCR@2011

8 . 2 0 0

JCR@2023

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count: 5

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 3

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