What causes PM2.5 pollution? Cross-economy empirical analysis from socioeconomic perspective

Characteristics of cooking-generated PM10 and PM2.5 in residential buildings with different cooking and ventilation types.

Effect of pH, temperature and co-existing anions on the Removal of Cr(VI) in groundwater by green synthesized nZVI/Ni.

Speciation of VOCs in the cooking fumes from five edible oils and their corresponding health risk assessments

Application of decomposition-ensemble learning paradigm with phase space reconstruction for day-ahead PM2.5 concentration forecasting.

Characteristics of PM2.5 emitted from different cooking activities in China

A removal mechanism of chromate (Cr) by synthesized kaolin supported nanoscale zero-valent iron (K-nZVI) from aqueous solution is demonstrated. Parameters which potentially influenced the functioning of K-nZVI have been investigated as well. Based on the scanning electron microscopy, Fourier transform infrared spectroscopes, X-ray crystal powder diffraction and X-ray photoelectron spectroscopy identifications, we confirm that amorphous Fe0 core/FexOy shell nZVI can be successfully loaded into the pores and cracks, and onto the surface of kaolin. Removal efficiency of Cr by K-nZVI decreased with increasing initial pH and Cr(VI) concentration, but increased while K-nZVI dosage increased. Humic acid and phosphate had similar dual impacts on chromium removal by K-nZVI, and the inhibitory effect was obvious at high concentrations in spite of their different reaction mechanisms. In contrast, high concentrations of sulfate and nitrate could advance the chromium removal. Adsorption isotherms indicate that...

Chuan Wang

Papers

Characteristics of PM2.5 emitted from different cooking activities in China

Comprehensive study on the removal of chromate from aqueous solution by synthesized kaolin supported nanoscale zero-valent iron