Xian-Xiang Wang

TL;DR: Wang et al. as mentioned in this paper collected PM2.5 samples from five different cooking activities, namely, meat roasting, cafeteria frying, fish roasting and snack-street boiling, and cafeteria boiling in Ya'an, China.

TL;DR: Diagnostic ratios of individual PAH were similar between the two charbroiling and other three conventional Chinese cooking methods, respectively, demonstrating the dominance of cooking methods in the PAH emissions.

TL;DR: Back trajectory analysis indicates that the rainwater chemistry in Ya’an was mainly affected by regional air masses from Sichuan basin, which increased the total ion concentration and acidity of rainwater.

TL;DR: In this paper, the authors reported that the rate of visibility deterioration in Ya'an city in the Sichuan Basin has been accelerating since the 2000s, and issues related to the air quality as well as meteorological conditions are reported in this study.

TL;DR: In this paper, a removal mechanism of chromate (Cr) by synthesized kaolin supported nanoscale zero-valent iron (K-nZVI) from aqueous solution is demonstrated.