Aerosol Particle Emissions from Cooking Burgers Cluster 3: Living Oceans and Global Climate Change By: Annie Wapniarski, Daniel Choi, Kasady Liu, Michelle Mak

Background Credit: Feliciano, E., ScienceNews, December 4, 2010; Vol. 178 #12 Aerosol particles: suspensions of liquid or solid in vapor

Experiment Beef and vegetable burgers were both cooked on charcoal/propane grills (figure 1) Filters picked up total organic emissions from the grills in µg/m 3 They were analyzed in the clean room by a FTIR spectrometer (figure 2) Charcoal Beef (figure 3), picked up the darkest particles. Figure 1 Figure 2 Figure 3

Results/ Analysis Propane releases less organic emissions than charcoal Organic particle concentrations higher when cooking burgers Veggies burgers release less particles than beef burgers Figure 2 Figure 1 Figure 3 Figure 4 Figure 5 Figure 6

Conclusion/ Implication Conclusion o Expectation: Charcoal/Beef mix would give off more organic material o Reality: Propane/Beef mix gave off more organic material o Charcoal/Beef mix had more alkanes overall Implications o Fingerprint of emissions

Acknowledgements Special thanks to... Professor Lynn Russell Teacher Fellow Megan Jones Lab Assistant Jacob A. Sanchez