Shifting seasons greatly influence the use and management practices in residential built environments which subsequently affect the level of exposure to various pollutants indoors. The levels of fine particulate matter (PM2.5) were monitored in fifteen households of Lahore, Pakistan during different seasons. DustTrak aerosol monitors (model 8520, TSI Inc.) were run simultaneously in the kitchens and living rooms of the selected sites for seventy two hours each. To aid analysis, houses were categorized in three groups according to floor area. For non–smoking houses there was little variation between 24h average PM2.5 concentrations in kitchens (270 to 295μg/m3) although there was an increase in concentrations in living rooms as floor area increased. Across all houses the average PM2.5 concentration was observed to vary during the seasons. In the kitchens the average PM levels were 326μg/m3 during the spring falling to 133μg/m3 in summer, 180μg/m3 in monsoon, 395μg/m3 in autumn and 448μg/m3 during the winter. Similarly, in the living rooms, the mean PM levels observed were 190μg/m3 in spring, 101μg/m3 in summer, 158μg/m3 in monsoon, 458μg/m3 in autumn and 590μg/m3 in winter. Factors contributing towards these levels were cooking (involving frequent frying), floor sweeping, and also movement of the occupants. Smoking at two sites and use of gas heaters during the winter were also identified as contributing sources. Apart from these sources, ventilation was identified to be the most singular attributing factor to the above mentioned variations in PM levels. Ventilation during the warm season ranged from 3.51 air changes per hour (ACH) to 7.68 ACH. On the contrary, ventilation decreased during the autumn and winter season (2.5 to 5.64 ACH) and this resulted in an accumulation of PM indoors. The levels of fine particulate matter were observed to be 3 to 23 times higher than the WHO established standard of 25μg/m3.

The influence of the presence of the so-called seed particles on the emission rate of Tris (1-chloroisopropyl) phosphate (TCIPP) from polyisocyanurate (PIR) insulation boards was investigated in this study. Two Field and Laboratory Emission Test cells (FLEC) were placed on the surface of the same PIR board and respectively supplied with clean air (reference FLEC) and air containing laboratory-generated soot particles (test FLEC). The behavior of the area-specific emission rates (SER A) over a time period of 10 days was studied by measuring the total (gas + particles) concentrations of TCIPP at the exhaust of each FLEC. The estimated SER A of TCIPP from the PIR board at the quasi-static equilibrium were found to be 0.82 μg m⁻² h⁻¹ in the absence of seed particles, while the addition of soot particles led to SER A of 2.16 μg m⁻² h⁻¹. This indicates an increase of the SER A of TCIPP from the PIR board with a factor of 3 in the presence of soot particles. The TCIPP partition coefficient to soot particles at the quasi-static equilibrium was 0.022 ± 0.012 m³ μg⁻¹. In the next step, the influence of real-life particles on TCIPP emission rates was investigated by supplying the test FLEC with air from a professional kitchen where mainly frying and baking activities took place. Similar to the reference FLEC outcomes, SER A was also found to increase in this real-life experiment over a time period of 20 days by a factor 3 in the presence of particles generated during cooking activities. The median value of estimated particle–gas coefficient for this test was 0.062 ± 0.037 m³ μg⁻¹.

Nineteen polycyclic aromatic hydrocarbons (PAHs) in PM₂.₅ emitted from five different cooking activities were characterized, and their influencing factors were determined. The total quantified particle-bounded PAH concentrations (ΣPAHs) in the airs from the cooking activities were 4.2–36.5-fold higher than those in corresponding backgrounds. The highest ΣPAHs were seen in cafeteria frying (783 ± 499 ng/m³), followed by meat roasting (420 ± 191 ng/m³), fish roasting (210 ± 105 ng/m³), snack-street boiling (202 ± 230 ng/m³), and cafeteria boiling (150 ± 65 ng/m³). The main influencing factors on the PAH emissions were cooking methods, fat contents in raw materials, and oil consumptions. Four- to six-ringed PAHs had the highest contributions to the ΣPAHs (avg. 87.5%). 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. Remarkably high benzo(b)fluoranthene/benzo(k)fluoranthene (BbF/BkF) ratio (8.31) was seen in the snack-street boiling, attributed to the coal combustion as cooking fuel. Both fluoranthene/(fluoranthene + pyrene) [FLT/(FLT + PYR)] and benzo(a)anthracene/(benzo(a)anthracene + chrysene) [BaA/(BaA + CHR)] ratios were higher for the oil-based cooking than those from the water-based ones. In addition, two ratios of indeno(1,2,3-cd)pyrene/(indeno(1,2,3-cd)pyrene + benzo(g,h,i)perylene) [IPY/(IPY + BPE)] and benzo(a)pyrene/(benzo(a)pyrene + benzo(g,h,i)perylene) [BaP/(BaP + BPE)] were higher for two charbroiling than the three conventional Chinese cooking methods. The characterization work in this study is particularly important since cooking is a potential contributor of atmospheric PAHs in urban China. Carcinogenic potencies of PAHs were assessed by comparison with the air quality guideline and health risk estimation. The BaP and BaP equivalent were higher for the oil-based than the water-based cooking activities.

The activity concentrations of ¹³⁷Cs and ⁴⁰K in mushrooms of the genus Cantharellus (Cantharellus cibarius, Cantharellus tubaeformis, and Cantharellus minor) collected across Poland from 1997 to 2013 and in Yunnan province of China in 2013 were determined using gamma spectrometry with an HPGe detector, respectively. Activity concentrations of ¹³⁷Cs in C. cibarius from the places in Poland varied from 64 ± 3 to 1600 ± 47 Bq kg⁻¹ db in 1997–2004 and 4.2 ± 1.2 to 1400 ± 15 Bq kg⁻¹ db in 2006–2013. In the Chinese Cantharellus mushrooms, the activity level of ¹³⁷Cs was very low, i.e., at a range <1.2 to 1.2 ± 0.6 Bq kg⁻¹ dry biomass. The natural radionuclide ⁴⁰K was at similar activity level in C. cibarius collected across Poland and in China, and fluctuations in levels of ⁴⁰K over the years and locations in Poland were small. In C. cibarius from diverse sites in Poland, content of ¹³⁷Cs highly fluctuated in 1998–2013 but no clear downward trend was visible (Fig. 1). Published activity levels of ¹³⁷Cs in fruitbodies of Cantharellus such Cantharellus californicus, Cantharellus cascadensis, C. cibarius, Cantharellus cinnabarius, Cantharellus formosus, Cantharellus iuteocomus, Cantharellus lutescens, Cantharellus minor, Cantharellus pallens [current name C. cibarius], Cantharellus subalbidus, Cantharellus subpruinosus, and C. tubaeformis collected worldwide were compared. In the Polish cuisine, mushrooms of the genus Cantharellus are blanched before frying or pickling, and this kind of treatment, and additionally also pickling, both very efficiently remove alkali elements (and radioactivity from ¹³⁴/¹³⁷Cs) from flesh of the species.

The issues of energy security, dwindling supply and inflating price of fossil fuel have shifted the global focus towards fuel of renewable origin. Biodiesel, having renewable origin, has exhibited great potential as substitute for fossil fuels. The most common route of biodiesel production is through transesterification of vegetable oil in presence of homogeneous acid or base or solid oxide catalyst. But, the economics of biodiesel is not competitive with respect to fossil fuel due to high cost of production. The vegetable oil waste is a potential alternative for biodiesel production, particularly when disposal of used vegetable oil has been restricted in several countries. The present study evaluates the efficacy of a low-cost solid oxide catalyst derived from eggshell (a food waste) in transesterification of vegetable oil and simulated waste vegetable oil (SWVO). The impact of thermal treatment of vegetable oil (to simulate frying operation) on transesterification using eggshell-derived solid oxide catalyst (ESSO catalyst) was also evaluated along with the effect of varying reaction parameters. The study reported that around 90 % biodiesel yield was obtained with vegetable oil at methanol/oil molar ratio of 18:1 in 3 h reaction time using 10 % ESSO catalyst. The biodiesel produced with ESSO catalyst from SWVO, thermally treated at 150 °C for 24 h, was found to conform with the biodiesel standard, but the yield was 5 % lower compared to that of the untreated oil. The utilization of waste vegetable oil along with waste eggshell as catalyst is significant for improving the overall economics of the biodiesel in the current market. The utilization of waste for societal benefit with the essence of sustainable development is the novelty of this work.

The prevalence of aflatoxins (AFs) B₁, B₂, G₁, and G₂ in Iranian edible oils were assessed by immunoaffinity column cleanup and HPLC equipped with a fluorescence detector (HPLC-FLD). Ninety-seven samples including sunflower, canola, refined olive, unrefined olive, frying, and blend oils were collected from eight provinces (n = 15 samples of refined olive oil, n = 15 samples of unrefined olive oil, n = 15 samples of sunflower oil, n = 15 samples of canola oil, n = 17 samples of frying oil, and n = 20 samples of blend oil). Also, cancer risk of aflatoxins in the adults and children due to ingestion of edible oils was estimated via margin of exposure (MOE) estimation in the Monte Carlo simulation (MCS) model. Considering the limit of detection (LOD) of the current study, two unrefined olive oil samples from Zanjan Province were contaminated with AFB₂ in the concentrations of 0.2 and 0.4 ng/g while other samples were free from AFB₁, AFB₂, AFG₁, and AFG₂. This study revealed that about 98% of the collected samples were free from AFs and the concentrations of AFs in the polluted samples were within the standard range suggested by European Commission regulation (20 μg/kg). However, health risk assessment indicated that both adult and children in the Zanjan Province are at considerable liver cancer risk (percentile 95% of MOE < 10,000 value). Therefore, national plan to address this issue and strict inspection of edible oil products by the regulatory bodies are suggested.