Document Type
Article
Publication Date
2019
Department/Program/Center
Chemistry
Abstract
Abstract: The OH-initiated heterogeneous oxidation of semi-solid saccharide particles with varying bulk compositions was investigated in an atmospheric pressure flow tube at 30% relative humidity. Reactive uptake coefficients were determined from the rate loss of the saccharide reactants measured by mass spectrometry at different monosaccharide (methyl-β-d-glucopyranoside, C7H14O6) and disaccharide (lactose, C12H22O11) molar ratios. The reactive uptake for the monosaccharide was found to decrease from 0.53 ± 0.10 to 0.05 ± 0.06 as the mono-to-disaccharide molar ratio changed from 8:1 to 1:1. A reaction–diffusion model was developed in order to determine the effect of chemical composition on the reactive uptake. The observed decays can be reproduced using a Vignes relationship to predict the composition dependence of the reactant diffusion coefficients. The experimental data and model results suggest that the addition of the disaccharide significantly increases the particle viscosity leading to slower mass transport phenomena from the bulk to the particle surface and to a decreased reactivity. These findings illustrate the impact of bulk composition on reactant bulk diffusivity which determines the rate-limiting step during the chemical transformation of semi-solid particles in the atmosphere.
Digital Commons Citation
Fan, Hanyu and Goulay, Fabien, "Effect of Bulk Composition on the Heterogeneous Oxidation of Semi-Solid Atmospheric Aerosols" (2019). Faculty & Staff Scholarship. 1420.
https://researchrepository.wvu.edu/faculty_publications/1420
Source Citation
Fan, H., & Goulay, F. (2019). Effect of Bulk Composition on the Heterogeneous Oxidation of Semi-Solid Atmospheric Aerosols. Atmosphere, 10(12), 791. https://doi.org/10.3390/atmos10120791
Comments
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).