British research has revealed the presence of dangerous chemicals in aerosols. These products are common in activities such as cooking and cleaning. They can stay in the air for longer by “protecting” themselves in 3D structures formed by surfactants.
The study was led by the University of Birmingham and Bath in collaboration with the Science and Technology Facilities Council's Central Laser Facility. It was published in the magazine Accounts of Chemical Research and received funding primarily from the Natural Environment Research Council.
The research team investigated the behavior of oleic acid, a surfactant. They analyzed how it formed nanoscale structures. This influenced its interaction with other atmospheric chemicals.
The University of Birmingham said on its website on September 12 that it has carried out experiments with increasingly complex mixtures of surfactants to establish the impact of a wide range of aerosol components.
Everyday activities, such as cooking and cleaning, commonly create aerosols. Since people spend an average of 90% of their time indoors in modern life, it is necessary to understand how use in these environments generates them. Oleic acid is known to self-organize into a series of 3D nanostructures. Some are highly viscous and can delay aging and therefore the decomposition of the main chemical components of aerosols,” said Prof. Christian Pfrang, from the University of Birmingham, who led the work.
The University of Birmingham, led by Christian Pfrang, led the work and said its complex, multi-scale experimental studies are closely related to personalized computational modeling. This indicates that these structures can provide an effective shield for common harmful chemicals, which can persist in the atmosphere longer and travel much further.”
Surfactants in aerosols: Chemical protection and environmental challenges
By combining studies, in short, researchers have established that reactive and harmful materials can be protected within aerosol particles and beneath highly viscous shells. This increases the time spent in the atmosphere.
We carried out a series of experimental studies to investigate self-organization in particles in the air, as well as on solid surfaces and floating in water.
The analysis, after all, followed the nanometer-scale structure of these aerosols, using small-angle X-ray scattering and Raman microscopy to investigate their chemical behavior. The team developed complementary computer models, however, to understand how surfactants might organize in the atmosphere.
The researchers found that surfactants can organize themselves into different types of 3D structures when mixed with other aerosol components found in the atmosphere. This self-organization therefore significantly reduced the reactivity of the chemicals, which increased their shelf life. A product crust may form on the surface of the particles, protecting hazardous materials and prolonging the time they can persist in the atmosphere.
“The crucial question now is: how important are these processes that we carefully quantify in the laboratory under real conditions?” Additionally, the professor said he began collecting aerosol samples for analysis in areas where high concentrations of surfactants were expected, such as student kitchens.
More research is needed. We need to understand how these structures act in external and internal environments. This affects air quality and human health.
In the meantime, Prof. Pfrang recommended opening a window while cooking and cleaning to improve ventilation.
Source: Oils & Fats International
