Nanoscopic Study of Water Uptake on Glass Surfaces with Organic Thin Films and Particles from Exposure to Indoor Cooking Activities: Comparison to Model Systems
Water uptake by thin organic films and organic particles on glass substrates at 80% relative humidity was investigated using atomic force microscopy-infrared (AFM-IR) spectroscopy. Glass surfaces exposed to kitchen cooking activities show a wide variability of coverages from organic particles and or...
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| Veröffentlicht in: | Environmental science & technology 2022-02, Vol.56 (3), p.1594-1604 |
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| creator | Or, Victor W Alves, Michael R Wade, Michael Schwab, Sarah Corsi, Richard L Grassian, Vicki H |
| description | Water uptake by thin organic films and organic particles on glass substrates at 80% relative humidity was investigated using atomic force microscopy-infrared (AFM-IR) spectroscopy. Glass surfaces exposed to kitchen cooking activities show a wide variability of coverages from organic particles and organic thin films. Water uptake, as measured by changes in the volume of the films and particles, was also quite variable. A comparison of glass surfaces exposed to kitchen activities to model systems shows that they can be largely represented by oxidized oleic acid and carboxylate groups on long and medium hydrocarbon chains (i.e., fatty acids). Overall, we demonstrate that organic particles and thin films that cover glass surfaces can take up water under indoor-relevant conditions but that the water content is not uniform. The spatial heterogeneity of the changes in these aged glass surfaces under dry (5%) and wet (80%) conditions is quite marked, highlighting the need for studies at the nano- and microscale. |
| doi_str_mv | 10.1021/acs.est.1c06260 |
| format | Article |
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Glass surfaces exposed to kitchen cooking activities show a wide variability of coverages from organic particles and organic thin films. Water uptake, as measured by changes in the volume of the films and particles, was also quite variable. A comparison of glass surfaces exposed to kitchen activities to model systems shows that they can be largely represented by oxidized oleic acid and carboxylate groups on long and medium hydrocarbon chains (i.e., fatty acids). Overall, we demonstrate that organic particles and thin films that cover glass surfaces can take up water under indoor-relevant conditions but that the water content is not uniform. The spatial heterogeneity of the changes in these aged glass surfaces under dry (5%) and wet (80%) conditions is quite marked, highlighting the need for studies at the nano- and microscale.</description><identifier>ISSN: 0013-936X</identifier><identifier>EISSN: 1520-5851</identifier><identifier>DOI: 10.1021/acs.est.1c06260</identifier><identifier>PMID: 35061386</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Anthropogenic Impacts on the Atmosphere ; Atomic force microscopy ; Cooking ; Exposure ; Fatty acids ; Glass ; Glass substrates ; Heterogeneity ; Infrared spectroscopy ; Kitchens ; Microscopy, Atomic Force - methods ; Moisture content ; Molecular chains ; Oleic acid ; Relative humidity ; Spatial heterogeneity ; Spectrophotometry, Infrared ; Surface chemistry ; Thin films ; Water - chemistry ; Water content ; Water uptake</subject><ispartof>Environmental science & technology, 2022-02, Vol.56 (3), p.1594-1604</ispartof><rights>2022 American Chemical Society</rights><rights>Copyright American Chemical Society Feb 1, 2022</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a361t-b16cd891dd35542a77b9efb74f93b3cd0d68436364bf96b31d5eb0b303c2c6793</citedby><cites>FETCH-LOGICAL-a361t-b16cd891dd35542a77b9efb74f93b3cd0d68436364bf96b31d5eb0b303c2c6793</cites><orcidid>0000-0003-1434-5483 ; 0000-0001-5052-0045</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.est.1c06260$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.est.1c06260$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,777,781,2752,27057,27905,27906,56719,56769</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35061386$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Or, Victor W</creatorcontrib><creatorcontrib>Alves, Michael R</creatorcontrib><creatorcontrib>Wade, Michael</creatorcontrib><creatorcontrib>Schwab, Sarah</creatorcontrib><creatorcontrib>Corsi, Richard L</creatorcontrib><creatorcontrib>Grassian, Vicki H</creatorcontrib><title>Nanoscopic Study of Water Uptake on Glass Surfaces with Organic Thin Films and Particles from Exposure to Indoor Cooking Activities: Comparison to Model Systems</title><title>Environmental science & technology</title><addtitle>Environ. Sci. Technol</addtitle><description>Water uptake by thin organic films and organic particles on glass substrates at 80% relative humidity was investigated using atomic force microscopy-infrared (AFM-IR) spectroscopy. Glass surfaces exposed to kitchen cooking activities show a wide variability of coverages from organic particles and organic thin films. Water uptake, as measured by changes in the volume of the films and particles, was also quite variable. A comparison of glass surfaces exposed to kitchen activities to model systems shows that they can be largely represented by oxidized oleic acid and carboxylate groups on long and medium hydrocarbon chains (i.e., fatty acids). Overall, we demonstrate that organic particles and thin films that cover glass surfaces can take up water under indoor-relevant conditions but that the water content is not uniform. The spatial heterogeneity of the changes in these aged glass surfaces under dry (5%) and wet (80%) conditions is quite marked, highlighting the need for studies at the nano- and microscale.</description><subject>Anthropogenic Impacts on the Atmosphere</subject><subject>Atomic force microscopy</subject><subject>Cooking</subject><subject>Exposure</subject><subject>Fatty acids</subject><subject>Glass</subject><subject>Glass substrates</subject><subject>Heterogeneity</subject><subject>Infrared spectroscopy</subject><subject>Kitchens</subject><subject>Microscopy, Atomic Force - methods</subject><subject>Moisture content</subject><subject>Molecular chains</subject><subject>Oleic acid</subject><subject>Relative humidity</subject><subject>Spatial heterogeneity</subject><subject>Spectrophotometry, Infrared</subject><subject>Surface chemistry</subject><subject>Thin films</subject><subject>Water - chemistry</subject><subject>Water content</subject><subject>Water uptake</subject><issn>0013-936X</issn><issn>1520-5851</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kUtrFEEUhQtRzCS6dicFbgTpST26q7vdhSGJgWiESdBdU69OKumuautWG-ff-FOtYcYsBFcXLt8593IOQm8oWVLC6LHUsLSQllQTwQR5hha0YqSomoo-RwtCKC9aLr4foEOAe0II46R5iQ54RQTljVig31-kD6DD5DRep9lscOjxN5lsxDdTkg8WB4_PBwmA13PspbaAH126w1fxVvosur5zHp-5YQQsvcFfZUxOD5nqYxjx6a8pwBwtTgFfeBNCxKsQHpy_xSc6uZ8uOQsf826cZHSQb2XwczB2wOsNJDvCK_SilwPY1_t5hG7OTq9Xn4rLq_OL1cllIbmgqVBUaNO01BheVSWTda1a26u67FuuuDbEiKbkgotS9a1QnJrKKqI44ZppUbf8CL3f-U4x_Jhzpt3oQNthkN6GGTomGGNNTpRk9N0_6H2Yo8_fbSnRVo2oy0wd7ygdA0C0fTdFN8q46SjptuV1ubxuq96XlxVv976zGq154v-2lYEPO2CrfLr5P7s_pIOmdA</recordid><startdate>20220201</startdate><enddate>20220201</enddate><creator>Or, Victor W</creator><creator>Alves, Michael R</creator><creator>Wade, Michael</creator><creator>Schwab, Sarah</creator><creator>Corsi, Richard L</creator><creator>Grassian, Vicki H</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1434-5483</orcidid><orcidid>https://orcid.org/0000-0001-5052-0045</orcidid></search><sort><creationdate>20220201</creationdate><title>Nanoscopic Study of Water Uptake on Glass Surfaces with Organic Thin Films and Particles from Exposure to Indoor Cooking Activities: Comparison to Model Systems</title><author>Or, Victor W ; Alves, Michael R ; Wade, Michael ; Schwab, Sarah ; Corsi, Richard L ; Grassian, Vicki H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a361t-b16cd891dd35542a77b9efb74f93b3cd0d68436364bf96b31d5eb0b303c2c6793</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Anthropogenic Impacts on the Atmosphere</topic><topic>Atomic force microscopy</topic><topic>Cooking</topic><topic>Exposure</topic><topic>Fatty acids</topic><topic>Glass</topic><topic>Glass substrates</topic><topic>Heterogeneity</topic><topic>Infrared spectroscopy</topic><topic>Kitchens</topic><topic>Microscopy, Atomic Force - methods</topic><topic>Moisture content</topic><topic>Molecular chains</topic><topic>Oleic acid</topic><topic>Relative humidity</topic><topic>Spatial heterogeneity</topic><topic>Spectrophotometry, Infrared</topic><topic>Surface chemistry</topic><topic>Thin films</topic><topic>Water - chemistry</topic><topic>Water content</topic><topic>Water uptake</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Or, Victor W</creatorcontrib><creatorcontrib>Alves, Michael R</creatorcontrib><creatorcontrib>Wade, Michael</creatorcontrib><creatorcontrib>Schwab, Sarah</creatorcontrib><creatorcontrib>Corsi, Richard L</creatorcontrib><creatorcontrib>Grassian, Vicki H</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Environmental science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Or, Victor W</au><au>Alves, Michael R</au><au>Wade, Michael</au><au>Schwab, Sarah</au><au>Corsi, Richard L</au><au>Grassian, Vicki H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nanoscopic Study of Water Uptake on Glass Surfaces with Organic Thin Films and Particles from Exposure to Indoor Cooking Activities: Comparison to Model Systems</atitle><jtitle>Environmental science & technology</jtitle><addtitle>Environ. Sci. Technol</addtitle><date>2022-02-01</date><risdate>2022</risdate><volume>56</volume><issue>3</issue><spage>1594</spage><epage>1604</epage><pages>1594-1604</pages><issn>0013-936X</issn><eissn>1520-5851</eissn><abstract>Water uptake by thin organic films and organic particles on glass substrates at 80% relative humidity was investigated using atomic force microscopy-infrared (AFM-IR) spectroscopy. Glass surfaces exposed to kitchen cooking activities show a wide variability of coverages from organic particles and organic thin films. Water uptake, as measured by changes in the volume of the films and particles, was also quite variable. A comparison of glass surfaces exposed to kitchen activities to model systems shows that they can be largely represented by oxidized oleic acid and carboxylate groups on long and medium hydrocarbon chains (i.e., fatty acids). Overall, we demonstrate that organic particles and thin films that cover glass surfaces can take up water under indoor-relevant conditions but that the water content is not uniform. The spatial heterogeneity of the changes in these aged glass surfaces under dry (5%) and wet (80%) conditions is quite marked, highlighting the need for studies at the nano- and microscale.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>35061386</pmid><doi>10.1021/acs.est.1c06260</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0003-1434-5483</orcidid><orcidid>https://orcid.org/0000-0001-5052-0045</orcidid></addata></record> |
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| subjects | Anthropogenic Impacts on the Atmosphere Atomic force microscopy Cooking Exposure Fatty acids Glass Glass substrates Heterogeneity Infrared spectroscopy Kitchens Microscopy, Atomic Force - methods Moisture content Molecular chains Oleic acid Relative humidity Spatial heterogeneity Spectrophotometry, Infrared Surface chemistry Thin films Water - chemistry Water content Water uptake |
| title | Nanoscopic Study of Water Uptake on Glass Surfaces with Organic Thin Films and Particles from Exposure to Indoor Cooking Activities: Comparison to Model Systems |
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