Morphology and Chemical Composition of soot particles emitted by Wood-burning Cook-Stoves: a HRTEM, XPS and Elastic backscattering Studies.

Friday, 19 December 2014
Giovanni Alberto Carabali-Sandoval Sr1, Telma Castro1, Oscar Peralta1, Wencel De la Cruz2, Jesús Días2, Oscar Amelines3, Margarita Rivera-Hernández3, Armando Varela1, Franklin Muñoz-Muñoz2, Rafael Policroniades4, Ghiraldo Murillo4 and Eliud Moreno4, (1)Universidad Nacional Autonoma de Mexico, Mexico City, Mexico, (2)Centro de Nanociencias y Nanotecnología (UNAM), Ensenada, Mexico, (3)Instituto de física (UNAM), Mexico, Mexico, (4)ININ, Depto. Aceleradores, Mexico city, Mexico
The morphology, microstructure and the chemical composition on surface of soot particles were studied by using high resolution transmission electron microscopy (HRTEM), X-ray photoelectron spectroscopy (XPS) and elastic backscattering spectrometry. In order to obtain freshly soot particles emitted by home-made wood-burning cook stoves, copper grids for Transmission Electron Microscope (TEM) were placed on the last two of an 8-stages MOUDI cascade impactor. The analysis of HRTEM micrographs revealed the nanostructure and the particle size of soot particles. The XPS survey spectra show a large carbon peak around 285 eV and the oxygen signal at 533 eV. Some differences observed in the carbon/oxygen (C/O) ratio of the particles probably depend on the combustion process efficiency of each cook-stove analyzed. The C-1s XPS spectra show an asymmetric broad peak and other with low intensity that corresponds to sp2 and sp3hybridization, which were fitted with a convolution using Gaussian functions. Elastic backscattering technique allows a chemical elemental analysis of samples and confirms the presence of C, O and Si observed by XPS.

Additionally, the morphological properties of soot aggregates were analyzed calculating the border-based fractal dimension (Df). Particles exhibit complex shapes with high values of Df. Also, real-time absorption (σabs) and scattering (σsct) coefficients of fine (with aerodynamic diameter < 2.5 µm) soot particles were measured. The trend in σabs and σsct indicate that the cooking process has two important combustion stages which varied in its flaming strength, being vigorous in the first stage and soft in the second one.