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Title: New particle formation from sulfuric acid and amines: Comparison of monomethylamine, dimethylamine, and trimethylamine: Particle Formation From Different Amines
Author(s) / Creator(s):
 ;  ;  ;  ;  ;  ;  ;  ;  
Publisher / Repository:
Wiley Blackwell (John Wiley & Sons)
Date Published:
Journal Name:
Journal of Geophysical Research: Atmospheres
Page Range / eLocation ID:
7103 to 7118
Medium: X
Sponsoring Org:
National Science Foundation
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  1. Recent research in atmospheric chemistry suggested that gaseous amines may rapidly react with the acidic components in the aerosol to be incorporated in the particle phase. However, laboratory experiments suggested that these heterogeneous processes may be sensitive to the reaction conditions, such as relative humidity (RH), the initial aerosol acidity and the initial concentration of gaseous ammonia which is ubiquitous in the atmosphere. We studied the heterogenous reactions between several amines and ammonium sulfate using a series of thermodynamic simulations under varying initial conditions, including RH, particle-phase acidity and gaseous amine and ammonia concentrations. Several distinctively different trends in the particle-phase ammonium, amines and water content were observed, depending significantly on the particle-phase acidity and the initial amine to ammonia mole ratio. One notable observation was that alkylamines may facilitate the water uptake of ammonium sulfate even in the presence of 1000 times more ammonia gas. Such change in aerosol water content may alter the surface tension, uptake coefficient and could formation properties of aerosol and influence the radiative forcing of the particles. 
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  2. Abstract BACKGROUND

    Heterocyclic aromatic amines (HAAs) are mutagens and rodent carcinogens. Flavonoids have attracted considerable attention for development into effective inhibitors against the formation of genotoxic HAAs in thermally processed foods.


    The inhibitory effect of dihydromyricetin (DMY) on the formation of key HAAs, including 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]‐quinoxaline (MeIQx), and 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), was significant. In chemical models, DMY (0.05 mmol, 0.1 mmol, and 0.2 mmol) significantly decreased the amount of PhIP formed (43.0%, 54.7%, and 75.7% respectively). A significant inhibitory effect on the formation of MeIQx and 4,8‐DiMeIQx was also observed. Moreover, DMY (0.05%, 0.1%, and 0.2%) reduced the generation of PhIP (by 48.0%, 59.0%, and 80.1% respectively) and that of MeIQx (by 45.8%, 62.0%, and 76.7% respectively) in fried beef patties.


    The results indicate that DMY could be converted into myricetin during thermal processing, and both DMY and myricetin could trap phenylacetaldehyde, a major Strecker aldehyde of phenylalanine, in a similar manner to thus inhibit the generation of PhIP. This study provides valuable information for the development of effective strategies to minimize HAA content in thermally processed foods and also sheds light on the mechanism that accounts for the inhibitory effect. © 2017 Society of Chemical Industry

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