An assessment of stream health within the Chesapeake Bay Basin can be made using the Stream Health and Runoff Potential (SHARP) model, which is based solely on the relationship between land cover and stream constituen...An assessment of stream health within the Chesapeake Bay Basin can be made using the Stream Health and Runoff Potential (SHARP) model, which is based solely on the relationship between land cover and stream constituents: Total phosphorus (TP), total nitrogen (TN), and total suspended sediment (TSS). While not intended to compete with more complex models that utilize a range of specific input data, SHARP’s advantage is that it requires little input, is easily applied, and can show whether a stream or watershed is likely to be impacted (impaired). The model allows the user to define a watershed boundary on screen within which a stream health index (SHI), concentrations of TP, TN and TSS, percentages of five land cover types, a color-coded land cover snapshot, impervious surface area and fractional vegetation cover are output. The paper describes SHARP, its output and an overview of how it can be used.展开更多
Eighteen carbonyl species in C_1-C_（10） were measured in the dining areas,kitchens and exhaust streams of six different restaurant types in Kaohsiung,southern Taiwan.Measured results in the dining areas show that Ja...Eighteen carbonyl species in C_1-C_（10） were measured in the dining areas,kitchens and exhaust streams of six different restaurant types in Kaohsiung,southern Taiwan.Measured results in the dining areas show that Japanese barbecue（45.06 ppb） had the highest total carbonyl concentrations（sum of 18 compounds）,followed by Chinese hotpot（38.21 ppb）,Chinese stir-frying（8.99 ppb）,Western fast-food（8.22 ppb）,Chinese-Western mixed style（7.38 ppb）,and Chinese buffet（3.08 ppb）,due to their different arrangements for dining and cooking spaces and different cooking methods.On average,low carbon-containing species（C_1-C_4）,e.g.,formaldehyde,acetaldehyde,acetone and butyraldehyde were dominant and contributed 55.01%-94.52%of total carbonyls in the dining areas of all restaurants.Meanwhile,Chinese-Western mixed restaurants（45.48 ppb） had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation.However,high carbon-containing species（C_5-C_（10）） such as hexaldehyde,heptaldehyde and nonanaldehyde（16.62%-77.00%of total carbonyls） contributed comparatively with low carbon-containing compounds（23.01%-83.39%of total carbonyls） in kitchens.Furthermore,Chinese stir-frying（132.10 ppb）,Japanese barbecue（125.62 ppb）,Western fast-food（122.67 ppb）,and Chinese buffet（119.96 ppb） were the four restaurant types with the highest total carbonyl concentrations in exhaust streams,indicating that stir-frying and grilling are inclined to produce polluted gases.Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk（10^（-6）） and hazard index（=1）,mainly due to high concentrations of formaldehyde.The other four restaurants were below both limits.展开更多
文摘An assessment of stream health within the Chesapeake Bay Basin can be made using the Stream Health and Runoff Potential (SHARP) model, which is based solely on the relationship between land cover and stream constituents: Total phosphorus (TP), total nitrogen (TN), and total suspended sediment (TSS). While not intended to compete with more complex models that utilize a range of specific input data, SHARP’s advantage is that it requires little input, is easily applied, and can show whether a stream or watershed is likely to be impacted (impaired). The model allows the user to define a watershed boundary on screen within which a stream health index (SHI), concentrations of TP, TN and TSS, percentages of five land cover types, a color-coded land cover snapshot, impervious surface area and fractional vegetation cover are output. The paper describes SHARP, its output and an overview of how it can be used.
基金The "National" Science Council in Taiwan supported this work(No.NSC 101-2211-E-110-057)
文摘Eighteen carbonyl species in C_1-C_（10） were measured in the dining areas,kitchens and exhaust streams of six different restaurant types in Kaohsiung,southern Taiwan.Measured results in the dining areas show that Japanese barbecue（45.06 ppb） had the highest total carbonyl concentrations（sum of 18 compounds）,followed by Chinese hotpot（38.21 ppb）,Chinese stir-frying（8.99 ppb）,Western fast-food（8.22 ppb）,Chinese-Western mixed style（7.38 ppb）,and Chinese buffet（3.08 ppb）,due to their different arrangements for dining and cooking spaces and different cooking methods.On average,low carbon-containing species（C_1-C_4）,e.g.,formaldehyde,acetaldehyde,acetone and butyraldehyde were dominant and contributed 55.01%-94.52%of total carbonyls in the dining areas of all restaurants.Meanwhile,Chinese-Western mixed restaurants（45.48 ppb） had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation.However,high carbon-containing species（C_5-C_（10）） such as hexaldehyde,heptaldehyde and nonanaldehyde（16.62%-77.00%of total carbonyls） contributed comparatively with low carbon-containing compounds（23.01%-83.39%of total carbonyls） in kitchens.Furthermore,Chinese stir-frying（132.10 ppb）,Japanese barbecue（125.62 ppb）,Western fast-food（122.67 ppb）,and Chinese buffet（119.96 ppb） were the four restaurant types with the highest total carbonyl concentrations in exhaust streams,indicating that stir-frying and grilling are inclined to produce polluted gases.Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk（10^（-6）） and hazard index（=1）,mainly due to high concentrations of formaldehyde.The other four restaurants were below both limits.
