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This study researched formation mechanism and emission calculation and control of firebrick kiln NOx in Yangquan refractory industry base. On the basis of analyzing different types of firebricks, furnaces and fuels combined with the NOx formation mechanism, it is revealed that the formation types of NOx in the sequence followed by fuel-NOx and thermal-NOx when forming in the producer gas firebrick kiln, and ones followed by prompt-NOx and thermal-NOx in the natural gas firebrick kiln, while only thermal-NOx under oxygen-enriched combustion. The NOx discharge rate and concentration of different fuels, bricks and furnaces were separately measured and calculated by the methods of data monitoring and discharge coefficient, with the latter tested by the former. The results show that: all values of the latter are lower than the former in the producer gas and the deviations are very small (2% -3%), while the latter are all higher than the former in the natural gas and the deviations are very large (>25 %); the above-mentioned NOx formation mechanisms are also verified; it is reliable and convenient to calculate NOx emissions when using the discharge coefficient method, which is adjusted by data monitoring method. The single quality evaluation of NOx is carried out; the monitored NOx emission concentration is 1.05 to 1.66 times as large as the standard in the producer gas and that of the clay brick is smaller than others, while the values of intermittent type kiln are smaller than the continuous furnace; they decrease in the sequence of high alumina brick, silica brick and clay brick when the NOx emission of gas kiln is normal. The feasible control measures were proposed, which would lay the foundation for total quantity control of NOx in China. [ABSTRACT FROM AUTHOR]

Using the EPA method, emission of volatile organic compounds (VOCs) , sampled from barbecue, Chinese and Western fast-food, Sichuan cuisine and Zhejiang cuisine restaurants in Beijing was investigated. VOCs concentrations and components from different cuisines were studied. The results indicated that based on the calibrated baseline ventilation volume, the VOCs emission level from barbecue was the highest, reaching 12.22 mg · m(-3), while those from fast-food of either Chinese or Western, Sichuan cuisine and Zhejiang cuisine were about 4 mg · m(-3). The components of VOCs from barbecue were different from those in the other cuisines, which were mainly propylene, 1-butene, n-butane, etc. The non-barbecue cuisines consisted of high concentration of alcohols, and Western fast-food contained relatively high proportion of aldehydes and ketones organic compounds. According to emission concentration of baseline ventilation volume, barbecue released more pollutants than the non-barbecue cuisines at the same scale. So, barbecue should be supervised and controlled with the top priority.

Biodegradation of nonylphenolic estrogens in soil and sludge-amended soil were investigated. Biodegradations of nonylphenol (NP), nonylphenol monoethoxylate (NPEO1) and nonylphenol diethoxylates (NPEO2) followed the first-order kinetics, and the degradation rates were enhanced when the temperature was increased. Spiked NP, NPEO1 and NPEO2 (with the concentration of 100, 50 and 100 mg x kg(-1), respectively) could be degraded completely in 45 days at the temperature of 30 degrees C. NP presented a higher degradation rates in soil than NPEO1 and NPEO2 under the same condition. The amended sludge enhanced the biodegradation of NPEO1 and NPEO2 in soil, while it inhibited that of NP.