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During the production process in a lead zinc flotation plant, a large amount of particulate matter is generated, polluting the working environment. This study takes a lead zine mine as an example and analyzes the distribution of particulate matter concentration inside and outside the flotation plant. The pollution status and its health impacts are thoroughly investigated. The results show that the quantity concentration of particulate matter smaller than 10 µm inside the average plant is higher than outside, with the quantity concentration increasing as particle size decreases. The average ratio of quantity concentration of particulate matter inside to outside the plant is generally greater than 1. The mass concentrations of PM10, PM2.5, and PM1, inside the plant are significantly higher than those outside, with PM10 and PM2.5 inside the plant exceeding the Grade 1 standard by 5.333 times and 6.313 times, respectively, and the Grade 2 standard by 2.614 times and 2.134 times. The concentration of particulate matter inside the plant significantly influences the concentration outside. The distribution and concentration of particulate matter vary, and environmental factors greatly impact dust pollution. The study's findings provide valuable data for effectively controlling particulate matter in mining environments. [ABSTRACT FROM AUTHOR]

BackgroundThe hazards of kitchen particles have attracted social attention, but their distribution characteristics and risk assessment are rarely reported.ObjectiveTo explore the temporal and spatial distribution characteristics of kitchen particles, analyze the variations in characteristics of number concentration (NC), mass concentration (MC), surface area concentration (SAC), and particle size distribution, provide reference indexes for evaluating worker exposure, evaluate the risk of kitchen particles, as well as suggest improvements and control measures.Patients and methodsDifferent cooking posts in a Chinese hotel kitchen were selected to monitor exposure to particles, explore the temporal and spatial distribution characteristics of NC, MC, and SAC of particles in the cooking post, analyze changes in the particle size, compare the individual exposure of particles between the cooking and steaming posts, and analyze the correlation between NC, MC, and SAC. Risk assessment of kitchen ultrafine particles was performed using a Nanotool.ResultsThe sizes and fluctuation ranges of NC10 − 500nm at cooking posts during lunch preparation and at peak periods were significantly higher than those at the end of the lunch period. The mean values of MC10 − 500nm during the lunch preparation peak and ending periods were 0.149, 0.229, and 0.151 mg m−3, respectively. The mean values of SAC10 − 500nm were 225, 961, and 466 μm2·cm−3, respectively. The mode diameter of exposed particles at the cooking post [(34.98 ± 2.33) nm] was higher than that at the steaming post [(30.11 ± 2.17) nm] (P < 0.01). The correlation between SAC10 − 500nm and NC10 − 500nm (r = 0.703) was the strongest. Nanotool gave a hazard rating ratio, exposure rating ratio, and risk ratio of 0.75.ConclusionThe sizes of the NC, MC, and SAC of the particles at the cooking post were related to the kitchen operations. Since kitchen particles are of high exposure and risk levels, protective measures should be formulated and implemented to deal with them safely.