Morphological characterization and chemical composition of PM<sub>2.5</sub> and PM<sub>10</sub> collected from four typical Chinese restaurants LiYuanju WuAihua WuYuandong XuJie ZhaoZiwei TongMengxue ShengjiLuan 2019 <p>It is widely known that cooking contributes particulate matter (PM) to outdoor and indoor air. To research the morphology and chemical composition of PM<sub>10</sub> and PM<sub>2.5</sub> in cooking fumes, four Chinese restaurants with distinct cooking styles were sampled. A Zeiss Merlin Compact (FE-SEM) with EDS system was used to determine the morphology and chemical composition of individual PM. The results show six types of particles with different morphologies: rectangular, flocculent, flat, irregular, spheroidal and spherical, and they are primarily Ca-rich, C-rich, and Si-rich particles. The most abundant PM was Ca-rich particles with rectangular shape, thus, Chinese style cooking may be an important source of rectangular Ca-S particles The amount of these particles was affected by the cooking style and method: water-based cooking methods emitted more rectangular Ca-S particles, C-rich particles with spherical shapes were abundant in cooking fumes from oil-based cooking methods, and the spheroidal particles in cooking fumes are closely associated with roasting.</p> <p>Copyright © 2019 American Association for Aerosol Research</p>