Keywords
Diya
Spectroscopy
clarified butter(Ghee)
Abstract
Particulate matter (PM) or carbon soot generated from combustion process can be a primary contributor to indoor air pollution and associated health risks, predominantly through the sequestration of carcinogenic polycyclic aromatic hydrocarbons (PAHs). This study conducted a comparative physicochemical analysis of PM generated from the combustion of kerosene, four common vegetable oils (mustard, peanut, coconut, castor), and two types of animal ghee (cow and buffalo) to establish a clear chemical hazard gradient. PM samples were characterized using Fourier-Transform Infrared Spectroscopy (FTIR), UV-Visible spectroscopy, Thermogravimetric Analysis (TGA), and Dynamic Light Scattering (DLS). UV-Visible analysis showed Kerosene PM exhibited the highest overall absorbance, directly corresponding to the maximum concentration of toxic, high-molecular-weight (HMW) PAHs. This was substantiated by TGA, which confirmed Kerosene PM has the highest thermal stability, indicative of a highly condensed elemental carbon (EC) structure necessary for PAH binding. Conversely, Ghee PM consistently demonstrated lower aromatic signature and visible light absorption, and also the least thermal stability, suggesting a PM structure dominated by highly volatile organic carbon and a negligible concentration of condensed, hazardous PAHs. DLS analysis further confirmed Kerosene PM forms large, highly aggregated soot clusters, distinct from the finer lipid-based PM. The data demonstrate that PM from ghee combustion is structurally less condensed and volatile, supporting the observation that ghee-derived PM may pose a lower respiratory risk profile than kerosene PM.
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