The Effect Of Cooking Oil On Pm2.5 Production
School Name
Spring Valley High School
Grade Level
10th Grade
Presentation Topic
Environmental Science
Presentation Type
Non-Mentored
Abstract
Particulate matter (PM) is a small particle of airborne pollution that is the size of a microgram. Over the years, PM production has accumulated and has caused several health problems, which can range from mild bronchitis to death. One of the ways it is created is by cooking or burning foods. The purpose of the experiment was to show the effects of cooking oil on PM2.5 production, and which kind of cooking oil produces the least amount. It was hypothesized that canola oil would produce the least amount of PM2.5. The independent variables were the different types of cooking oils. Canola, corn, and safflower oil were used to fry ground beef in a frying pan for two minutes on an electric stove’s medium setting. The control was cooking with no oil. The data showed that the hypothesis was supported with canola oil producing the least amount of PM2.5, and the control of no oil producing the most. In order from greatest to least, no oil had a total of 18.8 micrograms, corn oil had a total of 14.1 micrograms, safflower oil made a total of 7.5 micrograms, and canola oil created an average of 4 micrograms of PM2.5. An ANOVA test was run to determine the significance of the means and a Tukey test was used to find the sources of variance between each mean. In conclusion, with respect to corn and safflower oil, canola oil had the least impact on the PM2.5 level.
Recommended Citation
Myers, Treveon, "The Effect Of Cooking Oil On Pm2.5 Production" (2016). South Carolina Junior Academy of Science. 244.
https://scholarexchange.furman.edu/scjas/2016/all/244
Location
Owens 208
Start Date
4-16-2016 11:15 AM
The Effect Of Cooking Oil On Pm2.5 Production
Owens 208
Particulate matter (PM) is a small particle of airborne pollution that is the size of a microgram. Over the years, PM production has accumulated and has caused several health problems, which can range from mild bronchitis to death. One of the ways it is created is by cooking or burning foods. The purpose of the experiment was to show the effects of cooking oil on PM2.5 production, and which kind of cooking oil produces the least amount. It was hypothesized that canola oil would produce the least amount of PM2.5. The independent variables were the different types of cooking oils. Canola, corn, and safflower oil were used to fry ground beef in a frying pan for two minutes on an electric stove’s medium setting. The control was cooking with no oil. The data showed that the hypothesis was supported with canola oil producing the least amount of PM2.5, and the control of no oil producing the most. In order from greatest to least, no oil had a total of 18.8 micrograms, corn oil had a total of 14.1 micrograms, safflower oil made a total of 7.5 micrograms, and canola oil created an average of 4 micrograms of PM2.5. An ANOVA test was run to determine the significance of the means and a Tukey test was used to find the sources of variance between each mean. In conclusion, with respect to corn and safflower oil, canola oil had the least impact on the PM2.5 level.
