The hydroxyl radical
(OH) is the dominant oxidant in
the outdoor
environment, controlling the lifetimes of volatile organic compounds
(VOCs) and contributing to the growth of secondary organic aerosols.
Despite its importance outdoors, there have been relatively few measurements
of the OH radical in indoor environments. During the House Observations
of Microbial and Environmental Chemistry (HOMEChem) campaign, elevated
concentrations of OH were observed near a window during cooking events,
in addition to elevated mixing ratios of nitrous acid (HONO), VOCs,
and nitrogen oxides (NO
X
). Particularly
high concentrations were measured during the preparation of a traditional
American Thanksgiving dinner, which required the use of a gas stove
and oven almost continually for 6 h. A zero-dimensional chemical model
underpredicted the measured OH concentrations even during periods
when direct sunlight illuminated the area near the window, which increases
the rate of OH production by photolysis of HONO. Interferences with
measurements of nitrogen dioxide (NO2) and ozone (O3) suggest that unmeasured photolytic VOCs were emitted during
cooking events. The addition of a VOC that photolyzes to produce peroxy
radicals (RO2), similar to pyruvic acid, into the model
results in better agreement with the OH measurements. These results
highlight our incomplete understanding of the nature of oxidation
in indoor environments.