标签归档：何坤

Happy New Year 2024!

2024-01-01 Weiru Wang

On Dec 30th in 2023, 8 members of Air-Omics Squad, Prof. Gan, Yinjian and Bolong were gathered together to celebrate the completion of the third year of fish plan (“咸鱼”计划) in a traditional restaurant of Hunan cuisine recommended by Jibing. The swiss brown cattle is the specialty because of its tender texture and authentic taste. After eating our fill, we walk to the gymnasium for the beautiful streetscape. The streets have been decorated with appealing lamps for the approaching new year. May the bright and festive glow of the New Year lamp warm the days all the year through! Happy New Year!

Air-Omics、野外站

Regular Air Sampling Campaign at Nanling Initiated

2023-12-21 Weiru Wang

On the 20th of December, the regular air sampling campaign was initiated in Nanling Atmospheric Monitoring Site. Shizhen, Bolong, Lele, Kun, Jianchu and Weiru set up two active air samplers as well as one passive bulk deposition collector on the rooftop of the station. Atmospheric particulate and gaseous samplesand bulk deposition samples will be collected synchronically at the 3 key sites including Heshan (receptor site), Guangzhou (urban site) and Nanling (Background site). We look forward to fruitful results from this fieldwork.

Clouds and mist in the mountains

Sampling site has been set up 🙂

“云藏野店肥肠美，辣炒猪肝藕节鲜——By Prof. Gan”

“南水河中鱼绝味，筷取牛蛙一片——By Bolong”

Air-Omics、ANSO、合作交流、潭影录、项目

Six-day Travel in Bangladesh

2023-09-28 Weiru Wang

From September 18 to 24, He Kun visited the University of Dhaka in Bangladesh at the invitation of Professor Ahsan Habib, as part of the Research Project of the Alliance of International Scientific Organization (ANSO) – Monitoring and Risk Assessment of Air Toxicants (MORATOXA). The purpose of this visit was to repair the medium flow sampler placed at the University of Dhaka, transfer and bring back 55 sets of atmospheric samples, 42 sets of dust and 24 sets of human-haired samples collected, clean the sampling container and refill with clean sampling material, discuss existing research progress and further sampling plans, and promote substantive exchanges and cooperation between the two sides. During the visit, Kun had the opportunity to experience local traditions and cuisine. Kun also met with Professor Ahsan Habib’s research group and other colleagues, gaining valuable insights and knowledge.