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The Effects of Ventilation and Building Characteristics on Indoor Air Quality in Waterpipe Cafes Publisher Pubmed



Rostami R1 ; Naddafi K2 ; Arfaeinia H3, 4 ; Nazmara S2 ; Fazlzadeh M2, 5 ; Saranjam B6, 7
Authors
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Authors Affiliations
  1. 1. Research center for health sciences and technologies, Semnan University of medical sciences, Semnan, Iran
  2. 2. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Systems Environmental Health and Energy Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran
  4. 4. Department of Environmental Health Engineering, School of Health and Nutrition, Bushehr University of Medical Sciences, Bushehr, Iran
  5. 5. Social Determinants of Health Research Center, Ardabil University of Medical Sciences, Ardabil, Iran
  6. 6. Department of Occupational Health Engineering, School of Public Health, Ardabil University of Medical Sciences, Ardabil, Iran
  7. 7. Health Sciences Research Center, Ardabil University of Medical Sciences, Ardabil, Iran

Source: Journal of Exposure Science and Environmental Epidemiology Published:2020


Abstract

To determine the concentration of carbon monoxide (CO) and particulate matter (PMs), indoor air samples were collected from 60 waterpipe cafes in Ardabil city of Iran. Moreover, the influence of several structural, operational, and ventilation system were evaluated on the concentration of the selected pollutants. The results showed that the mean concentration of CO (12.0 ± 7.2 mg/m3) and PMs (PM1 = 171.5 ± 119.6 μg/m3, PM2.5 = 303.3 ± 201.9 μg/m3, PM10 = 440.3 ± 272.2 μg/m3) were notably higher than the guideline levels. According to the results, open face/cafe area was influenced by the natural ventilation rate and the mean air exchange rate was 3.1 ± 1.1 min−1. The natural ventilation has a functional role on air quality of the cafes, and fan-type mechanical ventilation was influencing factor on CO concentration when the natural ventilation was restricted. “Type of used charcoal” had the highest influence on the releasing of pollutants inside the cafes as the pollutant concentrations were lower for simple (raw) charcoal compared with the favored (aromatic) one. The results indicated that the building characteristics and natural ventilation considerably affect air quality of the cafes. © 2020, The Author(s), under exclusive licence to Springer Nature America, Inc.
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