Indoor PM 2.5 characteristics and CO concentration related to water-based and oil-based cooking emissions using a gas stove

Aerosol and Air Quality Research

Volumn 11, Issue 4, 2011, Pages 401-411

  Huboyo, Haryono S ^a   Tohno, Susumu ^a   Cao, Renqiu ^b  

^a KYOTO UNIVERSITY   (Japan)

^b Tokyo Dylec Corporation   (Japan)

Author keywords

Fine particles; Indoor air pollution; Size distribution; Temporal variation

Indexed keywords

AERODYNAMIC SIZES; BACKGROUND LEVEL; CARBONACEOUS MATERIALS; CASCADE IMPACTORS; CLEAN FUEL; CO CONCENTRATIONS; COOKING METHODS; CUT SIZE; FINE PARTICLES; INDOOR AIR; MASS CONCENTRATION; OPTICAL PARTICLE COUNTERS; PARTICLE MASS; PARTICLE MONITOR; PARTICLE NUMBER CONCENTRATION; PARTICLE SPATIAL DISTRIBUTION; POLLUTANT EMISSION; QUARTZ FILTERS; STEAM COOKING; TEMPORAL VARIATION; THERMAL OPTICAL METHOD; WATER BASED;

AIR QUALITY; FUELS; INDOOR AIR POLLUTION; METEOROLOGICAL INSTRUMENTS; PHASE TRANSITIONS; POLLUTION; QUARTZ; SIZE DETERMINATION; SIZE DISTRIBUTION;

GAS EMISSIONS;

ATMOSPHERIC POLLUTION; CARBON EMISSION; CARBON MONOXIDE; COOKING APPLIANCE; INDOOR AIR; NATURAL GAS; PARTICULATE MATTER; SIZE DISTRIBUTION; TEMPORAL VARIATION;

GLYCINE MAX;

EID: 79960451226     PISSN: 16808584     EISSN: 20711409     Source Type: Journal    
DOI: 10.4209/aaqr.2010.02.0016     Document Type: Article

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