We examine natural ventilation in buildings with multiple storeys, each storey linked to acommon chimney or atrium, and ventilated using 'top-down chimneys' to draw in relativelyunpolluted air from openings located high above street level. Two significant issues relatingto ventilation design and management are addressed. First, the common stack providesconnections between every storey and, consequently, the ventilation of each storey cannot becalculated in isolation, but must be calculated simultaneously for all storeys.
The goal of this project was to improve the quality of indoor air in a multistoried residentialbuilding of 81 flats built in 1960. The building is located in a heavily built urban area ofHelsinki. The building had a mechanical exhaust ventilation system without outdoor air inlets.A questionnaire was sent to occupants and a condition survey was made prior to renovation. Themain indoor climate problem was draught with a prevalence of 60 %. Other almost as commonproblems were traffic noise also during nights and dust coming from the street.
Radon is an inert radioactive gas released into the atmosphere from certain minerals and man-made products in which it is produced. It can accumulate in confined spaces. Radon emanation into a building can come from: the underlying soil, the building materials, tap water and natural gas. The principal isotope, 222Rn, decays to products which if inhaled can result in exposure of the respiratory tract to alpha radiation. The decay products, radon daughters, are significant because of their potential to cause health effects.
The external facade of a nine storey office building has been reclad with a ventilated cavity structure with a length to height ratio greater than forty. As there is little published information regarding the likely air flows within such cavities a research programme has been set-up to investigate the ventilation and energy performance of this structure. This paper will address the cavity air flows through both theoretical and full scale measurements.
The dour threshold value of kitchen exhaust air was experimentally determined during typical cooking situations and tobacco smoking in a dwelling. During cooking, air from the exhaust duct was taken into a sample bag. The dour threshold concentrations of the samples were determined by sensory evaluation using olfactometer and untrained dour panel. Experiments were made both in laboratory and field settings. The largest dour threshold concentration of 168 o.u./m³ was determined during the frying of herring.
Login