Measuring backdraft for health and safety.

               

Assessing building performance in use 4: the Probe occupant surveys and their implications.

The main findings from the Probe occupant surveys are assessed. The emphasis is on the consequences for strategic thinking on how best to design and manage buildings to improve conditions for occupants and users, taking examples from the Probe studies. Comfort, health and productivity of occupants are positively associated statistically; and all are easily undermined by chronic, low-level problems.

The use of heat pumps to induce airflow on hot days in otherwise passive ventilation systems - a zonal modelling approach.

This paper presents results from a wider study into providing displacement ventilation in urban areas by taking air into buildings from the top without the use of fans. Results from large scale experimental work are given. These results indicate that ventilation airflows can be induced using gravity chillers and heaters in conditions where this type of installation would otherwise fail. The paper also describes initial experiments undertaken to see how far the same equipment can be used for heat recovery. One test installation was modelled using a proprietary zonal model.

The threat posed by airborne micro-organisms.

                    

The importance of infection control to the NHS.

                   

Formaldehyde in occupied and unoccupied caravans in Australia.

A study of 132 unoccupied and 60 occupied caravans was conducted to determine levels of formaldehyde and factors which may affect these levels. Repeat monitoring was carried out 6 months later in 50 of the occupied caravans. A questionnaire was also used to assess potential factors associated with the recorded levels. Mean formaldehyde levels of 100 ppb in unoccupied caravans and 29 ppb in occupied caravans were recorded. A negative correlation was found between formaldehyde levels and the age of caravans.

Characterisation of gas phase organic emissions from hot cooking oil in commercial kitchens.

A large quantity of oily fumes is generated in fast food and Chinese restaurants from cooking oil kept at a high temperature in the kitchens. If these oily fumes are not properly abated, they can be a major source of organic emissions in some dense urban areas with a lot of restaurants such as found in Hong Kong. In the present study, the most commonly used cooking oil, peanut oil, was kept at 260°C in an environment typical of a commercial kitchen that consisted of a two-burner stir-frying cooking range, a single-tank electric fryer, a baffle-type grease extractor and an exhaust duct.

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