Particle concentrations inside a tavern before and after prohibition of smoking: Evaluating the performance of an indoor air quality model
Particle concentrations inside a tavern before and after prohibition of smoking: Evaluating the performance of an indoor air quality model
复制标题
DOI：
10.1080/10473289.1996.10467548
复制
发表时间：
1996-12-01
影响因子：
2.7
通讯作者：
Robinson, J
中科院分区：
文献类型：
--
作者：
Ott, W;Switzer, P;Robinson, J
研究人员对一家大型体育酒馆的可吸入悬浮粒子（RSP）进行了测量，测量时间是在允许吸烟的大约两年内的26天，然后在禁止吸烟的一年内的50天进行了测量。当市政府通过一项限制在当地餐馆和酒馆吸烟的规定时，禁烟令在没有任何警告的情况下发生了。两次随访调查分别进行了24次和26次访问，以测量禁止吸烟后RSP水平的变化。禁止吸烟后，酒馆的出勤率没有明显下降。在吸烟期间，平均RSP浓度比室外浓度高56.8 μ g/m(3)，但在禁止吸烟后的头两个月（第一次随访研究）的24次访问中，平均RSP浓度突然下降到比室外水平高5.9 μ g/m(3)，下降了90%。第二组26次随访（按一周中每天的时间和季节与早期吸烟访问相匹配）的平均浓度比室外水平高出12.9 μ g/m(3)，或者与吸烟期间相比，平均RSP浓度总体下降了77%。在吸烟期间，RSP浓度高于室外水平100 μ g/m(3)的比例为30.7%。在50次非吸烟访问中，92%的RSP浓度比室外水平高出不到20 μ g/m(3)，在任何非吸烟访问中浓度都没有超过100 μ g/m(3)。数据显示，禁止吸烟后，酒馆室内RSP浓度显著下降。在非吸烟期间观察到的室内浓度（所有非吸烟访问的平均值为9.1 μ g/m(3)）归因于烹饪和重悬浮粉尘。在质量平衡方程的基础上建立了一个数学模型，其中包括吸烟、烹饪和再悬浮粉尘。利用文献中的香烟排放率，酒馆的体积为521 μ g(3)，以及在管理人员认为是“典型”的条件下酒馆中测量的空气交换率，该模型预测平均吸烟数量为1.17支，平均吸烟浓度为42.5 μ g/m(3)，与酒馆中观察到的平均浓度43.9 μ g/m(3)相比，这是有利的。回归分析表明，活跃吸烟人数解释了不同日期测量的RSP浓度变化的50%以上。该数学模型可用于估算其他类似酒馆在类似条件下吸烟产生的RSP浓度。
Measurements were made of respirable suspended particles (RSP) in a large sports tavern on 26 dates over approximately two years in which smoking was allowed, followed by measurements on 50 dates during the year after smoking was prohibited. The smoking prohibition occurred without warning when the city government passed a regulation restricting smoking in local restaurants and taverns. Two follow-up held surveys, consisting of 24 and 26 visits, respectively were conducted to measure changes in RSP levels after smoking was prohibited. No decrease in tavern at-tendance was evident after smoking was prohibited. During the smoking period, the average RSP concentration was 56.8 mu g/m(3) above the outdoor concentrations, but the average abruptly dropped to 5.9 mu g/m(3) above outdoor levels-a 90% decrease-on 24 visits in the first two months immediately after smoking was prohibited (first follow-up study). A second set of 26 follow-up visits (matched by time of day day of the week, and season to the earlier smoking visits) yielded an average concentration of 12.9 mu g/m(3) above the outdoor levels, or an overall decrease in the average RSP concentration of 77% compared with the smoking period. During the smoking period, RSP concentrations more than 100 mu g/m(3) above outdoor levels occurred on 30.7% of the visits. During the 50 nonsmoking visits, 92% of the RSP concentrations were less than 20 mu g/m(3) above outdoor levels, and no concentration exceeded 100 mu g/m(3) on any nonsmoking visit. The data show there was a striking decline in indoor RSP concentrations in the tavern after smoking was prohibited. The indoor concentration observed in the nonsmoking periods (9.1 mu g/m(3) average for all nonsmoking visits) was attributed to cooking and resuspended dust. A mathematical model based on the mass balance equation was developed that included smoking, cooking, and resuspeded dust. Using cigarette emission rates from the literature, the tavern volume of 521 m(3), and the air exchange rate measured in the tavern under conditions regarded by the management as ''typical,'' the model predicted 42.5 mu g/m(3) for an average smoking count of 1.17 cigarettes, which compared favorably with the average concentration of 43.9 mu g/m(3) observed in the tavern. A regression analysis indicated that the active smoking count explained over 50% of the variation of the RSP concentrations measured on different dates. The mathematical model can be used to estimate RSP concentrations from smoking in other similar taverns under similar conditions.