Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6353206 | Environmental Research | 2013 | 9 Pages |
Abstract
Personal concentrations of PM2.5 exhibited considerable inter-subject variability across kitchen types (enclosed, semi-enclosed, outdoor), and can be elevated even in outdoor cooking settings. Furthermore, personal concentrations of PM2.5 were not associated with kitchen type and were not predicted by kitchen area samples; rather they were driven by spikes in PM2.5 concentrations during cooking. Personal exposures were more enriched with black carbon when compared to kitchen area samples, underscoring the need to explore other sources of incomplete combustion such as roadway emissions, charcoal production and kerosene use.
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Authors
Eleanne D.S. Van Vliet, Kwakupoku Asante, Darby W. Jack, Patrick L. Kinney, Robin M. Whyatt, Steven N. Chillrud, Livesy Abokyi, Charles Zandoh, Seth Owusu-Agyei,