| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 11.05 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface área due to aerosols resulting from commom domestic cooking activities (boiling fish; vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 um2 / cm3 (increased to 72.9 um2 / cm3 due to gas burning) to a maximun of 890.3 um2 / cm3 measured during fish boiling in water, and a maximun of 4500 um2 / cm3 during meat frying. This clearly show that a domestic activity such as cooking can lead expures as hight as those of occupational exposure activities.
Descrição
Palavras-chave
Contexto Educativo
Citação
BORDALO, J. C.; GOMES, J. F.; ALBUQUERQUE, P. C. – Exposure to airborne ultrafine particles from cooking in Portuguese homes. Journal of the Air & Waste Management Association. ISSN 1096-2247. Vol. 62, N.º 10, (2012), pp. 1170-1180.
Editora
Taylor & Francis