| Abstrakt: |
The utilization of solid fuels remains a significant contributor to air pollution, with well-documented adverse health consequences. In rural regions, the prevalence of solid fuel use for heating and cooking plays a pivotal role in shaping local air quality. This study focuses on evaluating personal exposure to gaseous pollutants originating from restaurants situated in Karunya Nagar, Coimbatore, Tamil Nadu, India. The study design considers establishments that use distinct energy sources, with a particular emphasis on those employing wood and liquefied petroleum gas. We measure the concentration of various pollutants, including particulate matter (PM1, PM2.5, PM10), carbon dioxide, formaldehyde, and total volatile organic carbon, utilizing advanced sensor technology. The levels of these pollutants are influenced by various factors, such as ventilation, chimney placement, stove type, fuel selection, time of exposure, frequency of exposure, and toxicity. Notably, our findings reveal that restaurants using wood as a cooking fuel tend to release higher quantities of gaseous pollutants compared to those employing liquefied petroleum gas. In addition to quantitative measurements, we employ comprehensive chemical characterization techniques, including scanning electron microscopy, X-ray diffraction analysis, energy dispersive X-ray analysis, and Fourier transform infrared spectroscopy, to delineate the morphology, chemical composition, and other essential properties of the emitted particulate matter. Our study sheds light on the potential health repercussions faced by rural residents who heavily rely on solid domestic fuels. The insights derived from this research not only contribute to the reduction of air pollution exposure but also facilitate the development of exposure assessment models for forthcoming epidemiological investigations. This aligns with the broader objectives of Sustainable Development Goals and seeks to enhance the well-being of women in rural Southern India. [ABSTRACT FROM AUTHOR] |
Full text from SpringerLink