| Autor: |
Weltman RM; Department of Epidemiology, School of Medicine, University of California Irvine, Irvine, California 92697, United States., Edwards RD; Department of Epidemiology, School of Medicine, University of California Irvine, Irvine, California 92697, United States., Fleming LT; Department of Chemistry, University of California Irvine, Irvine, California 92697, United States., Yadav A; INCLEN Trust International, New Delhi 110020, India., Weyant CL; Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61820, United States.; School for Environment and Sustainability, University of Michigan, Ann Arbor, Michigan 48109, United States., Rooney B; Division of Geological and Planetary Sciences, California Institute of Technology, Pasadena, California 91125, United States., Seinfeld JH; Division of Chemistry and Chemical Engineering, California Institute of Technology, Pasadena, California 91125, United States., Arora NK; INCLEN Trust International, New Delhi 110020, India., Bond TC; Department of Mechanical Engineering, Colorado State University, Fort Collins Colorado 80524, United States., Nizkorodov SA; Department of Chemistry, University of California Irvine, Irvine, California 92697, United States., Smith KR; School of Public Health, University of California, Berkeley, California 94720, United States. |
| Abstrakt: |
A large concern with estimates of climate and health co-benefits of "clean" cookstoves from controlled emissions testing is whether results represent what actually happens in real homes during normal use. A growing body of evidence indicates that in-field emissions during daily cooking activities differ substantially from values obtained in laboratories, with correspondingly different estimates of co-benefits. We report PM 2.5 emission factors from uncontrolled cooking ( n = 7) and minimally controlled cooking tests ( n = 51) using traditional chulha and angithi stoves in village kitchens in Haryana, India. Minimally controlled cooking tests ( n = 13) in a village kitchen with mixed dung and brushwood fuels were representative of uncontrolled field tests for fine particulate matter (PM 2.5 ), organic and elemental carbon ( p > 0.5), but were substantially higher than previously published water boiling tests using dung or wood. When the fraction of nonrenewable biomass harvesting, elemental, and organic particulate emissions and modeled estimates of secondary organic aerosol (SOA) are included in 100 year global warming commitments (GWC 100 ), the chulha had a net cooling impact using mixed fuels typical of the region. Correlation between PM 2.5 emission factors and GWC ( R 2 = 0.99) implies these stoves are climate neutral for primary PM 2.5 emissions of 8.8 ± 0.7 and 9.8 ± 0.9 g PM 2.5 /kg dry fuel for GWC 20 and GWC 100 , respectively, which is close to the mean for biomass stoves in global emission inventories. |
