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Indoor and outdoor air quality was investigated at 28 public locations with mostly mechanical ventilation systems. The locations were selected from various geographic categories representing different environments for indoor/outdoor air pollutant characterisation. The selected indoor locations included restaurants, recreation places, sport centres, schools, commercial kitchens, hotels, swimming pools and movie theatres. The concentrations of PM, CO, NO2 and selected priority metals were measured at each location. Pollutant concentrations exceeded indoor air quality standards at locations with indoor sources (smoking, gas stoves, cleaning products, etc.). As such, highest I/O ratios were correlated with the existence of indoor sources for the pollutant of concern. The effects of outdoor conditions were reflected in terms of distance to the main road and the correlation between indoor and outdoor levels was evident when the sampled locations were sorted on the basis of their source characteristics.

Human also has a thermoreceptor which is a non-specialized sensory receptor that has relative changes in temperature. Thermal comfort is a very important element for human body. Kitchen as an important part of a home is often forgotten. Cooking in the kitchen is a routine activity which is done from the morning until the evening; begin with preparing breakfast, lunch and dinner. The problem in this study was the occurance of heat when cooking in the kitchen without air conditioning in tropical countries. This research analyzes thermal comfort while doing cooking activities in conventional kitchen with gas stoves in tropical dry season. Two residential kitchens are observed by measuring the temperature and humidity as well as analyze other possible factors. Psychometric chart is used to assess the comfort zone in the kitchen. This research is using Predicted Mean Vote (PMV) Index and Predicted Percentage Dissatisfied (PPD) Index. By using online psychometric chart, the sensation is in warm condition with the range value of PMV between 1.73 up to 2.36 and PPD 63% untill 90%. However, 71% respondents perceived morning kitchen thermal as comfortable.

Anggi Permana, Iman Setiono, in this paper explain that along with the development of modern times. Technological advancements were increasingly found in manufacturing products, everything was done to be easy and practical. These products are made with the aim of helping human work. However, not all manufacturing products are automated. Some products still work manually. Therefore, we are required to be able to innovate by changing the manual process with a more efficient method by using products that are automatic. One tool is the roasting machine for coffee beans. Currently on the market it is rare for automatic coffee roasters to be designed. Most coffee roasters are done manually, use hand mixers, and use wood stoves or gas stoves. This situation becomes less efficient where the roasting is still using the hands, causing it to ripen evenly and burn. Though to get the right coffee is from the roasting process. Roasting determines the color and variety of flavors of coffee to be consumed. The effect of temperature and time also affects the results of roasting, even when roasting here we monitor the thickness of coffee beans. to produce good roasting. The principle is to give the right amount of time and the right temperature so that coffee will not only have a fragrant aroma but also create the right taste. To solve the problem, in this article we made coffee bean roasters. This coffee bean roasting system is based on Arduino MEGA type 2560. The roasting process uses the mlx90614 sensor and DHT11 sensor to monitor the moisture of coffee beans that will be displayed on the 7-segment. The heating media used is using heat elements instead of stoves. This tool is able to roast as much as 400 grams of coffee. It is expected that the roasting machine of coffee beans will be more optimal Keywords: Arduino MEGA, heat element, DHT11 sensor, MLX90614 sensor and, 7-segment. ReferencesMusbikhin. 2011. Penegertian sensor dan macam-macam sensor. (http://www.musbikhin.com/pengertian-sensor-dan-macam-macam-sensor). diakses tanggal 4 juni 2017.Ardy, faisal. 2016. Pengertian DHT11. (https://docslide.net/documents/2012-2-00944-sk-bab2001pdf.html). diakses tanggal 4 juni 2017.Elok, Dhinda. 2016. Aplikasi Arduino Untuk Monitoring Dan Setting Suhu Piringan Logam Dengan Sensor MLX90614 Pada Aplikasi Pemanas Roti. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Ecadio. 2017. Teori arduino. (http://ecadio.com/belajar-dan-mengenal-arduino-mega). diakses tanggal 30 april 2017.Syahwil, muhammad. 2017. Panduan Mudah Balajar Arduino Menggunakan Simulasi Proteus. Andi Offset. jakartaKho, Dickson. 2017. Pengertian 7segment. (http://teknikelektronika.com/pengertian-seven-segment-display-layar-tujuh-segmen/). diakses tanggal 2 mei 2017.Permata, Redi. (2016). Rancang Bangun Sistem Pengontrol BATCH MIXER Pada Industri Minuman Dengan Metode PID Berbasis Arduino Uno R3. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Restiawan, Masde. (2016). Otomatisasi Pengatur Suhu Dan Waktu Pada Penyangrai Kopi ( Roaster Coffee ) Berbasis Atmega 16 Pada Tampilan Lcd ( Liquid Crystal Display). Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.

Evidence from the most recent World Health Organization (WHO) survey on the global burden of disease shows that nearly 600,000 Africans die annually and millions more suffer from chronic illnesses caused by air pollution from inefficient and dangerous traditional cooking fuels and stoves. This tragic and avoidable first-order public health crisis disproportionately harms women and children. Moreover, cooking with wood, charcoal, crop waste, dung, coal, and potentially dangerous and polluting modern fuels, such as kerosene, also imposes tremendous direct costs on economies and households in Sub-Saharan Africa (SSA) and contributes to a wide range of negative environmental and climate change effects.This overview report, prepared in support of the World Bank’s Africa Clean Cooking Energy Solutions (ACCES) initiative, builds on earlier reports from the World Bank and the Global Alliance for Clean Cookstoves (GACC). The report establishes a baseline for the SSA cooking landscape and offers an overview of emerging opportunities to encourage increased investment in clean and improved cooking businesses across the region. This report covers the full range of clean and improved cooking solutions in SSA that can enhance the fuel efficiency and emissions performance of traditional technologies, each varying widely in terms of fuel feedstock, design, construction materials, methods of production, and harm mitigation potential.

Background Gas stoves emit pollutants that are respiratory irritants. U.S. children under age 6 who live in homes where gas stoves are used for cooking or heating have an increased risk of asthma, wheeze and reduced lung function. Yet few studies have examined whether using ventilation when operating gas stoves is associated with a decrease in the prevalence of respiratory illnesses in this population. Methods The Third National Health and Nutrition Examination Survey was used to identify U.S. children aged 2–16 years with information on respiratory outcomes (asthma, wheeze, and bronchitis) who lived in homes where gas stoves were used in the previous 12 months and whose parents provided information on ventilation. Logistic regression models evaluated the association between prevalent respiratory outcomes and ventilation in homes that used gas stoves for cooking and/or heating. Linear regression models assessed the association between spirometry measurements and ventilation use in children aged 8–16 years. Results The adjusted odds of asthma (Odds Ratio [OR] = 0.64; 95% confidence intervals [CI]: 0.43, 0.97), wheeze (OR = 0.60, 95% CI: 0.42, 0.86), and bronchitis (OR = 0.60, 95% CI: 0.37, 0.95) were lower among children whose parents reported using ventilation compared to children whose parents reported not using ventilation when operating gas stoves. One-second forced expiratory volume (FEV1) and FEV1/FVC ratio was also higher in girls who lived in households that used gas stoves with ventilation compared to households that used gas stoves without ventilation. Conclusions In homes that used gas stoves, children whose parents reported using ventilation when operating their stove had higher lung function and lower odds of asthma, wheeze, and bronchitis compared to homes that never used ventilation or did not have ventilation available after adjusting for other risk factors. Additional research on the efficacy of ventilation as an intervention for ameliorating respiratory symptoms in children with asthma is warranted. Electronic supplementary material The online version of this article (doi:10.1186/1476-069X-13-71) contains supplementary material, which is available to authorized users.

Nitrogen dioxide (NO2 ), a by-product of combustion produced by indoor gas appliances such as cooking stoves, is associated with respiratory symptoms in those with obstructive airways disease. We conducted a three-armed randomized trial to evaluate the efficacy of interventions aimed at reducing indoor NO2 concentrations in homes with unvented gas stoves: (i) replacement of existing gas stove with electric stove; (ii) installation of ventilation hood over existing gas stove; and (iii) placement of air purifiers with high-efficiency particulate air (HEPA) and carbon filters. Home inspection and NO2 monitoring were conducted at 1 week pre-intervention and at 1 week and 3 months post-intervention. Stove replacement resulted in a 51% and 42% decrease in median NO2 concentration at 3 months of follow-up in the kitchen and bedroom, respectively (P = 0.01, P = 0.01); air purifier placement resulted in an immediate decrease in median NO2 concentration in the kitchen (27%, P0.01) and bedroom (22%, P = 0.02), but at 3 months, a significant reduction was seen only in the kitchen (20%, P = 0.05). NO2 concentrations in the kitchen and bedroom did not significantly change following ventilation hood installation. Replacing unvented gas stoves with electric stoves or placement of air purifiers with HEPA and carbon filters can decrease indoor NO2 concentrations in urban homes.Several combustion sources unique to the residential indoor environment, including gas stoves, produce nitrogen dioxide (NO2), and higher NO2 concentrations, are associated with worse respiratory morbidity in people with obstructive lung disease. A handful of studies have modified the indoor environment by replacing unvented gas heaters; this study, to our knowledge, is the first randomized study to target unvented gas stoves. The results of this study show that simple home interventions, including replacement of an unvented gas stove with an electric stove or placement of HEPA air purifiers with carbon filters, can significantly decrease indoor NO2 concentrations.

Area 22-h average carbon monoxide (CO), total suspended particulates (TSP), particles less than 10 microns in diameter (PM10), and particles less than 2.5 microns in diameter (PM2.5) measurements were made in three test homes of highland rural Guatemala in kitchens, bedrooms, and outdoors on a longitudinal basis, i.e. before and after introduction of potential exposure-reducing interventions. Four cookstove conditions were studied sequentially: background (no stove in use); traditional open woodstove, improved woodstove with flue (plancha), and bottled-gas (LPG) stove. With nine observations each, kitchen PM2.5 levels were 56 micrograms/m3 under background conditions, 528 micrograms/m3 for open fire conditions, 96 micrograms/m3 for plancha conditions, and 57 micrograms/m3 for gas stove conditions. Corresponding PM10/TSP levels were 173/174, 717/836, 210/276, 186/218 micrograms/m3. Corresponding CO levels were 0.2, 5.9, 1.4, 1.2 ppm. Comparisons with other studies in the area indicate that the reductions in indoor concentrations achieved by improved wood-burning stoves deteriorate with stove age. Mother and child personal CO and PM2.5 measurements for each stove condition demonstrate the same trend as area measurements, but with less differentiation.

This review addresses the evidence on the health effects of exposure to emissions of NO2 from gas stoves, covering findings of 45 epidemiological studies. These studies had addressed diverse outcome measures, including the risks of acute respiratory illness, decreased pulmonary function, respiratory symptoms and asthma exacerbation. Although most studies have focused on schoolchildren, studies of adults and more recently, prospective studies of infants have also been carried out. The findings have not been consistent across all studies in showing adverse effects. We conclude that the evidence does not support a causal relationship between exposure NO2 or use of a gas stove and increased risk for respiratory morbidity at the levels of NO2 typically associated with gas stoves. Some studies do show increased risk for respiratory health effects, however, and the evidence does not support the conclusion that NO2 emitted by gas stoves is risk-free. Further research would be indicated if populations receiving exposures in a range of interest can be identified. Copyright © 1999 John Wiley & Sons, Ltd. This review addresses the evidence on the health effects of exposure to emissions of NO2 from gas stoves, covering findings of 45 epidemiological studies. These studies had addressed diverse outcome measures, including the risks of acute respiratory illness, decreased pulmonary function, respiratory symptoms and asthma exacerbation. Although most studies have focused on schoolchildren, studies of adults and more recently, prospective studies of infants have also been carried out. The findings have not been consistent across all studies in showing adverse effects. We conclude that the evidence does not support a causal relationship between exposure NO2 or use of a gas stove and increased risk for respiratory morbidity at the levels of NO2 typically associated with gas stoves. Some studies do show increased risk for respiratory health effects, however, and the evidence does not support the conclusion that NO2 emitted by gas stoves is risk-free. Further research would be indicated if populations receiving exposures in a range of interest can be identified. Copyright © 1999 John Wiley & Sons, Ltd.

Indoor nitrogen dioxide exposure has been associated with respiratory symptoms in children in many studies, but in Australia, levels and sources of nitrogen dioxide in homes have not been well-characterized. Therefore, as part of a larger indoor environmental study, conducted in the Latrobe Valley, Victoria, nitrogen dioxide was monitored using passive samplers in 80 homes. Samples were collected on five occasions over one year. Mean indoor levels were higher than outdoor levels, and a seasonal variation was evident, with highest levels recorded in winter. The overall median level was 11.6 micrograms/m3 (6.0 ppb), ranging from0.7 to 246 micrograms/m3 (128 ppb). Major indoor nitrogen dioxide sources were: gas stoves, vented gas heaters, and smoking. Some 67% of variation in indoor nitrogen dioxide levels could be explained by presence of major sources, house age, and outdoor levels. Gas stoves were the main contributors.

Nitrogen dioxide (NO2) concentrations were measured during two-day winter periods in indoor and outdoor environments, and these concentrations were compared with simultaneously measured personal exposures in 18 cities in 15 countries around the world. Information was also gathered on activity patterns and household characteristics in order to determine the influences of these factors on personal exposures. All NO2 measurements were taken using passive filter badges. Personal exposures were found to vary greatly among the array of cities, with mean concentrations ranging between 11.0 ppb and 51.5 ppb. Personal NO2 exposures were more strongly correlated with indoor concentrations (r = 0.75) than with outdoor concentrations (r = 0.57) when all countries were considered simultaneously. Use of a gas stove in the home was the dominant activity influencing NO2 concentrations, with a 67% increase in mean personal NO2 exposure and an increase in indoor-outdoor ratios from 0.7 to 1.2 for participants using gas stoves, although preliminary evidence indicates the importance of combustion space heaters as well. These associations indicate the global nature of the correlation between personal NO2 exposures and indoor NO2 sources such as gas stoves or space heaters, demonstrating that this relationship is not dependent on country-specific parameters.

We conducted a cross-sectional epidemiological study to evaluate personal exposure to nitrogen dioxide and its effect on blood antioxidants. Personal exposure of 107 volunteers was assessed for 14 d with passive monitors. We excluded heavy smokers (10 cigarettes/d) from the study. Sociodemographic and environmental data, as well as beta-carotene intake, were recorded. We mainly attributed the mean nitrogen dioxide personal exposure (31.9 +/- 12.7 microg/m3 [0.017 ppm or 0.70 microM/m3]) (R2 = 0.75) to residence site in the city, time spent in urban traffic, and use of gas stoves. The correlation between nitrogen dioxide exposure and blood antioxidant concentration was weak; in addition, the correlation coefficients for men and women were inconsistent. Nonetheless, we found some evidence of an interaction between carotene intake and nitrogen dioxide exposure: a significantly lower plasma beta-carotene level was evident among subjects who consumedor = 4.5 mg/jour of carotene and who were exposed to nitrogen dioxide levels that exceeded 40 microg/m3 (0.021 ppm or 0.87 microM/m3) of nitrogen dioxide.

E RNEST O RLANDO L AWRENCE B ERKELEY N ATIONAL L ABORATORY International Comparison of Energy Efficiency Criteria and Test Procedures in Standards and Labeling Programs for Computer Monitors and Commercial Gas Stoves Nina Khanna, Nan Zhou, David Fridley and John Romankiewicz China Energy Group Environmental Energy Technologies Division Lawrence Berkeley National Laboratory March 2013 This work was supported by the China Sustainable Energy Program of the Energy Foundation and Collaborative Labeling and Appliance Standards Program through the U.S. Department of Energy under Contract No. DE-AC02-05CH11231.

Bangka Botanical Garden is an integrated cattle farm treating cattle solid waste as an energy source to produce biogas as fuel for gas stoves. At present, they make use of 132 kg of cattle waste from 5 cows and produce only 1 m3 of gas per day. This paper will discuss energy need, economic and environmental aspects of using cattle waste to produce biogas and the use of biogas to satisfy the need for electricity in the BBG farm. This study is descriptive in character. The data were collected through observation, measurement and interviews with informants. The biogas obtained could be used to provide lighting in the pens amounting to 60-100 W for 50 hours, as automotive fuel for a 1 HP engine for 17 hours, producing 39 kWh of electricity sufficient to cook three dishes for 40-48 servings. Producing 39.48 kWh of electricity per day, the generator could supply electricity in BBG farm using 35 light bulbs of 25 W each, switched on 12 hours per day. Thus, the electricity needed for lighting was 10 kWh per day. The milking machine needed 0.55 W per milking, or 1.1 W per day of two milking. The rest of the energy could be used to run water pumps, mowers and welding machines. The BBG farm needs to increase the efficiency of digester use by employing the inactive digester and improve the electricity installation for lighting.