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Iain Walker, Ph.D., Lawrence Berkeley National Laboratory |
Cooking has a major impact on IAQ and is a significant source of pollutants in a home, including odors, moisture and pollutants with health impacts, such as particles, CO and NOx. This session discusses the development of a new laboratory-based capture efficiency testing standard and look in detail at the experimental data used in the creation of the standard. Key parameters effecting capture efficiency will be examined that have impacts on the design, use and installation of range hoods.
See more of: Capturing Contaminants for Residential Cooking