[Stoves] blood analysis as heath impact certification for "clean" stoves

[Dean Still]

Hi Crispin,

Can you give us your thoughts, links on ventilation as an approach to
reducing exposure to PM and CO?

Best,

Dean


On Sat, Apr 26, 2014 at 7:50 AM, ravermeer at telus.net
<keesvermeer at telus.net>wrote:

> Crispin,
> Could you please provide the link you are referring to below?
>
> Many thanks,
> Rebecca Vermeer
> Eco-Kalan Project in the Philippines
>
> "JF did you see the article on ventilation I linked the other day? For
> warm countries it is a sensible option."
>
>
> ------------------------------
> *From: *"Crispin Pemberton-Pigott" <crispinpigott at outlook.com>
> *To: *stoves at lists.bioenergylists.org
> *Sent: *Saturday, April 26, 2014 3:06:23 AM
> *Subject: *Re: [Stoves] blood analysis as heath impact
> certification        for        "clean" stoves
>  Good questions and good answers.
>
> My observations are that CO is vaguely/reasonably related to PM during the
> ignition and fuel pyrolysation ‎stages. During the burn-out phase when char
> is smouldering the PM is low to zero and the CO can be very high, though
> not more than about 16% CO/CO2.
>
> Left to its own devices a carbon fire runs 12-16 per cent. The highest CO
> seen was always during a high fire low excess air condition when it can
> reach 40 per cent or more. The PM2.5 can be very high in that condition.
>
> Serum CO is a useful measure of exposure but it is not a good measure of
> the stove - only the stove-room ventilation as a combination or as a test
> of the ventilation. Dr KK Prasad (Eindhoven) did some modelling of stove
> emissions in standard rooms and found that the CO and smoke are not (at
> all) evenly distributed in a vented room. This is a further indication that
> a blood concentration s a poor measure of a stove.
>
> There is quite a mismatch between the metrics needed for human exposure
> and those needed for stove performance.
>
> I recommend caution when reading material on these subjects, making sure
> the metrics are relevant  to the claims being made.
>
> Ambient air pollution is obviously related to the stove, but human
> exposure is directly related to the system, not ‎just a major element of
> it.
>
> A study of the CO level in 'the home' found that the level 'in the
> kitchen' was pretty much the same as the rest of the house, but that is
> home-specific, and it does not mean the kitchen did not have high CO
> regions, or would not have.
>
> Personal exposure is best measured with a purpose-built meter and there
> are lots of them available for industrial workers, both gases and PM,
> because the work environment is heavily regulated.
>
> JF did you see the article on ventilation I linked the other day? For warm
> countries it is a sensible option.
>
> Regards
> Crispin heading for the Stove Expo in Langfang
>
>
>  >Is CO content in the haemoglobin a good tracer for health impact?
>
> Interesting question: the major health impact from unvented stoves is
> perceived to be the long term effects of the smaller particulates, PM
> 10 and PM2.5, these tend to be products of poor secondary combustion
> allowing carbon rings to form rather than burn out to CO2 and they
> combine to form Polycyclic Aromatic Hydrocarbons  (things like benzo-a
> pyrene one of the pernicious carcinogens associated with tobacco
> smoking and lung cancer).
>
> These PACs in the particulates are particularly dangerous to the young
> and growing.
>
> So is there a direct relationship between PACs and CO concentration.
>
> Is there a long term effect from exposure to low levels of CO, we see
> people that stop smoking seem to have no long terms effects from CO
> exposure.
>
> AJH
>
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