Ott Wayne, Switzer Paul, Robinson John
a Stanford University, Stanford, California, and National Exposure Research Laboratory, U.S. Environmental, Protection Agency , Research Triangle Park , North Carolina , USA.
b Stanford University , Stanford , California , USA.
J Air Waste Manag Assoc. 1996 Dec;46(12):1120-1134. doi: 10.1080/10473289.1996.10467548.
Measurements were made of respirable suspended particles (RSP) in a large sports tavern on 26 dates over approximately two years in which smoking was allowed, followed by measurements on 50 dates during the year after smoking was prohibited. The smoking prohibition occurred without warning when the city government passed a regulation restricting smoking in local restaurants and taverns. Two follow-up field surveys, consisting of 24 and 26 visits, respectively, were conducted to measure changes in RSP levels after smoking was prohibited. No decrease in tavern attendance was evident after smoking was prohibited. During the smoking period, the average RSP concentration was 56.8 |ig/m3 above the outdoor concentrations, but the average abruptly dropped to 5.9 ug/m3 above outdoor levels-a 90% decrease- on 24 visits in the first two months immediately after smoking was prohibited (first follow-up study). A second set of 26 follow-up visits (matched by time of day, day of the week, and season to the earlier smoking visits) yielded an average concentration of 12.9 jig/m3 above the outdoor levels, or an overall decrease in the average RSP concentration of 77% compared with the smoking period. During the smoking period, RSP concentrations more than 100 ug/m3 above outdoor levels occurred on 30.7% of the visits. During the 50 nonsmoking visits, 92% of the RSP concentrations were less than 20 u,g/m3 above outdoor levels, and no concentration exceeded 100 ug/m3 on any nonsmoking visit. The data show there was a striking decline in indoor RSP concentrations in the tavern after smoking was prohibited. The indoor concentration observed in the nonsmoking periods (9.1 u.g/m3 average for all nonsmoking visits) was attributed to cooking and resuspended dust. A mathematical model based on the mass balance equation was developed that included smoking, cooking, and resuspended dust. Using cigarette emission rates from the literature, the tavern volume of 521 m3, and the air exchange rate measured in the tavern under conditions regarded by the management as "typical," the model predicted 42.5 ug/m3 for an average smoking count of 1.17 cigarettes, which compared favorably with the average concentration of 43.9 ng/m3 observed in the tavern. A regression analysis indicated that the active smoking count explained over 50% of the variation of the RSP concentrations measured on different dates. The mathematical model can be used to estimate RSP concentrations from smoking in other similar taverns under similar conditions.
在大约两年的时间里，于26个日期对一家大型体育酒馆内的可吸入悬浮颗粒（RSP）进行了测量，期间允许吸烟；随后在禁烟后的一年里，又于50个日期进行了测量。市政府通过一项限制当地餐馆和酒馆吸烟的规定时，禁烟措施毫无预兆地实施了。分别进行了两次后续实地调查，各包括24次和26次到访，以测量禁烟后RSP水平的变化。禁烟后酒馆的上座率没有明显下降。在吸烟期间，RSP平均浓度比室外浓度高56.8微克/立方米，但在禁烟后的头两个月内进行的24次到访中（首次后续研究），平均浓度陡然降至比室外水平高5.9微克/立方米——下降了90%。第二组26次后续到访（在时间、星期几和季节方面与早期吸烟到访相匹配）得出的平均浓度比室外水平高12.9微克/立方米，与吸烟期间相比，RSP平均浓度总体下降了77%。在吸烟期间，30.7%的到访中RSP浓度比室外水平高100微克/立方米以上。在50次禁烟到访中，92%的RSP浓度比室外水平高不到20微克/立方米，且在任何禁烟到访中浓度都未超过100微克/立方米。数据表明，禁烟后酒馆内的室内RSP浓度显著下降。在禁烟期间观察到的室内浓度（所有禁烟到访的平均浓度为9.1微克/立方米）归因于烹饪和再悬浮灰尘。基于质量平衡方程建立了一个数学模型，该模型包括吸烟、烹饪和再悬浮灰尘。利用文献中的香烟排放率、521立方米的酒馆体积以及在管理层认为“典型”的条件下在酒馆测量的空气交换率，该模型预测，平均吸烟量为1.17支香烟时，浓度为42.5微克/立方米，这与在酒馆观察到的平均浓度43.9微克/立方米相当。回归分析表明，主动吸烟量解释了不同日期测量的RSP浓度变化的50%以上。该数学模型可用于估计在类似条件下其他类似酒馆吸烟产生的RSP浓度。
