Master Degree / Yüksek Lisans Tezleri
Permanent URI for this collectionhttps://hdl.handle.net/11147/3008
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Master Thesis Monitoring and Assessment of Indoor Air Volatile Organic Compound Concentrations in Primary Schools(Izmir Institute of Technology, 2008) Aslan, Güler; Sofuoğlu, Sait Cemil; Sofuoğlu, Sait Cemil; 03.07. Department of Environmental Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIndoor air quality (IAQ) is important mainly because, poor IAQ may cause variety of adverse health effects and people spend majority of their time indoors. One of the most susceptible groups to air pollution is considered as children. Children spend approximately six to eight hours a day in school buildings, therefore the indoor air quality of school buildings should be given utmost importance. Formaldehyde and volatile organic compounds (VOCs) have been receiving considerable interest in indoor air field studies because of their high emission rates from products used indoor environments. Thus, their concentrations have been measured in school buildings in many different countries.Indoor and outdoor air samples were collected from three primary schools in İzmir (School 1, School 2, and School 3). Sampling was performed in spring and winter terms. Active sampling was applied for VOCs and formaldehyde by using Tenax TA and DNPH silica gel sorbent tubes, respectively. VOCs were analyzed by using a thermal desorption - gas chromatography - mass spectrometry (TD-GC-MS) system.Formaldehyde analysis was performed by using an HPLC instrument.Benzene, toluene, ethyl benzene and xylenes, which have high toxicity, were detected at high concentrations. In addition, the indoor/outdoor (I/O) concentration ratios of VOCs were investigated. Mean Total VOC (TVOC) and formaldehyde concentrations were calculated for the three schools in winter and spring terms. TVOC and formaldehyde concentrations were 104 .g/m3 and 44.36 ./m3 in winter, and 66.42 .g/m3 and 43.73 .g/m3 in spring terms for School 1; and 50.86 .g/m3 and 30.78 .g/m3 in winter, and 32.1 .g/m3 and 35.82 .g/m3 in spring term for School 2, and 51.09 .g/m3 and 36.53 .g/m3 in spring term for School 3 primary schools, respectively. These concentration values are generally higher than or parallel to the values reported in the literature. The TVOC concentrations in kindergartens were higher than the concentrations in classrooms.Master Thesis Effects of Frying on Indoor Air Quality(Izmir Institute of Technology, 2013) Toprak, Melis; Toprak, Melis; Sofuoğlu, Sait Cemil; Sofuoğlu, Sait Cemil; 01. Izmir Institute of Technology; 03.07. Department of Environmental Engineering; 03. Faculty of EngineeringFrying is an important indoor air pollution source. It may cause chronic health effects on cooks. This study measured indoor air concentratinos of volatile organic compounds (VOCs), aldehydes, particulate matter, CO and CO2 in a small scale restaurant kitchen before, during, and after frying with a margarine produced specifically for frying. Both sampling and monitoring strategies were employed. Individual VOCs, aldehydes, and PM2.5 concentrations were determined by sampling. Total VOCs, PM10, CO, and CO2 concentrations were determined using a monitoring device. Temperature and relative humidity were also monitored as comfort variables in addition to CO2. Two campaigns were conducted. In Campaign-1 real working conditions were studied. In Campaign-2 only potatoes were fried with varying amounts. N-heptane, ethyl acetate, nonanal, and n-octane were the realtively higher concentration compounds in both campaigns. The increase in PM10 concentrations, however, was much more pronounced: about five times higher when the lowest concentration observed in the very beginning and the peak concentration during frying are compared, and two times higher when the average concentrations are compared. CO and CO2 concentrations were relatively low, and temperature and relative humidity levels were generally in the comfort zone. The observed PM10 concentrations during frying and the average PM2.5 concentrations (80-250 μg/m3) of 4-hr period that covers the all three periods (before, during, and after) in Campaign-1 indicate that chronic health effects are probable for cooks who frequently cook by frying with the frying margarine.