Price, Phillip N.; Sohn, Michael D.; Gadgil, Ashok J.; Delp, William W.; Lorenzetti, David M.; Finlayson, Elizabeth U.; Thatcher, Tracy L.; Sextro, Richard G.; Derby, Elisabeth A.; Jarvis, Sondra A.
This report presents advice on how to operate a building to reduce casualties from a biological or chemical attack, as well as potential changes to the building (e.g. the design of the ventilation system) that could make it more secure. It also documents the assumptions and reasoning behind the advice. The particular circumstances of any attack, such as the ventilation system design, building occupancy, agent type, source strength and location, and so on, may differ from the assumptions made here, in which case actions other than our recommendations may be required; we hope that by understanding the rationale behind the advice, building operators can modify it as required for their circumstances. The advice was prepared by members of the Airflow and Pollutant Transport Group, which is part of the Indoor Environment Department at the Lawrence Berkeley National Laboratory. The group's expertise in this area includes: tracer-gas measurements of airflows in buildings (Sextro, Thatcher); design and operation of commercial building ventilation systems (Delp); modeling and analysis of airflow and tracer gas transport in large indoor spaces (Finlayson, Gadgil, Price); modeling of gas releases in multi-zone buildings (Sohn, Lorenzetti, Finlayson, Sextro); and occupational health and safety experience related to building design and operation (Sextro, Delp). This report is concerned only with building design and operation; it is not a how-to manual for emergency response. Many important emergency response topics are not covered here, including crowd control, medical treatment, evidence gathering, decontamination methods, and rescue gear.
Lunden, Melissa M.; Delp, William W.
Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.