sample bag

The dour threshold value of kitchen exhaust air was experimentally determined during typical cooking situations and tobacco smoking in a dwelling. During cooking, air from the exhaust duct was taken into a sample bag. The dour threshold concentrations of the samples were determined by sensory evaluation using olfactometer and untrained dour panel. Experiments were made both in laboratory and field settings. The largest dour threshold concentration of 168 o.u./m³ was determined during the frying of herring.

As part of a study to evaluate the effects of home weatherization on indoor air quality, a tracer gas method to determine infiltration rates was developed by modifying existing methods to meet several project constraints. A method was needed