Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO 2 , particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deepfrying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM 2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM 10 , CO, CO 2 , temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM 10 increased significantly (1.85 to 6.6 folds). The average PM 2.5 concentration of the whole period ranged between 76 and 249 μg/m 3 . Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

Indoor air pollution in university research laboratories may be important to building occupants, especially for those who work in the laboratories. In this study, indoor air quality (IAQ) and indoor environmental comfort were investigated in research laboratories of two departments at a university. PM2.5, PM10, TVOC (total volatile organic compounds), and CO concentrations, and three comfort variables which are temperature, relative humidity, and CO2 were measured. PM2.5 concentration was determined gravimetrically by collecting particles on glass fiber filters, whereas the remaining pollutants and comfort variables were measured using a monitoring device. IAQ measurements showed that levels of all pollutants were under the limits in both of the departments except for TVOC in one laboratory which had a mean concentration of 182 ppb. The comfort variables were in the comfort ranges for laboratories in both of the departments except for temperature in one laboratory with a mean value of 30 °C. In conclusion, measures are needed for extensive uses of organic solvents because ventilation may not be sufficient to keep VOC concentrations within the limits, and to provide thermal comfort