REACCTING: Research on Emissions Air Quality, Climate ......REACCTING RESEARCH ON EMISSIONS AIR...
Transcript of REACCTING: Research on Emissions Air Quality, Climate ......REACCTING RESEARCH ON EMISSIONS AIR...
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REACCTINGRESEARCH ON EMISSIONS AIR QUALITY, CLIMATE,
AND COOKING TECHNOLOGY IN NORTHERN GHANA
Dickinson et al., BMC Public Health (2015) 15:126
DOI 10.1186/s12889-015-1414-1
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Investigators
National Center for Atmospheric Research• Christine Wiedinmyer, Katie Dickinson, Mary Hayden, Andrew
Monaghan, Dan Steinhoff, Scott Archer-Nicholls, Isaac Rivera
University of Colorado-Boulder• Mike Hannigan, Ricardo Piedrahita, Nick Masson, Evan Coffey, Didier
Muvandimwe, Conner Jacobsen
• Vanja Dukic, Yolanda Cecile-Hagar, Alexia Newgord, Sam Hsu
Navrongo Health Research Centre• Abraham Oduro, Ernest Kayomanse, Dominic Anaseba, James Adoctor,
Rex Alirigia, Achazanga Manies, Awine Rockson, Victor Adoctor
Relief International/Gyapa Enterprises• MacKenzie Dove, Atsu Titiati
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NSF funded, GEO-1211668 EPA funded, RD-8354201
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REACCTINGResearch of Emissions, Air Quality, Climate, and
Cooking Technologies in Northern Ghana
EMISSIONS
CO
PM
VOC
Ambient Air Quality
Regional Climate
Personal
Exposure
Health Outcomes
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Why Ghana?• Strong ties with Navrongo Health Research Center
(NHRC) from prior research
• Poverty affects the Northeast region
• Mostly cook with biomass
• Safe and stable work environment
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Study Area
Region: Upper East
District: K-N
Town: Navrongo
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Traditional Cooking
• 3-stone stove
• Biomass for fuel
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REACCTING
Intervention Study
Sources and
Exposure
Characterization
rural households (200)
urban and rural regions
(50 households)
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Intervention Study Design
200
households
randomly
selected
from
Kassena-
Nankana
District in
Northern
Ghana
Baseline
household
survey
conducted
in all
households
Households
attend stove
distribution
meetings
and
randomly
draw into 4
intervention
groups
Follow-up surveys
conducted periodically
in all 200 households
Stove emissions,
personal exposure, and
microenvironment air
quality sampling
conducted on a rotating
basis in a subset of
households
November / December 2013 December 2013 – 2015
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Intervention Groups
• 200 households, each with one woman
aged 18-55, one child aged 0-5
Group A: Group B:
Group C: Group D:
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Kassena-Nankana District Snapshot
Variable K-N District
(N, E, S, W
Regions)
Intervention
Study
Sample
P-value
# households 25,458 200
Ethnicity: Kasem 51.5% 50.0% 0.68
Ethnicity: Nankam 44.5% 45.5% 0.79
Cooking fuel: Biomass 84.3% 100% 0.000***
Location: Rural 90.0% 100% 0.000***
Water source: Borehole 86.4% 100% 0.000***
Sanitation: No facility 95.5% 96.5% 0.32
Has Electricity 13.1% 6.0% 0.003***
Owns Motorcycle 14.9% 10.0% 0.049**
Owns Bike 77.5% 87.0% 0.001***
Owns Mobile phone 69.0% 81.0% 0.000***
# Livestock 7.07 10.9 0.000***
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Measurement Approach• Surveys
• Cooking behavior
• Health burden
• Emission
• Field Portable Emission Monitor for cookstoves
• Other sources
• Ambient
• Regional low-cost monitors
• Reference monitors at NHRC
• Household
• Air (CO and PM2.5)
• Stove use
• Personal
• Air (CO and PM2.5)
• Location
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http://mobilesensingtechnology.com/
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Fourth survey pretest: Dominic (Nankai)
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Behavioral Surveys
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18
29
84 2
46
69
12
5
4
1
1
1
0
10
20
30
40
50
60
70
80
90
1 2 3 4 5
Nu
mb
er
of
Ho
us
eh
old
s
Total Number of Stoves in Household at Baseline
Coal + OtherCoal OnlyTraditional + Coal + OtherTraditional + CoalTraditional Only
Types of Stoves
19
households
(10% of
sample)
76
households
(38% of
sample)
81
households
(41% of
sample)
16
households
(8% of
sample)8
households
(4% of
sample)
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What dishes were cooked yesterday on each
stove?
0% 20% 40% 60% 80% 100%
Three Stone
Charcoal
Percent of All Dishes Cooked on Each Type of Stove
Rice
Beans / Bombara beans
TZ
Tubani
Vegetables / Soup
Tubers
Corn / Maize
Porridge
Other
TZ is primarily
cooked on
Three Stone
stoves
Households use
charcoal stoves to
cook vegetables / soup
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Health MeasuresFor Respondent and Children Under Five
• Self-Reported Illness
• Blood Spots
• Anthropometrics:
• Height
• Weight
• Arm circumference
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Air Quality Measurement Timeline18
NHRC Reference Measurements
NO/NOx
CO
O3
CO2
PM2.5
Regional G-Pods
CO
NO
CO2
VOCs
Household Measurements
CO
CO2
PM2.5
SUMs
PATS/Beacon
Rural Personal Measurements
CO
PM2.5
Location
Urban Personal Measurements
CO
PM2.5
Location
2014
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
2015
Jan Feb Mar
2013
Sep Oct Nov Dec
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NO/NOx
CO
O3
CO2
PM2.5
2014
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
Dec
2015
Jan Feb
Mar
2013
Sep Oct Nov
Dec
NHRC Reference Measurements
• NO/NOx [2B Tech 401/410]
• CO [Thermo 48]
• O3 [2B Tech 202]
• CO2 [LiCOR 840]
• PM2.5 [6.5 LPM URG cyclone]
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Ambient Air Quality at NHRC
O3
ppb
10
15
20
25
30
35
CO
ppm
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
CO2
ppm
375
380
385
390
395
400
405
410
415
420
425
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Regional G-Pods
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2014
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
Dec
2015
Jan Feb
Mar
2013
Sep Oct Nov
Dec
Household Measurements
• Stove usage monitors (SUMs)
• 110 SUMs over 35 households
• CRECER/RESPIRE studies
• Proposed standard methods and algorithms for SUMs in Ruiz-Mercado
et al., 2012
• Microenvironment monitoring
• CO, PM2.5, CO2
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CO
CO2
PM2.5
SUMs
PATS/Beacon
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Household Measurements
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Example SUMs DataoC
Delta T
(oC
/min
)
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Ruiz-Mercado, I. et al., Biomass Bioenergy 2012.
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Peak cooking time distribution by study arm
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Stove Use Over Time
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Assessing cooking event detection algorithm
• Develop a test data set to assess cooking event detection
• 8+ week of thermocouple in fire box + SUMs on 5-7 stoves
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SUMs Stacking Results
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G = Gyapa
T = 3-stone
P = Philips
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G1
G2 3
G1,3
G2,3
SUMs Stacking Results
G1 G2
fraction
of
da
ys u
sed
G1,G
2
G1
P1 3
G1,3
P2,3
G1,P
1
G1 P1
fraction o
f days u
sed
P1
P2 3
P1,3
P2,3
P1,P
2
P1 P2
fraction o
f days u
sed
31
31,3
2
32
3fr
action o
f days u
sed
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Personal Measurements• 48-hr personal exposure
monitoring periods rotating
through study households
• 4 families/households
monitored from each study
arm per deployment period
• 2 deployment periods per
week
• Mon-Wed, Wed-Fri
• Monitoring
• cooks
• school children
• children under 5
• available males
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Personal MeasurementsCarbon monoxide (CO)
• Real-time CO loggers worn by
participants
– Around necks or in “child-proof” pockets
• Lascar EL-USB (electrolytic)
– 1-minute logging interval
– Range: 0-300 ppm
– 0.5 ppm resolution
• Battery operated
• Calibrated weekly at NHRC
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Personal Measurements and Methods
Particulate Matter (PM2.5) Sampling• Monitors worn in small backpacks
or fanny packs
• SKC pump running at 2 LPM• Calibrated biweekly
• 25mm quartz filters with URG
impactor upstream
• Battery powered to last over 48
hours
• Filters returned to US for EC/OC
analysis
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Measurements Stats
Personal PM Personal CO
Analyzed Sampling
IntervalNov 2013 – May 2014 Nov 2013 – July 2014
N Individuals
70 total
18 children
16 males
266 adults
112 children
from 118 households
(over 1.2 million
minutes)
Analysis TypeEC/OC Sunset
AnalyzerMatlab code
FutureOver 100 more to
analyze
Over 500,000 more
minutes to analyze
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Personal EC/OC of PM2.5
µ µ
Under
5 y
r
Over
5 y
r
Fem
ale
Male
Harm
attan
Oth
er
Under
5 y
r
Over
5 y
r
Fem
ale
Male
Harm
attan
Oth
er
Under
5 y
r
Over
5 y
r
Fem
ale
Male
Harm
attan
Oth
er
EC/OCOC EC
µg/m
3
µg/m
3
µg/m
3
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Example CO personal exposure
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Personal CO Doses
G/PP/PG/G 3-stone Female Male Over 5 yr Under 5 yr
Dose (
ppm
-min
per
48 h
r)36
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Personal CO Doses
G/PP/PG/G 3-stone Female Male Over 5 yr Under 5 yr
Dose (
ppm
-min
per
48 h
r)37
Why aren’t we seeing differences in CO exposure?
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Personal CO Doses
G/PP/PG/G 3-stone Female Male Over 5 yr Under 5 yr
Dose (
ppm
-min
per
48 h
r)38
Why aren’t we seeing differences in CO exposure?
No difference
Which stove is actually being used
Other CO sources driving dose
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Improve link between CO exposure and stove use
• Additional microenvironmental monitoring
• UCB PATS
• Personal monitoring with iBeacons
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Apportioning CO exposureR
SS
sig
nal str
ength
Cook proximity to Gyapa
Cook proximity to 3 stone
Cook CO exposure
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Where do we want to end up …
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COdose
= Σ functioni(stovei T(t), proximity to stovei(t)) + COother sources
derive via regression
i
measure using SUMs
measure using beacon
Estimate …
PM2.5 too
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Cooking Emissions Measurements
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CCanopy
Stove
Sensor
Box
Fan
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Evaluation of Stove Performance
• Using Controlled Cooking Test
• Efficiencies
• Heat Transfer Efficiencies ( HTE) and
Combustion Efficiency (FCE)
• Overall Thermal Efficiency (OTE)
• Emission Factors
• CO
• NO and NO2
• total VOCs
• PM2.5 (cumulative)
• speciation of PM2.5
Jetter et al. (2012)
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Sampling Procedures/Techniques
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• Be at household before evening cooking starts
• Let cook follow her normal practices
• Set up PEMs and measure emissions during
the entire cooking period (2-4 hours)
• PM collection on 90 mm quartz-filters for
integrated sample
• Gas phase emissions (CO, CO2, NO, NO2,
TVOCs)
• Measure the weight of the fuel used and food
cooked
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Total samples collectedGyapa Phillips Three-Stone Total
North 4 6 5 15
South 4 3 3 10
East 4 4 4 12
West 4 4 4 12
Residential/Total 14 15 14 49
As of 02/22/2015
Typical Emission Factor (mass of pollutant per mass of fuel used)• Emissions= Function (stove type, fuel type, fuel moisture content, ambient T, food type)
Secondary analysis• Task based emission factors (mass of pollutant per mass of food cooked)
• Heat transfer efficiency in the field
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Initial PM2.5 Results
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January
2014 Data
Collected
OC
EC
Em
issio
n F
acto
r (g
/kg o
f fu
el)
EC/OC ratio
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Other source sampling
24 events to date
Trash burning
Traffic
Pito brewing
Commercial cooking
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A Norwegian an American and a Rwandan are sitting at a campfire in the middle
of a Boulder, CO parking lot.
The Rwandan has two pairs of pants, one fleece, a winter jacket and a beanie on…
whileThe Norwegian has shorts and a light
sweater on and is asking for sunscreen…while
The American is wondering what fast food restaurant to swing by for dinner!
The Pleasures of Cookstove Assessment....
Research translates to engaging class.
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Questions?
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