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be higher in fresh ETS. This is more likely to happen in those situations where ETS levels are highest (Eatough 1993, Guerin 1992). Fig 4. SolanesoI-PMIUVPM vs UVPM (Swiss Data) 3.5 ........................................................... ~ :3.0 3.5 Fig. 5 Nicotinel3VP ratio vs. nicotine level (US data) 3.0 2.0 1.5 0.5 0.0 0 2 4 6 8 10 0.0 100.0 200.0 300.0 UVPM (uglm3) Nicotine (uglm3) The • Methodology assessment: technical remarks examination of the different data sets suggests the following observations: The problems that were noticed in some countries with the solanesol analysis could be traced to a sampling in transparent filter holders and to a modification in the HPLC procedure. A non-zero intercept in the regression line of UVPM vs. FPM occurred in one data set, suggesting an erroneous blank 35 correction. 30 The variability among replicates ® 25 increased at higher ETS levels. It is ~ 20 possible that some of these high :; ~ 15 measurements resulted from direct ~ 10 exposure of one sampling port to a smoke source, yielding an analytical 5 value that is not representative ot" the 0 assessed environment. Fig 6. UVPMINicotine vs Nicotine (Swiss Data) 0 10 20 30 40 50 Nicotine (ug/m3) Finally, some data sets exhibited an elevated scattcr that could not be explained. Completion of the on-going inter-laboratory study for all these methods should reduce sources of variability and provide an estimate of method reproducibility. Methodology assessment: interpreting results from the different analytes The results for the evaluation of particulate matter concentrations can also be correlated to the gas phase data. The scatter is higher, reflecting the physical differences between both classes of compounds. At higher levels, the ratios arc more consistent as the impact of sorption effects is 10 322220866

less important, either because the smoke is more fresh or because the elevated levels make these sorption effects relatively less prominent. In this case the ratio of ETS-RSP to nicotine is close to 5, comparable to the values found in experimental settings or when fresh smoke data are included into the evaluations (Van Loy 1998). It can be observed that ratios between the levels of gas phase and particulate phase compounds become extremely variable at low ETS concentrations. See figure 6 (Swiss data), which shows that the ratio of SPM to nicotine exhibits a large scatter below nicotine concentrations of 5-10 ~tg/m~. At these low levels, using nicotine concentration to predict the ETS-RSP levels appears to be inappropriate. Note that the scatter does not appear to be due to analytical uncertainties in the solanesol determinations. In many of the cases when very low values were found for solanesol, compared to the spectrometric markers (UVPM or FPM), the nicotine levels were also very low suggesting that an artifact elevated the spectrometric results. In the Swiss data set, for instance, the two samplings that yielded highly elevated results for UVPM and FPM could be traced. It appeared that the errors were due to the presence of an open fireplace in the room. In this case, the solanesol still provided an estimation of ETS-RSP. Fig. 7 ETS-RSP in Restaurants n=~5~ Fig. 8 ETS-RSP by Country ~ n=152 250 • ~ measured 300 -- ~O~200 __ Iogn ::)rmal j! 250 i ~ ~ xx • France i': ~ 100 150 u.I ~ ~ ,= x Swiss 0% 10% 20% 30/, 40% SO% 60% 70'/* 80"/, 90% IlXP/, ~* cumulative frequency 0 . ,. Country ETS Concentrations Figure 7 shows the distribution of the best estimates for ETS-RSP concentrations while figure 8 shows a plot of concentrattons by country. Ventilation There are different ways tt~ estimate ventilation rates They include: 1. Measuring the rate of the air introduced into the restaurant through mechanical means. These direct measures are accurate if all of the air is controlled through a mechanical system. If there is significant infiltration, these methods will underestimate the ventilation rates. 2. Using C()_, as a tracer gas v~here the w~lume generated is estimated as a function of the nu~nber of people present. 3. Using an introduccd tracer gas such as SF,,. 11 322220867

A simple dynamic model using CO2 as a tracer gas provides estimates for the total mechanical plus infiltration air in the restaurants. Where there are multiple days or measurements, the average is used as the best estimate. Restaurants are categorized as having highly variable ventilation if (1) the estimated ventilation varies by a ratio of 2:1 or greater; or if (2) the constant ventilation model does not visibly fit the observed conditions. In the survey, 89 meals were observed in 33 restaurants from which a ventilation rate can be estimated. It is usual to normalize the ventilation rates in some way to take into account the scale of the location. One method is to compare to the area and another is to compare to the population. In design standards, the area and person normalization sometimes become a simple ratio due to the fact that maximum occupancy is stated as a constant ratio to area. In the following, the ASHRAE 62-1989 factor of 70 people per 100 m2 is used as the design value. The design rates fbr maximum occupancy are shown as l/s-person (design). 14 ~" 12 "~ 10 t- ~ 4 ~n 2 .,,. 0 Fig 9. Ventilation rates in Restaurants 89 meals in 33 restaurants measured Iognormal Fig 10. Ventilation rates in Restaurante 89 meals in 33 restaurants 14.0 .. 12.0 ............. 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100 00 t i } % cumulative frequency country ~10.0 80 6.0 40 2.0 • France • • Japan ~ Korea ~L~ The graphs of the distribution of measured ventilation rates in Figure 9 are shown in terms of l/s- person (design). Figure 10 shows ventilation rate by country. A ventilation standard rate of 10 i/s-person (ASHRAE 62-1989) is highlighted as a reference value. A lognormal distribution seems to fit this data set. The median is 2.5 1/s-person. The geometric standard deviation is 2.1. Smoking Rates Figures 11 and 12 illustrate the smoking rates measured in the restaurants in terms of cigarettes per hour per person. These data also can be characterized by a lognormal distribution. 3 Fig. 11 Smoking rates in Restaurants 91 meals m 34 restaurants 0% t0% 20% 30% 40% 50% 60% 70% 80% 90% 100% cumulative frequency Fig. 12 Smoking rates in Restaurants 91 meals i~1 34 ~estaurants 4 35 ~~5 05 i Country ~. France • Japan == Korea 'xUK • USA 322220868

The protocol recommended two methods of determining the smoking rates. '[he first method is to collect and count the cigarette butts periodically (every thirty minutes). Another method tried, but deemed unreliable, was to count the number of people smoking every thirty minutes. Figure 13 illustrates that these methods do not correlate. Some of the survey participants used a third method - continuous observation of smoking behavior. This method obviously would not have the problems observed wilh the thirty-minute smoker counts. Correlation between occupant judgement, ETS level and ventilation Figure 14 indicates no relationship between ventilation rates and overall acceptance. Figure 15 provides little evidence fi)r a relationship between ETS-RSP levels and overall acceptance, as perceived by the patrons in a real-world environment. Acceptance for tobacco smoke was almost equally high (Figure 16), with a tendency acceptance level at any measured ETS levels. Fig. 13 buttsv~ observed smokers R"~ = 0 0584 25 • p =0,13 2o • • 10' ~ 5 0 of the nonsmokers clustering around the 80% 100 ® ~ ~5 70 Fig 14. %Overall Acceptance vs Ventilation among Smokers and Nonsmokers in 15 Restaurants -=NS+FS ..- Ventilation I/s-mz Fig 15. %Overall Acceptance v= ETS-RSP among Smokers and Nonsmokers In 15 Restaurants 100 .... 95. , 85! • , 80. • ,~kers • 75 I ~ • NS+FS 70I • 1 10 100 1000 ETS-RSP (~ g/m=) Fig. 16 % Acceptance (SMOKE) vs ETS-RSP among Smoker= and NO~ Smoker= in 15 restaurants I + 95 , - - - 901 o • 85 • o • ~ o°O o • 751 • 0 7O 55 0 200 250 100 154~ ETS-RSP (ug/m3) 13 322220869

CONCLUSIONS The Restaurant study undertaken by the CORESTA ETS Sub-Group was conceived as a pilot study to determine the main methodological problems encountered in measuring indoor air constituents, determining ventilation rates, and assessing occupants' perception of indoor environmental parameters. From this experiment, it is possible to make several recommendations to improve protocols used in such surveys and improve the quality of the collected data. Questionnaire The survey returned 1370 questionnaires that were analyzed to estimate, for each country, the "Percent Dissatisfied" towards a list of indoor environmental parameters. Dissatisfaction rates above 20% were observed for Air Draft, Air Freshness and Noise in some countries. Dissatisthction rates with regard to indoor air quality (1AQ) and indoor environmental quality (IEQ) are in the range between 3.1 and 12.0%, with no significant difference in responses to questions about IAQ and IEQ where both questions were asked. This dissatisfaction rate is lower than would be predicted from results obtained through laboratory, tests. A new questionnaire will be proposed, based on the results of this pilot study. In particular, a restructuring of the questions will avoid response transformations. Chemical measurements Methodological differences in the various methods used by different laboratories may impair the comparability of the resulting data. ldeaIly, the protocol should rely on fully standardized methods (i.e. ISO Standards) and require the participating laboratories apply the prescribed methodology. Another advantage of using standardized methods is that the variability parameters of such methods are known, making data interpretation easier. Standardized methods are available or in preparation for RSP, UVPM, FPM, solanesol, nicotine and 3-ethenylpyridine as ETS markers in indoor air. Consolidating information from different markers greatly helps reducing the sources of bias in the determinations. Solanesol appears to be a reliable marker for ETS-t~M. Its inherent advantage is that one can report an absolute concentration tbr a tobacco-specific compound, in addition to using it as a surrogate standard that is linked through laboratory experiments to an ETS-PM level (like the spectroscopic detcrminationsl. ETS particulate phase/vapor phase ratios are highly variable at ETS concentrations usually found under conditions of adequate ventilation or moderate smoking rates. At higher ETS concentrations, these ratios arc more consistent, but thc correlation between gas-phase and particulate-phase markers does not appear to be sufficiently robust to recommend sampling markers for onc class only. The choice of sampling locations in tested arcas is critical. It is not possible to recommend a single method tbr selecting the sampling points due to the variety of situations encountered in the rcal world. Great care should be taken to select sampling points that give the ~'best estimates" of the measured parameters and their variability in the tested area (taking into account smoking and non smokin~u .sections, if prcscnt). Practical considerations like space avzfilability, disturbance, 14 322220870

etc. may also reduce the choice. As is often the case in air monitoring, sampling results may only be representative of the conditions prevailing in a micro-environment and, thus, may not be applicable to the whole indoor environment under investigation. Taking duplicate sample.; at each sampling point in order to eliminate possible outliers is recommended. The avaihtble methods to evaluate ETS in indoor air require sampling periods of several hours and thus give only an average value over that period. As the concentrations of ETS related compounds may vary considerably during testing periods, methods for measuring ETS compounds on a short period basis would be a helpthl tool for a more accurate assessment of the temporal and spatial variability of the ETS concentrations. Ventilation The determination of ventilation rates in tested restaurants by direct measure of mechanical systems was quite difficult. A modeling method proved useful in this study. CO, levels were measured continuously and a mathematical model was used to calculate the ventilation rates taking into account the occupancy and volume of test spaces. This method requires several t~atures: counting precisely all the people present in the tested area (patrons, employees and investigators) • choosing correctly the CO: sampling points (ideally near the exhaust if there is only one) • measuring indoor and outdoor CO_, level. However, this method does not give accurate results in the following situations: • in case of multiple connected rooms because the calculation model is diflicult to establish and because more exte~sive measurements are required • in case of low occupation rate, because the CO_, levels are too close to the threshold and the calculation is practicalJy impossible. Two alternative methods may be used. These methods were not tested. One established method USeS SF6 as tracer gas. (% decay with the ventilation system on after the establishment has closed and the people haxe left should be studied as an alternate method. The SF6 tracer gas method is potentially the best one. The ventilation system audit should remain included in the protocol. Observations This study has demonstrated that the smoking rate should be determined by counting the butts rather than a visual assessment of the number of people smoking. A constant visual monitoring regime is acceptable. It i: also important to count all the people present in the tested locations and not only the clients. REFERENCES ANSI/ASHRAE Standard 62-1989, Ventilation lbr Acceptable Indoor Air Quality, Atlanta: ASIIRAE inc., 1989. 15 322220871

Bluyssen P.M., De Oliveira Fernandez E., Fanger P.O.. Groes L., Clausen G., Roulet C.A., Bernhard C.A., and Valbjorn O. European Audit Project to Optimize Indoor Air Quality and Energy Consumption in Office Buildings. CEC Contract JOU2-CT92-0022, TNO Building and Construction Research, Delft, Final Report, 1995. Cain W.S., Leaderer B., Isseroff R., Berglund L.G., Huey R.J., Lipsitt E.D., and Perlman D. Ventilation Requirements in Buildings I. Control of Occupancy Odor and Tobacco Smoke Odor. Atmos Environ 17(6): 1183-I 197, 1983. Commission of the European Communities (CEC) Report No. 11. Guidelines for Ventilation Requirements in Buildings. EUR 14449 EN, 1992. Eatough D.J. Assessing exposure to environmental tobacco smoke. In: Modeling of indoor air quality and exposure, ASTM STP 1205, Nagda ed., pp 42-63, 1993 Fanger, P.O. Introduction of the olf- and the decipol-unit to quanti~ air pollution perceived by humans indoors and outdoors. Energy and Buildings 12(1): 1-6, 1988. Guerin M.R., Jenkins R.A. and Tomkins B.A. Mainstream and sidestream cigarette smoke, In: The Chemistry of Environmental Tobacco Smoke, Composition and Measurement, Max Eisenberg (ed.), Lewis Publishers (Boca Raton) pp 75-85, 1992. Nelson P.R., Conrad F.W.. Kelly S.P., Maiolo K.C. Richardson J.D. and Ogden M.W. Composition Of environmental tobacco smoke (ETS) from international cigarettes and determination of ETS-RSP: Particulate matter. Environ. Int., 23(1): 47-52, 1997. Walker J.C., Nelson P.R., Cain W.S., Utell M.J., Joyce M.B., Morgan W.T., Steichen Y.J., Pritchard W.S., and Stancill M.W. Perceptual and Psychophysiological Responses of Non- smokers to a Range o.f Environmental Tobacco Smoke Concentrations. Indoor Air 7:173-188, 1997. Conner, J.M., Oldaker, G.B., III, and Murphy, J.J. Method for assessing the contribution of environmental tobacco smoke to respirable suspended particles in indoor environments. Environ Tecbnol, I ! : 18% 196, 1990. Ogden, M.W.. Heavner, D.L., Foster, T.L.. Maiolo, K.C., Cash, S.L., Richardson, J.D., Martin, P., Simmons, P.S., Conrad, F.W. and Nelson, P.R., . Personal monitoring system for measuring environmental tobacco smoke exposure. Environ Technol 17:239-250, ! 996. Van Loy, M.D., Nazaroff W.W. and Daisey J.M. Nicotine as a Marker .]or Environmental Tobacco Smoke. Implications of Sorption on Indoor Sub[ace Materials, J. Air & Waste Manage Assoc. 48: 959-968, 1998. 16 322220872

Appendix 2 - Sensory Measures 322220873

CORESTA ETS SUB-GROUP RESTAURANT SURVEYS IN FRANCE, JAPAN, SWITZERLAND, UNITED STATES, UNITED KINGDOM, AND KOREA Summary Questionnaire Analysis and Results Contents: 1. Questionnaires 2. Questionnaires- General Information 3. Questionnaires- Results Summary Report 4. New proposed questionnaire 5. References Appendix A: Appendix B: Appendix C: Appendix D: Pilot Study Model Questionnaire French Questionnaire Swiss Questionnaire UK Questionnaire 322220874

1. Questionnaires The U.S., Korea, and Japan used the Pilot Study Model Questionnaire without modification. France, the U.K., and Switzerland used modifications of the questionnaire. Copies of the Pilot Study Model Questionnaire and the modified questionnaires are attached in Appendices A-D. 2. Questionnaires - General Information 2.1 Selection of restaurants and administration of questionnaire The selection of restaurants followed a non-representative sampling procedure. The country samples represent "snap-shots" of particular restaurants, frequented by more or less "usual" clients. Therefore any self-selection bias can not be excluded. To minimise such bias, sampling was extended during several time periods (dates/time of day) by restaurant. Questionnaires were administered by the restaurant staff, typically after orders had been taken and while the guests waited for their lunch or dinner to be served. The restaurant staff collected the completed questionnaires. A small gratuity was given to the staff for this additional workload. 2.2 Questions on client characteristics Gender Age Smoking Status Time presence male, female <30, 30-49, >50 Smoker (S), Non-Smoker (NS), Former Smoker (FS) <30 rain., >30 min. 2.3 Questions on indoor environment characteristics 2.3.1 Pilot Study Model Questionnaire Short descriptors of questions 8a "Temp 1" 8b "Odour 1" 8c "Draft" 8d "Noise" 8e "Smoke" 8f "Lighting" 8g "Temp 2" 8h "Fresh" 8i "Crowd" 8j "Humid" 8k "Odour 2" 81 "Environ" 322220875