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~lU -741 2~63 09,"01.'9~ 1~:31 ~OlO ~1 29~3 RI=$TAURANT TEST PROTOCOL 9. Determination of Indoor Air Quality Indoor air quality measurements shah be made in at lea~t two sample locations for each restaurant site. If the restaurant has a smoking and a nonsmoking section, at lea.qt one measurement shall be made in ea~ section. Where intogr~ted sampling techniques are used (RSP. nicotine), the samples should be collected in tripllcat~. 9.1. RSP Concentrations of RSP will be deterrained by the method described by Conner et al. Samples will be collected for at least four hours during testing. 9.2. UVPM Concentrations of UVPM will be determined by the method described by Conner et al. Samples will be collected for at least four hours during testing. 9.3. FPM Concentrations of FPM will be determined by the method described by Ogden et aL Tiffs analytical method utilizes the same sample as that collected for the d~terminatioas of RSP and ITVPM described above. 9.4. Solanesol Concentrations of solanesol will be determined by the m~thod described by Ogden et aL This analytical method utilizes the same sample as that collected for the determinations of RSP and UVPM described above. 9.5. Carbon Monoxide Concvntrations of CO will be determined with a National Draegcr F.~lyzer Model 211 (200 Series) carbon monoxide mo~fitor. Two-mtnut¢ detarminations will be at thirty t'ainum intervals. The monitor will be calibrated daffy before and after itJ use. The "minimum detectable reading of the monitor is 1 ppm. 9.6. Carbon Dioxide Concentrations of C02 will b¢ determined with a Telaim model 1050. This monitor uses non-dispersive infrared measurement principle. Two-raiaut© determinations willbe made at thirty minute intervals. PROTOCOL.Dec 7 911/95 AQ 10441

09.'01,,~)$ 15:31 ~910 7,11 2983 RESTAURANT TEST PROTOCOL 9. 7. Temperature and Relative Humidity Temperature and relative humidity (RIt) will be determined with a Telog R-2126 temperature and humidity recordor. [~013 9.8. Nicotine Concentrations of nicotine will be determined by EPA method IP-2A. Samples will be collected for at least four hours during testing. 9.9. 3-F-P Concentrations of 3 EP will be determined by t.he method described by Ogden et aL Tilts ~malytical method utilizes the ;ame sample as that collected for the determinations of nicotine described above. 10. Determination of Smoking Activity For each restaurant, select from the methods below, a method of dcl~rminlng the quantity of tobacco product smoked. If there is cigar or pipe smoking, a method for quantification should be developed. For cigarette smoking the quantification c~ be made by: 10.1. Method 1 - Collect Cigarette Butt~ And Count Every 30 Minute~ This method works best with the cooperation of the waiters and bartenders. All cigarette butts ate collected in a central location 0ike a bucket). Once every thLrty minutes, the researcher counts and collects the cigarette butts from that location and develops a listing of cigarettes smoked in the previous 30 minute period. 10.2. Method 2 - Vlaually Assesa The Number Ot Peopte Smoking Every 30 Minutes This method develops a sample of the number of people smoking at a point in time. To determine the equivalent product smoked in method 1, a time factor must be determined for the average smoking time per cigarette in the location. 11. Determination of Occupancy of Test Space Occupants of the test space shall be counted at thirty minute intercals. The counts should indicate patron vs. employee, smoking vs. nonsmoking area (if applicable) and other descriptions such as room (if the restaurant has multiple rooms). PROTOCOL.DOC 8 9/1/95 AQ|O441

910 (4,1 2963 09.'01,'9~ 15:32 "~'910 741 2983 RESTAURANT TEST PROTOCOL 12. Determination of Quantity of Outside Air Supplied to Test Spaces In most cases it will not be practical to demrmine with scientific accuracy the quantity of outside air provided. In many eases an estimate can be mad~ by th* methods below. In the case of a naturally ventilated building, where the ventilation rat~ is high, then the estimate will not be quantifiable with any certainty, but a statement can b¢ made that the ventilation rate is estimated to be higher than amount X (based on method 2). These method.~ assume that the air exchange is constant. It will not b~ in some cases, One such case is the instance of open windows with varying wind condition~, Other eases include variable ~ volume HVAC systems and I-IVAC systems where fans cycle on and off. 12.1. Method 1. Have Tast And Balance (T&B) Engineering Consultant Measure HVAC And Establimh A Ventilation Rate For mechanically ventilated locations, where the vast majodty of the outside air is delivered to the space by the HVAC system, this method will be accurate and cost effective. The volume of air cl¢liv~xt will be estimated by the volume of outside air entering the HVAC ~ystem. The estimation is measured velocity at the air inlak~ tim~ the measu~.d intake area. Some inspection of the HVAC system ~gardtnil d~livery is also reqtl~red. 12.2. Method 2. Use CO~ Meaeurements Ateng With Counte Of People In The Spaoe To Eatimate ~lir F.xdaange Ratea This method is based on an assumed rate of COn generation from each person in the room, If a steady state condition is established, the e..~tlm-te will b¢ more accurat~ and straightforward. In a dynarn~c situation, ranges of air exchange elm be estimated. 1~.~. Method 3. Uae Tra~er Ga~ To Determine Air Exchange Ratea Use of a tracer gas such as $F~ can giv~ an accurate meaistam of air exchange. Rates can be detemfined by two methods. One is to inject a eonsmaat precisely measured mass flow of gas into a space and establish equilibrium conditions. The other is to "dose" the spac~ with a high concentration and measure the decay. Th© testing is eXl~asiv¢ ~d applications are limited. Tracer gas methods are best suited for accurate moasur¢~ of air exchange in small rooms with low air exchange rates but can be used to estimate air exchange Lt~ other conditions. PROTOCOL.DOC 9 9/1/95 AQ]0441

o.q. ol . ~ 15:32 ~'91 o 74.1 ~ESTAU~ANTTESTP~OTOGOL 13. Indoor Air Quality Questionnaire In order to gain information about the occupants' perception, a questionnaire on indoor air quality will be admlni,c~ercd. The questionnaire will b~ distributed and coll~cte, d during the sampling p~riod, A minimum of 10% of th¢ patrons should b~ surveyed. The method for selecting patrons to survey should b~ documented (random scat selection, waiting ar~a. bar, etc.). Note that in some cases incentives or gratuities may b¢ used with the patrons or the restaurant staff in order to collect the requisite data. For example, tbe wait staff may be compcnsated got assisting with cigaret~ butt counting activities. Ia situations where the patrons would not normally answ~ qu,stions, an incentive such as a complim~ntary cup of coffee may be offered for completed questionnaires. All inocntivos and gratuities must be documented in the final The method for administ¢dng the survey must b¢ documented. The prcfcrrod method is for a scientist or technician to administer the questlonnair~ randomly with patr0as circling their answers. Conditions may rcndor this method impractical. Other acceptable methods include dish-ibutioo and collection by the restaaraat staff, and obtaining and verbal answers. DR,~"T QUESTIONNAIR~ FOR RESTAURANT PATRONS We are interested in your opinion. Please ckcle your answer. In the t~qt 4 weeks I have eaten her~ Less than 4 times More than 4 times The air quality in this restaurant is: ACCEPTABLE UNACCEPTABLE The ,acco smoke in here bothers me NO YES I am a smoker NO YES The food here is OK VEgY GOOD I plml ~ come back soon YES NO Thank you PROTOCOL.DOC 10 9/1/95 AQ10441 O O

09/01.'95 1,5:33 ~'91fJ 741 296.3 ~]016 RESTAURANT TEST PROTOCOL This questionnalr¢ is intended to provide some understanding of the patron's response to the restaurant, and should provide some information of value to ¢he restaurateur. Tl~e key question is the acceptability of the air quality_ 14. SCHEDULING Tust days will be selected to correspond to high ¢w~upancy in the establishment. Assuming that the busy days are Friday and Saturday: Testing of the Building will start on Friday, dd rnmm and continue through Saturday, dd mmm. The daily schedule is expc~ted to be as follows: Prior to testing P[vject teams will have an organizational meeting to be briefed on the general test schedule, The ventilation system will bc inspec~J. Fri. - Sat. Determine concentrations of IAQ and ETS indicators at the location. Collect and count cigarette butts. Quantify the number of occupant~. SAMPLE SCHEDUL~ RESTAURANT 4 B .UK,DING ..! 2 4 BU AY,. week I w~ek 2 _..week 3 week 4 week 5 SATURDAY week I week 2 week 3 w~k4 w~k 5 PROTOCOL.DOC II 9/1/95 AQ10441 0') o o o 0

910 :r'al 2963 09.'01.'95 15:33 '~'910 741 2963 RESTAURANT TEST PROTOCOL ~017 15. ANALYSIS As this is an ob~rvationel study, no questions or ~ckground measurements will be used in the analysis to modify other values. For example, the background paxticulate values reported for the outdoors will not be ~sed to modify the indoor values reported. The values can be compared but not modified. One of the reasons for performing measures in ~pl|¢ate is Io assist in determining the measurement error. Another is for identification of outtiers. A likely cause of this type of outlier is an unnoticed technical problem with the equipment. Outliers should be clearly identifiable in a triplicate data set. The questionaaire data should be analyzed for correlation. Does air quality acceptability correlate to smoklng status, regular customers, or any of the measured indoor air constituents. PROTOCOL.DOC 12 911195 AQlO441

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