No abstract

The randomly using of different woods in grilling meats may cause several health and environmental effects due to various gasses emitted from burning such woods. The current work has examined the type and concentration of several emitted gases from burning raw tree wood, wood charcoal and palm fronds. This study has measured volatile organic compounds (VOC), carbon mono oxide (CO), ozone (O 3 ), hydrogen sulfide (H 2 S) and sulfur dioxide (SO 2 ). The concentrations of these emitted gasses were measured at fire start point, 15, 30 and 60 minutes.It has been found that raw tree wood gave highest mean value