Estimation of CO2 Emissions Produced by Commercial Grills in Veracruz, Mexico

Lango-Reynoso, Verónica; López-Spiegel, Jonathan; Lango-Reynoso, Fabiola; Castañeda-Chávez, María del Refugio; Montoya-Mendoza, Jesús

doi:10.3390/su10020464

Cited by 4 publications

(3 citation statements)

References 25 publications

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“…The production of organic and inorganic compounds produced by incomplete combustion of biomass produced a high amount of carbon monoxide. Charcoal and firewood, the most fuel used in commercial grills fast-food, contribute to the amount of carbon-monoxide and carbon- dioxide levels ( 22 ). Another study showed the indirect effect of CO on blood parameters.…”

Section: Discussionmentioning

confidence: 99%

A Comparison of Occupational CO Levels, HbCO, and Lung Functions Between Grill and Non-grill Street Vendors

Soeroso¹,

Intan²,

Jery³

et al. 2021

Med Arch

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Background: There is a surge increase in grills-fast food outlet in the urban areas that plays an essential role in producing air pollution. Chronic accumulation of carbon monoxide might affect the airway and destroy alveolus as well as correlated with the disturbance of lung function. Objective: The purpose of this study is to compare the occupational CO levels, HbCO, and lung functions between grill and non-grill street vendors. Methods: This was an observational analytic study with a case-control design. The subjects were grill street vendors and non-grill street vendors in Medan city who fulfilled several inclusion criteria. The questionnaire was used to determine some characteristics, while smokerlyzer, and ELISA for expiration CO level and blood CO level, spirometer was used to determining lung function. Logistic regression was performed with p-value < 0.05 considered to be significant using SPSS ver 24.0. Results: A total of 50 subjects enrolled into this study with the majority of subjects in the case group were in red (40%) zone in CO exhaled test with the results in pulmonary function test, predominantly restrictive (56%) and mixed-type (40%) with the mean value of HbCO was 486.16 (ng/mL). Meanwhile, the majority of subjects were green zone with mixed type of lung function disturbance in the control group with 540.15 (ng/mL) as HBCO mean value. Grilled street vendors have a higher level of exhaled CO level (p- value: 0.03) without significant difference in HbCO and lung functions (p-value > 0.05). Age, smoking status, HbCO, and lung function did not significantly affect the CO level (p-value: 0.05). Conclusion: There was a significant difference in exhaled CO level between grill-and non-grill street vendors without significant difference in HbCO and lung functions.

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Section: Discussionmentioning

confidence: 99%

A Comparison of Occupational CO Levels, HbCO, and Lung Functions Between Grill and Non-grill Street Vendors

Soeroso¹,

Intan²,

Jery³

et al. 2021

Med Arch

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“…Another, increasingly important source of atmospheric air pollutants including PM, carbon monoxide (CO), nitrogen oxides (NO x ), volatile organic compounds (VOCs), carbonyls, trace metals, and polycyclic aromatic hydrocarbons (PAHs) are barbecue grills powered by lump charcoal and charcoal briquettes [21][22][23][24][25][26][27]. According to the reports of Hearth, Patio and Barbecue Association almost 64% of U.S. adults own a grill, while in Canada-about 72%.…”

Section: Introductionmentioning

confidence: 99%

Are BBQs Significantly Polluting Air in Poland? A Simple Comparison of Barbecues vs. Domestic Stoves and Boilers Emissions

et al. 2020

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The study attempts to compare the total annual emissions of selected air pollutants emitted during occasional grilling and the emission of the same pollutants from small domestic heating installations. For this purpose, in the absence of any data on the emission of pollutants during grilling processes, tests were carried out consisting of measuring the concentration of air pollutants in exhaust streams from two types of grills (solid fuel grill powered by charcoal briquette and gas grill powered by liquid propane), using popularly prepared dishes (previously marinated meat and raw, seasoned mixed vegetables). The concentrations of PM2.5, CH4, CO, CO2, H2O, NH3, N2O, NO, NO2, SO2 were measured in the exhaust stream from both grills using a particulate matter (PM) measuring device and a portable spectrometer, separately while grilling the same portions of meat and vegetables. Then, considering the available data on Poles’ barbecue habits, the emissions that are released into the air during occasional grilling were estimated. The calculated emissions were compared with the data on emissions from domestic heating installations used in Poland. It has been shown that during grilling, as much as 2.30, 92.07, 4.11, 3.83, 2.96, and 9.81 Gg of PM2.5, CO, NOx, SO2, NH3, and CH4 may be released into the atmosphere in Poland, respectively. In the case of PM, the amount of the pollutant emitted to the air is over 100 times lower than the emissions caused by the operation of small heating installations. In the case of other pollutants, the differences are smaller. Nevertheless, emissions from grills should not be underestimated as, in certain periods of the year, these sources may be responsible for not meeting the air quality standards in selected areas of the country, and thus the excessive exposure of people to pollutants resulting in negative health consequences. Therefore, attention was paid to the legitimacy of abandoning the use of charcoal and charcoal briquette grills and replacing them with gas-powered grills or electric ones, not only due to the health benefits of food and lower human exposure, but also by the reason of ecological values.

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“…12 (2): 9-26, julio-diciembre 2020. ISSN: 1659-455X • e-ISSN: 1659-407X DOI: http://dx.doi.org/10.15359/revmar.12-2.2 Esta laguna, como otras del golfo de México, ha sido alterada por procesos climáticos, que afectan la temporalidad regional por el incremento de huracanes de gran intensidad, la erosión de playas y el cambio del nivel del mar (Lango-Reynoso et al 2019). Al mismo tiempo, las actividades humanas industriales han inducido, por ejemplo, contaminación por petróleo y la sobrepesca, por su parte, ha perturbado la integridad del ecosistema por varias décadas (Solano & Frutos, 2013;Beltrán-García et al 2019).…”

Section: Introductionunclassified

Variación espacio-temporal de la estructura ecológica de la comunidad de peces en la Laguna del Ostión, Veracruz, México

2020

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La comunidad de peces en la Laguna del Ostión es objeto de pesca, sin embargo, los estudios ecológicos sobre esta son escasos. Se analizó la variación espacial y temporal de su estructura comunitaria, así como de los parámetros fisicoquímicos de salinidad, temperatura, oxígeno disuelto, profundidad y transparencia de la laguna. Los peces fueron recolectados bimensualmente de marzo de 2007 a enero de 2008, en ocho estaciones de muestreo con una red de arrastre camaronera. Se evaluaron diferencias significativas espacio-temporales de diversidad, riqueza, equitatividad, densidad, biomasa y peso promedio, mediante análisis de varianza. Se realizó análisis de correspondencias canónicas (ACC) para determinar las asociaciones de peces y su correlación con los factores ambientales del sistema. Se recolectaron 737 individuos con peso total de 19 081.90 g. Se identificaron 19 familias, 23 géneros y 34 especies, 12 de las cuales fueron nuevos registros para la laguna. Cuatro especies fueron dominantes en el sistema. Los parámetros comunitarios mostraron relación con los gradientes ambientales y las temporadas climáticas. La diversidad fue más alta en mayo (H´ = 2.36) y enero (H´ = 2.48) y la densidad en julio (0.018 ind./m2). El ACC mostró que la composición y distribución espacio-temporal de la comunidad de peces estuvo condicionada por la salinidad, la temperatura, el oxígeno disuelto y la profundidad. El conocimiento de la estructura comunitaria, las funciones biológicas de los peces y su interacción con los factores ambientales de esta laguna es relevante, ya que no se han desarrollado estudios continuos en este sistema.

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Estimation of CO2 Emissions Produced by Commercial Grills in Veracruz, Mexico

Cited by 4 publications

References 25 publications

A Comparison of Occupational CO Levels, HbCO, and Lung Functions Between Grill and Non-grill Street Vendors

A Comparison of Occupational CO Levels, HbCO, and Lung Functions Between Grill and Non-grill Street Vendors

Are BBQs Significantly Polluting Air in Poland? A Simple Comparison of Barbecues vs. Domestic Stoves and Boilers Emissions

Variación espacio-temporal de la estructura ecológica de la comunidad de peces en la Laguna del Ostión, Veracruz, México

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