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  1. Fulltext. Environmental tobacco smoke concentrations in no-smoking and smoking sections of restaurants.

    Article - En anglais


    To characterize the effectiveness of a local ordinance that restricts smoking in restaurants to one third of the seating area, this study made simultaneous measurements of two markers of environmental tobacco smoke, respirable suspended particles and nicotine, in the smoking and no-smoking sections of seven restaurants.

    The mean concentrations of respirable suspended particles and nicotine were 40% and 65% lower, respectively, in the no-smoking than in the smoking sections, indicating substantial but not complete protection against exposure.

    Mots-clés Pascal : Pollution intérieur, Restaurant, Analyse chimique, Fumée, Tabac, Réglementation, Teneur air ambiant, Dosage, Cotinine, Particule en suspension, Nouveau Mexique, Etats Unis, Amérique du Nord, Amérique

    Mots-clés Pascal anglais : Indoor pollution, Restaurant, Chemical analysis, Fumes, Tobacco, Regulation, Ambient air concentration, Assay, Suspended particle, New Mexico, United States, North America, America

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 93-0632346

    Code Inist : 002B30A02C. Création : 199406.