Professor Ohnmar

Department of Physiology

University of Medicine 1, Yangon

Indoor aIr qualIty In yangon cIty

Collaborative Research conducted by NIES and UM-1

Indoor airIndoor environments represent a mix of outdoor pollutants

prevalently associated with vehicular traffic and industrial activities, which can enter by infiltrations and/or through natural and mechanical ventilation systems,

indoor contaminants: originate inside the building from combustion sources (such as burning fuels, coal, and wood; tobacco

products; and candles), from emissions from building materials and furnishings, central heating and

cooling systems, humidification devices, moisture processes, electronic equipment, products for household cleaning, pets,

from the behavior of building occupants (i.e., smoking, painting, etc.).

Indoor air pollution is usually caused by home utensils and human activities.

Indoor and Indoor pollutants

Preliminary projects for indoor air quality in Yangon city

UM 1

Primary

Pharmacy

Furniture

FMI

SPT

Yadanar st

Types of study area Locations Townships

Institutional area UM1 Kamayut

Primary School Hlaing

Residential area 1 FMI city Hlaingthayar

Residential area 2 Yadanar St South okkalapa

Residential area 3 NearThanding market Shwepyithar

Commercial area with high traffic Pharmacy store Hlaing

Furniture store Tamwe

PROJECT - 1

Four different kinds of diffusive air sampling devices VOC-CX for 34 VOCs:

GC/MS

DSD-BEP/DNPH for ozone and 19 carbonyl compounds: HPLC

DSD-TEA for acid gases such as NO2, SO2: Ion Chromatography

DSD-NH3 for basic gases, i.e. ammonia: Ion Chromatography

Indoor air ozone and nitrogen dioxide: infiltration from outside

0.00

5.00

10.00

15.00

20.00

25.00

30.00

UM 1 Primary School Residential area1

Residential 2 Residential 3 Pharmacy store Funiture store

ozone nitrogen dioxide

µg/m3Indoor gases

0.00

50.00

100.00

150.00

200.00

250.00

300.00

UM 1 Primaryschool

Residentialarea 1

Residentialarea 2

Residentialarea 3

Pharmacystore

FurnitureStore

VOCs Carbonyl compounds Ozone Acidic gases Basic gases

Acidic gases (NO2 and SO2) Maximum concentration of

indoor NO2 was 28 μgm-3

and minimum, 10 μgm-3.

Common sources of indoor NO2 : use of gas-stove and smoking.

Indoor SO2 concentrations ranged between 1.9 μgm-3

and 6.4 μgm-3.

No location use charcoal regularly for cooking that is a frequent indoor SO2

source.

Basic gases (i.e., ammonia)

Sources of ammonia: Animals, residents and household goods such as bathroom cleaner, floor cleaner and glass cleaner release ammonia into the indoor air (Fedoruk et al., 2005;

Suh et al., 1994).

Indoor concentration can vary widely ranging from In this study, minimum indoor ammonia concentrations was 130 μgm-3 and maximum, 270 μgm-3, concentrations were closed to or higher than the upper limit of the usual range (i.e. 0.09 μgm-3

to 166 μgm-3 (Leaderer et al.,

1999).

Win-Yu-Aung et al.

µg/m3

Indoor gases: VOCs and Carbonyl compounds

0.00

50.00

100.00

150.00

200.00

250.00

300.00

UM 1 Primary school Residential area 1 Residential area 2 Residential area 3 Pharmacy store Furniture Store

VOCs Carbonyl compounds Ozone Acidic gases Basic gases

0.00

10.00

20.00

30.00

40.00

50.00

60.00

UM 1

Primary school

Residential area 1

Residential area 2

Residential area 3

Pharmacy store

Furniture Store

VOCs

Formaldehyde & Formalin

0.00

5.00

10.00

15.00

20.00

25.00

UM 1 PrimarySchool

Residentialarea 1

Residentialarea 2

Residentialarea 3

Pharmacystore

Furniturestore

Formaldehyde

µg/m3

Indoor sources: combustion processes such as smoking, heating, cooking, or candle or incense burning

Formaldehyde sources in indoor environments include: furniture and wooden products containing formaldehyde-based resins such as

particle board, plywood and medium-density fibreboard;

insulating materials; textiles;

products such as paints, wallpapers, glues, adhesives, varnishes and lacquers;

household cleaning products such as detergents, disinfectants, softeners, carpet cleaners and shoe products; cosmetics such as liquid soaps, shampoos, nail varnishes and nail hardeners;

electronic equipment, including computers and photocopiers; and other consumer items such as insecticides and paper products.

Assessment of indoor formaldehyde level in anatomy dissection rooms in UM 1 (2-h dissecting period)

0

100

200

300

400

500

600

700

Dissection RoomI

Dissection RoomII

Dissection RoomIII

Dissection RoomIV

Lecture theatre

formaldehyde

0

100

200

300

400

500

600

700

800

900

Instructor in dissecting room Student in dissecting room Student in lecture theatre

µg/m3

WHO guideline

Personal sampler formaldehydeµg/m3

WHO guideline

Indoor air quality (PM2.5 and PM10) in Institutional Areas: UM 1, Primary schools

UM 1 (3-h recording)

lecture theatre,

tutorial rooms,

canteen

lobby

Primary schools

Urban: BEPS 1, Kamayut

Rural: BEPS, Yemon

Class rooms (C),

Play ground (P)

0

20

40

60

80

100

PM2.5 PM2.5 PM10 PM10

Urban Rural

C

C

P

P

0

10

20

30

40

50

60

PM 2.5 PM 10

Lecture theatre Tutorial room Canteen Lobby

Cooking-generated indoor pollutants: fuels

Solid fuel e.g. charcoal

expensive and less availabledirty and messy

Electricity - cheaper- user friendly- easily available

Gas clean easily available

Cooking-generated indoor pollutants

Assess PM2.5 and PM10 level in kitchen and living room during boiling water for one hour

0

20

40

60

80

100

120

140

160

180

Gas stove Hot plate Charcol stove

PM2.5 PM10

• Pocket PM2.5 Sensors (Yaguchi Electric Co., Ltd., Miyagi, Japan) were utilized for measurement of concentrations of PM2.5 and PM10.

0

10

20

30

40

50

PM2.5 PM10 PM2.5 PM10

Kitchen Living room

Hot plate (n=5)Gas stove (n=7)µg/m3

0

200

400

600

800

1000

1200

7:51

:01

7:51

:28

7:51

:55

7:52

:22

7:52

:49

7:53

:15

7:53

:42

7:54

:09

7:54

:37

7:55

:04

7:55

:31

7:55

:58

7:56

:25

7:56

:52

7:57

:19

7:57

:46

7:58

:13

7:58

:40

7:59

:07

7:59

:34

8:00

:00

8:00

:28

8:00

:55

8:01

:22

8:01

:49

8:02

:16

8:02

:43

8:03

:10

8:03

:37

8:04

:04

8:04

:31

8:04

:59

PM2.5(ƒÊg/m3) PM10(ƒÊg/m3)

Assess PM2.5 and PM10 level in kitchen during Myanmar-style cooking meat (15 minutes)

Frying a mixture of onion, garlic and ginger Adding meat

Cherry Maung et al. ZarliThant et al.

µg/m3

µg/m3

Personal exposure to PMs- Housewives and career women- GPS-attached pocket PM 2.5 sensor (Pro)- both indoor and outdoor- 24-h assessment

Average exposure level PM2.5 level for 24 hHousewives: 16.1 ± 10 µg/m3

Career women: 15.8 ± 4 µg/m3

Zaw Lin Thein et al.

Due to invasion of outdoor air inside

0

20

40

60

80

100

H1 H2 H3 H4 H5 H6 H7 H1 H2 H3 H4 H5

Gas Electric

Open

Close

Although ventilation is good for IAQ

µg/m3

0.00

1.00

2.00

3.00

4.00

5.00

6.00

7.00

8.00

9.00

10.00

11.00

Pre-cooking 0-15 16-35 36-45 46-60

Kitchen

Living room

0.00

5.00

10.00

15.00

20.00

25.00

30.00

35.00

40.00

Pre-cooking 0-15 16-30 31-45 46-60

Kitchen

Living room

Closed

Open

Exhaust fan for air ventilation

Natural ventilation

ZarliThant et al.

PM10

H6

Conclusion Regarding indoor air quality, it depends on indoor characteristics of the building. Some gases with important health impacts such as formaldehyde and toluene were

recognized in indoor air of the selected locations. Occupation-related air pollutants are also detected in indoor air of the residence

attached with shops. Cooking generated PMs production should be aware for indoor air quality. Ventilation and infiltration from outdoor sources are found having influence on indoor

air concentrations.

Conclusion

Local: URT

Local: LRT

Systemic

Acknowledgements

National Institute of Environmental studies, Japan (NIES) Prof. ChihoWatanabe Dr. Daisuke Nakajima Dr. Tin TinWin Shwe Dr. Takehiro Suzuki

University of Medicine (1), Yangon, Myanmar

Rector Prof. ZawWai Soe

All staff from Department of Physiology, UM 1