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by Peter Young





Issue: 28


Journal section: Theme Articles
Not yet available in PDF format

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Received: 2010-10-05


Abstract


It is no surprise that the half of the world's population which relies upon wood, crop residues and other forms of biomass burnt in open fires in poorly ventilated kitchens or rooms, is vulnerable to infections which may be fatal. As some biomass fuels disappear there is probably an increasing number of households switching to coal with possibly greater health risks. While there has been an effort to decrease fuel consumption through enhancing stoves efficiency, there still remains a virtual absence of information on how to assess stoves for clean burning and their impact on the lowering of emissions in the kitchen environment.




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