The science of indoor air?

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Berylanna

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IMO, when talking about allowing SECOND-HAND vaping, we should NOT be comparing e-cigs to combustibles, because even if our vapor is 1/10 as harmful as smoke (It is NOT!!!!) that will not be perceived as a reason not to ban vaping in public.

My feeling from 2 years of college chemistry is that if you heat up something made entirely of ingredients OK in food, the worst you can get should be comparable or milder than restaurant or kitchen air, unless the restaurant only serves cold foods, and CERTAINLY if the restaurant uses frying, grilling, etc., i.e. higher-than-boiling-temperature cooking methods. (Yes, our eliquids get processed above boiling but not much from what I've read. Like 300+ degrees, compared to significantly higher for frying, baking, broiling, etc.

So a reporter asked me Thursday for comparisons to what is in restaurant air. I found some information about metal contamination from utensils, and the dangers of french fries, but I'd prefer to find something numeric.


I found this, which might be helpful. Can others find things that we can maybe put side-by-side with the vaping studies for comparison? I think that is needed for the "second-hand-vaping" fight.

Concentrations of PM(2.... [J Expo Sci Environ Epidemiol. 2012 Mar-Apr] - PubMed - NCBI
 
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