This study investigates the impact of natural ventilation on indoor air quality (IAQ) and CO₂ concentration in residential buildings in Dhaka, Bangladesh, focusing on kitchen environments. Poor IAQ, particularly elevated CO₂ levels, poses significant health risks, including respiratory issues and cognitive impairments. In Dhaka, inadequate ventilation exacerbates these issues, especially in kitchens where cooking activities generate pollutants like CO₂ and particulate matter. The study aims to assess how variations in window size and ventilation influence CO₂ levels in kitchens and compare CO₂ concentrations before and after cooking. Additionally, it explores natural ventilation strategies to enhance IAQ in residential apartments. Using an experimental approach, CO₂ levels were monitored in various kitchens and living rooms over a one-week period, employing HOBO CO₂ sensors and temperature-humidity loggers. Cooking activities like grilling, frying, and boiling were analyzed to determine the effect on CO₂ concentrations. Results showed that CO₂ levels significantly increased during cooking, with kitchens exhibiting the highest concentrations. Notably, open windows contributed to lower CO₂ levels, particularly in living rooms and dining areas, emphasizing the role of natural ventilation. However, kitchens still experienced substantial CO₂ buildup, indicating the need for additional ventilation solutions. The study concludes that while open windows improve IAQ, enhanced ventilation systems and strategic airflow management are essential to reduce CO₂ levels and ensure healthier living environments in residential buildings.
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