Assessing the impact of natural ventilation on indoor air quality and CO2 concentration in residential apartments

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.