Feb 152015
Kitchen sensors

Kitchen sensors

The temperature, humidity and carbon dioxide sensors were placed on top of the china cabinet in the kitchen. This cabinet was left to us by Leanne’s grandmother on her father’s side.

For the complete story on Nichole’s project on our house with BCIT, click on the BCIT category on the right hand column.

I love Nichole’s graphs which show temperature, relative humidity (RH%) and CO2 level (in parts per million) all on the same graph. What does this information tell us about how we should renovate?


Temperature, relative humidity, and carbon dioxide concentration data for the kitchen is plotted in Figure 5 below.


The carbon dioxide concentrations and the relative humidity appear to be coupled, generally following the same trends over time. This correlation is reasonable, as the occupants spend a lot of their time in the kitchen, and carbon dioxide and water vapour are both produced by occupant activities (breathing, cooking, etc.), and would be similarly affected by ventilation. Despite the average CO2 level of about 950ppm, the CO2 concentration is above 1,000ppm much of the time, and rises above 1,500ppm on several occasions. These high values may affect the occupants’ ability to perform decision-making tasks, and may indicate that other contaminants are not be sufficiently removed through ventilation.

Hmmm…I definitely have trouble performing decision-making tasks! Maybe now I can blame it on high CO2 levels!

I suppose it is a blessing that all our efforts to seal the house were not more successful; the “ventilation” Nichole mentions is mostly air leakage and without it, CO2 levels would be even higher. We may not be enjoying the new ventilation system yet, but at least we’re not pickling our brains in CO2.

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