Air pollution due to tobacco smoke in restaurants

In four restaurants we studied the degree of air pollution due to tobacco smoke and its annoying effects on 360 guests. The concentrations of carbon monoxide (CO), nitrogen monoxide (NO), nitrogen dioxide (N02), sulfur dioxide (S02) and acrolein (CH2CHCHO) were determined. It appeared, that the differences Δ = indoor concentration — outdoor concentration for CO and NO can be used as indicators to estimate the degree of air pollution due to tobacco smoke.