[Study on the level of tobacco-generated smoke in several restautants and bars in Beijing, China].

@article{Kang2007StudyOT,
  title={[Study on the level of tobacco-generated smoke in several restautants and bars in Beijing, China].},
  author={Ji-Ming Kang and Yuan Jiang and X Lin and Yan Yang and Yi Nan and Zhu Li and Rui-Ling Liu and Guo-ze Feng and Xiao-Shuai Wei and Mark J. Travers and Qiang Li Li and Andrew Hyland},
  journal={Zhonghua liu xing bing xue za zhi = Zhonghua liuxingbingxue zazhi},
  year={2007},
  volume={28 8},
  pages={738-41}
}
OBJECTIVE To investigate the current smoking regulations and their impacts on the environmental tobacco smoke (ETS) levels inside restaurants and bars in Beijing. METHODS Telephone survey was used to investigate the smoking regulations. TSI Sidepak AM510 was used to measure the level of fine particles less than 2.5 microns in diameter (PM2.5) in restaurants and bars. Analysis of variance and non-parametric rank tests were used to examine the association between indoor and outdoor PM2.5 levels… CONTINUE READING