The programme of the AIVC Workshop: Ventilation for Indoor Air Quality and Cooling held in Sydney, Australia, on 23 March 2018.
It contains publications and abstracts of articles related to energy efficient ventilation. Where possible, sufficient detail is supplied in the bibliographic details for users to trace and order the material via their own libraries. Topics include: ventilation strategies, design and retrofit methods, calculation techniques, standards and regulations, measurement methods, indoor air quality and energy implications etc.
Entries are based on articles and reports published in journals, internal publications and research reports, produced both by university departments and by building research institutions throughout the world. AIRBASE has grown and evolved over many years (1979 to present day, over 22000 references and 16000 documents available online). For most of the references, the full document is also available online.
Access to the publications is free of charge.
The programme of the AIVC Workshop: Ventilation for Indoor Air Quality and Cooling held in Sydney, Australia, on 23 March 2018.
This design guide is based on the work of IEA-EBC Annex 62 “Ventilative Cooling” and the research findings of the participating countries.
In March 2017, AIVC identified smart ventilation for buildings as a new and important topic to be addressed.
Annex 5 – the Air Infiltration and Ventilation Centre annual report 2017.
This paper discusses two particular points of the buildings airtightness measurement method (ISO 9972) in relation with the calculation of the combined standard uncertainty: (1) the zero-flow press
This paper analyses the contribution of a steady wind to the uncertainties in building pressurisation tests, using the approach developed in another paper (Carrié and Leprince, 2016).
Based on 3 short time performance measurements, 4 visits together with user-interviews, 3 involvements in Ventilative Cooling (VC)-building-design, 2 long-term case studies and 11 expert interviews
In Korea, a large amount of fine dust and carbonyl compounds is generated during cooking in the kitchen.