The thermometer read 80 degrees in New York last month when I headed to Newark International Airport. But inside the airport I was met with air so cool I topped my T-shirt with a sweater … then a denim jacket … and then the scarf I always bring in my carry-on bag . Sound familiar? Airports often seem to border walk-in meat-cooler territory, and there’s a lot of speculation out there as to why. But what’s the real reason, and why does it seem so hard to get right? Ken Warren, a mechanical professional engineer and assistant director of aviation facilities and infrastructure at Seattle-Tacoma International Airport , knows firsthand the difficulties of managing passenger comfort: “Being a heating, ventilation and air conditioning (HVAC) engineer for an airport requires you to understand the type of space you’re looking at, the situations you need to apply HVAC techniques to in order to provide the best air quality and the best delivery for the public...
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