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Categories: virus

  • Would you compromise on your Immune System?

    Would you compromise on your Immune System?

    An aircraft cabin is terribly dry. In flight deck it is almost no air humidity at all. In First and Business class, airlines' most premium passengers enjoy leading comfort and best services - but in practice the experience comes with a price - a cabin climate that is more dehydrating than any place on Earth

  • Stay Safe during and, even more important, After a Flight

    Stay Safe during and, even more important, After a Flight

    The Air in an aircraft cabin during flight is extremely dry with the consequence of dehydration and a reduced immune system. This results in increased risk of getting infected by virus or bacteria during and, maybe even more worse, after a flight. With active Humidifiers Onboard the humidity is maintained at healthy levels.

  • Learn more about Humidification and CTT Systems

    Why Humidification in Aircraft premium cabin?

    An Aircraft premium cabin is extremely dry. This film explain the reason and rationale behind it, the consequences and how to solve it and create a comfortable cabin air environment.

  • Humidity is a consistent climatic factor contributing to SARS-CoV-2 transmission

    Humidity is a consistent climatic factor contributing to SARS-CoV-2 transmission

    Abstract
    There is growing evidence that climatic factors could influence the evolution of the
    current COVID-19 pandemic. Here, we build on this evidence base, focusing on the
    southern hemisphere summer and autumn period. The relationship between climatic
    factors and COVID-19 cases in New South Wales, Australia was investigated during
    both the exponential and declining phases of the

  • Without air humidity you dry out

    DRY AIR

    “Dry air doesn’t help our sense of smell, either. Typically, odorants are transported to olfactory receptors in the nose via the mucus lining. When the nasal cavity is dried out, the efficiency at which odorants are detected by the brain is reduced. When you lose the olfactory component,” explains Finger, “you lose much of the flavor component of food.”