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The gas would smell of rotten eggs when burnt; The gas-works and adjacent district would smell of rotten eggs when the gas-works was producing gas; The gas, upon burning, would form sulfur dioxide, which would be quickly oxidized to sulfur trioxide, and subsequently would react with the water vapor produced by combustion to form sulfuric acid ...
Ethanethiol (EM), commonly known as ethyl mercaptan is used in liquefied petroleum gas (LPG) and resembles odor of leeks, onions, durian, or cooked cabbage; Methanethiol, commonly known as methyl mercaptan, is added to natural gas as an odorant, usually in mixtures containing methane. Its smell is reminiscent of rotten eggs or cabbage.
AGA's own figures for expected energy consumption for their two-oven model support this criticism, [7] suggesting average consumption of 40 litres (9 gal. imp.) of kerosene or diesel fuel per week, 60 litres (13 gal. imp.) of propane gas per week, 425 kW⋅h of natural gas per week, or 220 kW⋅h/week for the electric models. This would ...
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RTOs use a ceramic bed which is heated from a previous oxidation cycle to preheat the input gases to partially oxidize them. The preheated gases enter a combustion chamber that is heated by an external fuel source to reach the target oxidation temperature which is in the range between 760 °C (1,400 °F) and 820 °C (1,510 °F).
When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long.
Outgassing (sometimes called offgassing, particularly when in reference to indoor air quality) is the release of a gas that was dissolved, trapped, frozen, or absorbed in some material. [1] Outgassing can include sublimation and evaporation (which are phase transitions of a substance into a gas), as well as desorption , seepage from cracks or ...
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