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This is the list of extremely hazardous substances defined in Section 302 of the U.S. Emergency Planning and Community Right-to-Know Act (42 U.S.C. § 11002). The list can be found as an appendix to 40 CFR 355. [1] Updates as of 2006 can be seen on the Federal Register, 71 FR 47121 (August 16, 2006). [2]
In the absence of LC 50 data on the poisonous (toxic) constituent substances, the mixture may be assigned a packing group and hazard zone based on simplified threshold toxicity tests. When these threshold tests are used, the most restrictive packing group and hazard zone must be determined and used for the transportation of the mixture.
A toxicant is any toxic substance, whether artificial or naturally occurring. [1] By contrast, a toxin is a poison produced naturally by an organism (e.g. plant, animal, insect, bacterium). [2] The different types of toxicants [3] can be found in the air, soil, water, or food. [4]
Highly Toxic: a gas that has a LC 50 in air of 200 ppm or less. [2] NFPA 704: Materials that, under emergency conditions, can cause serious or permanent injury are given a Health Hazard rating of 3. Their acute inhalation toxicity corresponds to those vapors or gases having LC 50 values greater than 1,000 ppm but less than or equal to 3,000 ppm ...
Toxicity is the degree to which a chemical substance or a particular mixture of substances can damage an organism. [1] Toxicity can refer to the effect on a whole organism, such as an animal, bacterium, or plant, as well as the effect on a substructure of the organism, such as a cell (cytotoxicity) or an organ such as the liver (hepatotoxicity).
The following is a list of types of poison by intended use: . Biocide – a chemical substance capable of killing living organisms, usually in a selective way . Fungicide – a chemical compound or biological organism used to kill or inhibit fungi or fungal spores
Ingestion only occurs when food or drink has contact with the toxic chemical. This can happen through direct or indirect ingestion. When food or drink is brought into an environment where harmful chemicals are unsealed there is the possibility of those chemical vapors or particles contaminating the food or the drink.
The Amanita muscaria mushroom, an iconic toxic mushroom. A toxin is a naturally occurring poison [1] produced by metabolic activities of living cells or organisms. [2] They occur especially as proteins, often conjugated. [3] The term was first used by organic chemist Ludwig Brieger (1849–1919), [4] derived from toxic.