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It usually occurs after the inhalation of the gas beyond the threshold limit value. [1] Nitrogen dioxide is reddish-brown with a very harsh smell at high concentrations, at lower concentrations it is colorless but may still have a harsh odour. Nitrogen dioxide poisoning depends on the duration, frequency, and intensity of exposure.
Toxic: a chemical that has a median lethal concentration (LC 50) in air of more than 200 parts per million (ppm) but not more than 2,000 parts per million by volume of gas or vapor, or more than 2 milligrams per liter but not more than 20 milligrams per liter of mist, fume or dust, when administered by continuous inhalation for 1 hour (or less if death occurs within 1 hour) to albino rats ...
Fuel-burning appliances such as gas stoves, ovens, water heaters and grills can also produce this gas. But it’s difficult to know when you have a dangerous leak. You can’t taste or smell CO ...
The underground mine gas term for foul-smelling hydrogen sulfide-rich gas mixtures is stinkdamp. Hydrogen sulfide is a highly toxic and flammable gas ( flammable range : 4.3–46%). It can poison several systems in the body, although the nervous system is most affected.
Natural gas leaks happen nearly every day in the U.S. — and they can be deadly if they go undetected. A report from a group of Texas environmental nonprofits released in June found around 2,600 ...
Fruits, vegetables, seeds and beans are all essential parts of a well-balanced and healthy diet, but if these health gems are not consumed properly, they could be poisonous and detrimental to our ...
Mustard gas can remain in the ground for weeks, and it continues to cause ill effects. If mustard agent contaminates one's clothing and equipment while cold, then other people with whom they share an enclosed space could become poisoned as contaminated items warm up enough material to become an airborne toxic agent.
It is a colorless gas with a distinctive putrid smell. It is a natural substance found in the blood, brain and feces of animals (including humans), as well as in plant tissues. It also occurs naturally in certain foods, such as some nuts and cheese. It is one of the chemical compounds responsible for bad breath and the smell of flatus.