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A whipped cream charger (colloquially called a whippet, nos or nang when used recreationally [1]) is a steel cylinder or cartridge filled with nitrous oxide (N 2 O) that is used as a whipping agent in whipped cream. The narrow end of a charger has a foil covering that is broken to release the gas.
Officials in Norfolk, Hertfordshire and Thames Valley had reported increasing numbers of discarded whipped-cream chargers being found. [29] Recreational users generally use 8 gram (¼ oz) containers of nitrous oxide "whippets", which they use to fill balloons or whipped cream dispensers. The gas is then inhaled from the balloon or dispenser. [30]
There are several ways teens can get their hands on the drug, including by inhaling "the gas from balloons filled by tanks used in dental or automotive supply, from whipped cream dispensers that ...
And the bottles are white, looks like whipped cream, have pictures of peaches and smells like peach.” Rialto was the first city in the nation to ban illegal sales of nitrous oxide.
The legal status of club drugs varies according to the region and the drug. Some drugs are legal in some jurisdictions, such as "poppers" (which are often sold as "room deodorizer" or "leather polish" to get around drug laws) and nitrous oxide (which is legal when used from a whipped cream can) [citation needed]. Other club drugs, such as ...
After offering whipped cream, keep an eye on your dog to make sure they don’t experience any adverse reactions like bloating, diarrhea, or excessive gas.
Nitrous oxide is a dental anesthetic that is used as a recreational drug, either by users who have access to medical-grade gas canisters (e.g., dental hygienists or dentists) or by using the gas contained in whipped cream aerosol containers.
This produces whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. Unlike air, nitrous oxide inhibits rancidification of the butterfat. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which would curdle the cream and give it a seltzer-like "sparkle".