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Hydrogen sulfide is a chemical compound with the formula H 2 S.It is a colorless chalcogen-hydride gas, and is poisonous, corrosive, and flammable, with trace amounts in ambient atmosphere having a characteristic foul odor of rotten eggs. [11]
The term immediately dangerous to life or health (IDLH) is defined by the US National Institute for Occupational Safety and Health (NIOSH) as exposure to airborne contaminants that is "likely to cause death or immediate or delayed permanent adverse health effects or prevent escape from such an environment." Examples include smoke or other ...
Each AEGL is determined by different levels of a compound's toxicological effects, based on the 4 Ds: detection, discomfort, disability and death. There are three levels of AEGL-values: AEGL-1, AEGL-2 and AEGL-3. [2] AEGL-1 is the airborne concentration above which notable discomfort or irritation could be experienced. However, the effects are ...
Strictly speaking, a sour gas is any gas that specifically contains hydrogen sulfide in significant amounts; an acid gas is any gas that contains significant amounts of acidic gases such as carbon dioxide (CO 2) or hydrogen sulfide. Thus, carbon dioxide by itself is an acid gas but not a sour gas.
Sometimes levels were a thousand times higher — measured in parts per billion rather than per trillion. And, notes Keeve Nachman, another of the Johns Hopkins researchers, ethylene oxide is only ...
"Do note put hydrogen peroxide into your nebulizer and breathe in," the Asthma and Allergy Foundation of America tweeted.
The D-xylose test involves having a patient drink a certain quantity of D-xylose, and measuring levels in the urine and blood; if there is no evidence of D-xylose in the urine and blood, it suggests that the small bowel is not absorbing properly (as opposed to problems with enzymes required for digestion).
Although such instrumentation and examinations are widely used in breath clinics, the most important measurement of bad breath (the gold standard) is the actual sniffing and scoring of the level and type of the odour carried out by trained experts ("organoleptic measurements"). The level of odour is usually assessed on a six-point intensity scale.