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A pepper-spray projectile, also called a pepper-spray ball, pepper-ball, pepper bomb, or pepper-spray pellet, is a frangible projectile containing a powdered chemical that irritates the eyes and nose in a manner similar to pepper spray. These projectiles are fired from specially designed forced compliance weapons or modified paintball guns.
It is described as being a lacquer or brass box with a wide mouthpiece for blowing on, and a hole or pipe on the other end for directing the powder into the eyes of the person being captured. [1] One type of metsubushi powder was made up of ashes, ground-up pepper, mud, flour, and dirt. For severe damage, it could also include fine-ground glass.
Pepper spray is used as a less lethal weapon in policing, riot control, crowd control, and self-defense, including defense against dogs and bears. [5] [6] Pepper spray was engineered originally for defense against bears, mountain lions, wolves and other dangerous predators, and is often referred to colloquially as bear spray.
Pepper X rates at an average of 2.693 million Scoville Heat Units (SHU), a measure of pungency for peppers and chiles. That's hotter than law enforcement-grade pepper spray, which can reach up to ...
In the 1980s and 1990s officers began deploying non-lethal personal sidearms such as pepper sprays, and eventually electroshock weapons such as tasers, which were developed for use by police and also found a market in self-defense by private citizens. However, these weapons were developed for non-lethal resolution of one-on-one conflicts.
Mace is the brand name of an early type of aerosol self-defense spray invented by Alan Lee Litman in the 1960s. The first commercial product of its type, Litman's design packaged phenacyl chloride (CN) tear gas dissolved in hydrocarbon solvents into a small aerosol spray can, [1] usable in many environments and strong enough to act as a deterrent and incapacitant when sprayed in the face.
Capsaicin is a potent defense mechanism for chilies, but it does come at a cost. Varying levels of capsaicin in chilies currently appear to be caused by an evolutionary split between surviving in dry environments, and having defense mechanisms against fungal growth, insects, and granivorous mammals. [87]
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