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Phantosmia (phantom smell), also called an olfactory hallucination or a phantom odor, [1] is smelling an odor that is not actually there. This is intrinsically suspicious as the formal evaluation and detection of relatively low levels of odour particles is itself a very tricky task in air epistemology.
Ambergris in dried form. Ambergris (/ ˈ æ m b ər ɡ r iː s / or / ˈ æ m b ər ɡ r ɪ s /; Latin: ambra grisea; Old French: ambre gris), ambergrease, or grey amber is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. [1]
Over 90% of adults pick their noses, and many people end up eating those boogers.. But it turns out snacking on snot is a bad idea. Boogers trap invading viruses and bacteria before they can enter ...
And just like the hot teas and toddies mentioned above, soup has the ability to warm up your congested regions and potentially help dislodge some mucus in the process. It also surely carries a ...
Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. [4] Allicin is unstable and breaks down to form other sulfur compounds such as diallyl sulfides. [5] These compounds contribute to the smell of fresh garlic.
"Normal healthy mucus travels in a pattern from the front of the nose to the throat by a special way called mucus transport (mucociliary transport), through tiny hairs pushing it along the nose ...
The major volatile compounds responsible for garlic breath are allyl methyl sulfide, allyl methyl disulfide, allyl mercaptan, diallyl disulfide, dimethyl disulfide and methyl mercaptan, along with minor amounts of dimethyl selenide. [1] [2] [3] Various other sulfur compounds are also produced when allicin in garlic is broken down in the stomach ...
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