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The decomposition produces a sharp, pungent odour, which can be perceived in concentrations far below a dangerous level. Other decomposition products include carbonyl fluoride, carbon monoxide and carbon dioxide. Prior to re-entry of a room where HFC-227ea system has been activated to suppress a fire, the atmosphere should be tested.
The hot aerosol fire suppression technology went through several generations: gen I (oil tank suppression system) and gen II (potassium nitrate-based, efficient but with corrosive byproducts) denoted as K-type systems, then gen III (boosted strontium salt-based, less deliquescent and generating less corrosive byproducts) denoted as S-type systems.
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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BLEVE–fireball, 2008 Toronto propane explosion The following is a list of boiling liquid expanding vapor explosion (BLEVE) accidents. It shows whether the accident occurred during dangerous goods transportation or at a fixed facility, the accident origin (e.g., storage, process reactor, rail tank car, tank truck), the material involved, its amount, the number of fatalities, and whether a ...
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Systems working on a total flooding principle apply an extinguishing agent to a room in order to achieve a concentration of the agent (volume percent of the agent in air) adequate to extinguish the fire. These types of systems may be operated automatically by detection and related controls or manually by the operation of a system actuator.
In its holiday safety guide, the CPSC cautions the public about the dangers associated with deep-frying a turkey, which "is not the safest thing to do," although it produces a "very tasty" result.