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Metal fume fever, also known as brass founders' ague, brass shakes, [1] zinc shakes, galvie flu, galvo poisoning, metal dust fever, welding shivers, or Monday morning fever, [2] is an illness primarily caused by exposure to chemicals such as zinc oxide (ZnO), aluminium oxide (Al 2 O 3), or magnesium oxide (MgO) which are produced as byproducts in the fumes that result when certain metals are ...
Phantosmia (phantom smell), also called an olfactory hallucination or a phantom odor, [1] is smelling an odor that is not actually there. This hallucination 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.
Some people with tonsillitis have bad breath, but not all. A dental infection might also explain why your sneezes reek, Ramakrishnan says. He tells me that tonsil stones, which at least one ...
Methanol toxicity (also methanol poisoning) is poisoning from methanol, characteristically via ingestion. [1] Symptoms may include an altered/decreased level of consciousness, poor or no coordination, vomiting, abdominal pain, and a specific smell on the breath.
The odor detection threshold is the lowest concentration of a certain odor compound that is perceivable by the human sense of smell. The threshold of a chemical compound is determined in part by its shape, polarity, partial charges, and molecular mass. The olfactory mechanisms responsible for a compound's different detection threshold is not ...
An experimental setup used to measure the fraction of exhaled nitric oxide (FeNO) in human breath samples. The subject blows into the tube (1) after a mouthpiece (2) has been connected to it. The wires on the side are part of the system that measures parameters like breath velocity, while the exhaled gas is taken to a FeNO analyzer (3).
After leaving the area of high odor, the sensitivity is restored with time. Anosmia is the permanent loss of the sense of smell, and is different from olfactory fatigue. It is a term commonly used in wine tasting , where one loses the ability to smell and distinguish wine bouquet after sniffing at wine continuously for an extended period of time.
Smell as evidence of disease has been long used, dating back to Hippocrates around 400 years BCE. [1] It is still employed with a focus on volatile organic compounds (VOCs) found in body odor. [ 2 ] VOCs are carbon-based molecular groups having a low molecular weight, secreted during cells' metabolic processes. [ 3 ]