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Many gases have toxic properties, which are often assessed using the LC 50 (median lethal concentration) measure. In the United States, many of these gases have been assigned an NFPA 704 health rating of 4 (may be fatal) or 3 (may cause serious or permanent injury), and/or exposure limits (TLV, TWA/PEL, STEL, or REL) determined by the ACGIH professional association.
The list can be found as an appendix to 40 CFR 355. [1] Updates as of 2006 can be seen on the Federal Register, 71 FR 47121 (August 16, 2006). [2] The data were provided by the United States Environmental Protection Agency (EPA).
A burning candle. Fire is the rapid oxidation of a material (the fuel) in the exothermic chemical process of combustion, releasing heat, light, and various reaction products. [1] [a] At a certain point in the combustion reaction, called the ignition point, flames are produced.
Food poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
The most common being wood dust. Combustible dust has been defined as: a solid material composed of distinct particles or pieces, regardless of size, shape, or chemical composition, which presents a fire or deflagration hazard when suspended in air or some other oxidizing medium over a range of concentrations. [ 19 ]
Inorganic compounds by element; List of alloys; List of alkanes; List of elements by name; List of minerals – List of minerals with Wikipedia articles; List of alchemical substances; Polyatomic ion – Ion containing two or more atoms; Exotic molecules – Atoms composed of exotic particles can form compounds
A Polycyclic aromatic hydrocarbon (PAH) is a class of organic compounds that is composed of multiple aromatic rings.Most are produced by the incomplete combustion of organic matter— by engine exhaust fumes, tobacco, incinerators, in roasted meats and cereals, [1] or when biomass burns at lower temperatures as in forest fires.
For some unknown reason, if your immune system mistakenly identifies a certain food as harmful, it triggers cells to release antibodies known as immunoglobulin E (IgE) antibodies to neutralize the ...