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Odor intensity can be expressed using an odor intensity scale, which is a verbal description of an odor sensation to which a numerical value is assigned. [31] Odor intensity can be divided into the following categories according to intensity: 0 – no odor 1 – very weak (odor threshold) 2 – weak 3 – distinct 4 – strong 5 – very strong
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.
Common symptoms are often flulike and include headache, dizziness, upset stomach, chest pain or confusion, but highly concentrated levels of CO can cause a person to pass out without feeling symptoms.
Odors become associated with pleasant and unpleasant responses, and eventually the odor becomes a cue and can cause an emotional response. These odor associations contribute to emotional states such as fear. Brain imaging shows amygdala activation correlated with pleasant and unpleasant odors, reflecting the association between odors and emotions.
When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long.
It can be as pleasant as the scent of an apple pie warm from the oven or it may be an unpleasant odor that wrinkles your nose. If you still get a whiff of stench after your regular cleaning, it is ...
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