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A fish-like body odor can result from extreme excess consumption of TMA precursors such as choline, carnitine and betaine (usually unobtainable via regular dietary intake, it requires high levels of supplement intake). 900mg of trimethylamine, [33] 8g-20g of choline, [34] 3g of carnitine [35] or 20g betatine [36] has been known to cause ...
Trimethylamine (TMA) is an organic compound with the formula N(CH 3) 3.It is a trimethylated derivative of ammonia.TMA is widely used in industry. [5] [6] At higher concentrations it has an ammonia-like odor, and can cause necrosis of mucous membranes on contact. [7]
Trimethylaminuria (TMAU), also known as fish odor syndrome or fish malodor syndrome, is a rare metabolic disorder where trimethylamine is released in the person's sweat, urine, and breath, giving off a strong fishy odor or strong body odor. [58]
Geosmin (/ dʒ i ˈ ɒ z m ɪ n / jee-OZ-min) is an irregular sesquiterpenoid with a distinct earthy or musty odor, which most people can easily smell. The geosmin odor detection threshold in humans is very low, ranging from 0.006 to 0.01 micrograms per liter in water. [1]
These gases have no smell in pure form, instead gaining it when in contact with air. Ammonia has an infamous, intense odour resembling urine and/or fish, commonly the result of the decomposition of urea. Phosphine smells like fish or garlic, and stibine like rotten eggs, similar to hydrogen sulfide and selenide.
The Environmental Protection Agency said it has not detected chemical contaminants at concerning levels in the hours after the venting, but warned residents they might notice smells resulting from ...
A N.C. Department of Environmental Quality toxicologist reported Wednesday on how forever chemicals build up in fish found in the Cape Fear River. Here, N.C. Wildlife Resources Commission staff ...
Phosphine (IUPAC name: phosphane) is a colorless, flammable, highly toxic compound with the chemical formula P H 3, classed as a pnictogen hydride.Pure phosphine is odorless, but technical grade samples have a highly unpleasant odor like rotting fish, due to the presence of substituted phosphine and diphosphane (P 2 H 4).