Search results
Results from the WOW.Com Content Network
Nitrous oxide is said to enhance the effects of psychedelics. [6] Since nitrous oxide can cause dizziness, dissociation, and temporary loss of motor control, it is unsafe to inhale while standing up. Safer use can involve inhalation while seated to decrease risks of injury by falling.
Prolonged exposure to relatively low levels of nitrogen (II) oxide may cause persistent headaches and nausea. [18] Like chlorine gas poisoning, symptoms usually resolve themselves upon removal from further nitrogen dioxide exposure, unless there had been an episode of severe acute poisoning. [19] Treatment and management vary with symptoms.
While a few inhalants are prescribed by medical professionals and used for medical purposes, as in the case of inhaled anesthetics and nitrous oxide (an anxiolytic and pain relief agent prescribed by dentists), this article focuses on inhalant use of household and industrial propellants, glues, fuels, and other products in a manner not intended ...
The dangerous practice is a means of getting high via inhaling hydrocarbons by misusing a variety of legal products, including permanent markers, aerosol deodorant, nail polish, metallic paint ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
For premium support please call: 800-290-4726 more ways to reach us
Nitrous oxide is a colourless gas with a faint, sweet odour. Nitrous oxide supports combustion by releasing the dipolar bonded oxygen radical, and can thus relight a glowing splint. N 2 O is inert at room temperature and has few reactions. At elevated temperatures, its reactivity increases. For example, nitrous oxide reacts with NaNH
The time it takes for people to feel the effects of food poisoning depends on the type of bacteria, according to Nima Majlesi, director of medical toxicology at Staten Island University Hospital.