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Carbon monoxide (chemical formula CO) is a poisonous, flammable gas that is colorless, odorless, tasteless, and slightly less dense than air. Carbon monoxide consists of one carbon atom and one oxygen atom connected by a triple bond. It is the simplest carbon oxide. In coordination complexes, the carbon monoxide ligand is called carbonyl. It is ...
Carbon monoxide poisoning in pregnant women may cause severe adverse fetal effects. Poisoning causes fetal tissue hypoxia by decreasing the release of maternal oxygen to the fetus. Carbon monoxide also crosses the placenta and combines with fetal hemoglobin, causing more direct fetal tissue hypoxia.
Gas leaks can also release carbon monoxide, another dangerous gas that can affect your health. Symptoms of carbon monoxide poisoning include: Tiredness. Nausea and dizziness. Headache. Chest or ...
Threshold in a food is dependent upon: The threshold of the aroma in air. Concentration in the food. Solubility in oil and water. Partition coefficient between the air and the food. The pH of the food. Some aroma compounds are affected by the pH: weak organic acids are protonated at low pH making them less soluble and hence more volatile.
Most carbon monoxide toxicity victims breathe in excessive levels of this invisible gas without even knowing, which is why homes should have carbon monoxide detectors installed. Related: How a ...
What are the symptoms of carbon monoxide poisoning? In high concentrations, it can be deadly. The acute effects arise from carboxyhemoglobin formation in the blood, which hampers oxygen absorption.
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.
In a restricted supply of air or oxygen toxic carbon monoxide can be formed: 2 C (s) + O 2 (g) → 2 CO (g) Charcoal, either unprocessed or as shaped briquettes, is widely used for outdoor barbecue grills owing to its relatively low production of smoke and the intense heat generated which cooks food relatively quickly. What little smoke is ...