Appearance, Color, Odor, Taste

Physical instability of liquid formulations involves the formation of precipitates, less-soluble polymorphs, adsorption of the drug substances onto container surfaces, microbial growth, and changes in product appearance. Evaluation of product acceptability is subjective and includes properties such as color, odor, taste, and clarity. Dye stability depends on the... 

Aspect and macro appearance, including color, odor, and taste... 

Excess oil tends to exude from paraffin wax, giving it a dull appearance and a greasy feel. Such a wax would obviously be unsuitable for many applications, particularly the manufacture of food wrappings. A high oil content tends to plasticize the wax and has an adverse effect on sealing strength, tensile strength, hardness, odor, taste, color, and particularly color stability. 

On the other hand, the susceptibility of iron to rust is a chemical property—iron must change into iron oxide to display this property (A Figure 3.10). Physical properties include odor, taste, color, appearance, melting point, boiling point, and density. Qiemical properties include corrosiveness, flammability, acidity, and toxicity. 

MUSTARD GAS. An enduring but flawed name for the chemical fcw(2-chloroethyl)sulfide, a chemical warfare (CW) agent that causes blisters and bums. A preferred term is sulfur mustard. This substance is neither a mustard (in the sense used by chemists) nor, under ordinary conditions, a gas. The substance was discovered repeatedly and independently by chemists in the 19th century, and one of these chemists, Frederick Guthrie, remarked in 1859 that the chemical had an odor resembling that of oil of mustard and that it tasted like horseradish. In its pure state, mustard gas is a straw-colored liquid, although impurities can cause it to appear reddish-brown to black. In any event, the liquid bears little resemblance in color, odor, or taste to the condiment mustard. 

The Drinking Water Directive (EC 1998), concerns the quality of water intended for human consumption. The objective of the Drinking Water Directive is to protect the health of the consumers in the EU and to make sure the water is wholesome and clean (free of unacceptable taste, odor, color) and that it has a pleasant appearance (EC 2007a). 

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