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COX inhibiting blood agents

Solvents, such as carbon disulfide (CS2) and chloroform (CHC13), have been added to COX inhibiting blood agents to increase their stability in storage and increase their persistency after their release. The color, odor, and consistency of these mixtures will vary depending on the characteristics of the solvent(s) used and concentration of blood agent in the solution. [Pg.233]

Meat from animals that have survived exposure to COX inhibiting blood agents should be safe to consume after a short quarantine period. Milk should be quarantined until tested. [Pg.234]

Some COX inhibiting blood agents are flammable and can form explosive mixtures with air. Some of these agents can polymerize in their containers and explode when heated. [Pg.234]

With the exception of hydrogen sulfide, COX inhibiting blood agents must be stabilized or they will polymerize during storage. Some agents are slowly hydrolyzed by water to... [Pg.234]

See other pages where COX inhibiting blood agents is mentioned: [Pg.231]    [Pg.231]    [Pg.231]    [Pg.231]    [Pg.231]    [Pg.232]    [Pg.233]    [Pg.233]    [Pg.233]    [Pg.234]    [Pg.235]    [Pg.235]    [Pg.237]    [Pg.238]    [Pg.239]    [Pg.239]    [Pg.241]   
See also in sourсe #XX -- [ Pg.231 , Pg.232 , Pg.233 , Pg.234 , Pg.235 , Pg.236 , Pg.237 , Pg.238 , Pg.239 , Pg.240 , Pg.241 , Pg.242 , Pg.243 ]



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