Odor caused

At present, chlorine dioxide is primarily used as a bleaching chemical in the pulp and paper industry. It is also used in large amounts by the textile industry, as well as for the aching of flour, fats, oils, and waxes. In treating drinking water, chlorine dioxide is used in this country for taste and odor control, decolorization, disinfection, provision of residual disinfectant in water distribution systems, and oxidation of iron, manganese, and organics. The principal use of chlorine dioxide in the United States is for the removal of taste and odor caused by phenolic compounds in raw water supplies. 

On occasion the polyethylene has been blamed for odors caused by other parts of the container design such as screw cap liners, printing inks on the bottle exterior, adhesives used to laminate polyethylene to paper, and the fiberboard or the lining of material used in the separate exterior overpack in which a polyethylene container is held. Careful selection of all of these related materials is always advisable with liquid food products. 

The outlook for patients who are treated at an early age is favorable. Affected babies are normal at birth but almost all will be impaired unless they receive dietary restriction by age 3 months. Mass screening has largely eliminated the untreated PKU phenotype of eczema, poor growth, irritability, musty odor (caused by phenylacetic acid) and tendency to self-mutilation. Progressive motor dysfunction has been described in children with longterm hyperphenylalaninemia. 

Odorant recognition initiates a second-messenger cascade leading to the depolarization of the neuron and the generation of action potentials. Stimulation of single OSNs with odorants causes the membrane to depolarize,... 

The anaerobic microbial processes responsible for the formation of odor-causing substances produce inorganic gases and VOCs. The malodorous inorganic gases are primarily ammonia (NH3) and hydrogen sulfide (H2S). 

Certain dark blue fluorite from Bavaria known as antozonite contains free fluorine and calcium, which when released either by grinding or exposure to cathode rays produce a distinctive odor, caused by the reaction of the fluorine with water. 

Schiestl F. P. and Ayasse M. (2002) Do changes in floral odor cause speciation in sexually deceptive orchids Plant System, and Evol. (in press). 

Most fixers have strong odors caused by sulfur dioxide. The substitution of balanced alkali for boric acid in the F-6 formula eliminates the odor almost entirely. 

As a conclusion it results that neither the suspected methoxy propanol nor the MEK used as solvent could contain a high enough concentration of the off-odor-caus-ing ketone. The off-odor developed first after printing and subsequent evaporation of the solvent. Because of its relatively low solubility and good solubility in the plastic the unsaturated ketone was slowly set free during further storage of the packaging. 

Kim, Y., et al. (1997). Treatment of taste and odor causing substances in drinking water. Water Science Technol, Proc. 1995 5th lAWQ Asian Regional Conf. on Water Quality and Pollution Control, Feb. 7-9, 1995, Manila, Philippines, 35, 8, 29-36. Elsevier Science Ltd., Oxford, England. 

Figure 7 Glutamate changes in the nucleus accumbens after presentation of the predator fox odor 2,5-dihydro-2,4,5-trimethylthiazoline. Data are shown as a percentage of basal levels, and presentation of the fox odor causes glutamate to increase. Microdialysis coupled with CE data (solid circles) are compared with previous studies of microdialysis coupled with HPLC (open triangles). Microdialysis coupled to CE provided information not previously found with HPLC because of increased time resolution.

Another example of the application of fermentation is the removal of organic compounds from exhaust air. Such biofilters are often trickle-bed reactors, in which the microorganisms grow on a solid support, such as wood chips or porous stones. Water is trickled through the reactor, whereas the exhaust air flows in the opposite direction. The bacteria digest the organic components and destroy odor-causing chemicals. Biofilters are applied in municipal wastewater treatment, food production, paint, paper, and timber industries or soil remediation. They provide an attractive alternative to thermal, chemical, and adsorptive processes for cost-effective treatment of air pollutants. 

Sulfates are present from the use of sulfuric acid in the soapstock acidulation process. Concerns for sulfates are generated from their contribution to dissolved solids as well as their potential to form odor-causing compounds under anaerobic conditions. Sulfate levels in the model plant presented herein would be on the order of 2000 mg/L. Where controlled, regulatory limits are in the range of 200-300 mg/L. 

In deodorization, oil is subject to high temperatures to drive-off volatile fractions to strip odor-causing compounds from the oil. The control of these compounds has become an integral part of the process. 

It has been found that glycerine left inside processing vessels, especially carbon columns, can degrade and develop hard-to-remove odors. Therefore, process equipment should be cleaned completely after shutdown, and carbon columns blown down with air and washed with water. Also, fresh carbon can sometimes contain odor-causing impurities. The carbon can be washed with distilled glycerine that can be subsequently redistilled or sold as a lower grade. 

Stibine, SbHj, a highly toxic and relatively unstable gas with an unpleasant odor, causes symptoms of the central nervous and circulatory systems, such as nausea, vomiting, headache, slow breathing, weak pulse, hemolysis, hematuria, abdominal pain and death. 

At its inception activated carbon treatment was employed almost exclusively for removal of tastes and odors. Design of carbon treatment schemes required only a relatively low level of sophistication. Predesign investigations were restricted essentially to determining the adsorptive capacity of different commercial carbons in a particular treatment application. Phenol was one of the few taste and odor causing compounds for which reliable quantitative... 

Chlorinated phenolic compounds are examples of aromatics which may cause taste and odor problems in finished drinking-water [11 ]. These compounds may result from natural and domestic sources [12 ], from wood preservatives [13 ], or as by-products of chlorination in the treatment process [11 ]. A common treatment process for the occurrence of chlorinated taste and odor problems is super chlorination, which converts the odor causing mono- and di-chlorophenols to trichlorophenols [ 11 ] which do not cause odor, but are suspected carcinogens [ 5 ]. 

There are basically two types of deodorants simple deodorants and antiperspirants. Deodorants help control odor primarily by masking the odor caused by the bacteria interacting with perspiration and by reducing odor-causing bacteria. Deodorants have no effect on decreasing sweat. Antiperspirants help control wetness, and thereby odor, by slowing the flow of perspiration to the surface of the skin. 

Coal tar (Estar, PsoriGel) Loosens psoriasis scales available in shampoos, lotions, and creams has unpleasant odor causes burning and stings... 

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