Product odor

Munition grade agents are typically colorless but can be yellow to brown and may contain crystallized decomposition products. Odors vary from mildly pleasant to harsh and irritating. 

White or light-yellow crystalline solid (or amorphous sohd depending on the method of production) odor of HCl hygroscopic melts at 190°C at 2.5 atm sublimes at 181.2°C density 2.44 g/cm at 25°C decomposes in water evolving heat soluble in HCl soluble in many organic solvents, including absolute ethanol, chloroform, carbon tetrachloride and ether slightly soluble in benzene. 

Appearance Clear liquid Product odor Slight Specific gravity 1.025 Flash Point >212F (100C)... 

Action on mctolc StabilUy on storage Action with water Uydridysia product Odor in air Odor detectable at mg. per liter or os. per 1 000 cu. ft. Phyuological action... 

Action on mctftlc Stebiliiy on storsge ActJoa with water Hydrolysis product Odor Id air Odor d tec table at mg. per liter or 01. per 1 000 ou ft. Physiological aetion... 

In the review by Armor [1] a variety of pollutants are discussed with a focus on commercially applied processes using catalysis as a solution. Issues such as the removal of NO.v, SO.v, chlorofluorohydrocarbons (CFC), VOC, carbon monoxide, auto exhaust emission, ozone, nitrous oxide, byproducts from chemicals production, odor control, and toxic gas removal are discussed. In another review Armor [2] discusses specific topics such as monolith technology, new catalytic materials, and specific processes. Additionally, key suggestions for future research effort are given. 

The temporal pattern of odor emission can also show marked periodicity on either a short timescale (milliseconds) or a longer one (hours or days). Scent production may occur on a short timescale such that odor quanta are produced and released discretely. For example, some species of female moths have been reported to produce odor puffs rather than steady odor production. Odors used for defense, such as the spray secretions of skunks or bombardier beetles, may last only a few seconds. On longer timescales, the scent emission of pheromones for some organisms may follow a temporal pattern that correlates with diurnal phases or with specific periods in the reproductive cycles of individuals. Several studies of flowering plants have shown that floral scents are emitted for hours during those... 

These products are usually used in enclosed spaces, where product odor will be vital for acceptance to the consumer. The dibasic esters are virtually odor free. For legislative reasons, a solvent not classified as a VOC will be of definite benefit, given the current attitude to organics in consumer products. Again, the dibasic esters have initial boiling points considerably above the VOC threshold of 250°C. 

Essential oils can be used in feed as appetite stimulant, stimulant of saliva production, gastric and pancreatic juice production enhancer, and antimicrobial and antioxidant to improve broiler performance. Antimicrobial effects of essential oils are well documented. Essential oils due to their potent nature should be used as low as possible levels in animal nutrition. Otherwise, they can lead to feed intake reduction, gastrointestinal tract (GIT) micro ora disturbance, or accumulation in animal tissues and products. Odor and taste of essential oils may contribute to feed refusal however, encapsulation of essential oils could solve this problem (Gauthier, 2005). 

Soaps, fatty acids, and perfumes are susceptible to oxidation during aging (25). The oxidation process is quite complex but typically results from the reaction of the unsaturated bonds in these components with oxygen in the air, resulting in the formation of shorter chain-length acids, aldehydes, and ketones which are extremely odoriferous. In the case of perfume components, oxidation can produce a change in product odor character and cause discoloration of the bar. To minimize the oxidation of the base soap and other minor ingredients in soap bars, both chelants and antioxidants are commonly used. 

Antioxidants are also used in conjunction with chelants to further improve product odor and color stability. Antioxidants work by chemically trapping the free radicals formed during the oxidation process, significantly decreasing the rate of the degradation reaction. This is particularly important for perfume components. Butylated hydroxy-toluene (BHT), one of the most commonly utilized antioxidants, is usually incorporated at levels of 100-200 ppm in the formulation. BHT is frequently added directly to the perfume to improve the storage stability of the neat material. The levels of all of these materials are so low that they have negligible effect on processability and bar in-use properties. 

No negative side effects (corrosiveness, skin irritation, product odor),... 

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