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Examples of acrolein
acrolein
It showed the worst levels of acrolein among 15 schools tested in the Midwest.
From the freep.com
Conklin said that the cholesterol of mice exposed to acrolein was profoundly changed.
From the courier-journal.com
The researchers assessed the guinea pigs'coughing after inhaling acrolein.
From the sciencedaily.com
Conklin said there needs to be a focus now on why acrolein in food had such a big impact.
From the courier-journal.com
They found higher acrolein emission rates from the polyunsaturated oils.
From the en.wikipedia.org
Acrolein, copper sulfate, and niclosamide can be used for this purpose.
From the en.wikipedia.org
The one compound that tested high was acrolein, also called 2 propenal.
From the sfgate.com
The elevated acrolein levels in the MS mice were cut in half when treated with hydralazine.
From the sciencedaily.com
At Spain, the EPA samples showed high levels of one chemical, acrolein, which exacerbates asthma.
From the usatoday.com
- Propenal: a pungent colorless unsaturated liquid aldehyde made from propene
- Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde. It is produced widely but is most often immediately reacted with other products due to its instability and toxicity. It has a piercing, disagreeable, acrid smell similar to that of burning fat.
- An agent added to methyl chloride to make you aware of refrigerant leaks.
- The simplest double-bonded aldehyde, produced in urban smog, contributing greatly to eye and lung irritation. It is a constituent of internal combustion engine exhaust, cigarette smoke, and biomass burning, and from the incomplete combustion of plastics and fuels. ...
- Raw material used in the synthesis of products for the perfumery, pharmacy and graphic arts markets, the application of which requires special safety equipment.
- CAS Number: 107-02-8. A colorless, irritant, pungent liquid aldehyde used primarily in organic synthesis. Chemical formula = C3H4O. Molecular weight = 56.06 g/mol. Learn More...
- Metabolite produced by some lactic acid bacteria from glycerol; interacts with wine tannins to produce an intensely bitter character; an unsaturated carbonyl compound
