Carbon monoxide (carbon monoxide, CO) Pure product is colorless, odorless, non-irritating gas. Molecular weight 28.01, density 1.250g/l, the freezing point of -207 ℃, the boiling point of -190 ° C. Very low solubility in water, but soluble in ammonia. Air mixture explosion limit of 12.5% to 74%. Carbon monoxide enters the body and the hemoglobin in the blood, thereby enabling the hemoglobin can not combine with oxygen, causing body tissue hypoxia, resulting in the death of human asphyxia. Thus carbon monoxide is toxic. Carbon monoxide is a colorless, odorless, tasteless gas, it is easy to ignore Erzhi poisoning. Common in the family room ventilation, coal stove gas or liquefied petroleum gas pipeline leak or industrial production, gas and carbon monoxide in the mine inhalation Erzhi poisoning.
historyThis gas is used to the execution of the Greeks and Romans in ancient times, in the 11th century, a Spanish doctor who first described this gas. Preparation of carbon monoxide is the French chemist de Lassone (1776). He had carbon monoxide by heating zinc oxide and carbon system. However, due to the combustion of the carbon monoxide and hydrogen is similar to the blue flame, de Lassone mistakenly believe that he obtained is hydrogen. In 1800 the British chemist William Cruikshank carbon monoxide is a compound composed of carbon and oxygen.
is the first thorough study of the French physiologist Claude Bernard of carbon monoxide toxicity. In 1846, he let the dog to inhalation of this gas and found the dog's blood become more than should be bright red blood in any artery. We now know that the blood into a "cherry red" is the symptoms of carbon monoxide poisoning.
carbon monoxide in the blood to become very red features, and some meat merchants of fresh meat treated with carbon monoxide, can make the raw meat is not oxidized color, and can even be kept for 28 days under 10 ° C temperature as the new slaughtered meat, and therefore objectionable. Consumer Federation of America that even if such processing is not harmful, will cover the meat is not fresh, even if the meat is about to rot state, consumers are unaware of.
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