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TUV ISO 9001:2000 |
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ODOR CONTROL PRODUCTS |
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| AN OUTLOOK THE CONCEPT OF FOUL ODOR |
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| Odor is the manipulation of receptors in our nose, by the reactive gaseous molecules present in the air. “Foul odor or unpleasant odor” is a phase used to describe the kind of odor which is smelled at a place or situation where that odor is not granted. The reaction of human beings to a foul odor range from a simple irritation to severe sickness and vomiting When is an odor classified as foul odor: Sensation of any odor as foul is a psychosocial matter. An odor can be accepted as a pleasant odor, whereas the same odor can be perceived as a foul odor only depending on the case it is smelled. Some remarkable examples can be explained as follows: Foot smell : Many people explain the smell of some kinds of cheese as, smelling as foot. Surely the smell of foot standing in a plastic or sports shoe all day long is accepted to be unpleasant. However the smell of a piece of camembert or brie cheese can be found very pleasant by the people who are fond of this cheese. The remarkable truth is that it is the same agents that cause the cheese smell and the foot smell. Fish : Rotten fish generates a disgusting odor. In spite of this many tourists are fond of the far eastern rancid fish sauces. Besides ancient Romans frequently used similar sauces in their dishes Garlic : Odors of onion, garlic and etc. are found to be appetizing for anyone who is about to start a meal. However after a long meal when a person is full the same odors are easily taken as unbearable. |
| Other pages about Odor Control |
| Fantastic odor control method |
| Odor control fields applied |
| Classification of foul odors |
| Odor control application methods |
| Odor control case studies |