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the senses of smell and taste.
chem·i·cal sen·ses(kem'i-kăl sens'ĕz)
The senses of smell and taste.
1. pertaining to chemistry.
2. a substance composed of chemical elements, or obtained by chemical processes. See also toxin.
a chemical added to another to improve its activity. For example, mineral gels added to vaccines. May also be a chemical added to feed to improve digestion, e.g. monensin in ruminants. These are more commonly referred to as additives. See also adjuvant.
chemical used in agriculture. Includes pesticides, anthelmintics, fertilizers, algaecides, herbicides, soil fumigants and the like.
that part of the animals' environment that is composed of chemicals. For farm livestock this includes fertilizers, defoliants, worm drenches, insect sprays, adjuvants to feed. For companion animals see household chemical (below).
the roster of chemicals that one can expect to find in the average household. Includes insect sprays and repellents, snail bait, rodenticide, garden sprays, human medicines and the like.
results from aspiration of gastric acids.
causing the fleece of sheep to be shed by the administration of a chemical substance to the sheep. Cyclophosphamide and mimosine have been used experimentally but there is no commercially available system.
occurs in preserved foods, especially canned ones. Is usually the result of interaction between the contents and an imperfect container. There may be gas produced, e.g. hydrogen swells, or discoloration of the tin.
agents used include: (1) systemic poisons, e.g. hydrocyanic acid; (2) lung irritants, e.g. chlorine, phosgene; (3) lacrimators (weeping stimulators), e.g. CN, CAP, CS; (4) sternutators (sneeze stimulators); (5) vesicants, e.g. mustards, nitrogen mustards, arsenic mustards and nettle gases; (6) nerve gases, e.g. organophosphorus compounds.