{"id":62599,"date":"2022-02-15T19:13:35","date_gmt":"2022-02-15T17:13:35","guid":{"rendered":"https:\/\/obera.fr\/nase-rada\/traitement-odeurs-industrielles\/"},"modified":"2025-05-07T08:36:44","modified_gmt":"2025-05-07T06:36:44","slug":"traitement-odeurs-industrielles","status":"publish","type":"post","link":"https:\/\/obera.fr\/lv\/musu-padoms\/traitement-odeurs-industrielles\/","title":{"rendered":"R\u016bpniecisko smaku un gaisto\u0161o organisko savienojumu att\u012br\u012b\u0161anas rokasgr\u0101mata"},"content":{"rendered":"\n<p>M\u016bsu darba vid\u0113 var b\u016bt j\u016btamas noteiktas <strong>r\u016bpnieciskas smakas<\/strong>. T\u0101s rodas, izdaloties g\u0101zveida savienojumiem, jo \u012bpa\u0161i gaisto\u0161iem organiskiem savienojumiem (GOS). <\/p>\n\n<h2 class=\"wp-block-heading\" id=\"quelles-sont-les-principales-sources-et-origines-des-odeurs-industrielles-et-quels-sont-les-procedes-qui-generent-des-odeurs\">K\u0101di ir galvenie r\u016bpniecisko smaku avoti un izcelsme un k\u0101di procesi t\u0101s rada?<\/h2>\n\n<p>R\u016bpniec\u012bb\u0101 smakas var rasties no da\u017e\u0101diem avotiem: <strong>procesa, produkta vai, piem\u0113ram, tie\u0161i no \u0161\u0137\u012bdin\u0101t\u0101ja izmanto\u0161anas<\/strong>. Turpm\u0101k sniegts nepiln\u012bgs darb\u012bbas nozaru un da\u017e\u0101du procesu saraksts, kas rada r\u016bpniecisk\u0101s smakas. <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>T\u0113rauda r\u016bpn\u012bc\u0101s un lietuv\u0113s<\/strong>: nepat\u012bkamas smakas no izded\u017eiem, fenola sve\u0137iem, serde\u0146iem u. c. Ir viegli uzst\u0101d\u012bt smaku izn\u012bcin\u0101t\u0101ju serde\u0146u cehos, lie\u0161anas zon\u0101s, vad\u012bbas kab\u012bn\u0113s vai uzraudz\u012bbas un kontroles telp\u0101s t\u0113rauda r\u016bpn\u012bc\u0101s. \u0160is smaku izn\u012bcin\u0101\u0161anas risin\u0101jums nodro\u0161ina vienk\u0101r\u0161u aizsardz\u012bbu operatoriem, kas atrodas attiec\u012bgaj\u0101 zon\u0101. <\/li>\n\n\n\n<li><strong>Plastmasa<\/strong>: nepat\u012bkamas smakas, ko rada izkaus\u0113ta vai sadegusi plastmasa, form\u0113\u0161anas un iesmidzin\u0101\u0161anas smakas, sve\u0137u un stikla \u0161\u0137iedras smakas un tvaiki, stirola tvaiki, ekstr\u016bzijas smakas, smakas, kas izdal\u0101s termoplastisko un termoreakt\u012bvo polim\u0113ru kaus\u0113\u0161anas laik\u0101.<\/li>\n\n\n\n<li><strong>P\u0101rtikas r\u016bpniec\u012bba<\/strong>: nepat\u012bkamas smakas, kas rodas, gatavojot, cepot un \u017e\u0101v\u0113jot, ceptu \u0113dienu, smakas, kas rodas, malot, sajaucot un pievienojot gar\u0161vielas, kafijas smakas, arom\u0101tisko vielu un kr\u0101svielu ra\u017eo\u0161anas smakas, nepat\u012bkamas zivju smakas, k\u016bpin\u0101\u0161anas smakas, nepat\u012bkamas ferment\u0101cijas un rauga smakas.<\/li>\n\n\n\n<li><strong>Kr\u0101so\u0161anas un apdares darbn\u012bcas<\/strong>: kr\u0101su, laku, \u0161\u0137\u012bdin\u0101t\u0101ju u.c. smakas.<\/li>\n\n\n\n<li><strong>Poligr\u0101fijas darbn\u012bcas<\/strong>: kr\u0101su, \u0161\u0137\u012bdin\u0101t\u0101ju u.c. smakas&#8230;<\/li>\n\n\n\n<li><strong>M\u0101kslas restaur\u0101cijas un konserv\u0101cijas darbn\u012bcas<\/strong>: kr\u0101su, \u0161\u0137\u012bdin\u0101t\u0101ju un permetr\u012bna smakas.<\/li>\n\n\n\n<li><strong>Atkritumi<\/strong>: nepat\u012bkamas smakas no atkritumu uzglab\u0101\u0161anas, nepat\u012bkamas smakas no \u0161\u0137iro\u0161anas un p\u0101rstr\u0101des centriem, kompost\u0113\u0161anas, metaniz\u0101cijas.<\/li>\n\n\n\n<li><strong>\u0136\u012bmisk\u0101 t\u012br\u012b\u0161ana un ve\u013cas mazg\u0101\u0161ana<\/strong>: perhloretil\u0113na smakas u. c&#8230;<\/li>\n\n\n\n<li><strong>Meh\u0101nisk\u0101 apstr\u0101de<\/strong>: \u0161\u0137\u012bdin\u0101t\u0101ju, grie\u0161anas \u0161\u0137idrumu, e\u013c\u013cas tvaiku u.c. smakas&#8230;.<\/li>\n\n\n\n<li><strong>Koks<\/strong>: smakas, kas rodas no l\u012bm\u0113\u0161anas, malu l\u012bm\u0113\u0161anas, lako\u0161anas u. c&#8230;.<\/li>\n\n\n\n<li><strong>Kosm\u0113tika<\/strong>: intens\u012bvas smar\u017eas no \u0113teriskaj\u0101m e\u013c\u013c\u0101m ra\u017eo\u0161an\u0101, formul\u0113\u0161anas darba viet\u0101s, smar\u017eas no \u0161\u0137\u012bdin\u0101t\u0101jiem, spirtiem un piedev\u0101m utt&#8230;<\/li>\n\n\n\n<li><strong>Higi\u0113nas l\u012bdzek\u013ci<\/strong>: koncentr\u0113tas smar\u017eas, \u0113terisko e\u013c\u013cu smar\u017eas u. c&#8230;<\/li>\n\n\n\n<li><strong>Biroji, atv\u0113rt\u0101 tipa biroji, uzgaid\u0101m\u0101s telpas, \u0113dn\u012bcas, pansion\u0101ti<\/strong>: nepat\u012bkamas smakas, kas saist\u012btas ar ventil\u0101ciju, tabakas smak\u0101m, \u0113diena gatavo\u0161anas smak\u0101m, sviedru smar\u017e\u0101m u. c.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"comment-traiter-les-odeurs-industrielles\">K\u0101 nov\u0113rst r\u016bpniecisk\u0101s smakas?<\/h2>\n\n<p><strong>R\u016bpniecisko smaku att\u012br\u012b\u0161anas iek\u0101rtas<\/strong> ir iek\u0101rtas, kas \u012bpa\u0161i paredz\u0113tas g\u0101zveida pies\u0101r\u0146ot\u0101ju, piem\u0113ram, gaisto\u0161o organisko savienojumu (GOS), smaku, d\u016bmu un da\u017e\u0101du \u0137\u012bmisko savienojumu att\u012br\u012b\u0161anai. OberA iek\u0101rtas ir piem\u0113rotas praktiski visiem r\u016bpniec\u012bbas veidiem. Apr\u012bkotas ar molekul\u0101ro filtr\u0101ciju, izmantojot aktiv\u0113to ogli, g\u0101zveida pies\u0101r\u0146ot\u0101ji tiek att\u012br\u012bti, izmantojot adsorbciju.  <\/p>\n\n<p>R\u016bpniec\u012bbas procesi un darba viet\u0101 izmantotie produkti izdala g\u0101zveida pies\u0101r\u0146ojo\u0161as vielas. \u0160ie pies\u0101r\u0146ot\u0101ji parasti ir<strong>og\u013c\u016bde\u0146ra\u017eu, \u0161\u0137\u012bdin\u0101t\u0101ju, s\u0113ra savienojumu<\/strong> u. c. savienojumi. <\/p>\n\n<p>Ja iesp\u0113jams, pies\u0101r\u0146ojo\u0161\u0101s vielas b\u016btu j\u0101izs\u016bc, j\u0101apstr\u0101d\u0101 un j\u0101izvada \u0101rpus telp\u0101m.<\/p>\n\n<p>Ja tas nav iesp\u0113jams, darba vietas tuvum\u0101 eso\u0161a mobil\u0101 avota uztver\u0161anas vai apk\u0101rt\u0113j\u0101s vides apstr\u0101des sist\u0113ma var iev\u0113rojami samazin\u0101t operatora ekspoz\u012bciju.<\/p>\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-5 wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/obera.fr\/lv\/produits\/depoussiereurs-industriels\/mazie-rupnieciskie-puteklu-savaceji\/aspiration-fumees-soudage-laser-epur-b-ex\/\"><img decoding=\"async\" width=\"600\" height=\"600\" data-id=\"25016\" src=\"https:\/\/obera.fr\/wp-content\/uploads\/2023\/10\/epurb-ex-1000-3000-5000.png\" alt=\"aperA epur b ex 1000 3000 3000 5000\" class=\"wp-image-25016\" srcset=\"https:\/\/obera.fr\/wp-content\/uploads\/2023\/10\/epurb-ex-1000-3000-5000.png 600w, https:\/\/obera.fr\/wp-content\/uploads\/2023\/10\/epurb-ex-1000-3000-5000-300x300.png 300w, https:\/\/obera.fr\/wp-content\/uploads\/2023\/10\/epurb-ex-1000-3000-5000-150x150.png 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/obera.fr\/lv\/musu-padoms\/traitement-odeurs-industrielles\/\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"8922\" src=\"https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR10-B-CA.png\" alt=\"epur10 b ca\" class=\"wp-image-8922\" srcset=\"https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR10-B-CA.png 500w, https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR10-B-CA-300x300.png 300w, https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR10-B-CA-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/obera.fr\/lv\/produits\/purificateurs-air\/professionnel-epur-ca\/\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"8923\" src=\"https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR30-CA.png\" alt=\"epur30 ca\" class=\"wp-image-8923\" srcset=\"https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR30-CA.png 500w, https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR30-CA-300x300.png 300w, https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPUR30-CA-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/obera.fr\/lv\/produits\/traitement-cov\/aspiration-mobile-odeurs-epur-box\/\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"8925\" src=\"https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPURBOX.png\" alt=\"epurbox\" class=\"wp-image-8925\" srcset=\"https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPURBOX.png 500w, https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPURBOX-300x300.png 300w, https:\/\/obera.fr\/wp-content\/uploads\/2022\/02\/EPURBOX-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/figure>\n<\/figure>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/obera.fr\/lv\/produits\/traitement-cov\/\">Skatiet pilnu GOS apstr\u0101des produktu kl\u0101stu<\/a><\/div>\n<\/div>\n\n<ul class=\"wp-block-list\">\n<li>Att\u012br\u012b\u0161ana\/ats\u016bkn\u0113\u0161ana pie pies\u0101r\u0146ojuma avota: ja pies\u0101r\u0146ojuma avots ir zin\u0101ms, v\u0113lams izv\u0113l\u0113ties att\u012br\u012b\u0161anu tie\u0161i pie pies\u0101r\u0146ojuma avota. Tas <strong>nov\u0113rs\u012bs r\u016bpniecisko smaku izplat\u012b\u0161anos<\/strong> darba telp\u0101 un trauc\u0113\u0161anos taj\u0101 str\u0101d\u0101jo\u0161ajiem. <\/li>\n\n\n\n<li>Apk\u0101rt\u0113j\u0101s vides att\u012br\u012b\u0161ana\/aizs\u016bkn\u0113\u0161ana: ja pies\u0101r\u0146ojuma avots nav zin\u0101ms vai ir p\u0101r\u0101k neskaidrs, lai to var\u0113tu noteikt tie\u0161i pie avota, ir iesp\u0113jams izv\u0113l\u0113ties apk\u0101rt\u0113j\u0101s vides smaku att\u012br\u012b\u0161anu, izmantojot gaisa att\u012br\u012bt\u0101ju. Ies\u016bkn\u0113jot gaisu no iek\u0101rtas aug\u0161da\u013cas un izvadot t\u012bru gaisu no iek\u0101rtas apak\u0161da\u013cas, tiek rad\u012bta svaiga gaisa pl\u016bsma, lai <strong>aizsarg\u0101tu operatorus un nodro\u0161in\u0101tu vesel\u012bgu gaisu<\/strong>. <\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"est-il-possible-de-mesurer-une-odeur-industrielle\">Vai ir iesp\u0113jams izm\u0113r\u012bt r\u016bpniecisk\u0101s smakas?<\/h2>\n\n<p>R\u016bpniecisk\u0101s smakas tiek klasific\u0113tas k\u0101 \u013coti gr\u016bti izm\u0113r\u0101mas. T\u0101 k\u0101 gaisa paraugi satur pla\u0161u <strong>smar\u017evielu<\/strong> kl\u0101stu, ir praktiski neiesp\u0113jami izveidot analizatoru vai detektoru, kas var\u0113tu kvantitat\u012bvi noteikt un at\u0161\u0137irt visas sast\u0101vda\u013cas, jo <strong>katrai smar\u017eai ir savs noteik\u0161anas slieksnis<\/strong>. Turkl\u0101t \u0161o smar\u017eu uztvere ir atkar\u012bga no vair\u0101kiem faktoriem, piem\u0113ram, mitruma, v\u0113ja \u0101truma, temperat\u016bras, noteiktu savienojumu kl\u0101tb\u016btnes gais\u0101 un cilv\u0113ku at\u0161\u0137ir\u012bg\u0101s jut\u012bbas.  <\/p>\n\n<p>Tom\u0113r ir tr\u012bs galven\u0101s anal\u012bzes metodes:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Diskomforta nov\u0113rt\u0113\u0161ana<\/strong>: cilv\u0113ki run\u0101 par diskomfortu, ko vi\u0146i j\u016bt.<\/li>\n\n\n\n<li><strong>Olfaktorisk\u0101 anal\u012bze<\/strong>: to veic laboratorij\u0101 vai uz lauka, izmantojot degunrad\u017eu grupu.<\/li>\n\n\n\n<li><strong>Fizik\u0101li \u0137\u012bmisk\u0101s anal\u012bzes<\/strong>: t\u0101s izmanto, lai noteiktu smakojo\u0161u molekulu koncentr\u0101ciju.<\/li>\n<\/ul>\n\n<p>V\u0113l viens piem\u0113rs ir gaisa anal\u012bze, izmantojot elektroniskos degunus. \u0160obr\u012bd \u0161\u012b metode smaku pies\u0101r\u0146ojuma noteik\u0161anai v\u0113l ir p\u0113tniec\u012bbas un izstr\u0101des stadij\u0101. Tom\u0113r t\u0101 jau ir p\u0113t\u012bta re\u0101los apst\u0101k\u013cos t\u0101dos objektos k\u0101 notek\u016bde\u0146u att\u012br\u012b\u0161anas iek\u0101rtas, kompost\u0113\u0161anas r\u016bpn\u012bcas, c\u016bku fermas u. c.  <\/p>\n\n<h3 class=\"wp-block-heading\" id=\"qu-est-ce-qu-un-nez-electronique\">Kas ir elektroniskais deguns?<\/h3>\n\n<p>Elektroniskais deguns ir m\u0101ksl\u012bgs deguns, kas apr\u012bkots ar <strong>sensoriem, kuri rea\u0123\u0113 uz gaisto\u0161\u0101m molekul\u0101m<\/strong> gais\u0101. Elektronisk\u0101 deguna re\u0123istr\u0113t\u0101s v\u0113rt\u012bbas tiek pazi\u0146otas saskarnei, kas t\u0101s p\u0101rv\u0113r\u0161 digit\u0101l\u0101 v\u0113rt\u012bb\u0101. K\u0101 min\u0113ts iepriek\u0161, liela da\u013ca elektronisko degunu tirgus smar\u017eu pies\u0101r\u0146ojuma jom\u0101 joproj\u0101m ir p\u0113tniec\u012bbas un izstr\u0101des posm\u0101.  <\/p>\n\n<h2 class=\"wp-block-heading\" id=\"les-odeurs-industrielles-quels-impacts-sur-la-sante\">R\u016bpniecisk\u0101s smakas: k\u0101da ir ietekme uz vesel\u012bbu?<\/h2>\n\n<p>Ir <strong>gr\u016bti izm\u0113r\u012bt smakas<\/strong>, un v\u0113l <strong>gr\u016bt\u0101k<\/strong> ir noskaidrot, no k\u0101 t\u0101s veidojas. T\u0101p\u0113c m\u0113s joproj\u0101m \u012bsti nezin\u0101m, k\u0101 smakas tie\u0161i ietekm\u0113 vesel\u012bbu. <\/p>\n\n<p>Tom\u0113r smakas bie\u017ei nor\u0101da uz pies\u0101r\u0146ot\u0101ja kl\u0101tb\u016btni. Ja \u0161\u012bs smakas netiek \u0101rst\u0113tas, t\u0101s var izrais\u012bt <strong>galvass\u0101pes vai nopietn\u0101kus ilgtermi\u0146a riskus<\/strong>. <\/p>\n\n<h3 class=\"wp-block-heading\" id=\"y-a-t-il-un-cadre-reglementaire-autour-des-odeurs\">Vai past\u0101v tiesiskais regul\u0113jums attiec\u012bb\u0101 uz smak\u0101m?<\/h3>\n\n<p>R\u016bpniec\u012bbas nozares ir var\u0113ju\u0161as <strong>koncentr\u0113ties uz<\/strong> cieto <strong>atkritumu daudzuma samazin\u0101\u0161anu<\/strong>. T\u0101s ir sp\u0113ju\u0161as ar\u012b sakopt un atjaunot ra\u017eo\u0161anas vietas, att\u012br\u012bt un p\u0101rstr\u0101d\u0101t notek\u016bde\u0146us un, visbie\u017e\u0101k, samazin\u0101t pies\u0101r\u0146ojo\u0161o vielu emisijas atmosf\u0113r\u0101. Vairum\u0101 gad\u012bjumu t\u0101s iev\u0113ro t\u0101m piem\u0113rojamos likumus un ties\u012bbu aktus. Tom\u0113r attiec\u012bb\u0101 uz smak\u0101m noteikumi ir daudz maz\u0101k prec\u012bzi. Likums iejaucas tikai tad, ja pies\u0101r\u0146ojo\u0161ais uz\u0146\u0113mums sa\u0146em iev\u0113rojamu skaitu s\u016bdz\u012bbu no viet\u0113jiem iedz\u012bvot\u0101jiem.    <\/p>\n\n<p>1976. gada 19. j\u016blija Likums Nr. 76-633 reglament\u0113 to uz\u0146\u0113mumu iek\u0101rto\u0161anu un kontroli, kuri veic b\u012bstamas vai pies\u0101r\u0146ojo\u0161as darb\u012bbas. T\u0101s ietver darbn\u012bcas, r\u016bpn\u012bcas un noliktavas. Uz p\u0113d\u0113j\u0101m attiecas nomenklat\u016bra un bie\u017eas p\u0101rbaudes. T\u0101tad, ja rodas <strong>nepat\u012bkamas smakas<\/strong>, ja vien j\u016bsu darb\u012bba atbilst higi\u0113nas noteikumiem, jums nav nek\u0101das atbild\u012bbas. Ja k\u0101ds cilv\u0113ks iev\u0101cas tuvum\u0101, vi\u0146\u0161 zin\u0101s, ka j\u016bsu uz\u0146\u0113mum\u0101 var rasties nepat\u012bkamas smakas.    <\/p>\n\n<p>T\u0101p\u0113c <strong>nav likuma, kas defin\u0113tu nepat\u012bkamu smaku<\/strong>. Ja rodas probl\u0113ma, tiesa vispirms nosaka, vai esat p\u0101rk\u0101pis noteikumus. P\u0113c tam inspektors m\u0113\u0123in\u0101s noteikt trauc\u0113jumu saist\u012bb\u0101 ar vidi. Tas ir \u013coti sare\u017e\u0123\u012bti, un tas j\u0101veic, pamatojoties uz konkr\u0113tiem apst\u0101k\u013ciem. T\u0101p\u0113c parasti str\u012bdus iz\u0161\u0137ir \u0101rpus tiesas.    <\/p>\n\n<h3 class=\"wp-block-heading\" id=\"que-peut-on-considerer-comme-nuisance-olfactive\">Ko var uzskat\u012bt par o\u017eas trauc\u0113kli?<\/h3>\n\n<p>Kvantitat\u012bv\u0101 un kvantitat\u012bv\u0101 nov\u0113rt\u0113\u0161ana ir sare\u017e\u0123\u012bta probl\u0113ma. T\u0101s at\u0161\u0137iras atkar\u012bb\u0101 no katra cilv\u0113ka o\u017eas izj\u016btas un no t\u0101, ko katrs cilv\u0113ks uzskata par &#8220;sliktu smaku&#8221;. M\u016bsu izj\u016btamajam arom\u0101tam liela noz\u012bme ir ar\u012b koncentr\u0101cijai, piem\u0113ram, <strong>nepat\u012bkama arom\u0101ta viela merkapt\u0101ns<\/strong> (sastopams dabasg\u0101z\u0113), kam asa smaka var b\u016bt tikai pie zemas koncentr\u0101cijas &#8211; aptuveni 5 ppm (da\u013cas uz miljardu). Ir ar\u012b citas vielas, piem\u0113ram, s\u0113ra dioks\u012bds, kura augsta koncentr\u0101cija vairs nerada nepat\u012bkamu smaku.   <\/p>\n\n<table id=\"tablepress-165\" class=\"tablepress tablepress-id-165\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\"> Nom  <\/th><th class=\"column-2\">Formule<\/th><th class=\"column-3\">Odeur caract\u00e9ristique<\/th><th class=\"column-4\">D\u00e9tection de l'odeur (ppm)<\/th><th class=\"column-5\">Seuil d'identification <\/th><th class=\"column-6\">Masse mol\u00e9culaire<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-striping row-hover\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\"> Acetaldehyde <\/td><td class=\"column-2\">CH<sub>3<\/sub>\u00b7CHO<\/td><td class=\"column-3\">piquante, fruit\u00e9e<\/td><td class=\"column-4\">0.004<\/td><td class=\"column-5\">0.21<\/td><td class=\"column-6\">44.05<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\"> Allyl mercaptan <\/td><td class=\"column-2\">CH<sub>2<\/sub>\u00b7CH\u00b7CH<sub>2<\/sub>\u00b7SH<\/td><td class=\"column-3\">ail prononc\u00e9, caf\u00e9<\/td><td class=\"column-4\">0.0005<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">74.15<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\"> Ammonia <\/td><td class=\"column-2\">NH<sub>3<\/sub><\/td><td class=\"column-3\">aigu\u00eb, piquante<\/td><td class=\"column-4\">0.037<\/td><td class=\"column-5\">46.8<\/td><td class=\"column-6\">17.03<\/td>\n<\/tr>\n<tr class=\"row-5\">\n\t<td class=\"column-1\"> Amyl mercaptan <\/td><td class=\"column-2\">CH<sub>3<\/sub>\u00b7(CH<sub>2<\/sub>)<sub>3<\/sub>\u00b7CH<sub>2<\/sub>\u00b7SH<\/td><td class=\"column-3\">d\u00e9sagr\u00e9able, putride<\/td><td class=\"column-4\">0.0003<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">104.22<\/td>\n<\/tr>\n<tr class=\"row-6\">\n\t<td class=\"column-1\"> Benzyl mercaptan <\/td><td class=\"column-2\">C<sub>6<\/sub>H<sub>5<\/sub>\u00b7CH<sub>2<\/sub>\u00b7SH<\/td><td class=\"column-3\">d\u00e9sagr\u00e9able, forte<\/td><td class=\"column-4\">0.00019<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">124.21<\/td>\n<\/tr>\n<tr class=\"row-7\">\n\t<td class=\"column-1\"> Butylamine <\/td><td class=\"column-2\">C<sub>2<\/sub>H<sub>5<\/sub>\u00b7CH<sub>2<\/sub>\u00b7CH<sub>2<\/sub>\u00b7NH<sub>2<\/sub><\/td><td class=\"column-3\">aigre, proche de l'ammonique<\/td><td class=\"column-4\">---<\/td><td class=\"column-5\">0.24<\/td><td class=\"column-6\">73.14<\/td>\n<\/tr>\n<tr class=\"row-8\">\n\t<td class=\"column-1\"> Cadaverine <\/td><td class=\"column-2\">H<sub>2<\/sub>N\u00b7(CH<sub>2<\/sub>)<sub>5<\/sub>\u00b7NH<sub>2<\/sub><\/td><td class=\"column-3\">putride, chair<\/td><td class=\"column-4\">---<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">102.18<\/td>\n<\/tr>\n<tr class=\"row-9\">\n\t<td class=\"column-1\"> Chlorine <\/td><td class=\"column-2\">Cl<sub>2<\/sub><\/td><td class=\"column-3\">piquante, suffocante<\/td><td class=\"column-4\">0.01<\/td><td class=\"column-5\">0.314<\/td><td class=\"column-6\">70.91<\/td>\n<\/tr>\n<tr class=\"row-10\">\n\t<td class=\"column-1\"> Chlorophenol <\/td><td class=\"column-2\">ClC<sub>6<\/sub>H<sub>5<\/sub>O<\/td><td class=\"column-3\">m\u00e9dicinale, ph\u00e9nolique<\/td><td class=\"column-4\">0.00018<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">128.55<\/td>\n<\/tr>\n<tr class=\"row-11\">\n\t<td class=\"column-1\"> Crotyl mercaptan <\/td><td class=\"column-2\">CH<sub>3<\/sub>\u00b7CH:CH\u00b7CH<sub>2<\/sub>\u00b7S<\/td><td class=\"column-3\">belette<\/td><td class=\"column-4\">0.000029<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">90.19<\/td>\n<\/tr>\n<tr class=\"row-12\">\n\t<td class=\"column-1\"> Dibutylamine <\/td><td class=\"column-2\">(C<sub>4<\/sub>H<sub>9<\/sub>)<sub>2<\/sub>NH<\/td><td class=\"column-3\">poisson<\/td><td class=\"column-4\">0.016<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">129.25<\/td>\n<\/tr>\n<tr class=\"row-13\">\n\t<td class=\"column-1\"> Diisopropylamine <\/td><td class=\"column-2\">(C<sub>3<\/sub>H<sub>7<\/sub>)<sub>2<\/sub>NH<\/td><td class=\"column-3\">poisson<\/td><td class=\"column-4\">0.0035<\/td><td class=\"column-5\">0.085<\/td><td class=\"column-6\">101.19<\/td>\n<\/tr>\n<tr class=\"row-14\">\n\t<td class=\"column-1\"> Dimethylamine <\/td><td class=\"column-2\">(CH<sub>3<\/sub>)<sub>2<\/sub>NH<\/td><td class=\"column-3\">putride, poisson<\/td><td class=\"column-4\">0.047<\/td><td class=\"column-5\">0.047<\/td><td class=\"column-6\">45.08<\/td>\n<\/tr>\n<tr class=\"row-15\">\n\t<td class=\"column-1\"> Dimethyl sulfide <\/td><td class=\"column-2\">(CH<sub>3<\/sub>)<sub>2<\/sub>S<\/td><td class=\"column-3\">l\u00e9gumes pourris<\/td><td class=\"column-4\">0.001<\/td><td class=\"column-5\">0.001<\/td><td class=\"column-6\">62.13<\/td>\n<\/tr>\n<tr class=\"row-16\">\n\t<td class=\"column-1\"> Diphenyl sulfide <\/td><td class=\"column-2\">(C<sub>6<\/sub>H<sub>5<\/sub>)<sub>2<\/sub>S<\/td><td class=\"column-3\">d\u00e9sagr\u00e9able<\/td><td class=\"column-4\">0.000048<\/td><td class=\"column-5\">0.0021<\/td><td class=\"column-6\">186.28<\/td>\n<\/tr>\n<tr class=\"row-17\">\n\t<td class=\"column-1\"> Ethylamine <\/td><td class=\"column-2\">C<sub>2<\/sub>H<sub>5<\/sub>\u00b7NH<sub>2<\/sub><\/td><td class=\"column-3\">ammoniaque<\/td><td class=\"column-4\">0.83<\/td><td class=\"column-5\">0.83<\/td><td class=\"column-6\">45.08<\/td>\n<\/tr>\n<tr class=\"row-18\">\n\t<td class=\"column-1\"> Ethyl mercaptan <\/td><td class=\"column-2\">C<sub>2<\/sub>H<sub>5<\/sub>\u00b7SH<\/td><td class=\"column-3\">chou pourri<\/td><td class=\"column-4\">0.00019<\/td><td class=\"column-5\">0.001<\/td><td class=\"column-6\">62.1<\/td>\n<\/tr>\n<tr class=\"row-19\">\n\t<td class=\"column-1\"> Hydrogen sulfide <\/td><td class=\"column-2\">H<sub>2<\/sub>S<\/td><td class=\"column-3\">oeufs pourris<\/td><td class=\"column-4\">0.00047<\/td><td class=\"column-5\">0.0047<\/td><td class=\"column-6\">34.1<\/td>\n<\/tr>\n<tr class=\"row-20\">\n\t<td class=\"column-1\"> Indole <\/td><td class=\"column-2\">C<sub>2<\/sub>H<sub>6<\/sub>NH<sub>2<\/sub><\/td><td class=\"column-3\">naus\u00e9abond<\/td><td class=\"column-4\">---<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">117.15<\/td>\n<\/tr>\n<tr class=\"row-21\">\n\t<td class=\"column-1\"> Methylamine <\/td><td class=\"column-2\">CH<sub>3<\/sub>NH<sub>2<\/sub><\/td><td class=\"column-3\">putride, poisson<\/td><td class=\"column-4\">0.021<\/td><td class=\"column-5\">0.021<\/td><td class=\"column-6\">31.05<\/td>\n<\/tr>\n<tr class=\"row-22\">\n\t<td class=\"column-1\"> Methyl mercaptan <\/td><td class=\"column-2\">CH<sub>3<\/sub>SH<\/td><td class=\"column-3\">chou pourri<\/td><td class=\"column-4\">0.0011<\/td><td class=\"column-5\">0.0021<\/td><td class=\"column-6\">48.1<\/td>\n<\/tr>\n<tr class=\"row-23\">\n\t<td class=\"column-1\"> Ozone <\/td><td class=\"column-2\">O<sub>3<\/sub><\/td><td class=\"column-3\">d\u00e9tectable au-del\u00e0 de 2 ppm<\/td><td class=\"column-4\">0.001<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">48<\/td>\n<\/tr>\n<tr class=\"row-24\">\n\t<td class=\"column-1\"> Propyl mercaptan <\/td><td class=\"column-2\">CH<sub>3<\/sub>\u00b7CH<sub>2<\/sub>\u00b7CH<sub>2<\/sub>\u00b7SH<\/td><td class=\"column-3\">d\u00e9sagr\u00e9able<\/td><td class=\"column-4\">0.000075<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">76.16<\/td>\n<\/tr>\n<tr class=\"row-25\">\n\t<td class=\"column-1\"> Putrescine <\/td><td class=\"column-2\">NH<sub>2<\/sub>(CH<sub>2<\/sub>)<sub>4<\/sub>NH<sub>2<\/sub><\/td><td class=\"column-3\">putride, naus\u00e9abond<\/td><td class=\"column-4\">---<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">88.15<\/td>\n<\/tr>\n<tr class=\"row-26\">\n\t<td class=\"column-1\"> Pyridine <\/td><td class=\"column-2\">C<sub>6<\/sub>H<sub>5<\/sub>N<\/td><td class=\"column-3\">d\u00e9sagr\u00e9able, irritante<\/td><td class=\"column-4\">0.0037<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">79.1<\/td>\n<\/tr>\n<tr class=\"row-27\">\n\t<td class=\"column-1\"> Skatole <\/td><td class=\"column-2\">C<sub>9<\/sub>H<sub>9<\/sub>N<\/td><td class=\"column-3\">f\u00e9cale, naus\u00e9abonde<\/td><td class=\"column-4\">0.0012<\/td><td class=\"column-5\">0.47<\/td><td class=\"column-6\">131.2<\/td>\n<\/tr>\n<tr class=\"row-28\">\n\t<td class=\"column-1\"> Sulfur dioxide <\/td><td class=\"column-2\">SO<sub>2<\/sub><\/td><td class=\"column-3\">piquante, irritante<\/td><td class=\"column-4\">0.009<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">64.07<\/td>\n<\/tr>\n<tr class=\"row-29\">\n\t<td class=\"column-1\"> Tert-butyl <\/td><td class=\"column-2\">(CH<sub>3<\/sub>)<sub>3<\/sub>C\u00b7SH<\/td><td class=\"column-3\">blaireau<\/td><td class=\"column-4\">0.00008<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">90.19<\/td>\n<\/tr>\n<tr class=\"row-30\">\n\t<td class=\"column-1\"> Thiocresol <\/td><td class=\"column-2\">CH<sub>3<\/sub>\u00b7C<sub>6<\/sub>\u00b7H<sub>4<\/sub>\u00b7SH<\/td><td class=\"column-3\">rance<\/td><td class=\"column-4\">0.0001<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">124.21<\/td>\n<\/tr>\n<tr class=\"row-31\">\n\t<td class=\"column-1\"> Thiophenol <\/td><td class=\"column-2\">C<sub>6<\/sub>H<sub>5<\/sub>SH<\/td><td class=\"column-3\">ail<\/td><td class=\"column-4\">0.000026<\/td><td class=\"column-5\">0.28<\/td><td class=\"column-6\">110.18<\/td>\n<\/tr>\n<tr class=\"row-32\">\n\t<td class=\"column-1\"> Triethylamine <\/td><td class=\"column-2\">(S<sub>2<\/sub>H<sub>5<\/sub>)<sub>3<\/sub>N<\/td><td class=\"column-3\">ammoniaque, poisson<\/td><td class=\"column-4\">0.08<\/td><td class=\"column-5\">---<\/td><td class=\"column-6\">101.19<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n","protected":false},"excerpt":{"rendered":"<p>M\u016bsu darba vid\u0113 var b\u016bt j\u016btamas noteiktas r\u016bpnieciskas smakas. T\u0101s rodas, izdaloties g\u0101zveida savienojumiem, jo \u012bpa\u0161i gaisto\u0161iem organiskiem savienojumiem (GOS). <\/p>\n","protected":false},"author":4,"featured_media":97375,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"K\u0101 nov\u0113rst r\u016bpniecisk\u0101s smakas un gaisto\u0161os organiskos savienojumus?","_seopress_titles_desc":"M\u016bsu darba vid\u0113 var b\u016bt j\u016btamas noteiktas r\u016bpnieciskas smakas. \u0160\u012bs smakas rodas, izdaloties g\u0101zveida savienojumiem, piem\u0113ram, GOS. ","_seopress_robots_index":"","footnotes":""},"categories":[132],"tags":[133],"class_list":["post-62599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-musu-padoms","tag-entete-maza","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50","no-featured-image-padding","resize-featured-image"],"acf":[],"_links":{"self":[{"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/posts\/62599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/comments?post=62599"}],"version-history":[{"count":3,"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/posts\/62599\/revisions"}],"predecessor-version":[{"id":97505,"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/posts\/62599\/revisions\/97505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/media\/97375"}],"wp:attachment":[{"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/media?parent=62599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/categories?post=62599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/obera.fr\/lv\/wp-json\/wp\/v2\/tags?post=62599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}