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Smoke
Smoke is an aerosol (a suspension of airborne particulates and gases) emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-product of fires (including stoves, candles, internal combustion engines, oil lamps, and fireplaces), but may also be used for pest control ( fumigation), communication ( smoke signals), defensive and offensive capabilities in the military ( smoke screen), cooking, or smoking (tobacco, cannabis, etc.). It is used in rituals where incense, sage, or resin is burned to produce a smell for spiritual or magical purposes. It can also be a flavoring agent and preservative. Smoke inhalation is the primary cause of death in victims of indoor fires. The smoke kills by a combination of thermal damage, poisoning and pulmonary irritation caused by carbon monoxide, hydrogen cyanide and other combustion products. Smoke is an aerosol (or mi ...
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Smoking
Smoking is a practice in which a substance is combusted, and the resulting smoke is typically inhaled to be tasted and absorbed into the bloodstream of a person. Most commonly, the substance used is the dried leaves of the tobacco plant, which have been rolled with a small rectangle of paper into an elongated cylinder called a cigarette. Other forms of smoking include the use of a smoking pipe or a bong. Smoking is primarily practised as a route of administration for psychoactive chemicals because the active substances within the burnt dried plant leaves vaporize and can be airborne-delivered into the respiratory tract, where they are rapidly absorbed into the bloodstream of the lungs and then reach the central nervous system. In the case of tobacco smoking, these active substances are a mixture of aerosol particles that includes the pharmacologically active alkaloid nicotine, which stimulates the nicotinic acetylcholine receptors in the brain. Other notable active ...
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Smoking (cooking)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ...
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Smoke Screen
A smoke screen is smoke released to mask the movement or location of military units such as infantry, tanks, aircraft, or ships. Smoke screens are commonly deployed either by a canister (such as a grenade) or generated by a vehicle (such as a tank or a warship). Whereas smoke screens were originally used to hide movement from enemies' line of sight, modern technology means that they are now also available in new forms; they can screen in the infrared as well as visible spectrum of light to prevent detection by infrared sensors or viewers, and they are also available for vehicles in a super-dense form used to block laser beams of enemy laser designators or rangefinders. Technology Smoke grenades These are canister-type grenades used as a ground-to-ground or ground-to-air signalling device. The body consists of a steel sheet metal cylinder with a few emission holes on the top and/or bottom to allow smoke release when the smoke composition inside the grenade is ignited. In ...
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Smoke Inhalation
Smoke inhalation is the breathing in of harmful fumes (produced as by-products of combusting substances) through the respiratory tract. This can cause smoke inhalation injury (a kind of acute inhalation injury) which is damage to the respiratory tract caused by chemical or heat exposure, as well as possible systemic toxicity after smoke inhalation. Smoke inhalation can occur from fires of various sources such as residential, vehicle, and wildfires. Morbidity and mortality rates in fire victims with burns are increased in those with smoke inhalation injury. Victims of smoke inhalation injury can present with cough, difficulty breathing, low oxygen saturation, smoke debris or burns on the face.Smoke Inhalation Injury. Elsevier Clinical Key Smoke inhalation injury can affect the upper respiratory tract (above the larynx), usually due to heat exposure, or the lower respiratory tract (below the larynx), usually due to exposure to toxic fumes. Initial treatment includes taking the vict ...
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