Givaudan's leading position in malodour management continued to deliver new fragrances with the added benefit of malodour reduction.
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Furthermore, it allows Givaudan to isolate unknown malodour compounds, which are important in identifying new ways to mask human malodour with fragrances.
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Good oral hygiene can prevent periodontal disease and oral malodour.
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Research in the field of malodour delivered interesting new results.
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Givaudan continued to make progress on its studies to counteract malodour.
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Sulphuric or amine malodour compounds smell bad even at the lowest concentrations.
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Oral malodour predominantly originates from the tongue coating, gingival crevice, and periodontal pockets.
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If someone smells bad, you'll have to decide whether he can control his malodour.
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Dentures are another important cause of oral malodour, particularly if they are worn overnight.
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Research also uses the newly gained understanding to develop creative ways of malodour counteraction.
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New developments with enhanced malodour control performance have progressed well in the innovation pipeline.
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Obvious malodour is not perceived by others although the patient stubbornly complains of its existence.
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Many foods and drinks can cause malodour, especially garlic, onions, curries, the fruit durian, etc.
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Bacterial enzymes rapidly cleave nonsmelling sweat precursors resulting in the release of strong malodour compounds.
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The most common cause of oral malodour is anaerobic bacteria and fungi as the major contributors.
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Zeste, an odour counteractant and air freshener is great for tobacco smoke and other malodour neutralizer.
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Using the mouthrinse twice daily for 7 days also resulted in an improvement in oral malodour.
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Zeste, an odour counteractant and air freshener is great for tobacco smoke and other malodour neutralizer.
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These wounds can become sloughy and contaminated with bacteria, which increases the risks for clinical infection and malodour.
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This gas may give rise to malodour, although it is not considered harmful in the concentrations being released.
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If the malodour is due to systemic diseases like pharyngitis or bronchitis the concerned specialist should treat it.
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Bacteria present on the skin and in the armpit were shown to be important in the formation of malodour.
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This repulsion is particularly tormenting as oral malodour still appears to be an unmentionable fact rather than a curable condition.
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State of the art automation and robotics will compliment the development and commercialisation of performance, controlled release and malodour based technologies.
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The malodour reduction of morning breath was assessed at baseline, days 1, 7 and 21 by trained sniffers using an organoleptic scale.
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Use of a haloperoxidase in combination with a hydrogen peroxide source for reducing the malodour in hygiene products comprising an absorbing material.
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This technology has also proven its efficacy in reducing the development of malodour on clothes, maintaining an unprecedented level of freshness over time.
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Research has shown that the major source of bad breath, also known as malodour and halitosis, is bacteria found in the mouth and the resulting volatile-sulphur compounds.
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The disorder can also be of psychogenic nature: the patient is the only person perceiving the malodour, while other people as well as instruments are unable to detect it.
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In addition, some bacteria carry out a further step, decarboxylating these compounds and creating skatole, cresol and toluene, respectively, which are volatile aromatic compounds. Out of these three compounds, skatole is the most noticeable as its distinct faecal malodour is detectable at the lowest concentration of 0.00056 parts per million (0.0030 mg/m3).
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Although patients with periodontal disease are more likely to suffer from halitosis than the general population, the halitosis symptom was shown to be more strongly associated with degree of tongue coating than with the severity of periodontal disease. Another possible symptom of periodontal disease is a bad taste, which does not necessarily accompany a malodour that is detectable by others.
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In about 90% of genuine halitosis cases, the origin of the odour is in the mouth itself. This is known as intra-oral halitosis, oral malodour or oral halitosis. The most common causes are odour producing biofilm on the back of the tongue or other areas of the mouth due to poor oral hygiene. This biofilm results in the production of high levels of foul odours.
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Bowel vaginoplasty is a commonly used method to create an artificial vagina in male-to-female transgender surgery. It is generally used in those with penoscrotal hypoplasia or those who have failed a primary penile inversion vaginoplasty. Advantage: self-lubrication, depth, and reduced risk of stenosis. Disadvantage: Risks of abdominal surgery and the creation of a bowel anastomosis, excessive discharge and/or malodour, and prolapsed neovagina (new vagina).
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The word halitosis is derived from the Latin word halitus, meaning 'breath', and the Greek suffix -osis meaning 'diseased' or 'a condition of'. With modern consumerism, there has been a complex interplay of advertising pressures and the existing evolutionary aversion to malodour. Contrary to the popular belief that Listerine coined the term halitosis, its origins date to before the product's existence,Halitosis – Definition and More from the Free Merriam-Webster Dictionary . Merriam- webster.com.
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Both outdoor and indoor airs may contain Sistotrema brinkmannii. It was found that this fungus can contaminate washing machines in houses, but it is not a causative agent of human diseases or formation of malodour. The number of spores in dwellings increases as a result of surface disturbance such as vacuum cleaning of floors. This fungus may contaminate biofilms called endobronchial stents as well, which are used as an antibiotic treatment for airway complications such as lung transplantation.
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Raw rubber storage depots and rubber processing can produce malodour that is serious enough to become a source of complaints and protest to those living in the vicinity. Microbial impurities originate during the processing of block rubber. These impurities break down during storage or thermal degradation and produce volatile organic compounds. Examination of these compounds using gas chromatography/mass spectrometry (GC/MS) and gas chromatography (GC) indicates that they contain sulphur, ammonia, alkenes, ketones, esters, hydrogen sulphide, nitrogen, and low molecular weight fatty acids (C2-C5).
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The odours are produced mainly due to the breakdown of proteins into individual amino acids, followed by the further breakdown of certain amino acids to produce detectable foul gases. Volatile sulfur compounds are associated with oral malodour levels, and usually decrease following successful treatment. Other parts of the mouth may also contribute to the overall odour, but are not as common as the back of the tongue. These locations are, in order of descending prevalence, inter-dental and sub-gingival niches, faulty dental work, food-impaction areas in between the teeth, abscesses, and unclean dentures.
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These seeds and pollen are possible relics of retting (steeping in water) of hemp because pollen of aquatic plants such as water lilies and cattails have been found together with hemp seeds and pollen in the same peat cores, therefore suggesting that these hemp remnants were submerged during this period. Although exact time spans are unknown, cultivation of hemp at Askham was probably intense in the Tudor period when the crop was grown and retted extensively and by royal decree in England for hempen ropes for the British navy. There is some documentary evidence for this at Askham Bog in the Acomb Court Roll of 1594, which restricted where hemp could be retted (steeped) owing to the malodour produced by retted fibres and the potential for the retting water to pollute rivers. However, hemp retting ceased in the 19th century with increased importation of hempen rope from Europe and Russia and the increasing reversion to sisal from America and jute from India.
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