Pyrogenicity

Pyrogenicity is the ability of a substance to cause an increase in temperature as a result of its interaction with other substances. Pyrogenicity can occur in various forms, including chemical reaction, combustion or melting.

Pyrogenicity is an important characteristic of many substances, such as gunpowder, explosives, rocket and spacecraft fuels. It is also of great importance in medicine and biology, where it is used to create drugs and vaccines, as well as to study processes occurring in the body.

One of the best known examples of pyrogenicity is the reaction between sulfuric acid and iron. As a result of this reaction, a large amount of heat is released, which leads to intense heating and even an explosion.

Pyrogenicity is also used in the production of plastics and rubber, where it helps speed up the polymerization process and improve product quality.

However, pyrogenicity can also be hazardous to humans and the environment. If pyrogens are used incorrectly, fires and explosions may occur, which can result in serious injury or death. Therefore, when working with such substances, it is necessary to take all precautions and use only high-quality equipment.

Pyrogenicity

What is pyrogenicity?

Pyrogenicity is the ability of certain substances (for example, high temperature) to cause “burns.” Such substances were some pyrogenic (Greek: “generating”, “producing”) substances: particles of burning substances, etc. etc. Most often, particles from burning wood are called pyrogenic. If such particles enter the lungs of a person or animal, they can cause the following dangerous effects: coughing, damage to the mucous membrane of the lungs, asphyxia, etc. Pyrogens are also a common source of interaction between a living organism, the environment and disease, since they not only cause inflammation , but also contribute to the development of infection, cancer and other diseases. Among these substances are complex compounds of protein-fatty nature that arise during the ripening of products of microbiological (dairy products) and plant origin (smoking products, spices, mushrooms). High temperature does not kill microflora, but forms secondary microflora in products (if these are cheeses, pickled vegetables). This is the essence of the maturation process.