出版社：Defence Scientific Information & Documentation Centre
摘要：Dissemination of sensory irritants in the atmosphere with the help of an evaporating mixture is adopted. Experiments were carried out to find an alternative sensory irritant which is more irritating and less toxic than the existing sensory irritating agents and originating from a natural source. Extract of red pepper, the oleoresin, is less toxic than the existing sensory irritants and is analysed for its constituents. Thermal studies of capsaicin and the composition indicate that the composition ignites at 190 °C whereas capsaicinoids boil at 214 °C. Lactose-KClO3 reaction was found to release sufficient thermal energy to evaporate capsaicinoids into the atmosphere without degeneration. The compositions are both friction and impact insensitive. The dissemination of capsaicinoids into the atmosphere was confirmed using HPLC technique.
