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Concept
Poison
Summary
A poison is any chemical substance that is harmful or lethal to living organisms. The term is used in a wide range of scientific fields and industries, where it is often specifically defined. It may also be applied colloquially or figuratively, with a broad sense.
Whether something is considered a poison or not may depend on the amount, the circumstances, and what living things are present. Poisoning could be accidental or deliberate, and if the cause can be identified there may be ways to neutralise the effects or minimise the symptoms.
In biology, a poison is a chemical substance causing death, injury or harm to organisms or their parts. In medicine, poisons are a kind of toxin that are delivered passively, not actively. In industry the term may be negative, something to be removed to make a thing safe, or positive, an agent to limit unwanted pests. In ecological terms, poisons introduced into the environment can later cause unwanted effects elsewhere, or in other parts of the food chain.
In broad metaphorical (colloquial) usage of the term, "poison" may refer to anything deemed harmful.
In biology, poisons are substances that can cause death, injury, or harm to organs, tissues, cells, and DNA usually by chemical reactions or other activity on the molecular scale, when an organism is exposed to a sufficient quantity.
Medicinal fields (particularly veterinary medicine) and zoology often distinguish poisons from toxins and venoms. Both poisons and venoms are toxins, which are toxicants produced by organisms in nature. The difference between venom and poison is the delivery method of the toxin. Venoms are toxins that are actively delivered by being injected via a bite or sting through a venom apparatus, such as fangs or a stinger, in a process called envenomation, whereas poisons are toxins that are passively delivered by being swallowed, inhaled, or absorbed through the skin.
Industry, agriculture, and other sectors employ many poisonous substances, usually for reasons other than their toxicity to humans. (e.g.
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Ontological neighbourhood
Related courses (1)
ENG-433: Food chemistry
Présentation des propriétés, de la fonctionnalité et des réactions spécifiques des constituants principaux des denrées alimentaires : eau, lipides, hydrates de carbone, protéines, vitamines, sels miné