Toxicology and Risk Assessment 2008
DOI: 10.1002/9780470868959.ch6
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Toxicity of Selected Chemicals

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Cited by 7 publications
(3 citation statements)
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“…In this work, fully halogen-free OSCs with the architecture ITO/AZO/active layer/MoO 3 /Ag were fabricated, based on the nonhalogenated active blend PBDB-T:ITIC and the halogen-free processing solvent CS 2 without any additive. Although it is harmful to humans, the CS 2 solvent is considered as “green” at this early stage of environmental awareness. The performance and stability were studied and discussed to explore the potential of this class of OSCs, with emphasis focused on the sensitive thermal stability.…”
Section: Introductionmentioning
confidence: 99%
“…In this work, fully halogen-free OSCs with the architecture ITO/AZO/active layer/MoO 3 /Ag were fabricated, based on the nonhalogenated active blend PBDB-T:ITIC and the halogen-free processing solvent CS 2 without any additive. Although it is harmful to humans, the CS 2 solvent is considered as “green” at this early stage of environmental awareness. The performance and stability were studied and discussed to explore the potential of this class of OSCs, with emphasis focused on the sensitive thermal stability.…”
Section: Introductionmentioning
confidence: 99%
“…Exposure to cadmium occurs as a result of atmospheric emission during Cd production and processing, from combustion of fossil energy sources, waste and sludge, phosphate fertilizers and deposition of waste and slag at disposal sites. Higher concentrations of cadmium are found in the kidneys of animals slaughtered for food, in wild mushrooms and in seafood such as mussels and oysters (Fried et al, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…Meat, fish and fruits generally contain up to 50 µg Cd/kg fresh weight, whereas vegetables, potatoes and grain products may contain up to 150 µg Cd/kg fresh weight. Higher concentrations are found in the kidneys of animals slaughtered for food, in wild mushrooms and in seafood such as mussels and oysters (Fried and Rozman, 2008).…”
Section: Introductionmentioning
confidence: 99%