Slátur Slátur Slátur (Icelandic: pronounced slau:tər) or "slaughter", is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa ("liver sausage"). The first is similar to Irish and British black pudding and the latter similar to Scottish haggis although neither contain the spices used in British and Irish cuisine. They are also much smoother in texture. Ingredients for slátur are sheep's blood, chopped or minced sheep's fat, chopped onions, oatmeal, nutmeg, cayenne pepper, thyme, pepper, salt, whole milk and sausage skins. Both blood pudding and liver pudding are prepared
1-Nitropropane damage to the kidneys and liver. The vapours are irritating for the lungs and eyes and the maximum exposure rate is 25 ppm. It is not known to be a carcinogen. 1-nitropropane decomposes under the influence of heat into toxic gases. It also reacts violently with oxidizing agents and strong bases. 1-Nitropropane 1-Nitropropane (1-NP) is a solvent. It is a colorless liquid, an isomer of 2-nitropropane (2-NP), and classified as a nitro compound. 1-nitropropane is produced industrially by the reaction of propane and nitric acid. This reaction forms four nitroalkanes: nitromethane, nitroethane, 1-nitropropane, and 2-nitropropane. 1-nitropropane is also a byproduct