Another study examined the hearing threshold of hockey officials and found mean noise exposures of 93 dBA. Hearing threshold shifts were observed in 86% of the officials (25/29).In a study of noise levels at 10 intercollegiate basketball games showed noise levels in 6 of the 10 basketball games to exceed the national workplace noise exposure standards, with participants showing temporary threshold levels at one of the games.While there is no agency that currently monitors sports stadium noise exposure, organizations such as NIOSH or OSHA use occupational standards for industrial settings that some experts feel could be applied for those working at sporting events. Workers often will not exceed OSHA standards of 90 dBA, but NIOSH, whose focus is on best practice, has stricter standards which say that when exposed to noise at or exceeding 85 dBA workers need to be put on a hearing conservation program. Workers may also be at risk for overexposure because of impact noises that can cause instant damage. Experts are suggesting that sports complexes create hearing conservation programs for workers and warn fans of the potential damage that may occur with their hearing.Studies are still being done on fan exposure, but some preliminary findings show that there are often noises that can be at or exceed 120 dB which, unprotected, can cause damage to the ears in seconds. Mechanisms
NIHL occurs when too much sound intensity is transmitted into and through the auditory system.
When consumed and metabolized, it contributes 7 calories per gram via ethanol metabolism. Safety
Pure ethanol will irritate the skin and eyes. Nausea, vomiting, and intoxication are symptoms of ingestion. Long-term use by ingestion can result in serious liver damage. Atmospheric concentrations above one part per thousand are above the European Union occupational exposure limits. History
The fermentation of sugar into ethanol is one of the earliest biotechnologies employed by humans. Ethanol has historically been identified variously as spirit of wine or ardent spirits, and as aqua vitae or aqua vita. The intoxicating effects of its consumption have been known since ancient times. Ethanol has been used by humans since prehistory as the intoxicating ingredient of alcoholic beverages. Dried residue on 9,000-year-old pottery found in China suggests that Neolithic people consumed alcoholic beverages.The inflammable nature of the exhalations of wine was already known to ancient natural philosophers such as Aristotle (384–322 BCE), Theophrastus (c. 371–287 BCE), and Pliny the Elder (23/24–79 CE). However, this did not immediately lead to the isolation of ethanol, even despite the development of more advanced distillation techniques in second- and third-century Roman Egypt. An important recognition, first found in one of the writings attributed to Jābir ibn Ḥayyān (ninth century CE), was that by adding salt to boiling wine, which increases the wines relative volatility, the flammability of the resulting vapors may be enhanced.