The physiological role of hydrogen sulfide depends on its in vivo level.

Being cruciferous vegetables, the green globes release hydrogen sulfide as they cook.

One of these gases, hydrogen sulfide, can depress the sense of smell.

However, hydrogen sulfide regulation and its beneficial effects via methionine restriction remain elusive.

However, the content of hydrogen sulfide can be lowered only partially.

Furthermore, the concentration of 10 microM hydrogen sulfide in water was successfully measured.

The experiment also releases hydrogen sulfide, which in sufficient quantities can be deadly.

Pitch was also largely free of the noxious, rotten-egg smell of hydrogen sulfide.

In small doses, hydrogen sulfide will irritate eyes, nose and throat.

As such, the measurement of hydrogen sulfide with nano-quantity resolution becomes an important subject.

It was found that the intensities increase as the concentrations of hydrogen sulfide increase.

We assessed the role of hydrogen sulfide in a rodent model of aortic occlusion.

Although no oxygen was present hydrogen sulfide was only detectable close to the sediment.

The first primitive forms of life consumed various materials, including hydrogen sulfide, and released oxygen.

To oversimplify, we use hydrogen sulfide to induce hypothermia.

It was the stench of rotten eggs, hydrogen sulfide.