2 edition of Analysis of N-nitrosamines and nitramines in foods and herbicides found in the catalog.
Analysis of N-nitrosamines and nitramines in foods and herbicides
Joseph H. Hotchkiss
Written in English
|Statement||by Joseph H. Hotchkiss.|
|The Physical Object|
|Pagination||, 140 leaves :|
|Number of Pages||140|
Text-book of orhopaedic medicine.
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Analysis of N-nitrosamines and nitramines in foods and herbicidesCited by: 1. Reactive nitrogen species, including nitrogen oxides (N2O3 and N2O4), peroxynitrite (ONOO-), and nitryl chloride (NO2Cl), have been implicated as causes of inflammation and cancer.
We studied reactions of secondary amines with peroxynitrite and found that both N-nitrosamines and N-nitramines Cited by: Reactive nitrogen species, including nitrogen oxides (N 2 O 3 and N 2 O 4), peroxynitrite (ONOO-), and nitryl chloride (NO 2 Cl), have been implicated as causes of inflammation and cancer.
We studied reactions of secondary amines with peroxynitrite and found that both N-nitrosamines and N- nitramines Cited by: Normally, uncured elastomers are best suited for headspace analysis since the experiment was designed to simulate the curing process when most of the N-nitrosamines are formed and liberated.
Furthermore, cured samples would not normally contain N-nitrosamines as a substantial portion of those that form are discharged during the curing process. Due to the potential formation of N -nitrosamines and N -nitramines from Analysis of N-nitrosamines and nitramines in foods and herbicides book in the absorber unit, and the reactions between residual NO x and amines in the flue gas , N -nitrosamines and N-nitramines may accumulate in water wash unit Cited by: The 1H and 13C NMR spectra of some N-nitramines and N-nitrosamines are reported.
In general, the 1H and 13C NMR chemical shifts of the methylene groups of the N-nitramines Cited by: The determination of N-nitrosamines in foods and cosmetics The discovery that N-nitrosamines are carcinogenic promp ted a great deal of research activity in the measurement, occurrence and significance of N-nitroso by: 3.
In addition, other reports of N-nitrosamines in foods have less well defined routes of contamination. These sources of N-nitrosamines in foods will each be briefly reviewed in this paper and recent data from our laboratory concerning N-nitrosamines in products which directly contact foods Cited by: 6.
Diethylnitrosamine (DEN), the usual form of NAs, is one of n-nitrosamines in the agricultural food products, seafood, and edible oil water et al (Park et al. ).Author: Colin Crews. foods had level of nitrosamines below the compulsory limits.
Key words: n-nitrosamines, nitrite, foods products, meat products, dairy product INTRODUCTION The formation of N File Size: KB. Download PDF: Sorry, we are unable to provide the full text but you may find it at the following location(s): (external link). Formation of N-nitrosamines during the analysis of municipal secondary biological nutrient removal process effluents by US EPA method Chemosphere, DOI: Cited by: N-Nitrosamines Nitrosamines are not so reactive as nitrosating agents as are their counterparts the alkyl nitrites, probably because of the strength of the N-N bond.
However there are a number of cases which have been reported which show that nitrosation can occur using nitrosamines. Exposure Assessment of N-nitrosamines in Foods Article in Korean Journal of Food Science and Technology 42(5) January with 71 Reads How we measure 'reads'.
N-Nitrosodimethylamine, the only volatile nitrosamine found, was detected in 23 of 25 samples analysed. The range of levels was 0–14 ppb (μg/kg) while the mean was 59 ppb. The range of levels was 0–14 ppb (μg/kg) while the mean was 59 by: Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry, Food Additives.
Amine-based absorption is the primary contender for postcombustion CO2 capture from fossil fuel-fired power plants. However, significant concerns have arisen regarding the formation and Cited by: 1.
Structure of certain N-nitrosamines. 6 2. Diagram of the thermal energy analyzer. 44 3. Structure of three nitramines. 57 4. Apparatus for distilling volatile nitrosamines from foods. 63 5. Flow diagram for trapping and reinjecting vola- tile nitrosamines.
69 6. Chromatogram from the GC-TEA analysis of an herbicide. Palframan, J. F., J. Macnab, and N. Crosby: An evaluation of the alkali flame ionisation detector and the Coulson electrolytic conductivity detector in the analysis of N-nitrosamines in foods.
Cited by: analysis. For many years, concern has grown regarding the health effects of nitrosamines, formed from natu-rally occurring or added nitrates, nitrites, and amines. Several of these N-nitroso compounds are classified as carcinogens by the U.S.
Environmen-tal Protection Agency and the Food. The analysis of real samples showed the presence of 6 of the N-nitrosamines in influent, effluent, and tap water. N-nitrosodimethylamine (NDMA) was quantified in all the analyzed samples at.
Crosby NT, Sawyer R. N-Nitrosamines: a review of chemical and biological properties and their estimation in foodstuffs.
Adv Food Res. ; – Namiki M, Udaka S, Osawa T, Tsuji K. Nitrosamines are produced by the reaction of nitrites and secondary amines. Nitrites are used as food preservatives, e.g. cured meats. Secondary amines arise by the degradation of proteins (food. Analysis of Nitrosamines in Drinking Water Using the Agilent A Series GC/MSD System Author Yean-Woong You Agilent Technologies, Inc.
Seoul Korea Application Note Abstract A method has been developed on the Agilent A Series GC/MSD System that can provide detection of File Size: 80KB.
Abstract. The question whether humans suffer from cancer as a result of exposure to N-nitroso compounds has not been yet answered.
Food is one of the sources of human exposure to these compounds, and during the past decade considerable attention has in fact been paid to the identification and quantitative determination of N-nitroso compounds in food.
Formation and occurrence of nitrosamines in food. Scanlan RA. Nitrosamines are formed by reaction of secondary or tertiary amines with a nitrosating agent.
In foods, the nitrosating Cited by: The most widely used technique to separate complex mixtures of volatile N-nitrosamines is gas chromatography (GC). Volatile derivatives of non-volatile N-nitrosamines have been prepared for GC analysis.
J Assoc Off Anal Chem. Sep;64(5) Volatile N-nitrosamines in dried foods. Sen NP, Seaman S. An investigation was carried out to determine the levels of volatile N-nitrosamines in several dried food Cited by: Foods With Sodium Nitrate.
Overall, sodium nitrate isn’t used in many foods. However, natural sodium nitrate is still used in cured and dried meats as well as in meats processed in specialty stores.
Let’s take a look at some of the common foods. Sources of N-nitrosamine contamination in foods. Hotchkiss JH. It has been well established that human foods may contain trace amounts of carcinogenic N-nitrosamines. Originally, it was thought that the use of nitrite as a curing agent for flesh foods Cited by: 6.
This book gives a detailed evaluation of the literature and details of methods available for the analysis of volatile nitrosamines. The 3 sections of the book are: Carcinogenicity of N-nitroso compounds (pp.
); General review of approaches to nitrosamine analysis (pp.including 21pp. of references); and Methods of analysis. A novel, highly selective method for the determination of nicotine, N-nitrosamines and tobacco-specific nitrosamines (TSNAs) in indoor dust samples is presented in this study.
Research on environmental N-nitroso compounds in the USSR. Bogovski P, Rooma M, Uibu J, Kann J, Tauts O. Food samples from various parts of the USSR have been analysed for Cited by: 3.
Two synthetic nitrosated sondary amine herbicides are relatively stable in soils. Many synthetic nitrosated pesticides are chemically unstable and exist only under laboratory conditions. Current analytical methodology, including thermal energy analysis, offers reasonably sensitive and spific methods of quantitative analysis.
and nitramines from the CO 2 capture plant. Klif will decide which amines and degradation products that should be evaluated and will also be responsible for the information about the.
The amount of N-nitroso compounds present in food samples is often no more than a few micrograms per kilogram and the sampling, clean-up and final determination require the most.
N-Nitrosamines (NAs) are now known to be a widely acting group of animal carcinogens (3) and are found, usually at trace levels, in many diverse places in the environment, such as: nitrite- cured meats, polluted air, tobacco smoke, cutting oils, hydraulic fluids, cosmetics, herbicides Cited by: 4.
Studies have suggested that nitrates, nitrites, and nitrosamines have an etiologic role in adverse pregnancy outcomes and chronic diseases such as cancer. Although an extensive body of literature exists on estimates of these compounds in foods, the extant data varies in quality, quantified estimates, and relevance.
We developed estimates of nitrates, nitrites, and nitrosamines for food. A method of analysis of nitrosamines using 7-chloronitrobenzo-2, 1, 3-oxadiazole (NBD chloride) is outlined NBD chloride reacts with secondary amines formed by denitrosation of Author: D.
Melamed, Ya. Kostyukovskii. nitrosamines: (nī-trōs'am-ēnz), Amines substituted by a nitroso (NO) group, usually on a nitrogen atom, to yield N- nitrosamines; can be formed by direct combination of an amine and nitrous.
N-nitrosamines are formed in the reaction of an elect-rophilic substitution of organic nitrogen with a nitrosating compound.
Organic nitrogen is derived from I, II or III amines, hydroxylamine or amine peroxides, which are pro-ducts of transformation of fertilizers and phenoxyacetic herbicides .Food and Drug Administration (FDA) The action level for N-nitrosamines in rubber baby-bottle nipples is 10 ppb.
In order to use nitrites and/or nitrates as food additives in curing premixes. Determination of the N-Nitrosamine Content in Rubber Articles Using the Agilent A Triple Quadrupole GC/MS System Authors Yun Zou and Chongtian Yu Agilent Technologies Co.
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