Metabolic Fate of the Precursors of N-Nitroso Compounds (I)
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The gastro-intestinal absorption of N-nitrosodimethylamine (NDM) and its precursors in guinea-pigs were studied. NDM, dimethylamine (DMA) and nitrate were quite stable in the contents of stomach and small intestine when they were incubated in vitro at 37°C for 60min. Nitrite was stable in the contents of small intestine, but not in those of stomach. DMA and nitrate disappeared from the ligated small intestine, but not from the ligated stomach. Nitrite rapidly disappeared from the ligated stomach, and the rate of disappearance was more rapid than that of decomposition. The disappearance curves of NDM from the ligated stomach and small intestine were monoexponential. NDM rapidly disappeared from the small intestine, and slowly from the stomach.Keywords:
Dimethylamine
Large intestine
Dietary Nitrate
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Absorbance
Griess test
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Leafy vegetables
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Dietary Nitrate
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Abstract A study was initiated on a method for the simultaneous determination of nitrate and nitrite in meat products. Nitrate and nitrite are determined by difference before and after the reduction of nitrate with metallic cadmium. Nitrate is diazotized, coupled with sulfanilic acid and 1-naphthol, and measured. From 93 to 95% of nitrate and nitrite added to meat can be recovered, and nitrate and nitrite do not interfere with each other in the determination. Ruggedness tests were satisfactory, and the method should be studied collaboratively.
Sulfanilic acid
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OBJECTIVE To assess the nitrate and nitrite level in the pickles sold in Chengdu city and to provide scientific basis for future relevant studies.METHODS A total of 190 pieces of pickle were collected by the random sampling method.The nitrate contents were determined by spectrophotometric method,and the contents of nitrite were assessed by ion chromatography.RESULTS The average content of nitrate was(2.33 ± 4.59)g/kg,the nitrite was(2.22 ± 2.59)mg/kg.There were differences in the content of nitrate between pickles from different places and the different packages.CONCLUSION The contents of nitrite in pickles in Chengdu are lower than the national standard,while the content of nitrate is relative higher.
National standard
Dietary Nitrate
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Levels of the nitrate and nitrite content in water sources of Kiev and Cherkassy regions were studied. Highest concentrations of nitrite (1.33 mg N/l) and nitrate (168 mg N/l) were defined in local water sources. Peculiarity of nitrate and nitrite distribution is discussed.
Dietary Nitrate
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Most accepted analytical procedures for nitrate in sea water become increasingly unreliable as tho nitrite concentration increases. We have developed an ozonation technique whereby nitrite is quantitatively oxidized to nitrate. In addition, we have formulated an equation to be used with the Mullin‐Riley (1955) reduction method when nitrite and nitrate are both present. This equation, unlike other recommended corrections, is based on demonstrated recoveries from known mixtures of nitrate and nitrite. In the ozone method the amount of nitrate produced is compared with the initial amount of nitrite. The difference in nitrogen, as determined by the two analyses, provides a method for estimating the quantity of nitrate originally present. Both the ozonation and numerical solutions appear particularly suited for studying nitrogen physiology of algal or bacterial cultures. Such studies often require analytical estimates for dissolved nitrate in the presence of high nitrite concentrations.
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