Chemistry and Biology of N-Nitroso Compounds PDF Download
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Author: William Lijinsky
Publisher: Cambridge University Press
ISBN: 0521346290
Category : Medical
Languages : en
Pages : 483
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Book Description
Originally published in 1992, this volume looks in depth at the carcinogenic properties of N-nitroso compounds. These compounds occur widely in smoked foods and in meat and fish cured with nitrates; they are also formed in some industrial processes and in addition are found in cosmetics, tobacco and tobacco smoke. By focusing on the chemical and biological properties, the volume attempts to explain how these compounds exert their carcinogenic potential and, furthermore, goes on to explain how apparently harmless precursors such as nitrates and amines are transformed to produce carcinogens.
Author: William Lijinsky
Publisher: Cambridge University Press
ISBN: 0521346290
Category : Medical
Languages : en
Pages : 483
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Book Description
Originally published in 1992, this volume looks in depth at the carcinogenic properties of N-nitroso compounds. These compounds occur widely in smoked foods and in meat and fish cured with nitrates; they are also formed in some industrial processes and in addition are found in cosmetics, tobacco and tobacco smoke. By focusing on the chemical and biological properties, the volume attempts to explain how these compounds exert their carcinogenic potential and, furthermore, goes on to explain how apparently harmless precursors such as nitrates and amines are transformed to produce carcinogens.
Author: Richard N. Loeppky
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 410
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Book Description
Investigates the compound formation, bioactivation, and detoxification of the N-nitroso group of compounds, which increasingly appears to be implicated in human carcinogenesis. The topics include exposure, formation, and blocking; nitric oxide; nitrosamine; toxic, mutagenic, and carcinogenic effects; and reactive intermediates. The 45 papers largely report on research rather than review the literature. The symposium that occasioned them was in Washington, DC, in August 1992. Annotation copyright by Book News, Inc., Portland, OR
Author: Hrvoj Vančik
Publisher: Springer Science & Business Media
ISBN: 9400763379
Category : Medical
Languages : en
Pages : 168
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Book Description
This book is designed to collect and review the research covering main directions in investigations of aromatic nitroso compounds in last decades, and to present both, the academic aspects of this chemistry, as well as the open field of its applicability. The book is divided in five chapters. The basic structural properties of the nitroso aromatic molecules are described in the first chapter. The second chapter is an overview of the methods of preparations of aromatic nitroso and polynitroso compounds, including classical synthetic methods and some new preparative approaches. The third part deals with the physico-chemical properties of nitroso aromates and azodioxides, its structure, crystallography, quantum chemical calculations, spectroscopy, typical reactions, and especially it is focused on the dimerizations in the solid-state. In the fourth chapter is represented organometallic chemistry of nitroso aromatic molecules and its applications in catalysis. The last part of the book deals with the behavior of this class of compounds in the biological systems, reactions with biomolecules and the use in toxicology.
Author: Istvan Bogardi
Publisher: Springer Science & Business Media
ISBN: 3642760406
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
The nitrate content of drinking water is rising at an alarming rate in several regions of NATO countries and elsewhere in the world. The increase is due to lack of proper sewage treatment, and primarily to excess fertilizer application. Also, eutrophication in several coastal areas is triggered by high nitrate concentrations. The main purpose of this book is to integrate scientific knowledge related to exposure assessment, health consequences and control of nitrate contamination in water. The motivation is related to the magnitude, the possible adverse health effects, and the high cost of control ling nitrate contamination. Future research tasks are defined by an interaction among hydro logists, toxicologists and environmental engineers in an integrated framework for nitrate risk management. The target readership of this book is a mix of university colleagues, practitioners from both the private and public sectors and advanced graduate students working with the hydrological, health science or environmental engineering aspects of nitrate contamination. The main conclusions include: 1. For risk assessment purposes, knowledge and sufficiently accurate models are available to predict nitrate load and its fate in water under changes in land use. 2. Once agricultural exposure controls are implemented, the response times in ground water may be so long as to make controls unrealistic. 3. It is still unknown whether agricultural best management practice is a compromise between nitrate risk reduction and agricultural revenue. 4. The current drinking water guidelines of 10 mg/L NOrN need not be changed.
Author: Ernest H.Y. Chu
Publisher: Springer Science & Business Media
ISBN: 1461323991
Category : Science
Languages : en
Pages : 852
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Book Description
During the early 1930s, when I was a graduate student and later a post-doctoral researcher at the National Research Council for the University of Wisconsin at Madison, we had the opportunity to get acquainted with many graduate students from China who were sent to the University for training in modern basic sciences as well as social sciences. The University of Wisconsin continues to graduate a large number of Chinese students. Economic conditions in the 1930s were very precarious for the United States and other parts of the world. Many of us students grew closer together because we were living on similarly tight budgets. As a matter of fact, we subleased a part of our apartment in Madison to some Chinese graduate students. This was a very nice opportunity for us to learn about the scientific and cultural back ground of our Chinese friends. Many of them came from the interior of China and had had very little opportunity to become acquainted with people from a western culture. Living with these students was a very pleasant and educational experience which gave us a good pic ture of the cultural life and educational system of China at that time--an intimate picture that one normally would not see without travelling in that country.
Author: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans
Publisher: International Agency for Research on Cancer
ISBN: 9789283201526
Category : Medical
Languages : en
Pages : 0
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Book Description
This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.
Author: J.W. Gorrod
Publisher: Elsevier
ISBN: 0080525512
Category : Science
Languages : en
Pages : 773
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Book Description
This book provides for the first time a single comprehensive source of information on the analytical chemistry of nicotine and related alkaloids. The editors have brought together scientists from academia and the tobacco industry to describe the state-of-the-art of the chemistry and analytical methods for measurement of nicotine. Both the scope and detail of the book are impressive. Chapters describe the history, pharmacology and toxicology of nicotine, the biosynthesis of nicotine and other alkaloids in the tobacco plant, the general chemistry of nicotine and the analytical methodologies that have been used to measure nicotine and related alkaloids in biological specimens, in tobacco and pharmaceutical products and in tobacco smoke. There is also a comprehensive review of the chemistry and toxicology of nicotine-derived nitrosamines, an important class of tobacco carcinogens.
Author: Yukioki Kuroda
Publisher: Springer Science & Business Media
ISBN: 1461595614
Category : Medical
Languages : en
Pages : 480
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Book Description
The papers are arranged in eight sections, addressing: antimutagens in food; antimutagens and anticarcinogens in environmental toxicology; free radicals; antitumor initiators; antitumor promoters; aspects of mammalian and human genetics; molecular aspects of mutagenesis and antimutageneis; and oncog
Author: M.G. Simic
Publisher: Springer Science & Business Media
ISBN: 1475793510
Category : Technology & Engineering
Languages : en
Pages : 652
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Book Description
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.
Author: John D. Roberts
Publisher:
ISBN: 9780805383218
Category : Chemistry, Organic
Languages : en
Pages : 1596
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Book Description
Introduction what is organic chemistry all about?; Structural organic chemistry the shapes of molecules functional groups; Organic nomenclature; Alkanes; Stereoisomerism of organic molecules; Bonding in organic molecules atomic-orbital models; More on nomenclature compounds other than hydrocarbons; Nucleophilic substitution and elimination reactions; Separation and purification identification of organic compounds by spectroscopic techniques; Alkenes and alkynes. Ionic and radical addition reactions; Alkenes and alkynes; Oxidation and reduction reactions; Acidity or alkynes.
