Frankfurt, 102. Also

The iodine levels in thick Frankfurters also increased by 50% (Anke et al. 2000). 

Recently, Geiger (44) of the Battelle Institute in Frankfurt also reported the observation of a DDT in unconfined stoichiometric H2 air mixtures. In Geiger s experiment, a rectangular box... 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

The efficient recovery of volatile nitrosamines from frankfurters, followed by gc with chemiluminescence detection, has been described (133). Recoveries ranged from 84.3 to 104.8% for samples spiked at the 20 ppb level. Methods for herbicide residues and other contaminants that may also relate to food have been discussed. Inorganic elements in food can be deterrnined by atomic absorption (AA) methods. These methods have been extensively reviewed. Table 8 Hsts methods for the analysis of elements in foods (134). 

Artis Auriferae (1593), 185-246. Marie-Louise von Franz (ed. and trans.), Aurora Consurgms (New York and London BoUingen, 1966). The full text was also printed in the alchemical compendium of Johannes Rhenanus (ed.), Harmoniae inperscmtabilis chyndco-philosophicae (Frankfurt, 1625). 

Musaeum Hermeticum reformatum et amplificatum (Frankfurt, 1678), 203-304. See also FI. Kopp, Die alchemie in altere und neuer eit (Heidelberg, 1886), vol. 1, 254 examining the Renaissance alchemical treatise, Der Wasserstein der Weysen in its discourse the philosopher s stone as a parallel of Christ. See also Hartlaub, Signa Hermetis (1937), 93—162. 

Smoking. The effects of smoking on the formation of N-nitros-amines in bacon has been investigated recently by Bharucha et al. ( ). They reported that unsmoked bacon samples generally tended to contain more N-nitrosamines, presumably because of their higher nitrite content at the time of frying. Sink and Hsu (55) showed a lowering of residual nitrite in a liquid smoke dip process for frankfurters when the pH also was lowered. The effects of smoke seem to be a combination of pH decrease and direct C-nitrosation of phenolic compounds to lower the residual nitrite in the product (56). This is an area which requires further study since certain C-nitrosophenols have been shown to catalytically transnitrosate amines in model systems (57). 

In a similar study, Gray et al. (60) investigated the possible formation of N-nitrosamines in heated chicken frankfurters which been prepared with various levels of nitrite (0-156 mg/kg). As expected, apparent N-nitrosamine levels increased with increasing concentrations of nitrite, but did not exceed 4 yg/kg except for two samples which contained 8 and II yg/kg of NMOR. The presence of these relatively high levels of NMOR was confirmed by mass spectrometry and raised the question as to its mode of formation. It was shown to be due to the morpholine present in the steam entering the smokehouse, as this amine is commonly used as a corrosion inhibitor in steam process equipment ( ). The detectable levels of NMOR in the Canadian study ( ) were also attributed in part to the use of morpholine as an anti-corrosion agent in the steam supply (62). 

I would like to thank Bernadette Bensaude-Vincent, Jed Z. Buchwald, Otto T. Ben-fey, William H. Brock, Charles C. Gillispie, Jean Pierre Poirier, and J. B. Shank for reading this chapter and discussing it with me. Thanks are also due Susanne Hahn for her help during my visit to the Hoechst Corporate History Archives, Frankfurt, Germany. 

As far as own work has been cited, I thank the Deutsche Forschungsgeme-inschaft, Bonn, and the Fonds der Chemischen Industrie, Frankfurt, for support. I am also grateful to my co-workers Makram Ben Hamida and Annika Arndt for technical assistance. 

One thing was certain Von Schnitzler was the cause of his present plight. In 1937—the year Carl Krauch finally joined the Nazi Party, the year Ter Meer also joined the Party and at the same time avoided the Unter den Linden — Von Schnitzler reorganized the commercial committee. Instead of occasional meetings at Frankfurt, regular monthly meetings were now held at Berlin Northwest 7. 

Various gas chromatographic techniques combined with plentiful detection methods were used to separate and quantify volatile V-nitrosamines. Preconcentration methods were usually applied for separating these compounds. Thus, a method was developed for determination of V-nitrosodimethylamine (278a) in minced fish or frankfurters, based on SPE followed by GC-CLD-TEA RSD was 0.56 to 2.25%569. This method has been adopted by AOAC. A similar GC method using NPD was described for the determination of 278a in fish products570. Steam distillation can also be used to isolate volatile... 

Around the same time, nitration of cellulose to produce nitrocellulose (NC also known as guncotton) was undertaken by different groups and finally the invention of NC was reported by Schonbein (Basel) and Bottger (Frankfurt) independently in 1846. Further, dynamite was invented by Alfred B. Nobel in 1866. 

Thomas Scanlon (without giving any details) also links the possession of this capacity with Frankfurt s view of the integration of higher-order and first-order desires in a person who enjoys freedom of the will. 

At the same time as nitroglycerine was being prepared, the nitration of cellulose to produce nitrocellulose (also known as guncotton) was also being undertaken by different workers, notably Schonbein at Basel and Bottger at Frankfurt-am-Main during 1845-47. Earlier in 1833, Braconnot had nitrated starch, and in 1838, Pelouze, continuing the experiments of Braconnot, also nitrated paper, cotton and various other materials but did not realize that he had prepared nitrocellulose. With the announcement by Schonbein in 1846, and in the same year by... 

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