N-Nitrosamine

J. -P. Ansehne, ed., N-Nitrosamines, American Chemical Society, Washington, D.C., 1979. 

Sodium nitrite can react with proteins in the stomach or during cooking, especially in high heat (such as frying bacon), to form carcinogenic N-nitrosamines. To prevent this, ascorbic acid or erythor-bic acid is commonly added to cured meats. 

Nitrite, N-nitrosamines and the explosives RDX and HMX yield reddish-violet j chromatogram zones on a pale pink-colored background. 

Nitroindole 418 Nitrophenyl isocyanate reagent 77 1-Nitropyrene 61 N-Nitrosamines 107... 

The sudden consumption of the remaining UDMH, and the increased relative importance of N-nitrosamine formation at -30 minutes into the photolysis can be rationalized by assuming that at that time the [NO I/ENO] ratio, and thus the photostationary state [O3], has become sufficiently high that O3 may be reacting with the hydrazine directly, and that reaction (3) begins to dominate over reaction (10). This results in higher rates of UDMH consumption by the OH radicals formed in the UDMH + O3 reaction (1), and by the OH radicals generated by the reaction of NO... 

N-Nitrosamines, formed principally from the reaction of naturally occurring secondary amines with nitrites that may be added to foods or produced by bacterial reduction of nitrates, have been identified in many food systems including cured meat products, nonfat dried milk, dried malt and beer. In addition, the presence of less volatile and non-volatile N-nitroso compounds or their precursors in foods have been suggested from a number of model system studies. 

Percentage of N-Nitrosamines in the Fumes Produced During the Frying of Bacon or Ham... 

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