Reactivity testing oxidizing properties

Several tests have been developed to identify the hazards of reactive substances [10]. Test methods for determining pyrophoric properties, water reactivity, and oxidizing properties (Box 17) are discussed in Section 2.3.4. 

The products formed during lipid peroxidation include unsaturated aldehydes, such as 4-hydroxynonenal. Their quantification is of great interest because of their extremely reactive and cytotoxic properties. This extreme reactivity and metabolic conversion, however, may make them unsuitable as test analytes for in vivo antioxidant activity studies except at high levels of oxidative stress. Furthermore, simple chemical tests such as the TBARS (thiobarbituric acid reactive substances) and LPO-586 (colorimetric... 

A concerted effort is needed to increase our understanding of the transfer and uptake of reactive gases in the lung. A program in this field should involve in vitro model studies, animal experiments, and clinical studies. More information is required on the chemical, physical, and morphologic properties of the mucous layer and the kinetics of the reactions of ozone in the mucous and tissue layers. Experimental data on uptake and dosage for ozone and other oxidants are difficult to obtain for the tracheobronchial and pulmonary regions. Such data for animals and humans will be needed to test the present simple transport models, before further refinements are made. 

Malonaldehyde, a major product of autoxidatlon of polyunsaturated fatty acids is a very reactive substance and reacts with amino acids, proteins and other chemical substances present in meats. Its concentration is generally determined by the 2-thlobarblturlc acid (TEA) test. Malonaldehyde may be used as an indicator for evaluation of the oxidative state of cooked meats. It has been reported that warmed-over flavor in beef is generally perceived when TEA number of cooked meats exceed numerical values of 0.5 to 1.0 (31). Malonaldehyde has also been implicated as having mutagenic and perhaps carcinogenic effects (32). Its presence further affects the rheological properties and texture of cooked meat products. Despite these, malonaldehyde has very little or no... 

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