Threshold organ effects

For some toxins it is possible to demonstrate an apparent improvement in functional response at levels of exposure which are below a threshold. This effect, which has been termed hormesis , is most effectively demonstrated in the consistently improved longevity of animals whose caloric intake is restricted rather than allowing them to feed ad lib (Tannenbaum, 1942). Clearly in this instance, the observed effects are the result of exposure to a complex mixture of chemicals whose metabolism determines the total amount of energy available to the organism. But it is also possible to show similar effects when single chemicals such as alcohol (Maclure, 1993), or caffeic acid (Lutz et al., 1997) are administered, as well as for more toxic chemicals such as arsenic (Pisciotto and Graziano, 1980) or even tetrachloro-p-dibenzodioxin (TCDD) ( Huff et al., 1994) when administered at very low doses. It is possible that there are toxins that effect a modest, reversible disruption in homeostasis which results in an over-compensation, and that this is the mechanism of the beneficial effect observed. These effects would not be observed in the animal bioassays since to show them it would be necessary to have at least three dose groups below the NOAEL. In addition, the strain of animal used would have to have a very low incidence of disease to show any effect. 

Effects. Determine the biological and physical effects and hazards, including routes of exposure, latency times, and dose and threshold effects, if any. Prior experience with the substance, its analogs and derivatives, is very important. Examples solubility in biological fluids, metabolic and target organ effects. 

Fig. 7. Toxicity of chlorine to aquatic organisms, (a) Time-dependent mortaUty (50%) of four example species in various levels of total residual chlorine in the laboratory, where for A, A.losa aestivalis and B, Salmogairdnerii r (correlation coefficient of the curve) = —0.96 and for C, P/euroneetesplatessa and D, Salmo trutta r = —0.98. (b) A summary of chlorine toxicity to freshwater species, indicating overall no-effect thresholds for acute and chronic exposures. Numbers indicate where more than one test yielded the same result. A different summary figure appHes to marine organisms because of differences in the...

Organic acids, including carbon dioxide, lower the wort pH during fermentation. The principal acids formed are lactic, pymvic citric, malic, and acetic acids, at concentrations ranging from 100—200 ppm. The main sulfur compounds formed during fermentation and thek perception thresholds are as follows H2S (5—10 ppb) ethanethiol (5—10 ppb) dimethyl sulfoxide (35—60 ppb) and diethyl sulfide (3—30 ppb). At low levels, these may have a deskable flavor effect at higher levels they are extremely undeskable. Sulfur dioxide also forms during fermentation, at concentrations of 5—50 ppm its presence can be tasted at levels above 50 ppm. 

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