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  • Food as a source of nitrosatable amines

    Creator:
    McIntyre, Timothy
    Abstract:
    Beer, nonfat dry milk, fried bacon and microwave baked fish were treated under simulated gastric and extreme nitrosation conditions to estimate their capacity for generation of endogenously formed N-nitrosamines. The level of nitrosamines in beer increased from 0.1 ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric...
    Resource Type:
    Masters Thesis
    Full Text:
    to thank Dr. Richard A. Scanlan, his major advisor, for providing this opportunity and for the

  • Analysis of N-nitrosamines and nitramines in foods and herbicides

    Creator:
    Hotchkiss, Joseph H.
    Resource Type:
    Dissertation
    Full Text:
    ^. ) ^a, fj. : Ab stract approved: (R. A. Scanlan) A method to both estimate the volatile N

  • Formation of N-nitrosamines from the nitrosation of spermidine and spermine

    Creator:
    Hildrum, K. I. (Kjell Ivar), 1940-
    Abstract:
    The reactions between sodium nitrite and the polyamines spermidine and spermine were investigated. When reacted at 80°C for 1 hr at pH 3.5 with a 1:3 molar ratio of amine groups to sodium nitrite, five volatile nitrosamines were identified as products in the nitrosation of spermidine. 3HC1, and two volatile...
    Resource Type:
    Dissertation
    Full Text:
    NITROSATION OIuSPERMIDirjff AND SPERMINE Abstract approved: / R. A. Scanlan The reactions between

  • Determination of selected secondary and tertiary amine alkaloids in barley malt

    Creator:
    Poocharoen, Boonthong
    Abstract:
    The malt alkaloids N-methyltyramine, N,N-dimethyltyramine (hordenine), N-methyl-3-aminomethylindole and N,N-dimethyl-3-aminomethylindole (gramine) are known precursors for N-nitrosamines. Analytical procedures were developed and applied to extract and quantify these alkaloids from malt, green malt, malt roots, and raw barley. A ground malt sample under nitrogen atmosphere was extracted with 5 percent concentrated ammonium...
    Resource Type:
    Dissertation
    Full Text:
    . A. Scanlan The malt alkaloids N-methyltyramine, N,N-dimethyltyramine (hordenine), N-methyl-3

  • Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

    Creator:
    Hotchkiss, Joseph H.
    Abstract:
    The purpose of this study was to characterize the nonvolatile, water soluble, bis(hydroxyalkyl)N-nitrosamines produced from the reaction of spermidine and nitrite. The biologically occurring polyamine spermidine was reacted with nitrite in the presence of acid. The reaction products were isolated and converted to trimethylsilyl (TMS) derivatives. The derivatized products were...
    Resource Type:
    Masters Thesis
    Full Text:
    Abstract approved: ^^ ^ l ' l /Ml. A. Scanlan The purpose of this study was to characterize

  • Determination of dimethylamine in barley malt

    Creator:
    Yoo, Lee-joung
    Abstract:
    Dimethylamine (DMA), in addition to the alkaloids hordenine and gramine, has been suggested as a potential precursor of nitrosodimethylamine (NDMA) in malt. Analytical procedures were adopted and applied to extract and quantify DMA from malt, green malt, malt roots and raw barley. Ground malt was extracted at room temperature with...
    Resource Type:
    Masters Thesis
    Full Text:
    of Dimethyl ami r\g in Barley Malt Abstract approved: ^ ^ R. A. Scanlan Dimethylamine

  • Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gairdneri)

    Creator:
    Grieco, Mary Porter
    Abstract:
    A dose related carcinogenic response was established for dimethylnitrosamine administered in the diet of rainbow trout (Salmo gairdneri). An equation was derived for the relationship between dose and hepatocellular carcinoma incidence. From a published dose response study using Porton rats as a test animal, a second equation was derived for...
    Resource Type:
    Masters Thesis
    Full Text:
    : f , Dr. Richard A. Scanlan A dose related carcinogenic response was established for

  • Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

    Creator:
    Lee, Jae-sung
    Abstract:
    The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
    Resource Type:
    Dissertation
    Full Text:
    . ^ Abstract approved: —t ^-* _•—v , =—. /R. A. Scanlan The formation of 3-hydroxy-N

  • A comparison of porous polymers used in collecting organic volatiles in foods

    Creator:
    Boyko, Alayne Linda
    Abstract:
    Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: -L - Dr. Richard A. Scanlan Porapak Q, Chromosorb 102, and Tenax GC, three porous

  • Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

    Creator:
    Mangino, Mario M.
    Abstract:
    Amines formed by biosynthesis in germinated barley have been suggested as precursors for N-nitrosodimethylamine (NDMA) in barley malt dried by direct-fired kilning. This hypothesis was verified by germinating raw barley and exposing the resulting malt roots and clean malt to nitrous acid. Quantitation of the NDMA formed indicated that malt...
    Resource Type:
    Dissertation
    Full Text:
    The author wishes to thank his major advisor. Dr. Richard A. Scanlan, for providing the funds and