nitrites


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nitrites

Chemistry
A family of chemically stable forms of inorganic nitrogen that are not present in significant amounts in the environment. Nitrites in the blood originate from bacterial conversion of nitrates present in vegetables, as well as from nitrites ingested as preservatives (e.g., sodium nitrite, used as a preservative for fish and meats, such as hot dogs, bacon, corned beef, ham, liverwurst or salami), which have been associated with allergic reactions and formation of methaemoglobin. Nitrites are potentially toxic, given their conversion to carcinogenic nitrosamines.

Lab medicine
The reduction products of nitrates by bacteria in urine. In a standard dipstick test, nitrites combine with sulfanilamide on the dipstick, resulting in diazonium salt formation which, in the presence of a dye on the dipstick, forms a coloured azo dye.
References in periodicals archive ?
Finnebrogue have used a combination of innovation and natural fruit and spice extracts to come up with a bacon that is made without the need for added nitrites.
F phenate method for ammonium, and the 4 500--NO-2-B colorimetric method for nitrite in samples taken from the systems every eight days (Eaton, Clesceri, & Greenberg, 1995).
Nitrates don't pose much of a health risk to animals, it's when they're converted into nitrites that things change.
They are typically cured with sodium nitrite, salt, and sometimes smoke.
In contrast, selected SBIs may occur when the culture is "positive" without inflammation or nitrites.
Kiis, "Nitrates and nitrites in vegetables and vegetable-based products and their intakes by the Estonian population," Food Additives & Contaminants, vol.
By taking OD of the serum sample, SERUM NITRITE is calculated by using the following formula from the standard curve.
3 Nitrobacter bacteria metabolize the nitrite to produce nitrates (NO[2]), a key nutrient necessary for green growth.
Nitrate is converted to nitrite in the rumen or first stomach of livestock, which depletes the blood of oxygen.
Nitrites and nitrates have been shown to possibly increase one's risk of certain chronic diseases.
Thus, the study concludes that the protective effect of the Mediterranean diet, combining unsaturated fats and vegetables abundant in nitrite and nitrate, comes at least in part from the nitro fatty acids generated which inhibit soluble Epoxide Hydrolase to lower blood pressure.