No description available.

Thesis (Ph. D.)--Ohio State University, 1978. / Includes vita. Includes bibliographical references (leaves 156-158). Available online via OhioLINK's ETD Center

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 nitrosation. The levels in the other food products were not increased under the same simulated gastric conditions (p < 0.05). Extreme nitrosation illustrated that food has a large nitrosatable amine content. Beer produced elevated levels of N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosopyrrolidine and N-nitrosomorpholine. Nonfat dry milk produced elevated levels of N-nitrosodimethylamine, N-nitrosopiperidine, N-nitrosopyrrolidine and N-nitrosomorpholine. Fish produced elevated levels of N-nitrosodimethylamine and N-nitrosopyrrolidine. Overall, certain food products provide exposure to ample amounts of nitrosatable amines, but it appears that these food products do not produce a significantly increased risk from endogenous N-nitrosamine exposure. / Graduation date: 1987

Thesis (Ph. D.)--University of Missouri-Columbia, 1997. / Typescript. Vita. Includes bibliographical references (leaves 225-231). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1997. / Typescript. Vita. Includes bibliographical references (leaves 225-231). Also available on the Internet.

Various high molecular weight dialkylnitrosamines were prepared including, for the first time, methyl-n-octadecylnitrosamine and di-n-dodecylnitrosamine. The infrared, ultraviolet and mass spectra of a selection of these compounds were recorded and studied. Gel permeation chromatography was used for the isolation of individual nitrosamines in standard nitrosamine mixtures, while ion-exchange chromatography effected complete clean-up of amine-contaminated nitrosamine solutions. Thin-layer and gas-liquid chromatographic methods were developed for the detection, separation and analysis of nanogram quantities of these lipophilic nitrosamines. In addition the above chromatographic systems were used for the analysis of distillates of spiked wheat flour samples. High recoveries of dicyclopentylnitrosamine, di-n-heptylnitrosamine and di-n-octylnitrosamine, from the spiked wheat flour samples, were achieved using a specially developed freeze-drying/vacuum distillation technique, the distillates obtained being relatively free from major contaminants. / KMBT_363 / Adobe Acrobat 9.54 Paper Capture Plug-in

No description available.

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. I. precedes first title and II. precedes second title on title page. Vita. Includes bibliographical references. Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. I. precedes first title and II. precedes second title on title page. Vita. Includes bibliographical references. Also available on the Internet.

Thesis (Ph.D.)--University of Hong Kong, 1975. / Also available in print.