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Thesis (Ph. D.)--University of Chicago, 1919. / "Private Edition, Distributed by the University of Chicago libraries, Chicago, Illinois, 1921." "This Work was carried out in co-operation with Professor J.F. Piccard and published in J.Am. chem. soc., 40, 1074 (1918) and 42, 1855 (1920)" Includes bibliographical references. Also available on the Internet.

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<p> In order to compare the mode of action of mutagens which cause mass conversion of green Euglena to colorless forms lacking chloroplasts, mutants were selected either for resistance to U.V. light or for resistance to N-methyl-N-nitroso-p-toluenesulfonamide (MNTS). The U.V. resistant mutants selected showed strong resistance to U.V. but the slow growth of these mutants indicated that they probably carried multiple lesions. Some of the problems inherent in selection techniques were explored and discussed. A mutant selected for resistance to MNTS was found to have the ability to convert MNTS to an innocuous compound N-methyl-p-toluenesulfonamide. Experiments using the MNTS resistant strain provide information concerning the mode of action of MNTS and the related mutagen nitrosoguanidine.</p> / Thesis / Doctor of Philosophy (PhD)

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Aminophosphonic and related compounds were almost unknown 50 years ago, but today the literature data have considerably increased. Their negligible mammalian toxicity and their similarity with aminoacids confer on these compounds a top place as potential candidates for drugs. The discovery of numerous natural aminophosphonic derivatives endowed with biological properties useful to both medicinal and agricultural fields enhanced the infatuation for synthetic analogs and homologs. Intensive work has been performed towards alpha-aminophosphonic compounds, the direct analogs of natural alpha-aminoacids, disclosing versatile strategies, compatible both with molecular diversity and asymmetric synthesis. Less synthetic effort was devoted to the synthesis of higher homologs. Recent developments of the Diels-Alder reaction offer an asymmetric and convergent entry to various six-membered highly functionalizable key intermediates, compatible with molecular variety. As it is, the Diels-Alder (D-A) reaction should provide an original and versatile entry to beta-, gamma- and delta-aminophosphonic compounds, a challenging research area. As a direct consequence of the strategy, one of the two D-A partners (diene or dienophile) will act as vehicle for the phosphonate moiety. By contrast to its common use for the stabilization of alpha-negative charges, its implication in D-A reactions remains scarce. Indeed, the phosphonate moiety is not an efficient substituent susceptible to activate the D-A reaction; its use requires compensation by the activation of the other partner or by specific activation. Both synthetic organic and computational chemistry will furnish information to propose a fine understanding of the key D-A steps, in view to optimize the achievement of the corresponding cycloadducts. These cycloadducts will be considered as synth-/chirons for the synthesis of aminophosphonic compounds.

Dietary nitrite intake has been implicated in numerous gastrointestinal cancers in humans due to the formation of a group of carcinogens called N-nitroso compounds. The need to estimate their intake is vital in establishing at risk population and to monitor and perhaps one day manage their dietary intake. This is the first study to estimate nitrate and nitrite in selected vegetables, cured and fresh meat in Australian food supply using ion-paired reversed-phased HPLC. Nitrite content in meat products analysed ranged from 0 to 83.9 mg/kg in medallion beef and Frankfurt, respectively; nitrate content ranged from 18.7 mg/kg in minced beef to 142.5 mg/kg in salami. The nitrite content was below the maximum limit set by the Food Standards Australia and New Zealand. Nitrate content in selected vegetables ranged from 123 to 4850 mg/kg in Iceberg lettuce and English spinach, respectively; only minimal nitrite at 20 mg/kg was present in Gai choy, which was most likely due to bacterial contamination during storage. Based on the food consumption pattern of Australians, the dietary nitrite and nitrate intake from bacon were 1.51 and 3.42 mg per capita per day, which was below the Adequate Daily Intake set by the European Union Scientific Committee for food in 1995. Taking into considerations of oral nitrate reduction to nitrite and the endogenous nitrate formation, the upper extreme of dietary nitrite and nitrate intake in Australians were 44 and 2.4 times over the ADI, respectively. However, this does not take into effect of other dietary promoters and inhibitors. Eighteen healthy human volunteers were put on a low nitrate, nitrite and antioxidant diet for three days during which they were fed one serving of cured meat with and without 500 mg of vitamin C. Using GC-MS, N-nitrosodimethylamine was not detected in the urine before or after vitamin C supplementation, suggested that a diet low on nitrate and nitrite cannot produce NDMA and thus may reduce the risk of developing gastrointestinal cancers. Different extraction methods and combination of herbs and spices were demonstrated in vitro to show inhibition against B. cereus, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus. In addition, autoclaved turmeric powder at 0.3 % (w/v), hot water extracted turmeric with ginger at 0.5 % and rosemary at 1.0 % showed growth inhibition against Clostridium sporogenes, which was used as a surrogate for Clostridium botulinum. The use of these combinations of herbs and spices may replace or at least reduce the use of nitrite as a preservative in cured meat products to prevent botulism and reduce dietary nitrite intake.

Dietary nitrite intake has been implicated in numerous gastrointestinal cancers in humans due to the formation of a group of carcinogens called N-nitroso compounds. The need to estimate their intake is vital in establishing at risk population and to monitor and perhaps one day manage their dietary intake. This is the first study to estimate nitrate and nitrite in selected vegetables, cured and fresh meat in Australian food supply using ion-paired reversed-phased HPLC. Nitrite content in meat products analysed ranged from 0 to 83.9 mg/kg in medallion beef and Frankfurt, respectively; nitrate content ranged from 18.7 mg/kg in minced beef to 142.5 mg/kg in salami. The nitrite content was below the maximum limit set by the Food Standards Australia and New Zealand. Nitrate content in selected vegetables ranged from 123 to 4850 mg/kg in Iceberg lettuce and English spinach, respectively; only minimal nitrite at 20 mg/kg was present in Gai choy, which was most likely due to bacterial contamination during storage. Based on the food consumption pattern of Australians, the dietary nitrite and nitrate intake from bacon were 1.51 and 3.42 mg per capita per day, which was below the Adequate Daily Intake set by the European Union Scientific Committee for food in 1995. Taking into considerations of oral nitrate reduction to nitrite and the endogenous nitrate formation, the upper extreme of dietary nitrite and nitrate intake in Australians were 44 and 2.4 times over the ADI, respectively. However, this does not take into effect of other dietary promoters and inhibitors. Eighteen healthy human volunteers were put on a low nitrate, nitrite and antioxidant diet for three days during which they were fed one serving of cured meat with and without 500 mg of vitamin C. Using GC-MS, N-nitrosodimethylamine was not detected in the urine before or after vitamin C supplementation, suggested that a diet low on nitrate and nitrite cannot produce NDMA and thus may reduce the risk of developing gastrointestinal cancers. Different extraction methods and combination of herbs and spices were demonstrated in vitro to show inhibition against B. cereus, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus. In addition, autoclaved turmeric powder at 0.3 % (w/v), hot water extracted turmeric with ginger at 0.5 % and rosemary at 1.0 % showed growth inhibition against Clostridium sporogenes, which was used as a surrogate for Clostridium botulinum. The use of these combinations of herbs and spices may replace or at least reduce the use of nitrite as a preservative in cured meat products to prevent botulism and reduce dietary nitrite intake.