Nitrosamines are a class of chemical compounds that have received much attention since 1956, when two British scientists, John Barnes and Peter Magee, reported that dimethylnitrosamine produced liver tumors in rats. Nitrosamines are formed by reactions of nitrits and secondary amines (e.g. in proteins) under acidic conditions like gastric milieus. Human beings ingest nitrits from food, esp. fried or grilled meat and vegetables. Disposal of tabacco products also causes a high intake of nitosamines (mainly N-Nitrosonornicotin).
Also chemical industry is responsible for exposure of nitrosamines e.g. the rubber manufacturing and metal industry.
Also chemical industry is responsible for exposure of nitrosamines e.g. the rubber manufacturing and metal industry.
Chiron provides several native nitrosamines and internal standards (according to EPA 621)
kérdéssel, ajánlatért forduljon hozzánk: bst@enternet.hu
