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Sodium nitrite is an inorganic compound with the chemical formula Na N O 2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt.
Nitrite is an ambidentate ligand and can form a wide variety of coordination complexes by binding to metal ions in several ways. [2] Two examples are the red nitrito complex [Co (NH 3) 5 (ONO)] 2+ is metastable, isomerizing to the yellow nitro complex [Co (NH 3) 5 (NO 2)] 2+. Nitrite is processed by several enzymes, all of which utilize ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Cyanide is a potent cytochrome c oxidase (COX, a.k.a. Complex IV) inhibitor, causing asphyxiation of cells. As such, cyanide poisoning is a form of histotoxic hypoxia, because it interferes with the ability of cells to take or use oxygen via oxidative phosphorylation. [25]: 1475. Specifically, cyanide binds to the heme a3-CuB binuclear center ...
PubChem CID. 56599290. UNII. M0KG633D4F. HX1032V43M. Sodium nitrite/sodium thiosulfate, sold under the brand name Nithiodote, is a fixed-dose combination medication used as an antidote for cyanide poisoning. [1] It contains sodium thiosulfate and sodium nitrite. [1] It is given by intravenous infusion into a vein. [1]
This nitrite is swallowed and reacts with acid and reducing substances in the stomach (such as ascorbate) to produce high concentrations of nitric oxide. The purpose of this mechanism to create NO is thought to be both sterilization of swallowed food (to prevent food poisoning) and to maintain gastric mucosal blood flow. [12]
After curing completes, the concentration of these compounds appears to degrade over time. Their presence in finished products has been tightly regulated since several food-poisoning cases in the early 20th century, [1] but consumption of large quantities of processed meats can still cause a slight elevation in gastric and oesophageal cancer ...
Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. [1] It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride (table salt) and sodium nitrite, and are used for pickling meats as ...