Amine is a type of compound that is derived from ammonia. In other words, amines are basically classified as functional groups or organic nitrogen compounds.
Imines are characterized by the presence of a carbon-nitrogen double bond (C=N), where the nitrogen atom is typically bonded to a hydrogen atom or an alkyl or aryl group. These compounds are often formed through the condensation of primary amines with aldehydes or ketones, releasing water as...
Air sampling is a vital method of protecting workers from the potential hazards of airborne contaminants (dust or vapours/gases), summarised in this guide.
Tar is a mixture of the compounds in cigarette smoke which condensate (turn from a gas to a solid) once in the lungs to form a sticky brown substance, this is thecigarette smoke condensate. Tar is the part of cigarette smoke which causes the yellow-brown stains on teeth and fingers. Tar...
Healthier than other cooking methods.When you cook foods using high-temperature cooking methods, like frying and grilling, potentially harmful substances like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) may form. Scientists say that these substances may cause changes in your ...
Natural wine is the unfiltered, untamed, un-photoshopped version of what we know to be wine. In most cases, natural wine doesn't look or taste like a typical wine.
Grilled Red Meat:While grilled food can taste delicious, scientists have discovered that preparing meats in this way – especially processed meats like hot dogs – releases a carcinogen called heterocyclic aromatic amines. When you grill red meat to the point of well-done, it changes the chemical...
The main form in which ecstasy is distributed in is tablets. The tablets often contain multiple substances, including amhetamines, caffeine, ketamine, methamphetamine, and MDA (3,4-Methylenedioxyamphetamine). Other substances that may be included are ephedrine, DXM (dextromethorphan), cocaine, heroine...
M. et al. Heterocyclic amines, meat intake, and association with colon cancer in a population-based study. Am. J. Epidemiol. 157, 434–445 (2003). Article CAS PubMed Google Scholar Bouvard, V. et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol. 16, 1599–...
Formation of nitrosamines is possible inthe presence of secondary, tertiary, or quaternary amines22 and nitrite salts23 under acidic reaction conditions. Under these conditions, nitrite salts may form nitrous acid, which can react with an amine to form a nitrosamine (see Figure 1). ...