| Effect of pH and ammonium ions on mutagenic activity in cooked beef. | |
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MedLine Citation:
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PMID: 7306937 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Controversy surrounding the extraction procedure commonly used for isolating and concentrating mutagens from foods has resulted in a need for the re-examination of the reported mutagenicity in fried hamburgers. Using a procedure in which Na2SO4 and NaOH are substituted for (NH4)2SO4 and NH4OH respectively, mutagenic activity in extracts of hamburgers fried for 5 min appeared to be unchanged. However, when organic extractions are performed at pH conditions more moderate than those generally employed to isolate mutagens from foods, a 30-50% decrease in mutagenicity is observed. |
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Authors:
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W T Iwaoka; C A Krone; J J Sullivan; C A Johnson |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Cancer letters Volume: 12 ISSN: 0304-3835 ISO Abbreviation: Cancer Lett. Publication Date: 1981 May |
Date Detail:
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Created Date: 1982-02-25 Completed Date: 1982-02-25 Revised Date: 2003-11-14 |
Medline Journal Info:
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Nlm Unique ID: 7600053 Medline TA: Cancer Lett Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 335-41 Citation Subset: IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Ammonia
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pharmacology* Animals Cattle Cookery* Hydrogen-Ion Concentration Meat / analysis*, toxicity Mutagens / isolation & purification* |
| Chemical | |
Reg. No./Substance:
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0/Mutagens; 7664-41-7/Ammonia |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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