Chemistry What substances are used to neutralize eliminate nitrite 10

Nitrite is highly reducible and can be removed with an oxidant. Example: H2O2

Barium salts or silver salts are fine.

Just eat a little more vitamin C. Don't eat anything else.

With urea can. They react to produce nitrogen and CO2

It must be acidic potassium permanganate

5(no2)-+2(mno4)-+6h+====5(no3)-+mn)2++3h2o

nano2。

Nitrite is a salt containing a nitrite anion (NO2). The most common is sodium nitrite, which is a white to pale yellow powder or granular with a slightly salty taste and is easily soluble in water.

Nitrates and nitrites are widely found in the human environment and are the most prevalent nitrogenous compounds in nature. Nitrate in the human body can be reduced to nitrite and N-nitroso compounds under the action of microorganisms.

It is important to note that high doses of nitrite can still be very toxic. Accidental ingestion of nitrite can lead to nitrite food poisoning, and long-term use can even lead to esophageal cancer.

and stomach cancer. Moreover, scientists still lack clinical trials to prove that nitrite can ** heart disease.

and other diseases. As a result, scientists are actively recruiting volunteers for clinical trials and are looking for the right drug manufacturer to develop nitrite drugs.

no2^-

Nitrite. It is a salt of nitrite acid. The oxidation state of the nitrogen atom is +3 valence, so the nitrite ion (NO2-) can be used as both an oxidizing agent and a pure collapse reducing agent.

A crystalline substance that is easily soluble in water (except for silver salts). When the aqueous nitrite solution is acidified with a strong acid, it decomposes and releases nitric oxide.

and nitrogen dioxide.

Toxicity. Nitrite is often added in the food processing industry as a color retaining agent in sausages and bacon to maintain good appearance due to its preservative properties and can bind to myoglobin in meat products.

Nitrite itself is not carcinogenic, but it can be used as an amino acid in meat under cooking or other conditions.

degradation reaction to produce nitrosamines, which are highly carcinogenic.

Consumption of preserved meat products, kimchi and spoiled vegetables with high nitrate or nitrite content can cause poisoning and death due to respiratory failure.

It cannot be neutralized in boiling water.

Eat more garlic (containing allicin), tea (containing tea polyphenols) and foods rich in vitamin C, which can prevent the formation of nitrite amine in the stomach or inhibit the carcinogenic mutation effect of nitrite amine.

Whether it is boiled water or tap water, once it has been left for too long, it should not be drunk. Freshly extracted deep well water contains only milligrams of nitrite per liter, but when stored at room temperature for 3 days, it will increase by 54 times, and the original nitrite-free water, after 1 day of storage, will produce nitrite milligrams per liter, which will rise to milligrams after 3 days, and as high as milligrams after 20 days, which is 183 times the original amount.

Liquid sample detection: directly take 1ml of the clear liquid sample and add it to the detection tube, close the lid, shake the reagent to dissolve, compare it with the standard color plate after 10 minutes, find out the color level with the same color as the solution in the detection tube, and the value on the color scale is the nitrite content mg l (based on nano2) in the sample. (Milk and soybean milk can also be directly tested, and the results shall not exceed, and colored liquid samples can be determined after adding some activated carbon to decolorize and filter).

Boiling water should not be boiled repeatedly, otherwise a lot of nitrite will be produced, and people will get cancer if they eat it.

Many fruits and vegetables contain a lot of nitrates, such as celery, spinach, radish, lettuce, etc. Most of the nitrates in our food come from fruits and vegetables, not processed meat. Nitrate itself has no preservative effect, and some microorganisms need to ferment and convert it into nitrite.

That's why nitrates are added to many fermented meat products, while nitrites are added to unfermented meat products. In fact, neither nitrite nor nitrate itself is a carcinogen. The nitrates in fruits and vegetables can actually be converted into nitric oxide, which plays a role in dilating blood vessels and lowering blood pressure.

The real health killer in cured meat is actually a carcinogen called nitrosamines. There are two prerequisites for the formation of nitrosamines: first, nitrite in food, or nitrate is converted to nitrite; Second, under strong acid conditions (such as gastric acid), nitrite will combine with the amines decomposed in proteins to form nitrosamines.

High-temperature cooking (such as frying food) will accelerate this reaction, so you must pay attention to the temperature not to be too high and not too long when cooking bacon, the more fully cooked and crispy the bacon, the higher the nitrosamine content. Scientists at the U.S. Department of Agriculture have found that adding vitamin C (ascorbic acid) and vitamin E to foods can reduce the formation of nitrosamines in processed meat. As a result, the U.S. Department of Agriculture now requires that certain amounts of sodium ascorbate or sodium erythorbate be added to certain processed meats to reduce the production of carcinogens.