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The effect of environment conditions on the level of nitrates and nitrites in various varieties of potato

100%

Miedzobrodzka A., Cieslik E., Sikora E., Leszczynska T.

Polish Journal of Food and Nutrition Sciences

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1992

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tom 01

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nr 4

2

Levels of residual nitrates and nitrites in milk in 1996

100%

Baranova M., Burdova O., Mal'a P., Zezula I.

Bulletin of the Veterinary Institute in Puławy

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1998

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tom 42

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nr 2

Levels of nitrates and nitrites were observed in pooled samples of milk from selected suppliers of the Košice dairy, and in dairy treated milk during certain months of the year. The average value of nitrates in examined (432) pooled samples of milk ranged from 1.84 to 4.58 mg of NaNO₃.1⁻¹, and in dairy-treated milk (72 samples), from 2.33 to 6.23 mg of NaNO₃.1⁻¹. In the both cases maximal values of nitrates were observed in April, and minimal values in January. With the exception of one pooled sample, all the examined milk samples complied with the Slovak Codex Alimentarius, where the highest values of nitrates and nitrites in some of the final products are fixed. The average value of nitrites in the examined samples of milk taken during the investigated period, amounted to 0.07 mg of NaNO₂.1⁻¹.

3

Plant peroxidases and nitrogen metabolism: interactions with nitrates and nitrites

86%

Minibayeva F., Galeeva E., Gurjanov O., Viktorova L.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2013

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tom 94

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nr 2

4

Effect of foliar fertilization using micronutrient fertilizers on the content of nitrates(V) and nitrites(III) in potato tubers

86%

Bienia B., Sawicka B., Krochmal-Marczak B.

Agronomy Science

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2021

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tom 76

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nr 3

5

Nitrates and nitrites in selected vegetables

86%

Smoczynski S. S., Pietrzak-Fiecko R.

Natural Sciences

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1999

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tom 03

6

Kinetic studies on the oxidation of nitrite by horseradish peroxidase and lactoperoxidase

86%

Gebicka L.

Acta Biochimica Polonica

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1999

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tom 46

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nr 4

The reaction of nitrite (NO-2) with horseradish peroxidase and lactoperoxidase was studied. Sequential mixing sopped-flow measeruments gave the following values for the rate constants of the reaction of nitrite with compounds II (oxoferryl heme intermediates) of horseradish peroxidase and lactoperoxidase at pH 7.0, 13.3 ± 0.07 mol-1dm3s-1 and 3.5 ± 0.05 · 104mol-1dm3s-1, respectively. Nitrite, at neutral pH, influenced measurements of activity of lactoperoxidase with typical substrates like 2,2'-azino-bis[ethyl-benzothiazoline-(6)-sulphonic acid] (ABTS), guaiacol or thiocyanate (SCN-). The rate of ABTS and guaiacol oxidation increased linearly with nitrite concentration up to 2.5-5 mmol dm-3. On the other hand, two-electron SCN- oxidation was inhibited in the presence od nitrite. Thus, nitrite competed with the investigated substrates of lactoperoxidase. The intermediate, most probably nitrogen dioxide (*NO2), reacted more rapidly with ABTS or guaiacol than did lactoperoxidase compound II. It did not, however, effectively oxidize SCN- to OSCN-. NO-2 did not influence the activity measurements of horseradish peroxidase by ABTS or guaiacol method.

7

The inhibition of Bradyrhizobium sp. [Lupinus] denitrificatory growth by nitrite

86%

Lucinski R., Polcyn W.

Cellular and Molecular Biology Letters

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2002

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tom 07

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nr Suppl.

8

Acute toxicity of nitrite to grass carp [Ctenopharyngodon idella [Val.]] larvae

86%

Korwin-Kossakowski M., Myszkowski L., Kazun K.

Polskie Archiwum Hydrobiologii

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1996

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tom 43

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nr 4

9

Effect of culinary process on beet roots quality

86%

Czarniecka-Skubina E., Golaszewska B., Wachowicz I.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

|

nr 1

Effect of peeling and cooking methods on quality of beetroots were studied. Six different cooking methods were used: in pot starting with cold and boiling water, in pressure cooker in water and in steam, in acuthermal pot and in microwave oven. The best nitrates and nitrites elution were obtained during cooking beetroots in big amounts of water (in pot starting with cold and boiling water and in pressure cooker in water). Beetroots cooked by these methods received the lowest scores in sensory quality (especially colour). Because beetroots are very popular mostly for their colour these methods shouldnt be used to cook this product. To save specific colour of beetroots it's better to use cooking methods with small amounts of water (in pressure cooker in steam, in acuthermal pot, in microwave oven).

10

Residues of nitrites and nitrates in selected meat products examined in veterinary laboratories within the framework of sanitary-hygiene supervision in the year 1995

86%

Michalski M. M.

Bulletin of the Veterinary Institute in Puławy

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1996

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tom 40

|

nr 2

Results of nitrite and nitrate residue determination in cured meat products performer in veterinary laboratories and in the Department of Hygiene of Food of Animal Origin in the National Veterinary Research Institute in 1995 are presented. Measurements were conducted according to the Polish Standards. Mean nitrate and nitrite concentrations in meat products were 18.6 ± 14.8 to 49.7 ± 101.6 mg/kg and 21.3 ± 15.7 to 63.7 ± 51.8 mg/kg, respectively. The residue limit (125 mg/kg as the sum of nitrate and nitrite concentrations) was exceeded in 4.34% of examined samples. The highest concentrations of nitrates were found in onion and domestic sausages and those of nitrites were found in smoked ham in a bladder and pettitoes sausage.

11

Influence of long-term nitrate exposure on calves

86%

Baranova M., Mal'a M., Burdova O., Zezula I.

Bulletin of the Veterinary Institute in Puławy

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1999

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tom 43

|

nr 1

A long-term nitrate load was given to calves by oral administration of aqueous solution of KNO₃ to 6 five-week-old experimental calves. The calves were divided into two groups, three animals in each. During a period of six weeks the calves in the experimental group 1, received 2 g of KNO₃ every day, while those of the 2nd group were administered 5 g of KNO₃ per day. After 6 week application, when the weight of the calves reached 75 kg on average, the doses administered were increased to 5 g in the first and 10 g in the second group. The application lasted additional 20 days. The determination of the percentage of methaemoglobin in the blood of the experimental and control calves in the course of the experiment was used to investigate the response of the calves to orally administered nitrate. The mean values of MtHb determined on the last day of administration were lower in both experimental groups of calves than those detected on the first day of the administration of the nitrate (Figs 1-3). The long-term intake of nitrate in a dose of 2-10 g KNO₃, per head daily was not reflected in a deteriorated state of health or in the decreased weight gain of experimental animals in comparison with the control. In order to determine the distribution of the substances administered, the content of residual nitrate and nitrite in the muscles and organs of experimental and control animals was also determined (Figs 4-5).

12

Distribution of some nutrients in the Southern Baltic in Aug/Sept 1983 in relation to conditions in two previous years

72%

Pastuszak M.

Oceanologia

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1985

|

tom 21

13

Effect of cultivar and harvest date of kale [Brassica oleracea L. var. acephala] on content of nitrogen compounds

72%

Korus A., Lisiewska Z.

Polish Journal of Environmental Studies

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2009

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tom 18

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nr 2

235-241

The level of total nitrogen, protein nitrogen, nitrates (NO₃⁻) and nitrites (NO₂⁻) was measured in the leaves of kale of the cultivars Winterbor F₁, Redbor F₁ and Średnio Wysoki Zielony Kędzierzawy. The investigation was carried out in two successive years, the raw material being harvested three times each year, i.e. 10, 14 and 18 weeks after planting seedlings in the field. Depending on the year of the investigation, the cultivar and the date of harvest, the content found in 100 g fresh matter of kale was: 0.54-0.74 g total nitrogen and 0.46-0.50 g protein nitrogen; in 1000 g the content of nitrates (NO₃⁻) was 248-2810 mg and of nitrites (NO₂⁻) 0.14-0.95 mg. In both years the highest content of total nitrogen was found in leaves of Średnio Wysoki Zielony Kędzierzawy and of protein nitrogen in Winterbor F₁. The cultivar Redbor F₁ was characterized by the highest content of nitrates and nitrites. Comparing material from the three harvest dates, average values for the year and cultivar showed that the second harvest contained 9% more total nitrogen and 4% more protein nitrogen than the first, while the third harvest contained, respectively, 17% and 8% more than the first. Nitrate content fell by 67% and 83%, respectively, and nitrite increased by 5% (but later was reduced by 46%). Nitrate and nitrite are regulated in spinach and lettuce and for this reason understanding the accumulation of these compounds is critical if regulations are developed for kale.

14

Quality changes of drinking water in the water supply network [case study from Lithuania]

72%

Valentukeviciene M., Amosenkiene A., Dauknys R.

Annals of Warsaw University of Life Sciences - SGGW. Land Reclamation

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2009

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tom 41

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nr 2

109-118

15

Description of Epistylis camprubii n. sp., a species highly tolerant to ammonium and nitrite

72%

Canals O., Salvado H.

Acta Protozoologica

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2016

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tom 55

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nr 1

16

The effects of nitrites [NO2] and nitrates [NO3] on sperm motility of common carp in vitro

72%

Epler P., Chyb J., Kime D. E., Sokolowska-Mikolajczyk M.

Archives of Polish Fisheries

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2000

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tom 08

|

nr 1

17

An assessment of intake of nitrates and nitrites with daily food rations by selected rural inhabitants

72%

Leszczynska T.

Polish Journal of Food and Nutrition Sciences

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2000

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tom 09/50

|

nr 1

The food rations of rural people from selected farms in Czarnocin area (Świętokrzyskie province) were found to have the acceptable daily intake (ADI) of nitrates and nitrites to be exceeded only in single cases. The average intake of nitrates was 44% ADI in autumn and it was insignificantly higher in spring, accounting 57%. The level of nitrites in the food rations analysed was 39% irrespective of the season of the year.

18

Determination of nitrogen species [nitrate, nitrite and ammonia ions] in environmental samples by ion chromatography

72%

Michalski R., Kurzyca I.

Polish Journal of Environmental Studies

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2006

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tom 15

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nr 1

The necessity of environmental protection has stimulated development of all kinds of methods allowing determination of different pollutants in different elements of the natural environment, including methods for determining inorganic nitrogen ions. Many of the methods used so far have proven insufficiently sensitive, selective or accurate and recently much attention has been paid to ion chromatography, which seems most promising. This paper reviews applications of ion chromatography for determining nitrate, nitrite and ammonium ions in environmental samples and in food products along with ISO standards and the relevant methods proposed by the US EPA and Dionex. Literature examples describe the application of ion chromatography for determining NO3 ⁻, NO2 ⁻ and NH4 ⁺ ions in water, waste water, air, food products and other complex matrix samples. Critical analysis of the methods based on ion chromatography is presented.

19

The nitrate intake with food of animal and plant origin

72%

Smiechowska M.

Acta Poloniae Toxicologica

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2001

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tom 09

|

nr 1

20

The influence of some agents on diffusion of nitrite in pork meat cured by injection

72%

Klossowska B., Tyszkiewicz S.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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1998

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tom 35

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nr 1

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