Adding nitrite to meats prevents the growth of Clostridium botulinum, the bacteria responsible for botulism and nitrite prevents red meats from turning brown. N-nitrosopyrrolidine, an agent used to cause tumors in mice, is formed when bacon is "preserved' in nitrite and then fried. Propose a mechanism for the formation of N-nitrosopyrrolidine from pyrrolidine in an acidic solution of nitrite. (Look up structures as necessary.)

Organic Chemistry
8th Edition
ISBN:9781305580350
Author:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote
Publisher:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote
Chapter21: Benzene And The Concept Of Aromaticity
Section: Chapter Questions
Problem 21.62P
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Adding nitrite to meats prevents the growth of Clostridium botulinum, the bacteria responsible
for botulism and nitrite prevents red meats from turning brown. N-nitrosopyrrolidine, an agent
used to cause tumors in mice, is formed when bacon is "preserved' in nitrite and then fried.
Propose a mechanism for the formation of N-nitrosopyrrolidine from pyrrolidine in an acidic
solution of nitrite. (Look up structures as necessary.)
Transcribed Image Text:Adding nitrite to meats prevents the growth of Clostridium botulinum, the bacteria responsible for botulism and nitrite prevents red meats from turning brown. N-nitrosopyrrolidine, an agent used to cause tumors in mice, is formed when bacon is "preserved' in nitrite and then fried. Propose a mechanism for the formation of N-nitrosopyrrolidine from pyrrolidine in an acidic solution of nitrite. (Look up structures as necessary.)
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