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.)
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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