Related Experiment Video
Updated: Jan 28, 2026

An Optogenetic Approach for Assessing Formation of Neuronal Connections in a Co-culture System
Published on: February 17, 2015
Formation of N-Nitrosopyrrolidine in Fried Bacon
1Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Abstract:
Formation of N-nitrosopyrrolidine (N-Pyr) from proline and N-nitrosoproline (N-Pro) was investigated by cooking pork slices to which these precursors had been added. When the cooking system was heated in an oil bath at 200 C for 12 min, 0.33 and 2.18% yields of the N-nitrosamine were obtained from proline and N-Pro, respectively. The N-Pro contents of pork slices to which two levels of nitrite were added were determined after 1 and 8 days of storage at 2 C. Results indicate that the formation of N-Pro occurs at such a rate that 1 day after addition of nitrite there is theoretically sufficient N-Pro formed to account for the quantities of N-Pyr isolated from cooked bacon. However, the rate of decarboxylation of the initial N-Pro in raw bacon is not great enough to account for the N-Pyr isolated from cooked bacon.
Related Concept Videos
Formation of Species
Solution Formation
This selective...
Standard Enthalpy of Formation
Formation of Complex Ions
Relationship Formation
Formation of Lipopolysaccharides

