Controlled atmosphere technique for measurement of molecular nitrogen, nitric oxide, nitrous oxide, and oxygen by gas chromatography

1974 ◽  
Vol 8 (1) ◽  
pp. 72-75 ◽  
Author(s):  
Milton L. Bruening ◽  
Leroy H. Wullstein
Keyword(s):  
Nitric Oxide ◽  
Gas Chromatography ◽  
Nitrous Oxide ◽  
Molecular Nitrogen ◽  
Controlled Atmosphere

scholarly journals Identification of nitrite treated tuna fish meat via the determination of nitrous oxide by head space-gas chromatography/mass spectrometry

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 711
Author(s):  
Markus Niederer ◽  
Sandra Lang ◽  
Bernard Roux ◽  
Thomas Stebler ◽  
Christopher Hohl
Keyword(s):  
Nitric Oxide ◽  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Nitrous Oxide ◽  
Gas Chromatography Mass Spectrometry ◽  
Tuna Fish ◽  
Fish Meat ◽  
Chromatography Mass Spectrometry ◽  
Fish Samples

Tuna fish meat is an expensive and highly perishable sea food. Fresh meat has a bright red colour which soon turns into an unsightly brown during storage. To prolong the aspect of freshness, the red colour is stabilised or even enhanced e.g. with carbon monoxide or nitric oxide, the product of a nitrite / ascorbic acid treatment, which bind as a ligand to myoglobin. These procedures are illegal. Here we present a method for identifying tuna meat samples, which have undergone fraudulent wet salting with nitrite. The method uses headspace-gas chromatography/mass spectrometry (GC/MS) for the determination of nitrous oxide, which is formed as the final product of the two-step reduction nitrite (added agent) to nitric oxide (ligand) to nitrous oxide (target compound). Complex bound nitric oxide is set free with sulfuric acid, which also promotes the reduction to nitrous oxide. The method was validated using 15N labelled nitrite as well as treated and untreated reference fish samples. A survey of 13 samples taken from the Swiss market in 2019 showed that 45 % of all samples were illegally treated with nitrite.

Rapid Thermal Oxidation of Silicon in Mixtures of Oxygen and Nitrous Oxide

1996 ◽  
Vol 429 ◽  
Author(s):  
John M. Grant ◽  
Zia Karim
Keyword(s):  
Nitric Oxide ◽  
Nitrous Oxide ◽  
Oxidation Kinetics ◽  
Atmospheric Pressure ◽  
Oxidation Rate ◽  
Molecular Nitrogen ◽  
Intermediate Species ◽  
Pressure Oxidation ◽  
Decomposition Of Nitrous Oxide ◽  
Wall Furnace

AbstractOxidation in nitrous oxide by conventional hot wall furnace processing and by rapid thermnal oxidation (RTO) has been a subject of much interest in recent years. RTO is a fundamentally different process than furnace oxidation, however, and the full effects of this type of processing on the oxidation kinetics are not well understood. Oxidation of silicon by RTO at a variety of pressures, temperatures, and oxidation gas mixtures has been studied. Although at lower temperatures (<850°C) the atmospheric pressure oxidation rate in nitrous oxide is very close to that in oxygen, at higher temperatures the oxidation rate in nitrous oxide is much lower than that in oxygen. At lower pressures in a RTO process, the oxidation rate in nitrous oxide is higher than that in oxygen. The effect of the nitrogen incorporated in the oxide acting as a diffusion barrier has been proposed as the mechanism of temperature dependence for atmospheric pressure oxidation in nitrous oxide. This does not explain the effects seen at lower pressures, however. We propose that some of the intermediate species produced in the decomposition of nitrous oxide into molecular nitrogen, molecular oxygen, and nitric oxide play a role in the initial stages of oxidation by RTO in nitrous oxide.

scholarly journals Identification of nitrite treated tuna fish meat via the determination of nitrous oxide by head space-gas chromatography/mass spectrometry

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 711
Author(s):  
Markus Niederer ◽  
Sandra Lang ◽  
Bernard Roux ◽  
Thomas Stebler ◽  
Christopher Hohl
Keyword(s):  
Nitric Oxide ◽  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Nitrous Oxide ◽  
Gas Chromatography Mass Spectrometry ◽  
Tuna Fish ◽  
Fish Meat ◽  
Chromatography Mass Spectrometry ◽  
Fish Samples

Tuna fish meat is an expensive and highly perishable sea food. Fresh meat has a bright red colour which soon turns into an unsightly brown during storage. To prolong the aspect of freshness, the red colour is stabilised or even enhanced e.g. with carbon monoxide or nitric oxide, the product of a nitrite / ascorbic acid treatment, which bind as a ligand to myoglobin. These procedures are illegal. Here we present a method for identifying tuna meat samples, which have undergone fraudulent wet salting with nitrite. The method uses headspace-gas chromatography/mass spectrometry (GC/MS) for the determination of nitrous oxide, which is formed as the final product of the two-step reduction nitrite (added agent) to nitric oxide (ligand) to nitrous oxide (target compound). Complex bound nitric oxide is set free with sulfuric acid, which also promotes the reduction to nitrous oxide. The method was validated using 15N labelled nitrite as well as treated and untreated reference fish samples. A survey of 13 samples taken from the Swiss market in 2019 showed that 45 % of all samples were illegally treated with nitrite.

Emissions of nitrous oxide and nitric oxide associated with the decomposition of arable crop residues on a sandy loam soil in Eastern England

Agronomie ◽  
2002 ◽  
Vol 22 (7-8) ◽  
pp. 731-738 ◽  
Author(s):  
Roland Harrison ◽  
Sharon Ellis ◽  
Roy Cross ◽  
James Harrison Hodgson
Keyword(s):  
Nitric Oxide ◽  
Nitrous Oxide ◽  
Crop Residues ◽  
Sandy Loam ◽  
Sandy Loam Soil ◽  
Arable Crop ◽  
Loam Soil

The complete denitrification pathway of the symbiotic, nitrogen-fixing bacterium Bradyrhizobium japonicum

2005 ◽  
Vol 33 (1) ◽  
pp. 141-144 ◽  
Author(s):  
E.J. Bedmar ◽  
E.F. Robles ◽  
M.J. Delgado
Keyword(s):  
Nitric Oxide ◽  
Nitrous Oxide ◽  
Bradyrhizobium Japonicum ◽  
Mutational Analysis ◽  
Control Level ◽  
Gene Clusters ◽  
Alternative Form ◽  
Nitrate Respiration ◽  
Regulatory Cascade ◽  
Denitrification Genes

Denitrification is an alternative form of respiration in which bacteria sequentially reduce nitrate or nitrite to nitrogen gas by the intermediates nitric oxide and nitrous oxide when oxygen concentrations are limiting. In Bradyrhizobium japonicum, the N2-fixing microsymbiont of soya beans, denitrification depends on the napEDABC, nirK, norCBQD, and nosRZDFYLX gene clusters encoding nitrate-, nitrite-, nitric oxide- and nitrous oxide-reductase respectively. Mutational analysis of the B. japonicum nap genes has demonstrated that the periplasmic nitrate reductase is the only enzyme responsible for nitrate respiration in this bacterium. Regulatory studies using transcriptional lacZ fusions to the nirK, norCBQD and nosRZDFYLX promoter region indicated that microaerobic induction of these promoters is dependent on the fixLJ and fixK2 genes whose products form the FixLJ–FixK2 regulatory cascade. Besides FixK2, another protein, nitrite and nitric oxide respiratory regulator, has been shown to be required for N-oxide regulation of the B. japonicum nirK and norCBQD genes. Thus nitrite and nitric oxide respiratory regulator adds to the FixLJ–FixK2 cascade an additional control level which integrates the N-oxide signal that is critical for maximal induction of the B. japonicum denitrification genes. However, the identity of the signalling molecule and the sensing mechanism remains unknown.

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