Instrumental analysis of food, Volume 2 by George Charalambous

By George Charalambous

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There is ample evidence that for some time the FDA felt helpless because analytical methodology de­ velopment was too rapid to permit rational regulation of car­ cinogens in animal drugs (16). Thus, with the development of our notions about comparative chemical oncology and the con­ comitant evolution of means for quantitative risk assessments the FDA began to look at alternative #3 as a cure for its car­ cinogenic animal drug problems. Alternative #3 either the a or b version can theoretically tailor the residual cancer risk from the use of carcinogenic drugs in food animals to be consistent with some level that is considered acceptable.

N M R 10 Fig. 1. ~ Region of Spectrum. Infra-red and cm Electromagnetic Fig. 2 shows the typical IR spectra of a distil lied water sample taken from CHC1- extracts of water at ambient tempera­ ture and of identical water sample upon heating^at 110 C for one hour prior extraction. IR band of 1350 cm was the re­ sults of thermal activation of the organics in water. The addition of extra IR band upon heating the water at 110 C/1 h is further demonstrated in Fig. 3 from which two IR bands (1600 and 3680 cm ) became significantly intensified due to the thermal activation of organics in bottled watenj Fig.

1. (DMS-Cl) of a potable water JOHN M. M E E et al. 38 TABLE 3. D i r e c t Mass Spectrometry of V(ater E x t r a c t s Organics upon Heating 5 CHCl^ E x t r a c t a b l e s in Sample for + Water O r g a n i c s * , ( M H ) , Probe 350°C Matchable m/e Unmatchable m/e 1. Potable R 67,69,71,73,75 83,113 85,87,91,93,95,99 110,117,127,1M, 145,147,149 2 . D r i n k i n g Wei 1 D 67,69,71,77,79 81,83,250 96,106,114,124,141 223 3. Drinking Well M 67,69,79,81,83 65,85,93,99,113,117 149,2477250 'Room Temp.

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