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World Health Organization Publication : Year 2006 ; Issue 9241660554 Pah - in English: Polycyclic Aromatic Hydrocarbons

By D. Benford

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Book Id: WPLBN0000201431
Format Type: PDF eBook
File Size: 7.3 MB
Reproduction Date: 2005
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Title: World Health Organization Publication : Year 2006 ; Issue 9241660554 Pah - in English: Polycyclic Aromatic Hydrocarbons  
Author: D. Benford
Volume:
Language: English
Subject: Health., Public health, Wellness programs
Collections: Medical Library Collection, World Health Collection
Historic
Publication Date:
Publisher: World Health Organization

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Benford, D. (n.d.). World Health Organization Publication : Year 2006 ; Issue 9241660554 Pah - in English. Retrieved from http://hawaiilibrary.net/


Description
Medical Reference Publication

Excerpt
Polycyclic aromatic hydrocarbons (PAHs) constitute a large class of organic compounds containing two or more fused aromatic rings. Hundreds of individual PAHs may be formed during incomplete combustion or pyrolysis of organic matter, industrial processes and cooking and food processing

Table of Contents
Explanation ...................................................................................... 565 Biological data ..............................................................................5 67 Biochemical aspects ................................................................... 567 Absorption. distribution and excretion .................................. 567 Biotransformation. ................................................................5 69 Effects on enzymes and other parameters ........................... 572 Toxicological studies ..............................................................574 Acute toxicity ......................................................................574 Short-term studies of toxicity ...............................................576 Long-term studies of toxicity and carcinogenicity ................. 580 Genotoxicity ......................................................................592 Reproductive toxicity ............................................................ 598 Special studies ..................................................................... 599 Observations in humans. ............................................................6 03 Introduction ...................................................................603 Biomarkers of exposure ...................................................603 Biomarkers of effect ...........................................................605 Epidemiological studies ..................................................606 Analytical methods ...........................................................................609 Chemistry ............................................................................... 609 Introduction ......................................................................... 609 Physical and chemical properties ......................................... 609 Description of analytical methods ............................................ 611 Introduction .....................................................................611 Screening methods ...........................................................612 Quantitative methods .......................................................612 Sampling protocols ........................................................................617 Routes of PAH contamination in food ................................................. 617 Environmental contamination ...................................................... 617 Contamination during processing and cooking of food ................ 618 Grilling .............................................................................6 18 Smoking ...............................................................................6 19 Drying and roasting ...........................................................6..1. 9 Other minor routes of contamination ..........................................6. 20 Levels and patterns of contamination of food commodities ................6 20 Surveillance data on PAHs in foods ............................................6 20 Meat and meat products ......................................................6 21 Fish and other marine foods ..............................................6..2 6 Vegetables ........................................................................6.3..0 Fruits and confections .......................................................... 634 Cereals and cereal products ..............................................6..3 4 Beverages. ........................................................................6..3. 4 Oils. fats and related products ...........................................6..4 4 Dairy products .....................................................................6. 50 Profiles of PAHs in food ............................................................. 654 Conclusion and recommendations on

 

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