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| Sodium nitrite | |
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| Identifiers | |
| CAS number | [7632-00-0] |
| Properties | |
| Molecular formula | NaNO2 |
| Molar mass | 69.00 g/mol |
| Appearance | White solid. |
| Density | 2.2 g/cm3, solid |
| Melting point |
270°C |
| Boiling point |
320°C decomp. |
| Solubility in water | 82 g/100 ml (20 °C) |
| Structure | |
| Crystal structure | Trigonal |
| Hazards | |
| MSDS | External MSDS |
| EU classification | Oxidant (O) ,Toxic (T), Dangerous for the environment (N) |
| R-phrases | R8, R25, R36, R37, R38, R50 |
| S-phrases | S26, S36, S45, S61 |
| Flash point | Non-flammable. |
| Related compounds | |
| Other anions | Sodium nitrate |
| Other cations | Potassium nitrite Ammonium nitrite |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references |
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Sodium nitrite, with chemical formula NaNO2, is used as a color fixative and preservative in meats and fish. When pure, it is a white to slight yellowish crystalline powder. It is very soluble in water and is hygroscopic. It is also slowly oxidized by oxygen in the air to sodium nitrate, NaNO3. The compound is a strong oxidizing agent.
It is also used in manufacturing diazo dyes, nitroso compounds, and other organic compounds; in dyeing and printing textile fabrics and bleaching fibers; in photography; as a laboratory reagent and a corrosion inhibitor; in metal coatings for phosphatizing and detinning; and in the manufacture of rubber chemicals. Sodium nitrite also has been used in human and veterinary medicine as a vasodilator, a bronchodilator, and an antidote for cyanide poisoning.
Contents |
Uses
Food additive
As a food additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacteria which causes botulism. In the European Union it may be used only as a mixture with salt containing at most 0.6% sodium nitrite. It has the E number E250. Potassium nitrite (E249) is used in the same way.
While this chemical will prevent the growth of bacteria, it can be toxic for mammals. (LD50 in rats is 180 mg/kg.) For this reason, sodium nitrite sold as a food additive is dyed bright pink to avoid mistaking it for something else. Cooks and makers of charcuterie often simply refer to sodium nitrite as "pink salt".
Various dangers of using this as a food additive have been suggested and researched by scientists. A principal concern is the formation of carcinogenic N-nitrosamines by the reaction of sodium nitrite with amino acids in the presence of heat in an acidic environment. Sodium nitrite has also been linked to triggering migraines.[1]
Recent studies have found a link between high processed meat consumption and colon cancer, possibly due to preservatives such as sodium nitrite.[2][3]
Recent studies have also found a link between frequent ingestion of meats cured with nitrites and the COPD form of lung disease.[4]
Disease treatment
Recently, sodium nitrite has been found to be an effective means to increase blood flow by dilating blood vessels, acting as a vasodilator. Research is ongoing to investigate its applicability towards treatments for sickle cell anemia, cyanide poisoning, heart attacks, brain aneurysms, and pulmonary hypertension in infants.[5][6]
Synthetic reagent
Sodium nitrite is used to convert amines into diazo compounds. The synthetic utility of such a reaction is to render the amino group labile for nucleophilic substitution, as the N2 group is a better leaving group.
In the laboratory, sodium nitrite is also used to destroy excess sodium azide.[7][8]
- NaNO2 + H2SO4 → HNO2 + NaHSO4
- 2 NaN3 + 2 HNO2 → 3 N2 + 2 NO + 2 NaOH
References
- ^ "Heading Off Migraine Pain". FDA Consumer magazine. U.S. Food and Drug Administration (1998).
- ^ Larsson, Sc; Wolk, A (Dec 2006). "Meat consumption and risk of colorectal cancer: a meta-analysis of prospective studies". International journal of cancer. Journal international du cancer 119 (11): 2657–64. doi:. PMID 16991129.
- ^ A. W. Susanna C. Larsson (2006). "Meat consumption and risk of colorectal cancer: A meta-analysis of prospective studies". International Journal of Cancer 119 (11): 2657–2664. doi:.
- ^ Miranda Hitti (17 April 2007). "Study: Cured Meats, COPD May Be Linked", WebMD Medical News.
- ^ Associated Press (9/5/2005). "Hot dog preservative could be disease cure".
- ^ Roxanne Khamsi (27 January 2006). "Food preservative fights cystic fibrosis complication", NewScientist.com.
- ^ "Sodium Azide". Hazardous Waste Management. Northeastern University (March 2003).
- ^ (1995) Prudent practices in the laboratory: handling and disposal of chemicals. National Academy Press. ISBN 0309052297.
See also
External links
- Why Processed Meats Are Dangerous to Your Health
- ATSDR - Case Studies in Environmental Medicine - Nitrate/Nitrite Toxicity U.S. Department of Health and Human Services (public domain)
- International Chemical Safety Card 1120.
- European Chemicals Bureau.
- National Center for Home Food Preservation Nitrates and Nitrites.
- TR-495: Toxicology and Carcinogenesis Studies of Sodium Nitrite (CAS NO. 7632-00-0) Drinking Water Studies in F344/N Rats and B6C3F1 Mice.
- FOX news article concerning carcinogicity and hot dogs
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Wikipedia content modification information:
- This page was last modified on 10 August 2008, at 04:48.
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