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  1. Abstract. Sodium nitrite is a powerful oxidizing agent that causes hypotension and limits oxygen transport and delivery in the body through the formation of methemoglobin. Clinical manifestations can include cyanosis, hypoxia, altered consciousness, dysrhythmias, and death.

  2. Sodium nitrite is a chemical compound of sodium and nitrite ions. It is used mainly as a color fixative and preservative in meats and fish. Sodium nitrite may also be used in organic synthesis, in dyeing and printing textile fabrics, in photography, as a laboratory reagent and a corrosion inhibitor, and in the manufacture of rubber chemicals.

  3. Uses of Sodium Nitrite: It is used to treat cyanide poisoning. What do I need to tell my doctor BEFORE I take Sodium Nitrite? If you have an allergy to sodium nitrite or any other part of sodium nitrite. If you are allergic to sodium nitrite; any part of sodium nitrite; or any other drugs, foods, or substances.

  4. Sodium nitrite represented by the chemical formula NaNO 2 is a nitrous acid sodium salt [1] that is soluble in water and aqueous acid [4]. It is non-combustible itself but assists the burning of combustible material [1]. It is an ionic compound and a strong reducing agent [3].

  5. Sodium nitrite is an inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt.

  6. Sodium Nitrite. Sodium nitrite is a highly stable compound that only releases NO under conditions of ischemia, hypoxia, or low pH, and therefore cardiovascular therapy with nitrite could be preferentially targeted to ischemic or hypoxic tissues and reduce the risk of systemic effects and hypotension. From: Nitric Oxide (Second Edition), 2010

  7. Sodium nitrite is a multifunctional food additive, responsible for the characteristic color and flavor associated with cured meats and, at the same time, providing protection against growth and toxin formation by C. botulinum in cured meats subjected to temperature abuse.

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