ethyl carbamate वाक्य
उदाहरण वाक्य
मोबाइल
- The stuffing ingredients include acetaldehyde, a toxic breakdown product of alcoholic drinks, benzoapyrene, a potent carcinogen found in cigarette smoke, and ethyl carbamate, a natural pesticide.
- The Korean study concluded, " It would be desirable to closely monitor ethyl carbamate levels in Korean foods and find ways to reduce the daily intake ."
- Prior to World War II, ethyl carbamate saw relatively heavy use in the treatment of multiple myeloma before it was found to be toxic, carcinogenic and largely ineffective.
- Heating ( e . g ., cooking ) the beverage increases the ethyl carbamate content, and some concern exists over shipping wines to overseas markets in containers that tend to overheat.
- Excessive levels of the amino acid arginine ( greater than 400 mg / l ), especially near the end of fermentation, can pose the risk increase the production of ethyl carbamate.
- This reaction occurs much faster at higher temperatures, and therefore higher concentrations of ethyl carbamate are found in beverages that are heated during processing, such as brandy, whiskey, and other distilled beverages.
- However, in 2007, the International Agency for Research on Cancer raised ethyl carbamate to a Group 2A carcinogen that is " probably carcinogenic to humans, " one level below fully carcinogenic to humans.
- However, urea also reacts with ethanol if it is not completely metabolized which coupled with long term exposure ( as well as high temperatures ) can lead to the production of the ester ethyl carbamate.
- There is little doubt that ethyl carbamate in alcoholic beverages is very important to health authorities, while the cumulative daily exposure in the typical diet is also an issue of rising concern that merits closer observation.
- Fermented foods such as soy sauce, kimchi, soybean paste, breads, rolls, buns, crackers and bean curd, along with wine, sake and plum wine, were found to be the foods with the highest ethyl carbamate levels in traditional Asian diets.
- Another important mechanism for ethyl carbamate formation in alcoholic beverages is the reaction from cyanide as precursor, which causes comparably high levels in spirits derived from cyanogenic plants ( i . e . predominantly stone-fruit spirits and cacha�a ).
- In 1988, wine and other alcoholic beverage manufacturers in the United States agreed to control the level of ethyl carbamate in wine to less than 15 ppb ( parts per billion ), and in stronger alcoholic drinks to less than 125 ppb.
- Hence, exposure risk to human health is increasingly evaluated on the total ethyl carbamate intake from the daily diet ( WHO refers to this as " margin of exposure " or MOE ), of which alcoholic beverages often provide the most significant portion.
- Studies with rats, mice, and hamsters has shown that ethyl carbamate will cause cancer when it is administered orally, injected, or applied to the skin, but no adequate studies of cancer in humans caused by ethyl carbamate has been reported due to the ethical considerations of such studies.
- Studies with rats, mice, and hamsters has shown that ethyl carbamate will cause cancer when it is administered orally, injected, or applied to the skin, but no adequate studies of cancer in humans caused by ethyl carbamate has been reported due to the ethical considerations of such studies.
- IARC has stated that ethyl carbamate can be reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity in experimental animals . In 2006, the Liquor Control Board of Ontario in Canada rejected imported cases of sherry due to excessive levels of ethyl carbamate.
- IARC has stated that ethyl carbamate can be reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity in experimental animals . In 2006, the Liquor Control Board of Ontario in Canada rejected imported cases of sherry due to excessive levels of ethyl carbamate.
- In 2005, the JECFA ( Joint FAO / WHO Expert Committee On Food Additives ) risk assessment evaluation of ethyl carbamate concluded that the MOE intake of ethyl carbamate from daily food and alcoholic beverages combined is of concern and mitigation measures to reduce ethyl carbamate in some alcoholic beverages should continue.
- In 2005, the JECFA ( Joint FAO / WHO Expert Committee On Food Additives ) risk assessment evaluation of ethyl carbamate concluded that the MOE intake of ethyl carbamate from daily food and alcoholic beverages combined is of concern and mitigation measures to reduce ethyl carbamate in some alcoholic beverages should continue.
- In 2005, the JECFA ( Joint FAO / WHO Expert Committee On Food Additives ) risk assessment evaluation of ethyl carbamate concluded that the MOE intake of ethyl carbamate from daily food and alcoholic beverages combined is of concern and mitigation measures to reduce ethyl carbamate in some alcoholic beverages should continue.
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