By C O Chichester, E. M. Mrak, G. F. Stewart
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Additional resources for Advances in Food Research, Vol. 5
2. Absorption spectra of compounds formed upon addition of nitrite t o oxyhemoglobin (Watts and Faulkner, 1953). Ferricyanide and the lower concentration of nitrite produce the typical absorption spectrum of methemoglobin. The curve obtained with the higher concentration of nitrite probably represents a mixture of methemoglobin and methemoglobin nitrite. reduced hemoglobin t o give nitric oxide hemoglobin but also with methemoglobin t o give an unstable nitric oxide methemoglobin which undergoes a slow autoreduction to nitric oxide hemoglobin.
This is the typical absorption spectrum of methemoglobin. Solution is brown in color. C. 1 % ascorbic acid. Solution greenish brown. A mixture of methemoglobin and choleglobin. D. 1 % ascorbic acid. Typical absorption spectrum of nitric oxide hemoglobin. Bright red. Figure 5 shows the absorption spectra obtained when ascorbic acid and nitrite, individually and together, were added to aliquots of an oxyhemoglobin solution a t 45" C. ). Nitrite alone converted the oxyhemoglobin immediately to methemoglobin.
1949. The oxidation of unsaturated fatty acids in normal and scorbutic guinea pigs. J . Biol. Chem. 178, 179. , Cecil, S. , Woodroof, J. , and Shelor, E. 1947. Extending keeping quality of frozen pork sausage. Food Inds. 19, 1198, 1367. Bailey, A. E. 1951. Industrial Oil and Fat Products. Interscience Publishers, New York. Banks, A. 1944. Method for studying the effect of antioxidants on the oxidation of aqueous suspensions of unsaturated fatty acids. J . Chem. Ind. 63, 8. Barnard, R. D. 1937. Reactions of nitrite with hemoglobin derivatives.