• Journal of Korean Society of Environmental Engineers
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• v.28 no.2
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• pp.223-228
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• 2006

High-performance liquid chromatography(HPLC) and fluorescence derivatization were applied for a trace-level N-nitrosodimethylamine(NDMA) analysis of water samples. Fluorescence intensity was optimized with the excitation wavelength of 340 nm and the emission wavelength of 530 nm. pH adjustment after denitrosation was necessary to get a maximum intensity at pH between 9 and 12. Maximum intensity was found with a dansyl chloride concentration of 330 to 500 mg/L. Percentile error in the water sample analyses through solid phase extraction was 12-162% and 6-23% for the lower concentration level(10-200 ng/L NDMA) and the higher level(100-1000 ng/L NDMA), respectively, showing more discrepancy in lower level. However, the average ratios of estimated NDMA to the standard NDMA were close to 1 for both concentration ranges, presenting this HPLC method could detect from tens to hundreds nanograms NDMA per liter. Accurate determination of NDMA, which was injected to a wastewater effluent, revealed the selectivity of fluorescence derivatization for the target compound(NDMA) in the presence of complex interfering compounds. The HPLC with fluorescence derivatization may be applicable for determining NDMA of water and wastewater samples fur various research purposes.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.332-336
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• 1998

The effect of ripening temperature, pH and salinity on the formation of Nnitrosamine (NA) during Kimchi fermentation and in vitro was studied, respectively. During Kimchi fermentation for six weeks at cold storage temperature ($4^{\circ}C$) and room temperature ($16{\pm}2^{\circ}C$), the contents of nitrite and dimethylamine (DMA) showed variation at room temperature but no variation at cold storage temperature. The maximum generation of nitrosodimethylamine (NDMA) resulted low content ($2.69\;\mu\textrm{g}/kg$) at cold storage temperature but started to increase after one week fermentation and reached to the 18-fold higher generation ($49.6\;\mu\textrm{g}/kg$) at room temperature. During Kimchi fermentation, no correlation was observed between the variation of nitrite and DMA content and the generation of NDMA. However, pH showed effective relation to NDMA generation such as the highest NDMA generation was obtained at lowest pH 4. During in vitro test, higher temperature and lower pH resulted more NDMA generation and generation amount was affected more by pH. Also, the salinity of Kimchi provided inhibitory effects on the formation of NDMA. NDMA was produced $5.86\;\mu\textrm{g}/kg$ at normal salinity (2.5%) but $90.9\;\mu\textrm{g}/kg$ at lower salinity (15%) after three week. The higher salinity showed lower formation of NDMA in vitro test, too.

• Journal of Life Science
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• v.8 no.5
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• pp.509-519
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• 1998

The effect of N-Nitrosodimethylamine(NDMA) on the glycoconjugates of rat lingual salivary gland was examined by prelectin histochemical methods. Sprague-Dawley rats weighing about 250-300g were divided into control and experimental groups. Each rat of experimental groups was administrated NDMA(17mg/kg) orally and sacrificed in 3, 6, 12, 24, 48, 72, 96 and 120 hours after NDMA administration. The regional differences and change of glycoco-njugates were elucidated by prelectin histochemical methods, such as periodic acid Schiff's(PAS) reaction, alcian blue (AB) pH 2.5, AB pH 0.4, AB pH 2.5-PAS, aldehyde fuchsin(AF) pH 1.7-AB pH 2.5 and high iron diamine(HID)-AB pH 2.5 staining. The major morphological changes in the von Ebner’s gland of NDMA administrated groups were withering and des-truction of serous acini, diminution and disappearance of cytoplasmic granules and vacuolation in cytoplasm of serous cells, and mucinous changes of duct epithelial cells. These changes were noted in NDMA administrated groups for 12 to 72 hours. In the lingual mucous gland of NDMA administrated groups, the major morphological changes were enlargement, fusion and destruction of mucous acini, loss of cytoplasmic granules and vacuolated generation in cytop-lasm of mucous cells, and mucinous change of duct epithelial cells. These changes were severe in NDMA administra-ted groups for 12 to 72 hours. In NDMA administrated groups of lingual von Ebner's gland for 12 and 72 hours, the neutral glycoconjugates be-come diminished remarkably compared to the control group. The decreased amount of neutral glycoconjugates tended to be gradually recovered from 96 hours group. The acidic glycoconjugates which were not detected in control group were found in a few serous cells of these gland of NDMA administrated groups for 6 to 48 hours and 120 ho-urs. The remarkable decrease of neutral and acidic glycoconjugates was observed in the lingual mucous glands 3, 24 and 48 hours after NDMA administration, and the striking decrease of acidic glycoconjugates was found in 72 hours groups. Among acidic glycoconjugates, sulfated glycoconjugates tended to decrease in NDMA administrated groups for 72 hours, while sialic glycoconjugates were increased in NDMA administrated groups for 3, 12 and 48 hours.

• Journal of Korean Society of Water and Wastewater
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• v.32 no.3
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• pp.279-289
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• 2018

N-nitrosodimethylamine (NDMA) is a class of disinfection byproducts and a frequently detected nitrosamine with carcinogenic potentials. This review summarizes NDMA precursors, their formation mechanisms in chloraminated water, and mitigation strategies. Understanding the formation mechanism and characteristics of precursors is essential for developing a mitigation strategy. Dimethylamine (DMA), the most widely studied NDMA precursor, has an NDMA molar yield up to 3%. In comparison, a subset of tertiary amines, e.g., pharmaceuticals, generate up to 90% upon chloramination. Potent NDMA precursors, are characterized by their negative partial charge, low planarity values and molecular weight, and high bond length and $pK_a$ values. A nucleophilic substitution of tertiary amine on chloramine is a key reason for the high NDMA yield from the most potent NDMA precursors. The distribution and fate of NDMA in surface water, aquifers, and its formation in the distribution system can be mitigated through two strategies: (1) degrading or/removing NDMA after its formation and (2) pre-treatment of its precursor's prior chloramination.

• Journal of the Korean GEO-environmental Society
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• v.12 no.2
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• pp.55-61
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• 2011

NDMA(N-Nitrosodimethylamine) has been considered as a carcinogenic pollutant even at extremely low-concentration (10ng/L). However, previous researches on NDMA have focused on mainly high concentration due to a difficulty of analysis. In this study, removal efficiencies were evaluated for individual or combined methods with PAC(Powder Activated Carbon), GS(Granular Sludge), MF(Microfiltration), UF(Ultrafiltration) and Silica gel(MCM-41, Diatomite, Spherical silica gel) at both aerobic and anaerobic conditions. Combined method of GS, PAC and UF membrane at anaerobic condition showed the highest removal efficiency of 65% while Silica gel showed the lowest removal efficiency of 6%. The outcomes of this study could be used further study of extremely low-concentration NDMA removal.

• Journal of Korean Society on Water Environment
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• v.25 no.1
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• pp.90-95
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• 2009

This study investigates the oxidative degradation of N-nitrosodimethylamine (NDMA), a probable human carcinogen, by advanced oxidation process (i.e., UV process). The experiments were performed with various pH, initial concentration, UV intensity, and addition of $H_2O_2$ or $TiO_2$ on UV process. The results showed that the direct UV photolysis was the most effective treatment method. The lower pH, intial concentration and higher intensity of UV stimulated higher NDMA removal. However, addition of oxidant ($H_2O_2$, $TiO_2$) slows down photochemical treatment of NDMA since the oxidant can filter out the UV light and block it to reach the NDMA molecules. Dimethylamine (DMA) and nitrite were found to be a major byproduct from NDMA oxidation. To evaluate the chronic toxicity effects of UV-treated NDMA on the growth of microalgae, "Skeletonema costatum", was studied as long term experiments. Results demonstrated that after the 13 days exposure the chronic toxicity was decreased about 15% with application of UV process on NDMA degradation.

• Journal of the Korean GEO-environmental Society
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• v.13 no.2
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• pp.75-81
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• 2012

Because N-Nitrosodimethylamine(NDMA) is well-known as a potential carcinogen, extensive research has addressed its treatment by ultraviolet(UV) and its degradation pathway. However, the detailed mechanism by which NDMA is photolyzed to form oxidized products, i.e., ${NO_2}^-$ and ${NO_3}^-$, is still not understood. This study reveals a key reactive species during the photolysis of NDMA. The study on a key reactive species was indirectly performed with the formation of nitrogen oxidized products and reactions between methanol and an unknown reactive species formed during the photolysis of NDMA. The peroxynitrite($ONOO^-$) generated by the direct UV photolysis of NDMA would be identified as a key reactive species in oxidizing nitrogen intermediates to ${NO_2}^-$and ${NO_3}^-$.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.101-107
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• 2000

This experiment was conducted to investigate the effect of NA formation in the human body with salted and dried yellow corvenia(Gulbi, Pseudosciaena manchurica) steamed for 30 minutes and incubated in 10 ml simulated saliva and 40 ml gastric juice at 37。C for 2 hours. And the experiment studied the NA formation after nitrite, thiocyanate and ascorbic acid treatment under simulated gastric conditions. N-nitrosodimethylamine(NDMA) was not detected when nitrite was not added to the digestate mixture. And then increasing the nitrite concentration from 0.5 mM to 8 mM gave a slight increase in the NDMA formation at all level of Gulbi utilized in the experiment. In contrast to the change of the nitrite concentration, the increase of the amount of Gulbi didn't show any marked influence on NDMA formation. At all level of thiocyanate(1∼6.4 mM) tested, concentration of NDMA was still proportional to the nitrite concentration. In the catalytic ability of thiocyanate at another high level of nitrite(100 mM) no catalytic activity was observed up to the level of 8mM thiocyanate. The same amounts of salted fish(10 g) and ascorbic acid levels in each single digestate were used to prevent NDMA formation. No prevention effect was observed at nitrite concentration of 0.5 mM and 1 mM. Most importantly, the decrease of NDMA concentration, by the increase of ascorbic acid absolutely, was remarkably shown when nitrite concentration was high. On the contrary, according to the degree of ascorbic acid, the higher the amount of nitrite the higher the prevention of NDMA formation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.63-70
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• 1998

The changes of contents of trimethylamine oxide nitrogen (TMAO-N), trimethylamine nitrogen (TMA-N), dimethylamine nitrogen (DMA-N), nitrite nitrogen (nitrite-N), nitrate nitrogen (nitrate-N) and N-nitrosamine (NA) of salt-fermented small shrimp were investigated during fermentation. The contents of TMAO-N decreased, while TMA-N and DMA-N increased during fermentation in all samples. Contents of nitrite-N decreased in the samples supplemented with sodium nitrite during fermentation, whereas the formation of N-nitrosodimethylamine (NDMA) increased. Treatment of ascorbic acid revealed inhibiting effort on NDMA formation compared with the control. The model system was used for the evaluation of ascorbic acid (inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented small shrimp supplemented with sodium nitrite, The optimum pH for the formation of NDMA was 3.5, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.114-122
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• 2017

N-nitrosamines can be produced in the process of heating, processing, storage and packaging. Migration specifications for N-nitrosamines exist only for rubber baby bottle nipples, which are regulated by the Ministry of Food and Drug Safety (MFDS). There is no regulation for other food contact substances (FCS) and studies on N-nitrosamines migration from FCS are rather limited. A pilot study showed an increase in N-nitrosamines contents when cooking instant noodles. Thus, the migration from the packaging was suspected and it was necessary to monitor the migration of N-nitrosamines from food packaging materials and to examine the change in N-nitrosamines contents when cooking instant foods. Three N-nitrosamines, NDMA (N-nitrosodimethtlamine), NDEA (N-nitrosodiethylamine), NDBA (N-nitrosodibutylamine), were analyzed in migration test solutions from plastics such as polyethylene, polypropylene and polystyrene, papers and aluminium containers. In all test solutions, N-nitrosamines were detected less than method quantitation limits (MQLs). Food samples were also investigated to ensure that there is no effect from food contact substances when cooking instant foods. In retort sauces such as curry, black soybean sauce and tomato sauce, NDMA concentration was ranged from 0.54 to $3.81{\mu}g/kg$, but there were no significant differences between unheated and heated samples. However, the NDMA contents were significantly increased in most of the instant noodle samples tested when cooked (p < 0.05). No effects from the food contact substances or cooking water was observed. Only when the seasoning powder and noodles were cooked together was NDMA detected. Individual components (noodle, seasoning powder or dried vegetable) or other combinations such as noodles and dried vegetables did not generate N-nitrosamines. Therefore, it is speculated that NDMA may be formed from the precursors in noodles and seasoning powders when they are solubilized in a medium of water.