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  2. Sodium nitrite - Wikipedia

    en.wikipedia.org/wiki/Sodium_nitrite

    Sodium nitrite is an inorganic compound with the chemical formula Na N O 2. 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.

  3. Cyanide poisoning - Wikipedia

    en.wikipedia.org/wiki/Cyanide_poisoning

    Cyanide is a potent cytochrome c oxidase (COX, a.k.a. Complex IV) inhibitor, causing asphyxiation of cells. As such, cyanide poisoning is a form of histotoxic hypoxia, because it interferes with the ability of cells to take or use oxygen via oxidative phosphorylation. [25] : 1475.

  4. Salt poisoning - Wikipedia

    en.wikipedia.org/wiki/Salt_poisoning

    Sea salt is one of the most common causes of sodium poisoning. Salt poisoning is an intoxication resulting from the excessive intake of sodium (usually as sodium chloride) in either solid form or in solution ( saline water, including brine, brackish water, or seawater ). Salt poisoning sufficient to produce severe symptoms is rare, and lethal ...

  5. Sodium nitrate - Wikipedia

    en.wikipedia.org/wiki/Sodium_nitrate

    Sodium nitrate is a white deliquescent solid very soluble in water. It is a readily available source of the nitrate anion (NO 3− ), which is useful in several reactions carried out on industrial scales for the production of fertilizers, pyrotechnics, smoke bombs and other explosives, glass and pottery enamels, food preservatives (esp. meats ...

  6. Curing salt - Wikipedia

    en.wikipedia.org/wiki/Curing_salt

    Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. [1] It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride ( table salt) and sodium nitrite, and are used for pickling meats as ...

  7. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...

  8. Nitrite - Wikipedia

    en.wikipedia.org/wiki/Nitrite

    The nitrite ion has the chemical formula NO − 2. Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. [1] The nitrite anion is a pervasive intermediate in the nitrogen cycle in nature. The name nitrite also refers to organic compounds having the –ONO group, which are esters of nitrous acid.

  9. Sodium azide - Wikipedia

    en.wikipedia.org/wiki/Sodium_azide

    Sodium azide is an inorganic compound with the formula NaN3. This colorless salt is the gas-forming component in some car airbag systems. It is used for the preparation of other azide compounds. It is an ionic substance, is highly soluble in water, and is acutely poisonous. [ 5]