QR link for World Health Organization Publication : Year 2006 ; Issue 9241660562, Pages Art 2-F - in English: Epoxides
Add to Book Shelf
Flag as Inappropriate
Email this Book

World Health Organization Publication : Year 2006 ; Issue 9241660562, Pages Art 2-F - in English: Epoxides

By L. G. Sipes and A. Mattia

Click here to view

Book Id: WPLBN0000203635
Format Type: PDF eBook
File Size: 1.9 MB
Reproduction Date: 2005

Title: World Health Organization Publication : Year 2006 ; Issue 9241660562, Pages Art 2-F - in English: Epoxides  
Author: L. G. Sipes and A. Mattia
Volume:
Language: English
Subject: Health., Public health, Wellness programs
Collections: Medical Library Collection, World Health Collection
Historic
Publication Date:
Publisher: World Health Organization

Citation

APA MLA Chicago

Sipes And A. Matti, L. G. (n.d.). World Health Organization Publication : Year 2006 ; Issue 9241660562, Pages Art 2-F - in English. Retrieved from http://cn.ebooklibrary.org/


Description
Medical Reference Publication

Excerpt
The Committee evaluated a group of nine epoxide flavouring agents, including ethyl methylphenylglycidate (No. 1577) (Table 1). The evaluations were conducted according to the Procedure for the Safety Evaluation of Flavouring Agents (see Figure 1, p. 170). The Committee previously evaluated two members of the group: ethyl 3-phenylglycidate (No. 1576) was evaluated at the twenty-fifth meeting (Annex 1, reference 56), when no AD1 was assigned; ethyl methylphenyl-glycidate (No. 1577) was evaluated at the twenty-eighth meeting, when an AD1 of 0-0.5 mg/ kg bw was assigned (Annex 1, reference 66)

Table of Contents
Evaluation .... .... .. ... .... .... .... ... .... .... .... ... .... .... .... ... .... .... ..... .... .... .289 lntroduction ..........................................................................289 Estimated daily per capita exposure ...................................293 Absorption, distribution, metabolism and elimination .........293 Application of the Procedure for the Safety Evaluation of . Flavouring Agents .........................................................295 Consideration of secondary components .....................296 Consideration of combined exposure from use as flavouring agents.........................................................................297 Conclusions ...... ... .... .... .... ... .... .... .... ... .... .... .... ... ...... .... ....... ..297 Relevant background information .............................................297 Explanation ....... .. .... ... .... .... .... ... .... .... .... ... .. .. .. .... .... ... .... .... ...297 Additional considerations on exposure ...............................297 Biological data .....................................................................298 Biochemical data ...........................................................298 Hydrolysis ...............................................................298 Absorption, distribution and elimination .................299 Metabolism ...... .... ... .... .... .... ... .... .... .... ..... .... .... ... .... .300 Toxicological studies .....................................................305 Acute toxicity ...........................................................305 Short-term studies of toxicity ..................................306 Long-term studies of toxicity and carcinogenicity ...............310 Genotoxicity ........ .... .... ... .... .... ..... .... .... .... ... ...... .... ...313 References .... .... .. ... .... .... .... ... .... .... .... ... .... .... .. ... .... .... .... ... . .... . ..320

 
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.