sodium nitrite
1
4.8
- noun
- /ˈsoʊdiəm ˈnaɪtraɪt/
- Specialized
:
nitrito de sodio
- Nitrosamines can and will be formed during high temperature cooking with sodium nitrite.
Examples
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We use sodium nitrite for a very, very good reason.
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Avoid sodium nitrite and sodium nitrate by reading the ingredient list; it is dangerous and causes numerous health issues.
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In my case, the sodium nitrite acts as a vasodilator, and I'm guessing I'm overly sensitive to that, so that gives me the migraine.
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Sodium nitrite reacts with proteins in the stomach or during cooking, especially during high heat, such as frying bacon, to form carcinogenic N-nitrosamines.
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I would like for the author to insert an addendum in writing that states that the sodium nitrite or sodium nitrate used in the processing of meats is safe for consumption and will have no ill effect on one's health.
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MSG (monosodium glutamate), aspartame (phenylalanine), sodium nitrite, sodium nitrate, and many others.
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Sodium nitrite is commonly used in the food industry to preserve sodium nitrite and enhance their color.
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The chef explained that sodium nitrite helps to prevent spoilage in processed meats.
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Many cured meats, like bacon and salami, contain sodium nitrite to retain their freshness.
Surface Forms
Morphology
The term is a straightforward chemical compound formed by the element 'sodium' and the ion/anion 'nitrite', so its meaning as the sodium salt of the nitrite ion is directly derivable from the constituents. This follows standard chemical naming patterns (element + ion) that are cross-linguistically consistent, so a learner who knows both words will recognize it as a specific chemical compound even if they don’t know all its uses.
Etymology
Sodium nitrite comes from two parts: sodium, a common soft metal named after the old word 'soda' for white salts, and nitrite, from the old word 'nitre' for a natural mineral used to make salts. So the name points to a kind of salt, and that's why sodium nitrite is a white salt used to 'preserve' and color meat and fish.