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Sodium Nitrite

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sodium nitrite [′sōd·ē·əm ′nī‚trīt]
(inorganic chemistry)
NaNO2A fire-hazardous, air-sensitive, yellowish powder, soluble in water; decomposes above 320°C; used as an intermediate for dyestuffs and for pickling meat, textiles dyeing, and rust-proofing, and in medicine.

Sodium Nitrite 

NaNO2, a salt; colorless or yellowish crystals. Density, 2.17 g/cm3; melting point, 271°C. Solubility in water, 45.07 percent at 22°C and 61.5 percent at 99.9°C; aqueous NaNO2 solutions are alkaline. Under the action of acids, sodium nitrite decomposes, liberating nitric oxides. It is prepared upon absorption of nitric oxides by alkaline solutions and subsequent boiling down; NaNO2 crystallizes upon cooling. Sodium nitrite is used in diazotization reactions in the production of azo dyes, as an oxidizing agent to liberate iodine from iodides, and to preserve the red color of meat in the production of sausage; it is also used in medicine as a vasodilator.



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Check food labels for words that indicate a high sodium content, including sodium nitrite, sodium proprionate, disodium phosphate, and sodium sulfate.
Processed meats are usually manufactured using sodium nitrite, a colour fixer that is carcinogenic.
Then before it gets to us they add aspartame, MSG, artificial colors, sodium nitrite, hydrogenated oils, high-fructose corn syrup, acesulfame K, BHA, BHT, olestra, bromate, sulfites, senomyx, and I could go on and on.
 
 
 
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