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Effects of temperature on the elimination of benzocaine and acetylated benzocaine residues from the edible fillet of rainbow trout (Oncorhynchus mykiss)

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Effects of temperature on the elimination of benzocaine and acetylated benzocaine residues from the edible fillet of rainbow trout (Oncorhynchus mykiss); 2000; Article; Journal; Food Additives and Contaminants; Stehly, G. R.; Meinertz, J. R.; Gingerich, W. H.

Summary

The effect of temperature (7 degrees C and 16 degrees C) on the extent of accumulation and the elimination of benzocaine (BNZ) and its metabolite, acetylated benzocaine (AcBNZ), in the fillet tissue of rainbow trout was investigated Residues were measured after bath exposure to an anesthetizing concentration of benzocaine (30 mg/l for 5 min) followed by a maintenance concentration (15 mg/l for 30 min). Immediately after exposure, the BNZ concentration in fillet tissue was approximately 27 mu g/g at both temperatures; AcBNZ was 0.3 mu g/g at 7 degrees C and 0.6 mu g/g at 16 degrees C. The rates for elimination (alpha and beta) of BNZ and AcBNZ were not significantly different between the two temperatures. Terminal half-lives of elimination [...]

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  • Upper Midwest Environmental Sciences Center (UMESC)

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Harvested on Mon Jul 21 12:08:18 MDT 2014 from MODS XML Service

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Type Scheme Key
local-index unknown 1002994
local-pk unknown 1002994
series unknown Food Additives and Contaminants

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journalFood Additives and Contaminants
parts
typevolume
value17
typeissue
value5
languageEnglish
citationTypeArticle

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