193690-65-2 Usage
Formation
PhIP is produced during the cooking of meat, especially at high temperatures.
Classification
Classified as a potential human carcinogen by the International Agency for Research on Cancer (IARC).
Occurrence
Commonly found in well-done or charred meats.
Associated Cancers
Linked to increased risks of certain cancers, including breast, prostate, and colorectal cancer.
Exposure Routes
Exposure to PhIP can occur through consuming cooked meats or occupational exposure in food processing facilities, restaurants, or other food preparation environments.
Risk Reduction Measures
Avoiding overcooking or charring meat.
Implementing proper safety measures in food processing and cooking environments.
Check Digit Verification of cas no
The CAS Registry Mumber 193690-65-2 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 1,9,3,6,9 and 0 respectively; the second part has 2 digits, 6 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 193690-65:
(8*1)+(7*9)+(6*3)+(5*6)+(4*9)+(3*0)+(2*6)+(1*5)=172
172 % 10 = 2
So 193690-65-2 is a valid CAS Registry Number.
193690-65-2Relevant academic research and scientific papers
Syntheses of five potential heterocyclic amine food mutagens
Tanga,Bupp,Tochimoto
, p. 717 - 727 (2007/10/03)
The syntheses of the potential heterocyclic amine food mutagens, 3,5,7- trimethyl-2-aminoimidazo[4,5-b]pyridine, 1,4,7-trimethyl-2-aminoimidazo[4,5- c]pyridine, 1,6,7-trimethyl-2-aminoimidazo[4,5-c]-pyridine, 3,4,6-trimethyl- 2-aminoimidazo[4,5-c]pyridine, and 1,4,6-trimethyl-7-aminoimidazo[4,5-c]- pyridine are described.
