nitriter

Nitriter is a term found in some languages as the plural form of nitrite, the negatively charged NO2− ion derived from nitrous acid. In English, the standard term is nitrite; nitriter may appear in multilingual texts or as a transliteration. The nitrite ion is a weak, monovalent anion that forms salts with alkali and alkaline earth metals, such as sodium nitrite (NaNO2) and potassium nitrite (KNO2). In aqueous solution, nitrite participates in equilibria with nitrous acid: HNO2 ⇌ H+ + NO2−, with HNO2 being a weak acid.

Nitrite occurs naturally in the nitrogen cycle and is produced by microbial oxidation of ammonia and partial reduction of nitrates. Industrially, nitrite is produced by reducing nitrates. It is present in small amounts in water and many foods, and is widely used as a preservative, coloring stabilizer, and antimicrobial agent in cured meats. It also has applications in chemical synthesis and as a processing aid in various industries.

Uses and implications: Nitrite salts are used to fix color and inhibit microbial growth in processed meats, and they also serve as curing agents in food production. Outside food, nitrites are employed in agriculture as fertilizers and in chemical manufacturing. Nitrite can react to form nitric oxide under certain conditions, and this reactivity is relevant in both environmental and biological contexts.

Health and safety: Nitrite exposure can affect oxygen transport in the blood, particularly at high levels. In foods, nitrite use is regulated to limit potential formation of nitrosamines when nitrites react with amines during cooking or processing. Regulations govern nitrite concentrations in drinking water and in processed foods.

See also: nitrate, nitrite, nitrosamine, nitrous oxide. Etymology notes: the name nitrite derives from nitrous acid; in some languages the plural form is nitriter.