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Acute and short-term oral toxicity of 2-n-ethylaminoethanol in rats

dc.contributor.authorHartung, Rolfen_US
dc.contributor.authorCornish, Herbert H.en_US
dc.date.accessioned2006-04-17T15:24:12Z
dc.date.available2006-04-17T15:24:12Z
dc.date.issued1969en_US
dc.identifier.citationHartung, R., Cornish, H.H. (1969)."Acute and short-term oral toxicity of 2-n-ethylaminoethanol in rats." Food and Cosmetics Toxicology 7(): 595-602. <http://hdl.handle.net/2027.42/33060>en_US
dc.identifier.urihttp://www.sciencedirect.com/science/article/B73F7-4GT1M66-79/2/2a92184685707b6aed19f0c95293b9aeen_US
dc.identifier.urihttps://hdl.handle.net/2027.42/33060
dc.identifier.urihttp://www.ncbi.nlm.nih.gov/sites/entrez?cmd=retrieve&db=pubmed&list_uids=5386603&dopt=citationen_US
dc.description.abstractAcute oral doses of neutralized 2-N-ethylaminoethanol (EAE) in rats greatly increased gastric secretion, resulting in dehydration and death after 3-4 days. The effect of EAE on gastric secretion did not appear to be due to osmotic effects or to histopathological changes in the gastro-intestinal tract.Short-term administration of neutralized EAE in the drinking water produced evidence ofpronounced cumulative toxicity. The 30-day LC50 was 1412 [plus-or-minus sign] 710 ppm. At lower concentrations given over a period of 90 days the main toxic effects of EAE were retardation of growth and degenerative changes in the liver and kidneys. A concentration of 25 ppm EAE in the drinking water for 90 days resulted in minor changes and was considered to be close to the no-effect level.en_US
dc.format.extent414319 bytes
dc.format.extent3118 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoen_US
dc.publisherElsevieren_US
dc.titleAcute and short-term oral toxicity of 2-n-ethylaminoethanol in ratsen_US
dc.typeArticleen_US
dc.rights.robotsIndexNoFollowen_US
dc.subject.hlbsecondlevelPublic Healthen_US
dc.subject.hlbsecondlevelChemistryen_US
dc.subject.hlbsecondlevelChemical Engineeringen_US
dc.subject.hlbsecondlevelBiological Chemistryen_US
dc.subject.hlbtoplevelEngineeringen_US
dc.subject.hlbtoplevelScienceen_US
dc.subject.hlbtoplevelHealth Sciencesen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumDepartment of Industrial Health, School of Public Health, University of Michigan, Ann Arbor, Michigan, USAen_US
dc.contributor.affiliationumDepartment of Industrial Health, School of Public Health, University of Michigan, Ann Arbor, Michigan, USAen_US
dc.identifier.pmid5386603en_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/33060/1/0000446.pdfen_US
dc.identifier.doihttp://dx.doi.org/10.1016/S0015-6264(69)80462-1en_US
dc.identifier.sourceFood and Cosmetics Toxicologyen_US
dc.owningcollnameInterdisciplinary and Peer-Reviewed


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