Destruction of Aromatic Amines in Laboratory Wastes Through Oxidation with Potassium Permanganate/Sulfuric Acid into Non-mutagenic Derivatives

Marcel Castegnaro, Christian Malaveilli, Isabelle Broue, Jocelyne Michelon, Jiri Barek

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Nine aromatic amines, i.e., benzidine; o-tolidine; o-dianisidine; 3,3’-dichlorobenzidine; 4-aminobiphenyl; 1- and 2-naphthylamine; 4,4’-methylene bis(2-chloroaniline) and m-toluenediamine were oxidized with potassium permanganate/sulfuric acid. Experimental conditions for complete degradation of these aromatic amines are described. The disappearance of the parent compound through oxidation was measured using HPLC coupled with UV spectrophotometry. The corresponding degradation products were found to be non-mutagenic to Salmonella typhimurium strains TA100, TA98 and TA97, both in the presence and absence of a rat liver S9 activation system. A collaborative study, involving 11 laboratories, has shown the applicability and the reproducibility of this degradation method.

Original languageEnglish
Pages (from-to)187-191
Number of pages5
JournalAmerican Industrial Hygiene Association Journal
Volume46
Issue number4
DOIs
Publication statusPublished - 1 Apr 1985
Externally publishedYes

Fingerprint

Potassium Permanganate
Amines
Methylenebis(chloroaniline)
Dianisidine
1-Naphthylamine
2-Naphthylamine
Spectrophotometry
Salmonella typhimurium
High Pressure Liquid Chromatography
Liver
sulfuric acid
2-tolidine
benzidine
2-chloroaniline
4-biphenylamine

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health

Cite this

Destruction of Aromatic Amines in Laboratory Wastes Through Oxidation with Potassium Permanganate/Sulfuric Acid into Non-mutagenic Derivatives. / Castegnaro, Marcel; Malaveilli, Christian; Broue, Isabelle; Michelon, Jocelyne; Barek, Jiri.

In: American Industrial Hygiene Association Journal, Vol. 46, No. 4, 01.04.1985, p. 187-191.

Research output: Contribution to journalArticle

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