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The title compound, [Fe2O(SO4)2(C10H8N2)4], crystallizes as two different hydrates, viz. 11H2O, (I), and 15H2O, (II). The complex is binuclear, in which the two FeIII atoms are coordinated in an octahedral geometry to four N atoms from the two bipyridine ligands, to one O atom from the sulfate ion and to an oxide ion on a twofold axis, which acts as a bridge between the symmetry-related units. The Fe...Fe separation is 3.556 (4) A and the Fe-O-Fe angle is 161.6 (2) degrees in (I); the corresponding values are 3.544 (1) A and 165.8 (2) degrees in (II). In (II), one of the O atoms of the sulfate ion is disordered over two positions. In both compounds, the solvent water molecules form slightly different one-dimensional hydrogen-bonded networks which pass along the c axis of the unit cell. In (I), three solvent water molecules and, in (II), one solvent water molecule, are situated on the twofold axis. In both (I) and (II), the central O atom of the metal complex lies on a twofold axis.

Twenty-six market samples and four laboratory-prepared samples of "ogiri" were screened for aflatoxin contamination. Aflatoxins were not detected in any of the samples. The fermented product (ogiri) was prepared with Aspergillus flavus-contaminated melon seeds. Losses of 64.7% aflatoxin B1 and 82.9% aflatoxin G1 were observed at the end of the third day of fermentation of the ground melon seeds. The samples were completely detoxified at the fourth day of fermentation. Increase in pH of the mash from 6.2 to 7.2 was observed during fermentation.

Two new derivatives are proposed for determination of nitrosamines by GLC. One is formed by reaction with di(2-chloroethyl) phosphochloridate and the other by reaction with m-trifluorotoluene sulphonyl chloride.

Cowpeas have been a major source of protein, especially in developing nations. Despite of the fact that aflatoxin contaminations have been found to be mainly common in substrates such as carbohydrates, detection of the toxins in raw cowpeas has also been reported [7]. It is therefore important and necessary to investigate fate of the aflatoxin when raw cowpeas are processed into various products. In Nigeria, cowpea seeds are usually consumed after boiling to softness and mixed with ingredients such as pepper, salt and palm-oil to form a porridge. Other processing methods involve wet milling the cowpea seeds and either steaming in aluminium cups or in leaves to form 'moinmoin', or frying in oil to form 'akara' balls. In this work therefore, the fate of the aflatoxins as a result of the processing of artificially contaminated cowpeas was investigated.