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. Author manuscript; available in PMC: 2021 Feb 1.
Published in final edited form as: Food Chem Toxicol. 2019 Nov 8;136:110945. doi: 10.1016/j.fct.2019.110945

Figure 3. Concentration-mortality curves at 120 hpf associated with Bubble Gum and Grape flavors.

Figure 3.

3A: Concentration-mortality curve for Bubble Gum is much steeper than Grape, suggesting an additional component(s) driving toxicity. 3B: Concentration-mortality curve of ethyl acetate, ethyl butyrate, and ethyl acetate + ethyl butyrate. Concentration is in units of ug/mL. 3C: Cinnamaldehyde, the ethyl acetate + ethyl butyrate + cinnamaldehyde mixture and the Grape mixture + cinnamaldehyde. The high mortality rate is recapitulated at the 100 and 1000 ug/mL cinnamaldehyde concentrations for both mixtures, suggesting the large role that cinnamaldehyde is likely playing in driving toxicity.