Liza:
> I was not able to find, though, any
> comparison of temperatures, other than for the very first entry in the
> table. Where did you get the figures you presented in your post?

Many data in the table are missing (in most entries, the temperature
is not specified), but if you go to the URL I mentioned and click on
"BEEFsteaksirloin", from the list on the left, or alternatively go to
http://www-bio.llnl.gov/mutagens/html/fd.mut.DB.html#28,
then you'll find in the entries numbered

861, 864, 867, 870, 873, 876, 879, 882, 885

data on the PhIP content of sirloin beefsteak, fried at various
temperatures, 3.5 minutes on each side.

> Also, there doesn't seem to be a key, explaining what compounds the
> abbreviations represent. Am I missing something?

Try

http://www-bio.llnl.gov/mutagens/html/db.intro.text.html

By the way, on the same site, you can find an article showing that
marinating chicken before grilling greatly reduces the total
heterocyclic amine content:

http://www-bio.llnl.gov/mutagens/html/fd.marinade.html


--Jean-Louis Tu <[log in to unmask]>