N-Nitrosodimethylamine arises when the ranitidine molecule breaks down over time. It occurs in foodstuffs like cheeses, fruits, vegetables, and alcoholic beverages and as a byproduct of the chlorination of wastewater. Laboratory researchers use it in experiments, and it was once used in the production of rocket fuel, copolymer softeners, and antioxidants. However, its only current use in the US is for research purposes. In isolation, it appears as an oily yellow liquid that is easily combustible and irritating to the skin and eyes. As well as cancer risk, ingestion of NDMA in amounts greater than the RDA can cause damage to the liver and kidneys and short-term symptoms like nausea, dizziness, headache, and jaundice.