The exposure of population to morpholine occurs due to it’s content in food, cosmetics and tobacco. The food can be contaminated with morpholine in several ways: treatment of fruits with morfoline containing wax for conservation purposes; vapor treatment during processing; utilization of morpholine containing packing materials. In several countries, morpholine is being used as constituent of cosmetic products such as mascara. Morpholine can be nitrosated with the formation of carcinogenic N-nitroso morpholine (NMOR). The latest has been detected in some cosmetics as well as in various rubber products, even baby bottles. The nitrosation of morpholine was experimentally studied according to the nitrite variation, amine variation as well as according to the variation of pH. The results obtained in these assays shows that the increase of the initial nitrite concentration leads to the increase of the consumption rate. However, an increase of the nitrite concentration above 2*10-4 M does not influence significantly further growth of the reaction rate. Thus, during the first 30 min of the morpholine nitrosation, 56.14% up to 70,03% of nitrite is consumed, for [NO2 -]0 of 5*10-5 M up to 3*10-4 M respectively. At the variation of morpholine the data show that the decrease of the nitrite concentration in the system is related to [MOR] 0. The increase of the initial concentration of morpholine above 1*10-4 M is characterized by a very slow nitrite diminution process. The nitrite consumption at the variation of morpholine, increases from 38,16% up to 74,27% for [MOR]0 of 5*10-6 M up to 1*10-3 M respectively. In was concluded that the optimum value of the pH for the NMOR formation is 3,4; the rate’s constant as well as the nitrosation rate, have the highest values at pH 3,4; corresponding to the data of the speciality literature. As inhibitors, sodium dihydroxyfumarate (DFH3Na), dihydroxfumaric acid (DFH4) and (+)-catechin were used. The best inhibitory effect at [red]0=1*10-3 M was obtained with the dihydroxyfumaric acid (98,5%), followed by (+)-catechin (93,21%), and sodium dihydroxyfumarate (89,7%). The presented data were obtained in the frames of the project BGP-II, ME3030, with the support of MRDA, CRDF