Abstract
AbstractThe influence of various emulsion characteristics on the reversal sensitivity has been studied. It is shown that the centres formed by silver digestion at low pAg are the same as those formed by sensitization with an added reductor. Addition of gold ions enhances the deve)opability of the centres and allows a better compromise between maximum density and reversal sensitivity. All circumstances favouring formation of silver nuclei in the interior of the grains during precipitation cause loss of reversal sensitivity. Other emulsion characteristics such as dispersity and regularity of the crystals are of minor importance.
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