Abstract
The G value of the reduction of ferricyanide in gels containing up to 20% w/w gelatin increases with increasing protein concentration to a value corresponding approximately to the sum of the primary radicals, $G(e_{{\rm aq}}^{-}+{\rm H}+{\rm OH})$. In the presence of added $N_{2}{\rm O}$ a similar value is reached at lower gelatin concentrations. Added O2 reduces the yield but does not eliminate the reduction process. The results are interpreted in terms of a mechanism involving intermediate organic free radicals, and an attempt is made to correlate the results with radical diffusion in gels.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
