Abstract
The interaction between Hie ferric ion and the photographic gelatin was studied by X-ray photoelectron spectroscopy (XPS) and electron spin resonance (ESR) techniques in this paper. The results showed that the gelatin has a strong reducing power to reduce the ferric ion. The reduction capacity was eery high when compared with the permitted content offerrum in the inert gelatin and the capacity varied in different gelatins. After the ferric ion was reduced, it was coordinated by the gelatin macromolecule and it was found that the coordination circumstance was different from thai offerrum in undoped gelatin. The addition of the ferric ion affected not only Hie spin concentration of the ubiquinone radical in gelatin but also the production and the disappearance of the RS- free radical.
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