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Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K5 (1965)

CHANDLER, H. K. ; LICCIARDELLO, J. J. ; GOLDBLITH, S. A.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 30 (1965), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Salmonella typhimurium was irradiated in phosphate buffer, pH 7.6, containing various levels of vitamin Ks over a temperature range of 32 to 120°F either in air or under vacuum. Vitamin K5 exerted a radiosensitizing effect under vacuum and a radioprotective effect in air. The radiosensitizing effect decreased with increasing temperature. Vitamin KS had no radiosensitizing activity, or possibly a slight protective effect, in whole egg irradiated either in air or under vacuum.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01861.x

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