A new dosimeter based on ferrous sulphate solution and agarose gel

1991 ◽  
Vol 42 (11) ◽  
pp. 1081-1086 ◽  
Author(s):  
L.E. Olsson ◽  
A. Appleby ◽  
J. Sommer
Keyword(s):  
Ferrous Sulphate ◽  
Sulphate Solution ◽  
Agarose Gel

III. The Oxidation of Ferrous Sulphate Solution

1957 ◽  
Vol 30 (355) ◽  
pp. 340-342 ◽  
Author(s):  
W. M. Dale ◽  
J. V. Davies ◽  
J. P. Keene
Keyword(s):  
Ferrous Sulphate ◽  
Sulphate Solution

III—The Oxidation of Ferrous Sulphate Solution

1960 ◽  
Vol 33 (389) ◽  
pp. 275-277 ◽  
Author(s):  
W. M. Dale ◽  
J. V. Davies ◽  
D. Greene ◽  
J. P. Keene
Keyword(s):  
Ferrous Sulphate ◽  
Sulphate Solution

scholarly journals The reduction of methylene blue by iron compounds

1923 ◽  
Vol 95 (665) ◽  
pp. 61-71
Keyword(s):  
Aqueous Solution ◽  
Methylene Blue ◽  
Uric Acid ◽  
Ferrous Sulphate ◽  
Sulphate Solution ◽  
Iron Compounds ◽  
The Many ◽  
Mechanism Of The Reaction

Among the many papers dealing with the Schardinger (1902) reaction in milk, is one in which Römèr and Sames (1910) have shown that if a small quantity of a freshly prepared 1 per cent. ferrous sulphate solution be added to boiled milk the mixture will then reduce the formaldehyde-methylene blue reagent of Schardinger. They also found that this reagent was not reduced by ferrous sulphate in aqueous solution, and if milk, to which had been added a small quantity of ferrous sulphate solution, was boiled for 30 minutes with an occasional shaking with air, the reaction was negative. Morgan, Stewart and Hopkins (1922) have shown that hypoxanthine and xanthine can take the place of an aldehyde in the Schardinger reaction; the two bases being oxidised to uric acid. Since the enzymes which work with the aldehydes and the purin bases are destroyed by boiling, it seems likely that if the power to reduce Schardinger’s reagent can be restored by the addition of a little ferrous sulphate solution to the boiled milk, then an investigation of the rôle the iron is playing will possibly throw some light upon the mechanism of the reaction.

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