Premium
An investigation into the effect of sample preparation methods on the resulting ESR signal from irradiated chicken bone
Author(s) -
Stevenson M Hilary,
Gray Richard
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740480302
Subject(s) - electron paramagnetic resonance , irradiation , sample (material) , sample preparation , grinding , materials science , chemistry , biomedical engineering , radiochemistry , analytical chemistry (journal) , nuclear magnetic resonance , chromatography , medicine , composite material , physics , nuclear physics
Abstract Results are presented giving details of the effect of six different methods of sample preparation on the free radical concentration in irradiated chicken drumsticks. Comparisons were made using electron spin resonance spectroscopy. Freeze drying and grinding was found to be the preferred method of sample preparation.