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Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K 5
Author(s) -
CHANDLER H. K.,
LICCIARDELLO J. J.,
GOLDBLITH S. A.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01861.x
Subject(s) - irradiation , chemistry , vitamin , phosphate buffered saline , vitamin e , radiochemistry , food science , biochemistry , chromatography , antioxidant , physics , nuclear physics
SUMMARY 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 K 5 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.