Abstract
IN a previous communication1, a number of the oxidative effects produced in butter-fat by irradiation with high-energy electrons were reported as increasing with decrease of temperature during irradiation. Further examination has now shown that the changes which occur during irradiation are in some circumstances followed by extensive changes after irradiation, and that both are markedly affected by temperature. The main influence of temperature is, in fact, on the after-effect, which shows a surprising maximum reaction-rate in the region of − 20° C.
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References
Hannan, R. S., and Boag, J. W., Nature, 169, 152 (1952).
Loftus-Hills, G., and Thiel, C. C., J. Dairy Res., 14, 340 (1946).
Schibsted, H., Indust. Eng. Chem. (Anal. Ed.), 4, 204 (1932).
Mead, J. F., Science, 115, 470 (1952).
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HANNAN, R., SHEPHERD, H. An After-effect in Butter-fat irradiated with High-energy Electrons. Nature 170, 1021–1022 (1952). https://doi.org/10.1038/1701021a0
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DOI: https://doi.org/10.1038/1701021a0
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