Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K5

Autor:	H. K. Chandler, J. J. Licciardello, Samuel A. Goldblith
Rok vydání:	1965
Předmět:	Vitamin Whole egg chemistry.chemical_compound Salmonella Chemistry Phosphate buffered saline Radiochemistry medicine Irradiation Atmospheric temperature range medicine.disease_cause Food Science Nuclear chemistry
Zdroj:	Journal of Food Science. 30:893-897
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1965.tb01861.x
Popis:	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 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.
Databáze:	OpenAIRE
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