Radiation Chemistry of Food:Part I. Reaction rate constants of some food constituents with hydrated electrons and hydroxyl radicals

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In food irradiation, water-soluble food constituents undergo the attack of e-aq and OH at the neutral region. Reaction rate constants of some food constituents with e-aq were measured by competition method using nitrous oxide according to Scholes and Simic and those with OH were measured by a competition method using 3H-formate newly deviced as described in the following part: Radioactivity of water increased linearly with dose when aqueous solution of 3H-formarte (2μCi/ml and 2×10-3M) -was irradiated with γ-rays in the presence of oxygen. The increase of the radioactivity was reciprocally proportional to the non-labeled formate concentration where the amount of 3H-formate was kept invariable. Addition of ferrocyanide and 2-propanol, effective OHradical scavengers, depressed the radioactivity increase to near zero. These facts show that the abstraction of tritium from 3H-formate by OH-radicals causes the increase of the radioactivity of water.A competition method to measure relative rate constants for reactions with OH-radicals was deviced on the present results. Some values by this method well agreed with published data as shown in Table I.
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