نتایج جستجو برای: electron transfer rate

تعداد نتایج: 1485859  

Journal: :Photochemical & photobiological sciences : Official journal of the European Photochemistry Association and the European Society for Photobiology 2012
Iain Kirkpatrick David R Worrall Siân L Williams Craig J T Buck Rafael G Meseguer

In this study we have compared energy and electron transfer reactions in termolecular systems using a nanosecond diffuse reflectance laser flash photolysis technique. We have previously investigated these processes on silica gel surfaces for bimolecular systems and electron transfer in termolecular systems. The latter systems involved electron transfer between three arene molecules with azulene...

Journal: :Biochimica et Biophysica Acta (BBA) - Bioenergetics 2007

Journal: :Analytical chemistry 2003
Ali Osman Solak Laura R Eichorst William J Clark Richard L McCreery

Glassy carbon (GC) surfaces modified with monolayers of biphenyl and nitrobiphenyl molecules were examined as voltammetric electrodes for ferrocene, benzoquinone, and tetracyanoquinodimethane electrochemistry in acetonitrile. The modified electrodes exhibited slower electron transfer than unmodified GC, by factors that varied with the monolayer and redox system. However, after a negative potent...

2017
Lisa A. Tedesco James T. Laney Li Yu

Semiconductor Nanomaterials in Photocatalytic Bipyridine Reduction and H2 Generation By Li Yu Semiconductor nanoparticles have been used in the study of proton coupled electron transfer from CdS quantum dots (QDs) to N-heptyl-4,4’-bipyridinium (bPYD) and photocatalytic H2 generation with Pt tipped CdS nanorods (NRs) under alkaline solutions. For the QDs/bPYD system, transient absorption (TA) sp...

Journal: :applied food biotechnology 0
m.a sahari department of food science and technology, faculty of agriculture, tarbiat modares university, tehran, iran. s berenji ardestani department of food science and technology, faculty of agriculture, tarbiat modares university, tehran, iran.

bioactive food components (such as phenolic compounds, carotenoids, anthocyanins, tochopherols, ascorbic acid, flavonoids, minerals, enzymes and pectin) are active ingredients in food or dietary supplements, which proven to have an important role in health, and are safe for human consumption. these compounds exert their antioxidant effects by different mechanisms such as single electron transfe...

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