Showing papers on "DPPH published in 1978"
TL;DR: Magnetic susceptibility measurements were performed on DPPH-benzene complex and solvent-free dPPH in the temperature range 300-2.2 K and in a field range 6-20 kOe as discussed by the authors.
Abstract: Magnetic susceptibility measurements are performed on DPPH–benzene complex and solvent‐free DPPH in the temperature range 300–2.2 K and in a field range 6–20 kOe. The experimental values of the DPPH–benzene complex fit the Brillouin function for noninteracting paramagnetic centers (S=1/2); at temperatures below 4 K; however, a systematic deviation is observed. The values in solvent‐free DPPH obey the same law at temperatures above 150 K. Below this temperature a strong deviation occurs, and below 10 K the susceptibility even decreases with decreasing temperature. This deviation is attributed to electron spin pairing. In solvent‐free DPPH less than 1 % of paramagnetic centra is left at 2.2 K.
12 citations
TL;DR: Using NMR, the authors showed that the 14 N hyperfine coupling of the -NO 2 groups in DPPH is −0.42 ± 0.05 G. This must correspond to the smallest splitting observed in the high-resolution EPR spectra of D PPH.
6 citations
TL;DR: In this article, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) was added to wheat flour dough to detect the formation of free radicals during mixing.
Abstract: 1,1-Diphenyl-2-picrylhydrazyl (DPPH) was added to wheat flour dough to detect the formation of free radicals during mixing. The decolorisation of DPPH, i.e. the scavenging of radicals, was observed in patent flour dough. The rate of decolorisation was decreased by first removing free lipids and then bound lipids from the flour. The lipid fraction from the flour and especially the free fatty acid fraction strongly decolorised DPPH. The decolorisation of DPPH also increased with an increase in the concentration of oxidised linoleic acid. In this study, the results lead to the assumption that free radicals of oxidised lipid formed during mixing of dough cause at least to some extent a change in the rheological properties of dough.
1 citations