Stabilization of Hydrated Electrons in Irradiated Frozen Sugar Solutions

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Science  04 Aug 1967:
Vol. 157, Issue 3788, pp. 558-559
DOI: 10.1126/science.157.3788.558


Yields of free radicals in irradiated aqueous solutions of saccharides at 77°K are larger and qualitatively different from those observed in the components alone. In addition, a blue color results only with the solution. The mechanism proposed to explain the observations is the stabilization of hydrated electrons by the solute.