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Oxidation-Reduction Potentials in Bacteriology and Biochemistry

JAMA. 1937;108(4):327. doi:10.1001/jama.1937.02780040077033.
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ABSTRACT

The theoretical considerations of oxidation-reduction potentials are identical with those given in previous editions. Apparatus and methods described are essentially the same as in former editions. A thermionic valve electrometer circuit for the measurement of biologic potentials is described briefly. The charts of dye indicators for potential measurements are increased in size and are evaluated to pH 7. Studies on tumors, tissue cultures and yeast preparations have been added to the section on systems of special biologic interest. The section on bacteriologic applications has been brought down to date. Note is made of vitamin-like growth accessory substances and oxidation-reduction potentials in the making of cheddar cheese. New data are given on the potentials produced by members of the Salmonella and nonsporulating anaerobe groups. The monograph furnishes an excellent source of references for more detailed reading.

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