Flash Photolysis and Time‐Resolved Mass Spectrometry. I. Detection of the Hydroxyl Radical

1967 ◽  
Vol 46 (3) ◽  
pp. 967-972 ◽  
Author(s):  
Richard T. Meyer
Keyword(s):  
Mass Spectrometry ◽  
Hydroxyl Radical ◽  
Flash Photolysis ◽  
Time Resolved

scholarly journals Measurements of Rate Constants for HO2 + NO and NH2 + NO Reactions by Time-Resolved Photoionization Mass Spectrometry

1995 ◽  
Vol 16 (1) ◽  
pp. 43-51 ◽  
Author(s):  
Takashi Imamura ◽  
Nobuaki Washida
Keyword(s):  
Mass Spectrometry ◽  
Rate Constants ◽  
Flash Photolysis ◽  
Laser Flash Photolysis ◽  
Laser Flash ◽  
Absolute Rate ◽  
Time Resolved ◽  
Photoionization Mass Spectrometry

Absolute rate constants for HO2 + NO and NH2 + NO reactions were measured by a photoionization mass spectrometry coupled with a laser flash photolysis. HO2 and NH2 radicals were photoionized by an Ar resonance lamp and were detected as their parent ions (HO2+ and NH2+). The rate constants were determined to be K(HO2 + NO)=(6.5  ± 2.0) 10−12cm3molecule−1s−1K(NH2 + NO)=(1.9  ± 0.3) 10−11cm3molecule−1s−1 Both rates are consistent with those previously reported.

scholarly journals A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 234 ◽  
Author(s):  
Gemma Rodriguez-Muñiz ◽  
Miguel Miranda ◽  
M. Marin
Keyword(s):  
Hydroxyl Radical ◽  
Flash Photolysis ◽  
Laser Flash Photolysis ◽  
Laser Flash ◽  
White Wine ◽  
Alcoholic Beverages ◽  
Quenching Rate ◽  
Time Resolved ◽  
Quenching Rate Constant ◽  
Different Origins

Reactive oxygen species (ROS) can provoke damage to cells, where their concentrations are regulated by antioxidants. As the hydroxyl radical (•OH) is the most oxidizing ROS, we have focused our attention on the use of a mechanistically based time-resolved methodology, such as laser flash photolysis, to determine the relative reactivity of alcoholic beverages towards •OH as an indicator of their antioxidant potential. The selected drinks were of two different origins: (i) those derived from grapes such as red wine, white wine, white vermouth, marc and brandy and (ii) spirits not derived from grapes: triple sec, gin, whisky, and rum. Initially, we determined the quenching rate constant of ethanol with •OH and then we explored the reactivity of the different beverages, which was higher than expected based on their alcoholic content. This can be attributed to the presence of antioxidants and was especially remarkable for the grape-derived drinks.

Flash Photolysis with Kinetic Mass Spectrometry

1971 ◽  
Vol 49 (12) ◽  
pp. 2048-2052 ◽  
Author(s):  
O. P. Strausz ◽  
S. C. Barton ◽  
W. K. Duholke ◽  
H. E. Gunning ◽  
P. Kebarle
Keyword(s):  
Mass Spectrometry ◽  
Mass Spectrometer ◽  
Half Life ◽  
Flash Photolysis ◽  
Fast Response ◽  
Field Mass ◽  
Time Resolved ◽  
Photolysis Apparatus

A flash photolysis apparatus coupled with a fast response conventional sector field mass spectrometer for the rapid time resolved detection of short-lived neutral transients is described. The utility of the apparatus is illustrated by the detection of the Fe(CO)(NO)3 intermediate with a half-life of ~0.1 s in the flash photolysis of Fe(CO)5 in the presence of NO.

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