Black and green tea - How to make a perfect crime

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15110%2F13%3A33144007" target="_blank" >RIV/61989592:15110/13:33144007 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.jflm.2013.03.027" target="_blank" >http://dx.doi.org/10.1016/j.jflm.2013.03.027</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jflm.2013.03.027" target="_blank" >10.1016/j.jflm.2013.03.027</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Black and green tea - How to make a perfect crime

Popis výsledku v původním jazyce

The antioxidant properties of the black and green tea are well known. The latent bloodstains are detectable by luminol. The bloodstains also can be cover up by drinks and foods containing the antioxidants; thus their presence can cause a decrease of theluminol light emission (false-negative results). The aim of this study was to quantify the light emission decrease of the chemiluminescent mixture prepared according to Weber (containing NaOH) and the chemiluminescent mixture of pH 7.4 (for the determination of the total antioxidant capacity) for the open air-dried sample. The black and green teas and white wine were used as the antioxidant samples (high and low total antioxidant capacity). The significant decrease of the luminol chemiluminescent emission caused by the presence of the black and green teas (and comparable for both of them) was observed in comparison with the presence of white wine.

Název v anglickém jazyce

Black and green tea - How to make a perfect crime

Popis výsledku anglicky

The antioxidant properties of the black and green tea are well known. The latent bloodstains are detectable by luminol. The bloodstains also can be cover up by drinks and foods containing the antioxidants; thus their presence can cause a decrease of theluminol light emission (false-negative results). The aim of this study was to quantify the light emission decrease of the chemiluminescent mixture prepared according to Weber (containing NaOH) and the chemiluminescent mixture of pH 7.4 (for the determination of the total antioxidant capacity) for the open air-dried sample. The black and green teas and white wine were used as the antioxidant samples (high and low total antioxidant capacity). The significant decrease of the luminol chemiluminescent emission caused by the presence of the black and green teas (and comparable for both of them) was observed in comparison with the presence of white wine.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CE - Biochemie

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Forensic and Legal Medicine

ISSN

1752-928X

e-ISSN

—

Svazek periodika

20

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

635-639

Kód UT WoS článku

000323361800019

EID výsledku v databázi Scopus

—