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Oxidation-Reduction Aspects of Resazurin

Nature volume 155, pages 401–402 (1945)Cite this article

Abstract

RESAZURIN was discovered by Weselsky1, and first used by Pesch and Simmert in 19292 for estimating the bacterial content of milk. It has lately been extensively used in Great Britain as a basis for a number of tests for the hygienic quality of milk3,4. Reduction takes place in two stages

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References

  1. Weselsky, Berichte, 4 32, 613 (1871).

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  2. Pesch, K. L., and Simmert, U., Milchw. Forsch., 8, 551 (1929).

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  3. Baker, W., et al., Biochem. J., 36, 1/2, i (1942).

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  4. Davis, J. G., Food Manufacture, 17 308, 344 (1942).

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  5. Clark, W. M., U.S. Pub. Health Rep. (Reprint No. 826).

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Authors and Affiliations

  1. London School of Hygiene and Tropical Medicine and National Institute for Research in Dairying,

    R. S. TWIGG

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  1. R. S. TWIGG
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TWIGG, R. Oxidation-Reduction Aspects of Resazurin. Nature 155, 401–402 (1945). https://doi.org/10.1038/155401a0

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  • DOI: https://doi.org/10.1038/155401a0

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