OXIDATION-REDUCTION EQUILIBRIA IN BIOLOGICAL SYSTEMS

Abstract

The drifts of oxidation potentials with time were observed in experiments with sterile, sugar-free bouillon which was deaerated and stirred with N2 gas. The initial potentials were variable and and poorly poised, being between +0.25 and +0.15 volt. Within 5-6 hrs. they fell to -0.05 to -0.06 volt. Since these reduction potentials are close to values reported by others for glutathione, boiled yeast cells and glutathione, and tomato and cabbage juices, it is con- cluded that the "potential relations described for bouillon are not peculiar to that system but involve factors which are concerned in the behavior of biological solutions in general.".