Abstract
IN the earlier part of this century it was often the practice to decolorise flour by exposing it to dilute nitrous gases obtained by sparking air, and in studies made by Leetham (1903) and Cramp and Hoyle (1907) it was found that the bleaching properties of the gases thus prepared were much enhanced if the air were ozonised before it entered the small H.T. arcs in which the nitrogen oxides were formed; this effect could be traced to an increase in the yield of nitrogen peroxide when ozone was present in the air supply.
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WILLEY, E., FOORD, S. An Oxidisable ‘Active Nitrogen’. Nature 128, 493 (1931). https://doi.org/10.1038/128493a0
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DOI: https://doi.org/10.1038/128493a0
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