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    STUDIA CHEMIA - Issue no. 2 / 2003  
         
  Article:   THE INFLUENCE OF LIPOIC ACID ON BRIGGS-RAUSCHER OSCILLATING REACTION.

Authors:  G. SZABÓ, CS. BOLLA, LAURA JÁNOS, CSABA RACZ.
 
       
         
  Abstract:  Active Briggs-Rauscher mixture is developing through two competing paths: a radical and a non-radical one. Antioxidant added to the mixture reacts with free radicals involved in the radical path and inhibits the oscillations. Addition of lipoic acid (the antioxidant we used) to Briggs-Rauscher mixture causes the immediate cessation of oscillations. After some time the oscillations reappears. The inhibition time depends on the concentration of the lipoic acid.  
         
     
         
         
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