aqueous electron

aqueous electron

[′āk·wē·əs i′lek‚trän]
(physical chemistry)
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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In red meat, the formation of strong oxidizing agents from the reactions of oxygen with aqueous electrons and hydrogen radicals is the key to the onset of brown color.