title: Stabilization of hydrated electrons in irradiated frozen sugar solutions.
abstract: Yields of free radicals in irradiated aqueous solutions of saccharides at 77 degrees K are larger and qualitatively different from those observed in the components alone. In addition, a blue color results only with the solution. The mechanism proposed to explain the observations is the stabilization of hydrated electrons by the solute.
authors.forename: W R
authors.initials: WR
authors.lastname: Elliott