Food itself is fairly fluorescent without any additives: Dark meats contain a lot of mitochondria (NADPH) . Chlorophyll and carotenes are fairly fluorescent too. I am not sure what effect preparation(cooking) has on the fluorescence of the compounds but if you eat raw meat and fresh veggies you might just glow in the dark ;) As far as drinking water, there are some calcium salts which are fluorescent but I can't recall the compounds nor their solubility. Maciej On Tuesday, May 7, 2002, at 04:03 PM, Jin Chung wrote: > Does anyone knows whether there is any fluorecent dye that may be ok to > be used in food, drinking water but also fluoresce? > > Jin > > > Jin Chung > Postgraduate Research Student > School of Civil and Environmental Engineeing > University of New South Wales > Sydney NSW 2052 > Australia > Email: jin@civeng.unsw.edu.au
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