| Wurster's s.’s |
the univalent oxidation products of the aromatic p-diamines. They are free radicals which may polymerize in a sufficiently concentrated solution and at low temperatures or in the solid state.
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| Wurster's t. |
1. (for hydrogen peroxide): test paper is saturated with the solution of tetramethylparaphenylenediamine; hydrogen peroxide turns it to a blue-violet color. 2. (for tyrosine): the suspected material is dissolved in boiling water and a little quinone; formation of a ruby-red color that changes slowly to brown is a positive result.
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| Wurster's test |
see under test.
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