The electrical properties most frequently monitored are conductance
(G), capacitance (C) and impedance (Z), the latter being influenced by
both capacitance and resistance (R) as well as the frequency of the
alternating current applied (f). The conductance is simply the reciprocal
Figure 10.1 Structures of redox dyes used in food microbiology. (a) Methylene blue. (b)
resazurin. (c) triphenyltetrazolium chloride
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