摘要
As is well known, the fluorescence spectra of amino-acids can be varied greatly by pH. However, up to date, the effect of organic or inorganic acid on the fluorescence spectra of non-ionic organic compounds is not clear, although much attention has been paid to this subject in the present decadee. In 1969, Smith reported that the fluorescence of methoxybenzene can be quenched by acid. He has
