The Antioxidant Properties of to PAHs in various smoked meat products Smoke Components Table 12.1. Polycyclic aromatic hydrocarbons The antioxidant effect of smoking was regarded as potentially genotoxic and carcino- noticed previously by observing that the genic for man lipids in smoked meats and fish were resis- Benz [a]anthracene Dibenzo[al]pyrene tant to oxidation (Watts and Faulkner 1954). Benzo[b]fluoranthene Dibenz[ah]anthracene Among the smoke components that have the Benzo[j]fluoranthene Indeno[1,2,3-cd]pyrene Dibenzo[ae]pyrene Benzo[k]fluoranthene highest antioxidant activity are phenols; Benzo[ghi]perylene Dibenzo[ai]pyrene some of them are more effective than butyl- Dibenzo[ah]pyrene Chrysene
Since this phenomenon will occur for nearly all substances, even common salt, though some will "naturally shine more brightly than others, the Germans had a system that would develop a good many inks. The chief difficulty with secret inks was their inability to handle the great volume of information that spies had to transmit in a modern war. One way of channeling large amounts was to dot the meaningful letters in a newspaper with a solution of anthracene in alcohol. This was invisible under normal circumstances but glowed when exposed to ultraviolet light. But with newspapers being carried as third-class mail,' this was hardly the fastest method of getting information to where it was going. The Germans then came up with what F.B.I. Director J. Edgar Hoover called "the enemy's masterpiece of espionage." This was the microdot, a photograph the size of a printed period that reproduced with perfect clarity a standard-sized typewritten letter
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