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. 2007 Oct 2;129(2):799–810. doi: 10.1016/j.snb.2007.09.082

Table 4.

Effect of ionic strength on the quenching constants of flavonoids–DNA

CNaCl (mol L−1) Ksv (104 mol L−1)
Baicalein Wogonin Baicalin
0 1.07(0.9868) 0.90(0.9949) 0.96(0.9963)
0.1 1.73(0.9906) 1.40(0.9869) 1.43(0.9862)
0.2 2.26(0.9973) 1.80(0.9940) 1.84(0.9897)

The data in the parentheses is the regression coefficient.