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Bioluminescence

Shedding New Light on Old Problems

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Book cover New Techniques in the Analysis of Foods

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Abstract

Light travels at 186,281 miles/sec and is one component of the various electromagnetic waves transmitted through space. This electromagnetic radiation ranges in frequency from a meter or more (radio waves), down to x-rays with wavelengths of less than a billionth of a meter. Visible light (wavelengths of 380–770 nm) lies between radio waves and x-rays on the spectrum. At x-ray and shorter wavelengths, electromagnetic radiation is particle-like in its behavior, whereas toward the long wavelength end of the spectrum the behavior is wavelike. Because the visible portion is intermediate between the two, it exhibits both wave and particle properties. These properties allow light waves to be manipulated so that they can be filtered by wavelength or amplified. This ability to exploit light makes it invaluable as the signaling step in diagnostic assays.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada

    Mansel W. Griffiths

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  1. Mansel W. Griffiths
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  1. USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Michael H. Tunick , Samuel A. Palumbo  & Pina M. Fratamico ,  & 

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Griffiths, M.W. (1998). Bioluminescence. In: Tunick, M.H., Palumbo, S.A., Fratamico, P.M. (eds) New Techniques in the Analysis of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5995-2_10

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  • DOI: https://doi.org/10.1007/978-1-4757-5995-2_10

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