Chemical Sensitization of Emulsions by Digestion at Low^*

* Read to the International Conference on the Science and Applications of Photography, organized by the Royal Photographic Society. London, September. 1953.

Abstract

It is shown that emulsions may be chemically sensitized in the absence of sulphur sensitizers by heating at low pAg. Gelatin and hydroxyl ions are necessary to the process, which is considered to be a form of reduction sensitizing. It is inferred that silver in some form is introduced into the grains. The state of the sensitizing substance and its function are discussed.

Notes

* Read to the International Conference on the Science and Applications of Photography, organized by the Royal Photographic Society. London, September. 1953.