[The indication of radiation treatment for irradiated chicken on the basis of the radiation--induced loss of protein sulfhydryl groups (author's transl)].

A spectrophotometric technique for the identification of irradiated chicken (gallus domesticus) and doses ranging between 0.1 and 2.5 Mrad is described. Spectrophotometric determination of the sulfhydryl content in the animal tissue before (control) and after using 6,6'-Dithiodinicotinic acid is applied. Ionizing radiation causes a permant loss of sulfhydryl groups in the animal tissue such as chicken. Irradiation at room temperature and storing at -18 degrees C over a period of approximately one month does not show restitution or repair of the sulfhydryl loss. The dose-effect relation for this radiation-induced decrease of the sulfhydryl content can be described best by a double exponential function. Irradiation conditions, preparation of protein suspension from chicken, spectrometric investigations and other experimental details are reported. The results of all will be discussed in detail.