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their 2 cousin types of pathogens make up the vast majority of infections in developed countries. as a general rule, hfrs is most common in children (1), and a broad spectrum of bodily fluids including serum, csf and saliva have been tested as sources of virus. a number of pathogens are associated with hfrs, including hantaviruses, arenaviruses and bunyaviruses. pathogenesis of these pathogens includes direct, high dose infection (2), primary infection of the nervous system in an immunocompetent host (3), or secondary infection from a virus that acquired primary replication in an immunosuppressed or infected host. this latter form of infection is most common and is seen with many hantaviruses and in some arenaviruses. the clinical course of hfrs is typified by a sudden onset of fever and malaise followed by the onset of oliguric renal failure which is characterised by a rapid decline in urine production and salt retention. other common symptoms include headache, sweating, myalgia, nausea, vomiting and abdominal pain.

o~2~ is a weak oxidising agent, and this is reflected in the number of catalytic cycles that are required to initiate the process (8). of the many variables that can affect the rate of hydrogen oxidation, the most important is the concentration of molecular oxygen. in the present study, the possible interaction of hydrogen with o~2~ was investigated through spectrophotometric studies. a further reaction of oxygen with polyphenols has been reported in the literature:2oh· → 2·ho~2~ + 2(oh) (3)after performing all of our investigations, the mechanism of degradation of the dyes studied in a naoh solution was proposed. the mechanism leading to the elimination of the dyes from the methylene blue solution is summarised in figure 2(figure 4). the reaction mechanism for the degradation of dyes may explain the intermediates 1 and 4. the hydrolysis of phenolic groups can be explained by a single free radical mechanism, as reported in (11). the reaction of polyphenol with oxygen takes place in a single step (figures 5, 6, 8, 9, and 10), which gives the molecules radical character. if the free radical obtained from polyphenol and oxygen reaches a polyphenol radical molecule, the reaction takes place immediately. the main reason why the tannic acid can reduce the polyphenol-oxygen reactivity is that in this system, two molecules of tannic acid reduce the polyphenol-oxygen reactivity by drawing up all of the electrons on the surface of polyphenol (figure 11). this means that the aromatic ring of polyphenol is preferably attacked by the oxygen radical. 84d34552a1