The detailed mechanism of the interaction of the radical cation ABTS•+ with a number of food acids (gallic, ferulic, caffeic, vanillic, cinnamic, syringic, p-coumaric) is revealed by means of the DFT calculations. It is shown that the interaction between the neutral molecules of the studied food acids and ABTS•+ does not lead to any charge transfer from these molecules onto ABTS•+. The almost complete conversion of the ABTS radical cation into its diamagnetic derivative occurs due to the interaction of one of the sulphonic groups of ABTS•+ with the acid anions through the formation of the corresponding intermolecular hydrogen bond.

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It is shown that the viscosity of various nonassociated liquids can be described adequately by taking into account both the influence of the rate of the straight-line formation of holes' volume caused by irregular jumpings of excited molecules and the increase in the number of bimolecular collisions which is connected with intramolecular conformational transitions in the liquid phase. The proposed equations allow the calculation of this transport property at different temperatures.