Mössbauer effect in the 'super-reduced' form of the high-potential iron-sulphur protein from Chromatium

Mössbauer-effect studies of the super-reduced form of Chromatium high-potential iron-sulphur protein indicate that the iron atoms are in a similar valency state to those in reduced ferredoxin from Clostridium pasteurianum, with possibly some inequivalence between the iron atoms within the four-iron centre. Mössbauer spectroscopy also shows magnetic differences between the four-iron centres in the two proteins.