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出 处:《中华疾病控制杂志》1999年第1期39-41,共3页Chinese Journal of Disease Control & Prevention
摘 要:目的比较盐酸和柠檬酸作为活化剂对稳定态二氧化氯的消毒效果。方法以盐酸和柠 檬酸作活化剂,评价稳定态二氧化氯的消毒效果。结果当消毒剂为4.5mg·L-1时,消毒2min, 对大肠杆菌的杀灭率分别为99. 99%及78. 00%,对金黄色葡萄球菌的杀灭率分别为99. 99%及 96. 25%。当消毒剂为90mg·L-1时,15 min对细菌芽孢的杀灭率分别为99.99%及97.00%。加 10%小牛血清的菌悬液要达消毒效果,用盐酸活化只需180 mg·L-1作用5min,而柠檬酸则需 270 mg·L-1作用15 min。以盐酸为活化剂,二氧化氯200 mg·L-1,5 min即可灭活HBsAg;而柠檬酸则需400 mg·L-1。结论作为稳定态二氧化氯的活化剂,盐酸明显地优于柠檬酸。Objective To study which one has a better disinfecting effect on stable chlorine dioxide with hydrochloric-acid or citric-acid as activator. Methods Disinfecting effect was tested with the routine method in accordance with experiment disinfectant. Results The results showed that the efficacy of hydrochloric-acid as an activator excelled that of citric-acid as an activator. The outcomes demonstrated that the stable chlorine dioxide was activated by hydrochloric-acid and cit- ric-acid respectively, the disinfectant containing 4. 5 mg . L-1 available chlorine dioxide could kill 99. 99 % and 78. 00 % Escheritia. coli in 2 min contact time separately and the efficiency for staphylococcus. Aurreus were 99. 99 % and 96. 25 % respectively, the disinfectant solution con- taining 90 mg . L-1 available chlorine dioxide with 15 min contact time could kill 99. 99 % and 97. 00 % bacterial spores respectively when the suspension of the bacterial spores was mixed 10 % calf serum and designed to reach the efficacy of disinfection only to need 15 min with 180 mg . L-1 chlorine dioxide which was activated by hydrochloricacid, but with citric-acid would require 270 mg . L-1 in 15 min. When the stable chlorine dioxide was activated by hydrochloric-acid then the solution will contain 200 mg . L-1 available chlorine dioxide , which can lead to negative conversion for antigenicity of purified, HBsAg within 5 min by SPRLA method. If activated by citric-acid, would demand 400 mg . L-1 available chlorine dioxide. Conclusion As activators of stable chlorine dioxide , hydrochloric-acid was obviously better than citric-acid.
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