Results 171 to 180 of about 280,940 (202)
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Effects of Benzalkonium Chloride and Potassium Sorbate on Airway Ciliary Activity
ORL, 2012<i>Objectives:</i> Preservatives are indispensable components of aqueous multidose topical formulations. The purpose of our study was to investigate the effects of two representative preservatives, benzalkonium chloride (BKC) and potassium sorbate (PS), on rabbit tracheal ciliary beat frequency (CBF).
Chengshuo, Wang +3 more
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A note on the effect of dilution and temperature on the bactericidal activity of potassium sorbate
Journal of Applied Bacteriology, 1984The effect of dilution and temperature on the antibacterial properties of potassium sorbate was determined. The time taken to kill a standard inoculum of Escherichia coli was increased considerably after either dilution of the preservative or lowering of the temperature.
P, Lusher, S P, Denyer, W B, Hugo
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EFFECT OF POTASSIUM SORBATE ON THE GROWTH OF PSEUDOMONAS FLUORESCENS
Journal of Food Science, 1978ABSTRACT Two strains of Pseudomonas fluorescens were grown in trypticase soy broth (TSB; pH 5.5 and 6.0) at 24°C with and without potassium sorbate. Potassium sorbate was more effective in inhibiting the growth of both strains in the pH 5.5 TSB than in the pH 6.0 TSB.
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The genotoxicity status of sorbic acid, potassium sorbate and sodium sorbate
Mutation Research Letters, 1992F E, Würgler, J, Schlatter, P, Maier
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Use of potassium sorbate for treatment of fungal infections.
Obstetrics and gynecology, 1975One hundred and twenty-two cases of vaginal fungal infections treated with potassium sorbate are presented. A new method of follow-up home application by means of vaginal tampons is tried. Relief of symptoms is prompt, and yeast organism disappear; the safety and superior efficacy of a strengthened (3%) solution is established.
D A, McKinnon, E B, Rodgerson
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Inactivation of spores by a combination of high-pressure thermal treatment and potassium sorbate
Food Microbiology, 2023Zhong Zhang, Jiajia Li
exaly
The effects of potassium sorbate on the microbiological quality of yogurt
2019In this study, the effects of different concentrations and forms of application of potassium sorbate on the microbiological quality of yogurt produced from cow's milk were examined during storage. Potassium sorbate was applied at concentrations of 50, 100, 200 and 400 ppm by addition to milk or by spraying onto the surface of yogurt.
Sahan N., Golge O.
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