Results 261 to 270 of about 5,241,192 (308)
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Photooxidant activity in natural waters
Environmental Toxicology and Chemistry, 1985Abstract After exposure to sunlight or laboratory UV light, sterilized water samples (or their reconstituted concentrates) from California and Hawaii oxidized several common environmental contaminants, including ethylenethiourea, thiobencarb, DDE and aldrin, which do not absorb ultraviolet radiation appreciably in the sunlight wavelength
Ronald D. Ross, Donald G. Crosby
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Antimicrobial activity of superoxidized water
Journal of Hospital Infection, 1996We tested the antimicrobial activity of superoxidized water against methicillin-sensitive Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Staphylococcus epidermidis, Serratia marcescens, Escherichia coli, Pseudomonas aeruginosa and Burkholderia cepacia. The number of bacteria was reduced below detection limit following incubation in
H, Tanaka +10 more
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Electro-chemically activated water in dental unit water line
British Dental Journal, 1999To investigate the effect of electro-chemically activated water on biofilm contamination in dental unit water lines.Thirteen dental units fitted with independent water systems and used for 12 years with distilled water were divided into two groups, A and B. At the start, one week later, and again four weeks later, the bacterial counts in water from all
J T, Marais, V S, Brözel
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Reducing Water Activity by Zeolite Molecular Sieve Membrane for Long‐Life Rechargeable Zinc Battery
Advanced Materials, 2021Huijun Yang, Yu Qiao, Zhi Chang
exaly
A thermal and non-thermal plasma activated water reactor system is provided that includes a reaction chamber, where the reaction chamber includes a gas inlet, a water inlet, a gas and water outlet, a ground electrode and reaction electrodes, where the water inlet and the water outlet are disposed to form a water vortex in the reaction chamber when ...
Pemen, A.J.M. +3 more
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Pemen, A.J.M. +3 more
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1989
Water is an important constituent of almost all foods. Its importance derives from: 1. It is the most important solvent for polar solutes and plasticizer for polymeric components. 2. It is necessary for life. 3. 3. It is highly volatile at normal conditions of food processing and storage and ubiquitous in the atmosphere ...
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Water is an important constituent of almost all foods. Its importance derives from: 1. It is the most important solvent for polar solutes and plasticizer for polymeric components. 2. It is necessary for life. 3. 3. It is highly volatile at normal conditions of food processing and storage and ubiquitous in the atmosphere ...
openaire +1 more source