Ozonated Water
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. Ozone against Pseudomonas aeruginosa biofilms in contact lenses storage cases
ABSTRACT Pseudomonas aeruginosa is associated with ocular infections such as keratitis. Multipurpose contact lens solutions can be used for washing, disinfection and storage of contact lenses, however, P. aeruginosa biofilm disinfection by this method is unsatisfactory. The present study aimed to investigate the effectiveness of ozonated water in reducing P.
Rev. Inst. Med. trop. S. Paulo. Publicado em: 18/04/2019
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2. Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner
Abstract Dichlorvos (DDVP) is one of the most consumption chlorinated organophosphate insecticide used on tomato. The knowledge about the influence of postharvest household processes on the levels of DDVP residues in vegetables is required to estimate dietary exposure. In this study, the removal of sprayed dichlorvos (DDVP) on tomato by washing with tap, ozo
Food Sci. Technol. Publicado em: 20/07/2017
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3. Effectiveness of ozonated water in the reprocessing of blood dialyzers
INTRODUCTION: Ozone is a potent antibacterial agent. Because ozone oxidizes organic material, it directly attacks microorganisms resulting in safe, fast and economical sterilization at low temperatures. This study evaluated the efficacy of ozonated water in the reprocessing of dialyzers obtained from a hemodialysis service in São José do Rio Preto. METHODS
Rev. Bras. Eng. Bioméd.. Publicado em: 2014-09
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4. Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica wa
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-04
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5. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite
Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for al
Braz. J. Microbiol.. Publicado em: 10/01/2014
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6. The antimicrobial effect of 0.1 ppm ozonated water on 24-hour plaque microorganisms in situ
Ozone is a known oxidant present in the atmosphere and is commercially produced by simple ozonizer machines. It is a powerful antimicrobial agent in its gaseous and aqueous forms. Ozone readily dissolves in water and retains its antimicrobial property even in the dissolved state. In this study, the effect of 0.1 ppm ozonated water was analyzed on 24-hour sup
Brazilian Oral Research. Publicado em: 2012-04
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7. Parâmetros da ação antimicrobiana e da citotoxidade do ozônio para aplicação na Endodontia / Parameters of the antimicrobial activity and cytotoxicity of ozone for use in Endodontics
This study analyzed the action of ozone as an adjunct to endodontic therapy. So (I) evaluated the effectiveness of ozonated water in microbial reducing performed on bacterial suspension of Enterococcus faecalis, Pseudomonas aeruginosa and Staphylococcus aureus - in vitro study (II) tested the efficiency of ozone gas and ozonated water in reducing microbial h
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/08/2011
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8. Utilização de agua ozonizada e radiação ultravioleta C na sanitização de melão minimamente processado / Use of ozonated water and ultraviolet radiation C in the sanitization of fresh-cut melon
O sucesso comercial dos produtos minimamente processados depende da manutenção do seu estado fresco, retardando ao máximo a perda de qualidade nutricional. Esses produtos devem ser microbiologicamente seguros e ter vida útil suficiente para tornar viável o seu consumo pelos consumidores. O método mais usado no Brasil para sanitização de frutas e hort
Publicado em: 2010
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9. Remoção de compostos orgânicos causadores de gosto e odor em águas de abastecimento em sistemas pós-filtros adsorvedores de carvão ativado granular. / Removal of taste and odor producing organic substances in water supply in post-filter granular activated carbon adsorber systems.
The main purpose of this research was to study the performance of granular activated carbon post filter adsorbers made of bituminous coal and vegetal coal (coconut), regarding, mainly, removal of 2-methylisoborneol and trans-1,10-dimethyltrans- 9-decalol. The experimental researches were conducted in the water treatment plant Alto da Boa Vista, using four pi
Publicado em: 2009
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10. Efficacy of ozonated water against various food-related microorganisms.
The antimicrobial effects of ozonated water in a recirculating concurrent reactor were evaluated against four gram-positive and four gram-negative bacteria, two yeasts, and spores of Aspergillus niger. More than 5 log units each of Salmonella typhimurium and Escherichia coli cells were killed instantaneously in ozonated water with or without addition of 20 p
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11. Microbial Characterization of Biological Filters Used for Drinking Water Treatment
The impact of preozonation and filter contact time (depth) on microbial communities was examined in drinking water biofilters treating Ohio River water which had undergone conventional treatment (coagulation, flocculation, sedimentation) or solutions of natural organic matter isolated from groundwater (both ozonated and nonozonated). With respect to filter d
American Society for Microbiology.
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12. Escherichia coli Behavior in the Presence of Organic Matter Released by Algae Exposed to Water Treatment Chemicals
When exposed to oxidation, algae release dissolved organic matter with significant carbohydrate (52%) and biodegradable (55 to 74%) fractions. This study examined whether algal organic matter (AOM) added in drinking water can compromise water biological stability by supporting bacterial survival. Escherichia coli (1.3 × 105 cells ml−1) was inoculated in s
American Society for Microbiology.