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- つねとき ひろき
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6 HCl Cl NaOH H Cl O 2 H H 2 O NaCl Na OH H 2 O NaCl
7 ph mg/l 30 1 O-157 H
8 100 Cl HClO ClO CL ph ,000ppm ph
9 Available chlorine concentration. (mg/l) ACC HClO 200ppm mg/l 100ppm mg/l ph ph 100mg/L ppm Concentration of HC O as C 2 (mg/l
10
11 100mg/L ppm mg/L ppm 5 ph
12 ph Log reduction (log CFU/g), c 5 c 10 e 10 b 10 a 10 c 5 b 5 b a 5 a 5 5 ph3 ph4 ph5 ph7 ph8.5 ph10 Rinsing water's ph d 10 ACC200mg/L-5min ACC100mg/L-10min c 10 ph
13 / 12 < > ph 2.7 ACC 31mg kg ph9.1 ACC 200mg kg 10 ppb 5 ppb 13
14 200mg/kg-5 10,30 Log /Gor cm 2 OX-10S 10 OX-30S
15
16 β Effects on quality of Carrot Appearance & Nutritive Value βcarotin carrot was cut into 2 to 3 mm. Data show βcarotin (mg) /100 g mg/100g f.w Each test was conducted for 10 times Acidic Water ph 2.5,ORP 1150mV,ACC 42.3ppm Sodium Hypochlorite ph 9.3,ORP 648mV,ACC 153.6ppm Tap Water ph 7.0,ORP 426mV,ACC 0.3ppm (min) No visual difference was confirmed right after the treatments. 16
17 C Effects on quality of Cabbage Appearance & Nutritive Value Vitamin C cabbage was cut into 2 to 3 mm. Data show Vitamin C (mg) /100 g mg/100g f.w Each test was conducted for 10 times Acidic Water ph 2.5,ORP 1150mV,ACC 42.3ppm Sodium Hypochlorite ph 9.3,ORP 648mV,ACC 153.6ppm Tap Water ph 7.0,ORP 426mV,ACC 0.3ppm (min) No visual difference was confirmed right after the treatments. 17
18 18
19 19
20 20
21 3 200 mg L Log CFU L 21
22 3 Log CFU Log CFU
23 Effect of heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce Aerobic mesophilic bacteria (log CFU/g) Before treatment Results are mesn sem, n=9. HC11 Hot (50 ) AlEW 1 min + Cold (4 )AcEW1min HC55 Hot (50 ) AlEW 5 min + Cold (4 )AcEW5min HDC11 Hot (50 ) Distilled Water1 min + Cold (4 )AcEW1min HDC55 Hot (50 ) Distilled Water 5 min + Cold (4 )AcEW5min AcEW 1: AcEW 1min, AcEW 5: AcEW 5 min 4.0 Log CFU/g Log reduction HC11 HC55 HDC11 HDC55 AcEW1 AcEW Log reduction
24 -20 30mg/L 100mg/L-10 β
25 25
26 26
27 27
28 1 ml 10 ml 5g 10 ml 28
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30 Floor washer in supermarket Store s food floor supermarket Store s stationary floor supermarket Cleaning Level Log(RLU)/100cm a b Food Court c Type of Rinsing Floor d Stationary Before rinsing Detergent SALEW de e 30
31 BOD COD T-N T-P mg/l mg/l mg/l mg/l Standard value SACEW 2.5 ND 0.4 ND SALEW 2.7 ND 0.4 ND Neutral detergent Strong Alkaline detergent Palm based detergent BOD: Biochemical oxygen demand COD: Chemical oxygen demand T-N: Total nitrogen contents T-P: Total phosphorus contents ND: Under the detection value for the test equipment
32 32
20 57
56 20 57 58 59 12 60 ph 61 62 CCA 63 64 ( 1) 700 7.5 86% 54 17 71 2) 700 6.8 86% 50 15 65 3) 600 700 5.7 84% 36 14 50 550 650 4.2 80% 21 6 27 40 500 3.6 78% 16 7 23 3.6 78% 16 7 23 400 700 4.0 78% 18 7
% %
4 8 4 5 414.5 172.1 41.5% 39.8 10% 17 186.4 70.8 4 9 10 11 3 1-1 - 2-2 - - 3 - 10% - 4 - 4060% 5560% 60% 40% 3040 1520 1015 411 7 4 11 610 7080 5060 100 3040 13-5 - 1015 4045 3.04.0 5.06.0 1.52.0 1.01.5
25 ... 1... 1... 9... 9... 17... 21... 22... 22... 22... 22... 23... 25... 26... 27... 27... 27... 61... 61... 61... 64... 64... 64... 65... 65... 65... 66... 66... 67... 70 1.1.1 1.1.2 1.1.3 1.1.4 1.1.5
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平成26年度 化学物質分析法開発報告書
2,2-2,2 -Iminodiethanol Diethanol amine CAS 111-42-2 C 4 H 11 NO 2 105.1356-105.0790-28 C 1) 1.0881 g/cm 3 1)
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