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Prevention of Microbial Contamination during Manufacturing
Published in Philip A. Geis, Cosmetic Microbiology, 2020
Brine solutions are used to regenerate water softeners but do not have antimicrobial activity, and a brine makeup tank can serve as a source of microbial contamination for water softeners. To reduce the possibility of being a microbial contamination source, the brine solution should be maintained in a clean area or immediately prepared before use. To sanitize a water softener, periodic flushing with 65.0–90.0oC hot water or calcium hypochlorite can be added to the salt supply of the water softener.
Urban water supply and water treatment
Published in Sandy Cairncross, Richard Feachem, Environmental Health Engineering in the Tropics, 2018
Sandy Cairncross, Richard Feachem
On-site chlorine generator. Chlorine generation by electrolysis of brine or seawater is widely used for swimming pools. It is also increasingly used in water treatment works in developed countries that are keen to avoid the risks of transport and storage on their premises of large quantities of poisonous gas. For cash-strapped water utilities, they save money if electricity is not too expensive, and free up foreign exchange. The brine can be made by adding salt to clean water.
Processing of Bamboo Shoots
Published in Nirmala Chongtham, Madho Singh Bisht, Bamboo Shoot, 2020
Nirmala Chongtham, Madho Singh Bisht
Organoleptic properties of food play an important role in judging the censoring acceptability or rejection of food items in the market. Sensory qualities are of particular importance for complementary foods for changing consumer attitudes towards particular food products. Sensory evaluation was used for the identification of sensory characteristics of fresh and processed shoots like colour, aroma, taste, texture and overall acceptability (Tables 6.10–6.12). Fresh (unprocessed) shoots were hard/crunchy to touch, cream coloured with acrid taste but with almost no flavour. Upon boiling, colour changed to light brown/pale yellow; boiled shoots were soft to touch, sweet in taste with no particular flavour. Brine-preserved shoots became gradually hard, colour of the shoots changes from cream to light yellow while, taste of the shoots was little salty. After fermentation, colour of the shoots is light brown, texture becomes soft with a sour taste and pungent flavour. On the basis of organoleptic evaluation, it was observed that boiling is the best option for seasonal consumption of shoots. Boiled shoots can be included in our daily meal as healthy and nutritious salad and also for preparing different types of cuisines. They can also be used for value addition in a number of food products. Brine-treated shoots can be used for the preparation of different snacks, chips and fries and so on because there is no need to add extra salt to improve the taste of the food products. Fermented shoots though with a little bit pungent flavour has improved nutrient profile and increased therapeutic properties (Bajwa et al. 2019a).
Comparative efficacy of cephradine-loaded silver and gold nanoparticles against resistant human pathogens
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2022
Ajmal Khan, Humera Jabeen, Touqeer Ahmad, Najeeb Ur Rehman, Saleha Suleman Khan, Huma Shareef, Rizwana Sarwar, Saira Yahya, Nusrat Hussain, Jalal Uddin, Javid Hussain, Ahmed Al-Harrasi
The effects of high concentrations of saline (1 M) on capped AgNP and AuNP were also investigated. 5 ml of freshly prepared Ceph-Ag and Ceph-Au NPs were placed in 4 separate vials. Next, 0.1, 0.5, 1, and 2 M NaCl solutions were added to these vials. The resulting solutions are thoroughly stirred and stored at room temperature for 24 h. UV–Vis spectra were recorded for Ceph-Ag and Ceph-Au NPs. The results showed that high concentration of brine reduced λ max. This rapid decrease in absorbance of Ag/Au NPs containing NaCl may be attributed to the aggregation effect promoted by Cl−1 ions. From these observations, it was concluded that at a higher sodium chloride concentration, aggregation was dominant (Figure 5(a,b)).
The impact of medicinal brines on microbial biofilm formation on inhalation equipment surfaces
Published in Biofouling, 2018
Natalia Jarząb, Maciej Walczak, Dariusz Smoliński, Alina Sionkowska
Medicinal brine, i.e. sodium chloride water containing at least 15 g dm−3 of the dissolved component, is used for baths and inhalation. However, this concentration of NaCl does not provide full protection against the growth of bacterial pathogens (de la Fuente-Núñez et al. 2013; Dayma et al. 2015) or against their ability to colonise various ecological niches (Gajewska and Cieniek 2009; Dayma et al. 2015). Moreover, unfavourable environmental conditions promote biofilm formation (de la Fuente-Núñez et al. 2013; Dayma et al. 2015; Jamal et al. 2015; Singh et al. 2015; Kulkarni 2016).