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食醋用作空气杀菌剂,优于乳酸。食醋杀菌有效成分,初步分析为水溶性的不挥发部分。使用时,加热食醋至干后,继续加热,使其发生浓厚黄色烟雾,直至烟雾消失为度。中国医学科学院流行病防治研究所,将常见五种呼吸道细菌(甲型溶血性链球菌、卡他球菌、肺炎双球菌、白色葡萄球菌及流行性感冒杆菌)制成人工菌雾,以每立方米空间通入12.5毫升食醋蒸气,约相当于每立方米0.65克乳酸。作杀菌试验,证明半小时内,除甲链仍有极个别菌活存外,其它细菌均被杀灭。食醋中100℃
Vinegar is used as an air fungicide, better than lactic acid. Vinegar sterilization active ingredient, a preliminary analysis of the water-soluble non-volatile part. When used, heat vinegar to dry, continue to heat, so that the occurrence of thick yellow smoke until the disappearance of smoke for the degree. Institute of Epidemiology, Chinese Academy of Medical Sciences, will be the common five kinds of respiratory bacteria (A hemolytic streptococcus, kcal, pneumococcus, Staphylococcus aureus and influenza bacteria) made of artificial fog, with cubic meters Space access to 12.5 ml vinegar vapor, equivalent to 0.65 grams per cubic meter of lactic acid. For bactericidal test, that within half an hour, in addition to a chain of bacteria still alive, the other bacteria are killed. Vinegar in 100 ℃