Stability of sodium hypochlorite in the presence of aqueous flavoring essence
Abstract The stability of NaOCl in the presence of aqueous flavoring essences (lemon, mint, osmanthus flowers, pineapple, and vanilla) at 40±1°C was studied. Data from determination of $ OCl^{−} $ showed: (i) The stability of NaOCl solution decreased in the presence of essences in the order: mint> lemon and osmanthus flowers>pineapple>vanilla (P<0.01); (ii) $ OCl^{−} $ loss with the addition of lemon after incubation for 15 d was significantly greater in solutions with initial pH of 13.50 compared with those initially at pH 12.50 (P<0.01); and (iii) $ OCl^{−} $ loss was not significantly influenced by the difference in initial pH value with or without the addition of other essences..
| Medienart: |
Artikel |
|---|
| Erscheinungsjahr: |
1998 |
|---|---|
| Erschienen: |
1998 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:1 |
|---|---|
| Enthalten in: |
Journal of surfactants and detergents - 1(1998), 2 vom: Apr., Seite 251-252 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Zhu, Zheng-Lin [VerfasserIn] |
|---|
| Links: |
Volltext [lizenzpflichtig] |
|---|
| BKL: |
|---|
| Anmerkungen: |
© AOCS Press 1998 |
|---|
| doi: |
10.1007/s11743-998-0028-0 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
OLC2073223168 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | OLC2073223168 | ||
| 003 | DE-627 | ||
| 005 | 20230304071931.0 | ||
| 007 | tu | ||
| 008 | 200819s1998 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1007/s11743-998-0028-0 |2 doi | |
| 035 | |a (DE-627)OLC2073223168 | ||
| 035 | |a (DE-He213)s11743-998-0028-0-p | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |q VZ |
| 084 | |a 58.28$jPharmazeutische Technologie |2 bkl | ||
| 100 | 1 | |a Zhu, Zheng-Lin |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Stability of sodium hypochlorite in the presence of aqueous flavoring essence |
| 264 | 1 | |c 1998 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 500 | |a © AOCS Press 1998 | ||
| 520 | |a Abstract The stability of NaOCl in the presence of aqueous flavoring essences (lemon, mint, osmanthus flowers, pineapple, and vanilla) at 40±1°C was studied. Data from determination of $ OCl^{−} $ showed: (i) The stability of NaOCl solution decreased in the presence of essences in the order: mint> lemon and osmanthus flowers>pineapple>vanilla (P<0.01); (ii) $ OCl^{−} $ loss with the addition of lemon after incubation for 15 d was significantly greater in solutions with initial pH of 13.50 compared with those initially at pH 12.50 (P<0.01); and (iii) $ OCl^{−} $ loss was not significantly influenced by the difference in initial pH value with or without the addition of other essences. | ||
| 773 | 0 | 8 | |i Enthalten in |t Journal of surfactants and detergents |d Springer-Verlag, 1998 |g 1(1998), 2 vom: Apr., Seite 251-252 |w (DE-627)265185416 |w (DE-600)1465201-8 |w (DE-576)272962937 |x 1097-3958 |7 nnns |
| 773 | 1 | 8 | |g volume:1 |g year:1998 |g number:2 |g month:04 |g pages:251-252 |
| 856 | 4 | 1 | |u https://doi.org/10.1007/s11743-998-0028-0 |z lizenzpflichtig |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a GBV_ILN_70 | ||
| 936 | b | k | |a 58.28$jPharmazeutische Technologie |q VZ |0 106417622 |0 (DE-625)106417622 |
| 951 | |a AR | ||
| 952 | |d 1 |j 1998 |e 2 |c 04 |h 251-252 | ||