Mostrar registro simples

dc.contributornullspa
dc.contributor.authorChaves, Gustavo Adolfo; Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá
dc.contributor.authorMedina Rojas, Iván Darío; Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá
dc.contributor.authorGalvis De Colmenares, Beatriz; Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá
dc.contributor.authorMercado Reyes, Marcela María; Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá
dc.contributor.authorCarrascal Camacho, Ana Karina; Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá
dc.date.accessioned2018-02-24T16:00:39Z
dc.date.accessioned2020-04-15T18:08:26Z
dc.date.accessioned2023-05-11T19:35:06Z
dc.date.available2018-02-24T16:00:39Z
dc.date.available2020-04-15T18:08:26Z
dc.date.available2023-05-11T19:35:06Z
dc.date.created2004-03-10
dc.identifierhttp://revistas.javeriana.edu.co/index.php/scientarium/article/view/5038
dc.identifier.issn2027-1352
dc.identifier.issn0122-7483
dc.identifier.urihttps://hdl.handle.net/20.500.12032/116743
dc.description.abstractWe carried out the building of one electrolytic cell for production of electrolysed oxidizing (EO) water. We frequently tested pH and available chlorine (residual chlorine). The efficacy of EO water (14 ppm available chlorine and pH 2,7 +/- 0.2) was evaluated with the strain E.coli ATCC 25999 (experiment in vitro). After, to obtain the culture in stationary  phase (9 hours) this was subdue to water EO treatment under different exposition times (0, 2, 5, 10, 15 and 20 minutes). The maximum log  reduction (11,3 Log 10 CFU/ml) occurred with 20 minutes of exposition. We used lettuce for experiment “In vivo”, we took 10 grams of lettuce  and it were submerged in 200 ml EO water during 20 minutes. We did counts mesophilics bacterial, total coliforms, faecal coliforms and moulds and yeast. The results indicated one total elimination of  coliforms faecal and total, one log reduction ( 4.16 Log 10 CFU/ml) for  mesophilics bacterial and log reduction (3.15 Log 10 CFU/ml) for  moulds and yeast.We probed that the utilization of water EO over contaminated lettuce has microbiocidal effect significative statistically (p:0.0001). We believe that the use this EO water could be a really good option for the clean and disinfections process over vegetables.spa
dc.formatPDFspa
dc.format.mimetypeapplication/pdfspa
dc.language.isoeng
dc.publisherPontificia Universidad Javerianaeng
dc.relation.urihttp://revistas.javeriana.edu.co/index.php/scientarium/article/view/5038/3888
dc.subjectnullspa
dc.subjectCelda electrolítica; agua EO; cloro residual; microbiocida; pH; lechugaspa
dc.subjectnullspa
dc.titlePRODUCCIÓN DE AGUA ELECTROLIZADA PARA ELIMINACIÓN DE MICROORGANISMOS EN LECHUGAspa


Arquivos deste item

ArquivosTamanhoFormatoVisualização

Este item aparece na(s) seguinte(s) coleção(s)

Mostrar registro simples


© AUSJAL 2022

Asociación de Universidades Confiadas a la Compañía de Jesús en América Latina, AUSJAL
Av. Santa Teresa de Jesús Edif. Cerpe, Piso 2, Oficina AUSJAL Urb.
La Castellana, Chacao (1060) Caracas - Venezuela
Tel/Fax (+58-212)-266-13-41 /(+58-212)-266-85-62

Nuestras redes sociales

facebook Facebook

twitter Twitter

youtube Youtube

Asociaciones Jesuitas en el mundo
Ausjal en el mundo AJCU AUSJAL JESAM JCEP JCS JCAP