The Chlorine Dioxide Handbook PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Chlorine Dioxide Handbook PDF full book. Access full book title The Chlorine Dioxide Handbook by Donald J. Gates. Download full books in PDF and EPUB format.
Author: Donald J. Gates
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 210
Get Book Here
Book Description
Author: Donald J. Gates
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 210
Get Book Here
Book Description
Author: Stephen J. Lippard
Publisher: John Wiley & Sons
ISBN: 0470166665
Category : Science
Languages : en
Pages : 499
Get Book Here
Book Description
This comprehensive series of volumes on inorganic chemistry provides inorganic chemists with a forum for critical, authoritative evaluations of advances in every area of the discipline. Every volume reports recent progress with a significant, up-to-date selection of papers by internationally recognized researchers, complemented by detailed discussions and complete documentation. Each volume features a complete subject index and the series includes a cumulative index as well.
Author: Stuart Dobson
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 40
Get Book Here
Book Description
Chlorine dioxide (ClO2) exists as a greenish yellow to orange gas at room temperature. It is used in the paper and pulp bleaching industries as a sterilizing agent, in hospitals as a biocide in water treatment, and as an improving agent in flour. This document focuses on exposures via routes relevant to occupational settings principally related to the production of chlorine dioxide, but also contains environmental information. The health effects and environmental fate and effects of chlorine dioxide used in the treatment of drinking-water, together with those of halogenated organics produced by the interaction between the disinfectant and other materials present in the water are covered in a recent Environmental Health Criteria publication (EHC No. 216 2000) and are not dealt with in detail here. Chlorine dioxide is an irritant and it seems likely that health effects would be restricted to local responses. The few ecotoxicity data available show that chlorine dioxide can be highly toxic to aquatic organisms.
Author: Gregory Deward Simpson
Publisher: Greg D Simpson & Associates
ISBN: 9780977198504
Category : Chlorine dioxide
Languages : en
Pages : 0
Get Book Here
Book Description
Introductory textbook for Chlorine Dioxide
Author:
Publisher:
ISBN:
Category : Chlorine dioxide
Languages : en
Pages : 192
Get Book Here
Book Description
Author: Vicente M. Gómez-López
Publisher: John Wiley & Sons
ISBN: 1118229312
Category : Technology & Engineering
Languages : en
Pages : 577
Get Book Here
Book Description
Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation. The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.
Author: Committee on Acute Exposure Guideline Levels
Publisher: National Academies Press
ISBN: 9780309103589
Category : Science
Languages : en
Pages : 0
Get Book Here
Book Description
In 1993, the National Research Council’s Committee on Toxicology developed criteria and methods for EPA and the Agency for Toxic Substances and Disease Registry (ATSDR) to develop community emergency exposure levels for extremely hazardous substances for the general population. A few years later, the National Advisory Committee for Acute Exposure Guideline Levels for Hazardous Substances (NAC)--composed of members of EPA, DOD, other federal and state agencies, industry, academia, and other organizations--was established to identify, review, and interpret toxicologic and other scientific data to develop acute exposure guidelines (AEGLs) for high-priority, acutely toxic chemicals. Three levels--AEGL-1, AEGL-2, and AEGL-3 are developed for each of five exposure periods (10 min, 30 min, 1 hr, 4 hr, and 8 hr) and are distinguished by varying degrees of severity of toxic effects. This current report reviews the NAC reports for their scientific validity, completeness, and consistency with the NRC guideline reports developed in 1993 and 2001. This report is the fifth volume in the series and covers AEGLs for chlorine dioxide, chlorine trifluoride, cyclohexylamine, ethylenediamine, hydrofluoroether-7100, and tetranitromethane. It concludes that the AEGLs developed by NAC are scientifically valid and consistent with the NRC guideline reports. AEGLs are needed for a wide range of planning, response, and prevention applications. These values provide data critical to evacuation decisions and discussions between community leaders and industries as they seek ways to minimize the health impact should the chemical release occur. Some of the finalized AEGLs have been officially adopted by the Department of the Army, FEMA, and the Department of Transportation as the official levels for use by those agencies.
Author: Black & Veatch Corporation
Publisher: John Wiley & Sons
ISBN: 1118210557
Category : Science
Languages : en
Pages : 1109
Get Book Here
Book Description
New edition covers the latest practices, regulations, and alternative disinfectants Since the publication of the Fourth Edition of White's Handbook of Chlorination and Alternative Disinfectants more than ten years ago, the water industry has made substantial advances in their understanding and application of chlorine, hypochlorite, and alternative disinfectants for water and wastewater treatment. This Fifth Edition, with its extensive updates and revisions, reflects the current state of the science as well as the latest practices. Balancing theory with practice, the Fifth Edition covers such important topics as: Advances in the use of UV and ozone as disinfectants Alternative disinfectants such as chlorine dioxide, iodine, and bromine-related products Advanced oxidation processes for drinking water and wastewater treatment New developments and information for the production and handling of chlorine Latest regulations governing the use of different disinfectants For each disinfectant, the book explains its chemistry, effectiveness, dosing, equipment, and system design requirements. Moreover, the advantages and disadvantages of each disinfectant are clearly set forth. References at the end of each chapter guide readers to the primary literature for further investigation. Authored and reviewed by leading experts in the field of water and wastewater treatment, this Fifth Edition remains an ideal reference for utilities, regulators, engineers, and plant operators who need current information on the disinfection of potable water, wastewater, industrial water, and swimming pools.
Author: Amandha Vollmer
Publisher: Simon and Schuster
ISBN: 164604049X
Category : Health & Fitness
Languages : en
Pages : 109
Get Book Here
Book Description
Discover the benefits that DMSO can bring to your first-aid kit, from safely soothing headaches to easing arthritis pain, in this easy-to-use handbook. This science-backed guide will help you understand how DMSO works, why it works, and the many ways you can harness its power to heal your aches, pains, and other ailments, all in an easy-to-read and friendly way. DMSO (dimethyl sulfoxide) is a natural substance that comes from wood, and, when applied topically, can offer a host of pain-relieving benefits. Healing with DMSO will dispel the myths and falsehoods surrounding this substance while presenting the latest research-backed facts on how you can reap DMSO’s many benefits. From dosages to application methods, you’ll be presented with all the information needed to find the best and safest method for using DMSO at home. Discover how you can use DMSO to speed your body’s healing process from wounds, burns, and muscle injuries. This book will help you understand how you can safely and effectively use DMSO to treat everything from headaches and inflammation to osteoarthritis and rheumatoid arthritis, all without the use of prescription medication!
Author: Ali Demirci
Publisher: Elsevier
ISBN: 0857095757
Category : Technology & Engineering
Languages : en
Pages : 841
Get Book Here
Book Description
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. - Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them - Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products - Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination
