Olive oil is a mixture of several glycerides of (mainly) oleic acid, but also palmitic, linoleic, stearic and arachidic acids, and also contains squalene, phytosterol, tocopherol and phenolic compounds. It is considered to be a weak irritant and a low-risk sensitizer (1), with the actual allergen(s) being unknown. Apart from its culinary use and its presence in cosmetics, itmayalso beused in to...

The Microtox toxicity and Oxygen Uptake Rate (OUR) inhibition tests were conducted to monitor the variation of toxicity during ozonation of 2-chlorophenol (2-CP), 3-chlorophenol (3-CP) and 4-chlorophenol (4-CP) under neutral conditions. The results revealed that the oxidized 2-CP solution exhibited new toxicity to pure bacteria and mixed microorganisms in the early stage of ozonation. The large...

In this work the effect of ozonation on olive oil, soybean oil, oleic-, linoleic- and linolenic acid was studied. The effects of ozonation time on the oils and acids were analyzed by 1H, 13C NMR. Further, the peroxide- and acid values, the viscosity and the molar mass were determined for pure and ozonated oils. The fatty chains in both ozonated oils showed a gradual decrease of unsaturation wit...

Pyrolysis and/or piranha treatment of fluorinated /ozonated single-walled carbon nanotubes (SWNTs) were found to have cut the nanotubes to short length (~100nm). Pyrolysis of partially fluorinated SWNTs (~C5F) at 700°C cut the nanotubes without causing significant crosslinking among the SWNTs. When pyrolyzed at lower temperatures, the fluorinated SWNTs need room temperature piranha treatment to...

Das, Basanta Kumar, Ji GanG Kim, and Ji Weon Choi, 2011. edge browning and microbial quality of fresh-cut iceberg lettuce with different sanitizers and contact times. Bulg. J. Agric. Sci., 17: 55-62 This study was conducted to evaluate the effect of different washing solutions and contact times on the cut edge browning and microbial quality of fresh-cut iceberg lettuce. samples were cut into sm...

BACKGROUND The aim of the study was to study the clinical effects of ozonated water on periodontal tissues. MATERIALS & METHODS In the present study 30 subjects were selected with age ranging from 20 to 60 yearsand pocket depth of ≥5mm. Two sites were selected in each patient whichwere divided into two groups. Group 1(control group-irrigation with saline) and Group 2(study group-irrigation wi...