Near infrared (NIR) spectroscopy is now a widely-used technique in the field of forest products, especially for physical and mechanical property determinations. This technique is also ideal for the chemical analysis of wood. There has been a growing need to find a rapid, inexpensive and reliable method to distinguish between preservative-treated and untreated waste wood. It has been demonstrate...

In the present study the efficacy of arkas (water distillate) and essential oils of cinnamon and clove is evaluated as a preservative for kwathas. Arkas and essential oils of cinnamon and clove have good preservative property without altering the physico - chemical properties of kwatha.

AIM A crossover, randomised double blind study was undertaken in 30 healthy volunteers, in order to compare the tolerance of 2% carteolol with and without preservative in short term use. METHODS Complete ophthalmic examinations were performed before and 30, 60, and 180 minutes after instillation of one drop of the solution, and after 3 days of preservative treatment. After a 5 day washout, th...

Bacteria from the Burkholderia cepacia complex (Bcc) are encountered as industrial contaminants, and little is known about the species involved or their mechanisms of preservative resistance. Multilocus sequence typing (MLST) revealed that multiple Bcc species may cause contamination, with B. lata (n = 17) and B. cenocepacia (n = 11) dominant within the collection examined. At the strain level,...

Tofu is a food product that easily contaminated by microbial due to its water content. Some bacteria usually grow in tofu are Escherichia coli, Bacillus cereus, or Staphylococcus aureus. Preservatives added solve the common storage problem. However, some manufacturers use hazardous substances, such as formalin other chemical preservative. Tiwai onion (Sisyrinchium palmifolium L.) plant grows Bo...