{"id":154929,"date":"2021-01-11T10:05:23","date_gmt":"2021-01-11T10:05:23","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/trebate-li-postici-besprijekornu-cistocu-titracija-vam-moze-jamciti-uspjeh-u-dezinfekciji\/"},"modified":"2022-10-07T13:05:56","modified_gmt":"2022-10-07T13:05:56","slug":"trebate-li-postici-besprijekornu-cistocu-titracija-vam-moze-jamciti-uspjeh-u-dezinfekciji","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/trebate-li-postici-besprijekornu-cistocu-titracija-vam-moze-jamciti-uspjeh-u-dezinfekciji\/","title":{"rendered":"Trebate li posti\u0107i besprijekornu \u010disto\u0107u? Titracija vam mo\u017ee jam\u010diti uspjeh u dezinfekciji"},"content":{"rendered":"\t\t
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\u010cisto\u0107a je sigurnost.<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Sada je vi\u0161e nego ikad, va\u017eno je pridr\u017eavati se ispravnih postupaka saniranja i \u010di\u0161\u0107enja ili ih postaviti na mjesto gdje ranije nisu bili. To je sve u redu, ali kako znate da va\u0161a sredstva za dezinfekciju i sanitaciju rade svoj posao? Testiranje sredstava za dezinfekciju,
\ndezinficijensa, tenzida, sredstva za \u010di\u0161\u0107enje itd. dobar je na\u010din za utvr\u0111ivanje njihove u\u010dinkovitosti. Pro\u010ditajte kako biste saznali vi\u0161e!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Razumijevanje u\u010dinkovitosti dezinficijensa<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Jedan od klju\u010dnih koraka koji jam\u010di u\u010dinkovitost va\u0161eg sanitarnog plana je odabir ispravne vrste sredstva za dezinfekciju za kontrolu patogena od interesa na temelju procjene rizika \u2013 o tome kasnije. Tri su dodatna \u010dimbenika u odre\u0111ivanju u\u010dinkovitosti sredstva za dezinfekciju za odre\u0111enu primjenu, uklju\u010duju\u0107i koncentraciju sredstva za dezinfekciju, temperaturu i vrijeme kontakta.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Koncentracija sredstva za dezinfekciju<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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\u010cesto se sredstva za dezinfekciju prodaju kao koncentrati i stoga se moraju razrijediti do ciljne
\nkoncentracije prije upotrebe. Industrijske smjernice, savezni propisi i proizvo\u0111a\u010dke odredbe
\nupute su fantasti\u010dni izvori za odre\u0111ivanje ciljne koncentracije za maksimalnu u\u010dinkovitost.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Temperatura<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Previsoke ili preniske temperature mogu smanjiti u\u010dinkovitost dezinfekcije. Va\u017eno je uzeti
\nu obzir temperaturu okoline u kojoj \u0107e se primijeniti sredstvo za dezinfekciju. Ve\u0107ina sredstava za dezinfekciju djeluje u rasponu od 12-49 \u00b0 C.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Vrijeme kontakta<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Ve\u0107ina sredstava za dezinfekciju ne ubija mikroorganizme trenutno. Potrebno im je minimalno vrijeme kada trebaju biti u kontaktu s povr\u0161inom. Postoje op\u0107e smjernice za vrijeme kontakta na temelju klase dezinficijensa.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Za\u0161to se mjeri koncentracija?<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Nepravilno mije\u0161ana sredstva za dezinfekciju imat \u0107e ograni\u010denu u\u010dinkovitost, dok prejaka sredstva za dezinfekciju mogu biti toksi\u010dna i u proizvodima ostaviti neugodne ostatke. Stoga je presudno pratiti koncentraciju va\u0161ih sredstava za dezinfekciju kako biste osigurali da \u0107e na siguran na\u010din posti\u0107i namjeravanu dezinfekciju. Ova prezentacija \u0107e se dosta fokusirati na pregled razli\u010ditih metoda testiranja za pra\u0107enje koncentracije tih razli\u010ditih dezinficijensa.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Kako se mjere sredstva za dezinfekciju?<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Tehnike mjerenja ovise o aktivnim sastojcima kemikalije. Me\u0111utim, titriranje kemikalija za odre\u0111ivanje njihove koncentracije prikladan je na\u010din da se svaki put dobiju to\u010dni rezultati.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Titracija (automatska titracija)<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Za<\/strong>: Jako precizno. Mo\u017ee vr\u0161iti vi\u0161e testova.
\nProtiv<\/strong>: Mo\u017ee biti skupo. Zahtijeva obuku.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Titracija je tehnika u kojoj se kemikalija poznate koncentracije, \u201ctitrant\u201d, dodaje uzorku analita nepoznate koncentracije sve dok se ne dogodi promjena boje ili drugi potenciometrijski signal. Koli\u010dina dodanog titranta se zatim koristi u izra\u010dunu za odre\u0111ivanje koncentracije da bi to djelovalo, titrant i analit moraju imati poznatu, predvidljivu reakciju. Titracije se mogu izvesti kapaljkama (kemijskim ispitnim priborom), ru\u010dnom biretom sa sigurnosnim ventilom ili putem automatskog sustava titracije. Ru\u010dne titracije, kao \u0161to je spomenuto, mogu biti subjektivne i ote\u017eano je vo\u0111enje evidencije. Automatizirani sustavi su puno precizniji, smanjuju nedosljednosti izme\u0111u operatora i mogu izvesti podatke za evidenciju provjere. Postavljanje ru\u010dne titracije relativno je jeftino, dok automatski sustavi zahtjevaju po\u010detno ulaganje.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Elektrokemijski senzori<\/h2>\n<\/div>\n<\/div>\n
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Za<\/strong>: Jako precizno. Mo\u017ee se koristiti u mnogim vrstama analiza.
\nProtiv<\/strong>: Mora se koristiti zajedno s ostalim instrumentima.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Elektrokemijski senzori su ure\u0111aji koji pru\u017eaju informacije o sastavu
\notopine. Djeluju otkrivanjem odre\u0111enih analita ili svojstava analita i
\npretvaraju\u0107i ih u elektri\u010dni signal koji se zatim prevodi i prikazuje na monitoru ili mjera\u010du. Puno puta je potrebna kalibracija s referentnim materijalom kako bi se dobila to\u010dna koncentracija. pH elektrode, senzori vodljivosti, otopljeni kisik, elektroda ORP (potencijal redukcije oksidacije) i ionski selektivne elektrode su svi primjeri elektrokemijskih senzora<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Sredstva za dezinfekciju koja mo\u017eete titrirati:<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Slijedi detaljniji pregled pojedinih sredstava za dezinfekciju. Iako postoje op\u0107e smjernice
\nva\u017eno je pridr\u017eavati se preporuka proizvo\u0111a\u010da za upotrebu.<\/p>\n

Jod<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Jod je dio oksidiraju\u0107e klase dezinficijensa i poznat je pod nazivom jodofori. Jod se koristi u raznim primjenama. Industrije poput proizvodnje hrane, mljekarstva, pivarstva, vinarstva, restorana, zdravstva i akvarija. Koncentracija joda kada se koristi kao sredstvo za dezinfekciju iznosi izme\u0111u 12,5 ppm i 25 ppm. Jod mo\u017ee ciljati i inhibirati rast bakterija, kvasca i drugih gljivica, virusa i pra\u017eivotinja. Ovo sredstvo za dezinfekciju mo\u017ee se izmjeriti kroz vi\u0161e vrsta ispitivanja. To uklju\u010duje test trake, kemijske ispitne setove, fotometriju (spektrofotometrija), elektrokemijske senzore i titraciju.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Relativno \u0161irok raspon pH u\u010dinkovitosti 2-5<\/div>\n<\/div>\n<\/td>\n
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2-4X skuplje od klora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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U\u010dinkovito protiv mnogih razli\u010ditih mikroorganizama<\/div>\n<\/div>\n<\/td>\n
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Vrlo ovisno o temperaturi 24-49 \u00b0 C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Relativno stabilan u podru\u010djima s rezidualnim organskim ostatacima<\/div>\n<\/div>\n<\/td>\n
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Potrebno je du\u017ee vrijeme kontakta<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Mo\u017ee zamrljati poroznu plastiku<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Peroksioctena kiselina (Peroctena kiselina)<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Peroksioctena kiselina, poznata i kao peroctena kiselina (POA ili PAA) u\u010dinkovit je oksidans koji se koristi u raznim primjenama, a obavezna je u prehrambenoj industriji. Prera\u0111iva\u010di hrane, pivovare, vinarstvo, restorani, dezinfekcija mesa \/ plodova mora \/ peradi, dezinfekcija jaja, proizvodnja papira i pulpe, zdravstvo i pranje proizvoda (odobreno je \u010dak i za proizvodnju organskih proizvoda). Izme\u0111u 24 i 80 ppm PAA izvrsno djeluje na sanaciju hrane kada je sredstvo za dezinfekciju u izravnom kontaktu s proizvodom. Za sanaciju opreme ili povr\u0161ina mo\u017eete koristiti ve\u0107u koncentraciju, izme\u0111u 50 i 500 ppm. PAA je u\u010dinkovit protiv bakterija, kvasca, gljivica i spora. Ispitivanje PAA mo\u017ee se provesti razli\u010ditim metodama, uklju\u010duju\u0107i test trake, fotometriju (spektrofotometrija), elektrokemijske senzore i titraciju.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Relativno \u0161irok raspon pH u\u010dinkovitosti 2-5<\/div>\n<\/div>\n<\/td>\n
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2-4X skuplje od klora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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U\u010dinkovito protiv mnogih razli\u010ditih mikroorganizama<\/div>\n<\/div>\n<\/td>\n
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Vrlo ovisno o temperaturi 24-49 \u00b0 C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Relativno stabilan u podru\u010djima s rezidualnim organskim ostatacima<\/div>\n<\/div>\n<\/td>\n
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Potrebno je du\u017ee vrijeme kontakta<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Peroksioctena kiselina (Peroctena kiselina)<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Peroksioctena kiselina, poznata i kao peroctena kiselina (POA ili PAA) u\u010dinkovit je oksidans koji se koristi u raznim primjenama, a obavezna je u prehrambenoj industriji. Prera\u0111iva\u010di hrane, pivovare, vinarstvo, restorani, dezinfekcija mesa \/ plodova mora \/ peradi, dezinfekcija jaja, proizvodnja papira i pulpe, zdravstvo i pranje proizvoda (odobreno je \u010dak i za proizvodnju organskih proizvoda). Izme\u0111u 24 i 80 ppm PAA izvrsno djeluje na sanaciju hrane kada je sredstvo za dezinfekciju u izravnom kontaktu s proizvodom. Za sanaciju opreme ili povr\u0161ina mo\u017eete koristiti ve\u0107u koncentraciju, izme\u0111u 50 i 500 ppm. PAA je u\u010dinkovit protiv bakterija, kvasca, gljivica i spora. Ispitivanje PAA mo\u017ee se provesti razli\u010ditim metodama, uklju\u010duju\u0107i test trake, fotometriju (spektrofotometrija), elektrokemijske senzore i titraciju.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Odr\u017eava u\u010dinkovitost u organskim tlima za razliku od klora<\/div>\n<\/div>\n<\/td>\n
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Korozivno za ko\u017eu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Tvrda voda nije problem<\/div>\n<\/div>\n<\/td>\n
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Brzo se raspada, pa bi koncentracija trebala biti \u010desto pra\u0107en<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Ekolo\u0161ki prihvatljivo jer se razla\u017ee na ocat i kisik<\/div>\n<\/div>\n<\/td>\n
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Ne ostavlja zaostalu za\u0161titu, poput klora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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<\/div>\n<\/div>\n<\/td>\n
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Skupo u usporedbi s klorom 3-5X<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Naju\u010dinkovitiji <7 pH<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Brom<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Brom je jo\u0161 jedno sredstvo za dezinfekciju u obitelji oksidansa. Obi\u010dno se naziva hipobromna kiselina.
\nBrom se op\u0107enito koristi u bazenima i toplicama, rashladnim tornjevima, proizvodnji papira i celuloze, mesnoj industriji i u obradi vode. Koncentracija broma potrebna za sanaciju ovisi o djelatnosti\/primjeni.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Industrija\/primjena<\/span><\/th>\nKoncentracija broma (ppm)<\/span><\/th>\n<\/tr>\n<\/thead>\n
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Bazeni i lje\u010dili\u0161ta<\/div>\n<\/div>\n<\/td>\n
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2.5 – 15<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Rashladni tornjevi<\/div>\n<\/div>\n<\/td>\n
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2.5 – 15<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Industrijski pasterizatori<\/div>\n<\/div>\n<\/td>\n
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1 – 9<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Papir i celuloza<\/div>\n<\/div>\n<\/td>\n
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1 – 9<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Dekorativne fontane<\/div>\n<\/div>\n<\/td>\n
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4.5 – 9<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Perad<\/div>\n<\/div>\n<\/td>\n
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200 – 450<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Meso<\/div>\n<\/div>\n<\/td>\n
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300 – 900<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Brom je sposoban ciljati bakterije, gljivice, alge i sluz. Ispitivanje broma mo\u017ee se provesti razli\u010ditim metodama, uklju\u010duju\u0107i test trake, fotometriju (spektrofotometrija), elektrokemijske senzore i titraciju.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Za<\/span><\/th>\nProtiv<\/span><\/th>\n<\/tr>\n<\/thead>\n
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Ne ostavlja puno ostataka, pa tako ni ne zahtijevaju dodatne kemikalije za uklanjanje<\/div>\n<\/div>\n<\/td>\n
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Ne ostavlja puno ostataka tako da nije dobar izbor za pi\u0107e voda<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Djeluje u \u0161irem rasponu pH od klora 7- 8.5 – Bolje za alkalne vode<\/div>\n<\/div>\n<\/td>\n
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Jer je tako reaktivan, vi\u0161e ga treba dodati kako bi bio u\u010dinkovit<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Stabilnije u vi\u0161im temperaturama od klora – Bolje za vru\u0107e kade<\/div>\n<\/div>\n<\/td>\n
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Korozivno za metale<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Ne reagira lo\u0161e s amonijakom poput klora<\/div>\n<\/div>\n<\/td>\n
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Klor<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Klor je posljednji dezinficijens iz obitelji oksidansa o kojem \u0107emo razgovarati. Naziva se jo\u0161 i hipokloritom, i klorovim dioksidom. Klor se mo\u017ee koristiti u mnogim prakti\u010dnim primjenama za ku\u0107anstva, pitku vodu, pro\u010di\u0161\u0107avanje vode, proizvodnju hrane, pranje proizvoda, preradu mesa i peradi, proizvodnju jaja, uslugu prehrane, bazene i lje\u010dili\u0161ta te u akvarijima. Koncentracija klora potrebna za sanaciju ovisi o industriji \/ primjeni.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Industrija\/primjena<\/span><\/th>\nKoncentracija klora (ppm)<\/span><\/th>\n<\/tr>\n<\/thead>\n
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Klor kao sredstvo za dezinfekciju<\/div>\n<\/div>\n<\/td>\n
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50 – 200 ppm<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Voda za pi\u0107e<\/div>\n<\/div>\n<\/td>\n
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1 ppm zaostalog klora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Meso i perad<\/div>\n<\/div>\n<\/td>\n
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50 – 100 ppm<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Proizvodno pranje<\/div>\n<\/div>\n<\/td>\n
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40 – 350 ppm (varira)<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Bazeni i lje\u010dili\u0161ta<\/div>\n<\/div>\n<\/td>\n
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1,5 – 3 ppm ostatka klora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Klor je sposoban ciljati bakterije, gljivice, viruse i plijesan. Ispitivanje klora mo\u017ee se provesti razli\u010ditim metodama, uklju\u010duju\u0107i test trake, kemijske setove za ispitivanje, fotometriju (spektrofotometriju), elektrokemijske senzore i titraciju.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Za<\/span><\/th>\nProtiv<\/span><\/th>\n<\/tr>\n<\/thead>\n
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Relativno jeftin<\/div>\n<\/div>\n<\/td>\n
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Miris<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Nisko vrijeme kontakta potrebno za djelotvornost<\/div>\n<\/div>\n<\/td>\n
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Reagira s organskim ostacima, smanjuje se djelotvornost<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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U\u010dinkovito u vrlo uskom rasponu pH 6,7-7,5<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Korozivno<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Nadra\u017euju\u0107e za ko\u017eu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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<\/div>\n<\/div>\n<\/td>\n
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Nadra\u017euju\u0107e za ko\u017eu okus<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Hitna primjena klora kao hipoklorna kiselina (HOCl) sve vi\u0161e dobiva na snazi \u200b\u200bu stomatolo\u0161koj industriji. Kois centar u Seattlu u Washingtonu i njihov znanstveni odbor nedavno su iza\u0161li s novim pristupom sanitaciji u ambijentu lije\u010dnika. Koriste malu elektroliznu jedinicu za elektroliziranje soli u otopini soli, octa i destilirane vode; stvaraju\u0107i tako hipoklornu kiselinu. To uredima omogu\u0107uje zamagljivanje prostora u\u010dinkovitim dezinficijensom nakon \u0161to pacijent ode. Zamagljivanje sobe sanira i dezinficira povr\u0161ine, a da stomatolozi, higijeni\u010dari i uredski radnici ne moraju ru\u010dno brisati ured nakon svakog pacijenta.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Kvaterni amonijak<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Kvaterni amonijak, poznat i pod nazivom QUAT, dio je porodice sredstava za dezinfekciju povr\u0161inski aktivnih sredstava. Kad gledate naljepnice, mo\u017eete ga vidjeti i kao benzalkonijev klorid, benzetonij klorid, alkil dimetil benzil amonijev klorid, alkil dimetil etilbenzil amonijev klorid, didecildimetilamonij klorid ili dioktildimetilamonij klorid. Kvaterni amonijak koristi se u prera\u0111iva\u010dima hrane, proizvodnji vina, dezinfekciji ku\u0107anstava, farmama mesa i peradi, uslugama hrane, zdravstvu i akvarijima. U stanju je ciljati bakterije, gljivice, viruse i plijesni. Kad se koristi kvaterni amonijak, pri odre\u0111ivanju koncentracije uvijek upotrijebite specifikacije proizvo\u0111a\u010da. Op\u0107enito, koncentracija je oko 200 ppm. Uobi\u010dajene metode ispitivanja za odre\u0111ivanje koncentracije kvaternog amonijaka su test trake, kemijski setovi za ispitivanje, fotometrija (spektrofotometrija), titracija, elektrokemijski senzori,
\ni kromatografija.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Industrija\/primjena<\/span><\/th>\nKoncentracija klora (ppm)<\/span><\/th>\n<\/tr>\n<\/thead>\n
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Bezbojan<\/div>\n<\/div>\n<\/td>\n
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Nadra\u017euju\u0107e za respiratorne organe i ko\u017eu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Miris<\/div>\n<\/div>\n<\/td>\n
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Neu\u010dinkovit protiv spora i gram negativnih bakterija<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Nehr\u0111aju\u0107i<\/div>\n<\/div>\n<\/td>\n
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Osjetljiv na tvrdu vodu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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Djeluje u rasponu pH od 6-10<\/div>\n<\/div>\n<\/td>\n
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Mo\u017ee se koristiti pri visokim temperaturama<\/div>\n<\/div>\n<\/td>\n
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Autor:\u00a0Shayla Franks<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

\u010cisto\u0107a je sigurnost. Sada je vi\u0161e nego ikad, va\u017eno je pridr\u017eavati se ispravnih postupaka saniranja […]<\/p>\n","protected":false},"author":14,"featured_media":154846,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[382],"tags":[],"class_list":["post-154929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industrija-hr"],"yoast_head":"\nTrebate li posti\u0107i besprijekornu \u010disto\u0107u? Titracija vam mo\u017ee jam\u010diti uspjeh u dezinfekciji - Hanna Instruments Hrvatska<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/hr\/trebate-li-postici-besprijekornu-cistocu-titracija-vam-moze-jamciti-uspjeh-u-dezinfekciji\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trebate li posti\u0107i besprijekornu \u010disto\u0107u? Titracija vam mo\u017ee jam\u010diti uspjeh u dezinfekciji - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"\u010cisto\u0107a je sigurnost. 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