Method for preparing humidity-dependent antibacterial laminate
A laminate including a substrate, an antibacterial agent-containing layer on a surface of the substrate, and a moisture triggering layer on the antibacterial agent-containing layer is provided, wherein the antibacterial agent-containing layer contains a volatile antibacterial agent, and the moisture...
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| creator | LI, HSIANG RU YANG, BINGHUEI BARRY CHENG, YU CHI LEE, YING CHENG LEE, WEI LUN |
| description | A laminate including a substrate, an antibacterial agent-containing layer on a surface of the substrate, and a moisture triggering layer on the antibacterial agent-containing layer is provided, wherein the antibacterial agent-containing layer contains a volatile antibacterial agent, and the moisture triggering layer contains a hydrophilic polymer such as polyvinylpyrrolidone. The laminate releases a relatively larger amount of anti-bacterial agent in vapor form in a humid environment in comparison with a dry environment. |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES LAYERED PRODUCTS LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING |
| title | Method for preparing humidity-dependent antibacterial laminate |
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