Kinetics of bacterial death by heated dolomite powder slurry
The kinetics of the bactericidal action of dolomite powders heated at 600–1000 °C against Escherichia coli and Staphylococcus aureus were investigated. Dolomite powder heated to at least 700 °C exhibited bactericidal action, and the process of bacterial death in the heated dolomite powder slurries f...
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| Veröffentlicht in: | Soil biology & biochemistry 2005-08, Vol.37 (8), p.1484-1489 |
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| container_title | Soil biology & biochemistry |
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| creator | Sawai, Jun Himizu, Kyoko Yamamoto, Osamu |
| description | The kinetics of the bactericidal action of dolomite powders heated at 600–1000
°C against
Escherichia coli and
Staphylococcus aureus were investigated. Dolomite powder heated to at least 700
°C exhibited bactericidal action, and the process of bacterial death in the heated dolomite powder slurries followed first-order reaction kinetics. The value of the death rate constant (
k) increased with dolomite powder concentration, and the dilution coefficient (
n), which indicates the dependence of
k on the reagent concentration, was measured. The
n values of the powder heated at 700
°C and at temperatures >900
°C were almost identical to those of MgO and CaO, respectively. This suggests that the first emergence of bactericidal action at 700
°C corresponds to generation of MgO while that at temperatures >900
°C is due to generation of CaO. The slurry temperature significantly affects the bactericidal action. The slope of the Arrhenius plot of
k for
E. coli and
S. aureus grown at 37
°C exhibited a discontinuous point at approximately 22
°C, where a change in the value of activation energy for bacterial death occurred. This temperature corresponds to that of the phase transition of cell membrane lipids. |
| doi_str_mv | 10.1016/j.soilbio.2005.01.011 |
| format | Article |
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°C against
Escherichia coli and
Staphylococcus aureus were investigated. Dolomite powder heated to at least 700
°C exhibited bactericidal action, and the process of bacterial death in the heated dolomite powder slurries followed first-order reaction kinetics. The value of the death rate constant (
k) increased with dolomite powder concentration, and the dilution coefficient (
n), which indicates the dependence of
k on the reagent concentration, was measured. The
n values of the powder heated at 700
°C and at temperatures >900
°C were almost identical to those of MgO and CaO, respectively. This suggests that the first emergence of bactericidal action at 700
°C corresponds to generation of MgO while that at temperatures >900
°C is due to generation of CaO. The slurry temperature significantly affects the bactericidal action. The slope of the Arrhenius plot of
k for
E. coli and
S. aureus grown at 37
°C exhibited a discontinuous point at approximately 22
°C, where a change in the value of activation energy for bacterial death occurred. This temperature corresponds to that of the phase transition of cell membrane lipids.</description><identifier>ISSN: 0038-0717</identifier><identifier>EISSN: 1879-3428</identifier><identifier>DOI: 10.1016/j.soilbio.2005.01.011</identifier><identifier>CODEN: SBIOAH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Agronomy. Soil science and plant productions ; Antibacterial activity ; antibacterial properties ; antimicrobial agents ; Bactericidal action ; Biochemistry and biology ; Biological and medical sciences ; calcium carbonate ; Calcium oxide ; Chemical, physicochemical, biochemical and biological properties ; Death rate constant ; Dolomite ; Escherichia coli ; food contamination ; Fundamental and applied biological sciences. Psychology ; heat treatment ; kinetics ; magnesium carbonate ; Magnesium oxide ; Physics, chemistry, biochemistry and biology of agricultural and forest soils ; pollution control ; Soil science ; Staphylococcus aureus ; temperature</subject><ispartof>Soil biology & biochemistry, 2005-08, Vol.37 (8), p.1484-1489</ispartof><rights>2005 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c491t-52cd56b78a51f48cbc19c64a5c5a8297797b44837a9ea04eb04035fc9bbfe31a3</citedby><cites>FETCH-LOGICAL-c491t-52cd56b78a51f48cbc19c64a5c5a8297797b44837a9ea04eb04035fc9bbfe31a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.soilbio.2005.01.011$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16873079$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Sawai, Jun</creatorcontrib><creatorcontrib>Himizu, Kyoko</creatorcontrib><creatorcontrib>Yamamoto, Osamu</creatorcontrib><title>Kinetics of bacterial death by heated dolomite powder slurry</title><title>Soil biology & biochemistry</title><description>The kinetics of the bactericidal action of dolomite powders heated at 600–1000
°C against
Escherichia coli and
Staphylococcus aureus were investigated. Dolomite powder heated to at least 700
°C exhibited bactericidal action, and the process of bacterial death in the heated dolomite powder slurries followed first-order reaction kinetics. The value of the death rate constant (
k) increased with dolomite powder concentration, and the dilution coefficient (
n), which indicates the dependence of
k on the reagent concentration, was measured. The
n values of the powder heated at 700
°C and at temperatures >900
°C were almost identical to those of MgO and CaO, respectively. This suggests that the first emergence of bactericidal action at 700
°C corresponds to generation of MgO while that at temperatures >900
°C is due to generation of CaO. The slurry temperature significantly affects the bactericidal action. The slope of the Arrhenius plot of
k for
E. coli and
S. aureus grown at 37
°C exhibited a discontinuous point at approximately 22
°C, where a change in the value of activation energy for bacterial death occurred. This temperature corresponds to that of the phase transition of cell membrane lipids.</description><subject>Agronomy. Soil science and plant productions</subject><subject>Antibacterial activity</subject><subject>antibacterial properties</subject><subject>antimicrobial agents</subject><subject>Bactericidal action</subject><subject>Biochemistry and biology</subject><subject>Biological and medical sciences</subject><subject>calcium carbonate</subject><subject>Calcium oxide</subject><subject>Chemical, physicochemical, biochemical and biological properties</subject><subject>Death rate constant</subject><subject>Dolomite</subject><subject>Escherichia coli</subject><subject>food contamination</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>heat treatment</subject><subject>kinetics</subject><subject>magnesium carbonate</subject><subject>Magnesium oxide</subject><subject>Physics, chemistry, biochemistry and biology of agricultural and forest soils</subject><subject>pollution control</subject><subject>Soil science</subject><subject>Staphylococcus aureus</subject><subject>temperature</subject><issn>0038-0717</issn><issn>1879-3428</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkE-LFDEQxYMoOK5-BLEveuuxqpN00iCILOsfXNjDuudQSVe7GXomY9KjzLffLDPgceFB1eH3XhVPiLcIawTsP27WJcXZx7TuAPQasAqfiRVaM7RSdfa5WAFI24JB81K8KmUDAJ1GuRKffsYdLzGUJk2Np7BwjjQ3I9Ny3_hjc18XHpsxzWkbF2726d_IuSnzIefja_Fiornwm_O8EHdfr35dfm-vb779uPxy3QY14NLqLoy698aSxknZ4AMOoVekgybbDcYMxitlpaGBCRR7UCD1FAbvJ5ZI8kJ8OOXuc_pz4LK4bSyB55l2nA7F1QwwXa-fBNH0SkllKqhPYMiplMyT2-e4pXx0CO6xVLdx51LdY6kOsAqr7_35AJVA85RpF2L5b-6tkWCGyr07cRMlR79zZe5uO0AJCGCNhkp8PhFci_sbObsSIu8CjzFzWNyY4hO_PAAcxphg</recordid><startdate>20050801</startdate><enddate>20050801</enddate><creator>Sawai, Jun</creator><creator>Himizu, Kyoko</creator><creator>Yamamoto, Osamu</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>8BQ</scope><scope>JG9</scope></search><sort><creationdate>20050801</creationdate><title>Kinetics of bacterial death by heated dolomite powder slurry</title><author>Sawai, Jun ; Himizu, Kyoko ; Yamamoto, Osamu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c491t-52cd56b78a51f48cbc19c64a5c5a8297797b44837a9ea04eb04035fc9bbfe31a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>Antibacterial activity</topic><topic>antibacterial properties</topic><topic>antimicrobial agents</topic><topic>Bactericidal action</topic><topic>Biochemistry and biology</topic><topic>Biological and medical sciences</topic><topic>calcium carbonate</topic><topic>Calcium oxide</topic><topic>Chemical, physicochemical, biochemical and biological properties</topic><topic>Death rate constant</topic><topic>Dolomite</topic><topic>Escherichia coli</topic><topic>food contamination</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>heat treatment</topic><topic>kinetics</topic><topic>magnesium carbonate</topic><topic>Magnesium oxide</topic><topic>Physics, chemistry, biochemistry and biology of agricultural and forest soils</topic><topic>pollution control</topic><topic>Soil science</topic><topic>Staphylococcus aureus</topic><topic>temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sawai, Jun</creatorcontrib><creatorcontrib>Himizu, Kyoko</creatorcontrib><creatorcontrib>Yamamoto, Osamu</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>METADEX</collection><collection>Materials Research Database</collection><jtitle>Soil biology & biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sawai, Jun</au><au>Himizu, Kyoko</au><au>Yamamoto, Osamu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Kinetics of bacterial death by heated dolomite powder slurry</atitle><jtitle>Soil biology & biochemistry</jtitle><date>2005-08-01</date><risdate>2005</risdate><volume>37</volume><issue>8</issue><spage>1484</spage><epage>1489</epage><pages>1484-1489</pages><issn>0038-0717</issn><eissn>1879-3428</eissn><coden>SBIOAH</coden><abstract>The kinetics of the bactericidal action of dolomite powders heated at 600–1000
°C against
Escherichia coli and
Staphylococcus aureus were investigated. Dolomite powder heated to at least 700
°C exhibited bactericidal action, and the process of bacterial death in the heated dolomite powder slurries followed first-order reaction kinetics. The value of the death rate constant (
k) increased with dolomite powder concentration, and the dilution coefficient (
n), which indicates the dependence of
k on the reagent concentration, was measured. The
n values of the powder heated at 700
°C and at temperatures >900
°C were almost identical to those of MgO and CaO, respectively. This suggests that the first emergence of bactericidal action at 700
°C corresponds to generation of MgO while that at temperatures >900
°C is due to generation of CaO. The slurry temperature significantly affects the bactericidal action. The slope of the Arrhenius plot of
k for
E. coli and
S. aureus grown at 37
°C exhibited a discontinuous point at approximately 22
°C, where a change in the value of activation energy for bacterial death occurred. This temperature corresponds to that of the phase transition of cell membrane lipids.</abstract><cop>Oxford</cop><cop>New York, NY</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.soilbio.2005.01.011</doi><tpages>6</tpages></addata></record> |
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| ispartof | Soil biology & biochemistry, 2005-08, Vol.37 (8), p.1484-1489 |
| issn | 0038-0717 1879-3428 |
| language | eng |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | Agronomy. Soil science and plant productions Antibacterial activity antibacterial properties antimicrobial agents Bactericidal action Biochemistry and biology Biological and medical sciences calcium carbonate Calcium oxide Chemical, physicochemical, biochemical and biological properties Death rate constant Dolomite Escherichia coli food contamination Fundamental and applied biological sciences. Psychology heat treatment kinetics magnesium carbonate Magnesium oxide Physics, chemistry, biochemistry and biology of agricultural and forest soils pollution control Soil science Staphylococcus aureus temperature |
| title | Kinetics of bacterial death by heated dolomite powder slurry |
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