46results about How to "Inhibit microorganisms" patented technology

This patent discloses a substituted fullerenes, compositions comprising the same, and their use as antioxidants. The substituted fullerenes comprise a fullerene core (Cn) and at least one of: (i) from 1 to 6 (>CX¹X²) groups bonded to the fullerene core; (ii) from 1 to 18 —X³ groups bonded to the fullerene core; (iii) from 1 to 6 —X⁴— groups bonded to the fullerene core; or (iv) from 1 to 6 dendrons bonded to the fullerene core.

The invention discussed is a durable Antimicrobial Strap made using a polymer material, including plastics or vinyl, or a combination thereof, which have been enhanced through the integration of antimicrobial material adapted to kill microbes. The Antimicrobial Strap may be used in applications including but not limited to gait belts, helmet harness, and seat belts in child safety seats where the strap controls the level of cross-contamination by killing unwanted microbes that contact the strap and thereby, prevents the spread of disease and infections.

The invention relates to a fruit and vegetable preservative containing chitosan. The preservative comprises the following components in percentage by weight: 30 to 70 percent of chitosan solution, 20 to 50 percent of sodium chloride electrolyte, 1 to 10 percent of carvacrol solution and 1 to 10 percent of thymol solution, wherein the concentration of the chitosan solution is 100 to 2,000ppm, the effective chlorine ion concentration of the sodium chloride electrolyte is 30 to 50ppm, and the concentrations of the carvacrol solution and the thymol solution are respectively 400 to 3,200ppm. The components of the fruit and vegetable preservative are used together, so that the range and the capacity of sterilization and bacterial inhibition are improved; the preservative has the advantages of simplicity and convenience in preparation, nature, no toxicity and high safety; and the treated fruits and vegetables have bright color and good flavor.

The invention mainly relates to a cosmetic additive and a preparation method thereof, in particular to a macula removing and whitening cosmetic additive and the preparation method thereof. The macula removing and whitening cosmetic additive is made from raw materials of the following percentage contents: 35 to 40 percent of extracting solution of rhododendron thymifolium maxim, 35 to 40 percent of extracting solution of rhododendron and 20 to 30 percent of extracting solution of safflower. The adding content of the additive in cosmetic is 5 to 10 percent. The preparation method of the azalea red macula removing and whitening cosmetic additive comprises the steps that: 35 to 40 percent of extracting solution of rhododendron thymifolium maxim, 35 to 40 percent of extracting solution of rhododendron and 20 to 30 percent of extracting solution of safflower are matched, 8 to 10 times of water are added to carry out boiling for 1.5 to 2 hours, the mixture is put stilly and filtered; residue is added with 8 to 10 times of water again and boiled for 1 hour; the extracting solution of two times are mixed to prepare stock solution, which is decolorized and concentrated until the original material contained is 1g/ml and put at the temperature of minus 10 DEG C to 0 DEG C for storage. The additive has the advantages of effectively inhibiting the formation of melanin, being capable of maintaining and cleaning skin, long guarantee period and being a safe, highly efficient and nontoxic macula removing and whitening agent.

Disclosed is a method for reducing the microbial contamination in products, such as case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria monocytogenes. The food products are treated with a defined dispersion of lactoferrin immobilized on a naturally occurring substrate via the N-terminus region of the lactoferrin. Also disclosed are case-ready food products, including ready-to-eat food products, prepared in accordance with such a method.

The invention discloses a method for suppressing mildewing in a high-moisture grain loading logistics process. The high-moisture grain loading logistics process consists of a carbon dioxide controlled-release agent and a carrier, wherein the carrier component consists of attapulgite and bentonite; the carbon dioxide controlled-release agent is prepared from citric acid and sodium bicarbonate and can realize controlled release of carbon dioxide due to water migration in high-moisture grains; after the grains are harvested, the high-moisture grains which are not subjected to water removal treatment are used before being loaded to a vehicle or a ship; the grains are packaged by non-woven cloth or ventilating gauze or a multi-layer hemp cloth bag and are uniformly placed at the bottom of the loading vehicle or the ship. The method is executed according to the dispersion characteristic of carbon dioxide in a grain stack; the carbon dioxide controlled-release agent and the carrier are placed at the bottom of the grain stack, so that inner air flow circulation is realized before the grain stack does not generate heat obviously and the mildewing does not cause obvious damage to the quality of the stored grains; therefore, heat exchange between an inner environment and an outer environment is realized, and the mildewing is prevented.

The invention discloses a fresh-keeping agent of flowers. The fresh-keeping agent of flowers comprises the following components by weight: 0.05-0.12 part of gluconate, 5-13 parts of a Chinese herbal extract, 1-2 parts of sucrose, 5-10 parts of wax, 6-12 parts of an assistant, 0.08-0.15 part of an olive leaf extract, 0.08-0.15 part of citric acid, 0.1-0.2 part of a garlic extract, and 100 parts of water. The fresh-keeping agent of flowers provided by the invention has the advantages of simple making method, easily purchasable raw materials, low cost, no toxicity, and good keeping effect, and the shelf life of fresh flowers can be longer.

Disclosed is a storage apparatus for storing a plurality of baby bottles. Each of the plurality of baby bottles includes a bottle body and a set of components. The storage apparatus includes a first assembly. The first assembly includes a first compartment, and at least one tray removably configured within the first compartment. The at least one tray includes a plurality of receptacles capable of receiving and retaining the bottle body of the each of the plurality of baby bottles. Further, the storage apparatus includes a second assembly. The second assembly includes a support frame detachably configured to the first assembly, and a removable second compartment slidably coupled to the support frame. The removable second compartment is capable of storing the set of components of the each of the plurality of baby bottles.

A composition for treating a wound includes graphene oxide (GO) and hyaluronic acid (HA) that are covalently linked, XAV939, and water. The composition can also include a surfactant, such as PEG. The composition can be topically administered to a subject to treat a wound of the subject. Methods of treating a wound using the composition are also provided.

The invention relates to an application of a composition in the treatment of skin inflammations. The composition comprises mussel soft tissue extract and trypsin. The protein composition containing the trypsin and the mussel soft tissue extract combines two active components, has the efficacy of preventing histamine, preventing allergy, inhibiting microorganisms, healing scars and preventing oxidation, effectively relieves itches and pains, effectively prevents allergy, promotes ulcer healing, effectively restores skin damage conditions, and has the advantages of fast and rapid skin inflammation treatment effect, short treatment course, high cure rate, no toxic or side effects and no dependence.

The invention discloses a sea cucumber cake which is prepared by mixing a sea cucumber concentrated pulp, walnut meat powder, sesame powder, semen coicis powder, fructus lycii powder, mulberry fruit powder, lotus seed powder, yellow rice wine, oxhide gelatin or/and donkey-hide gelatin, crystal sugar, maltodextrin and maltose syrup, and putting a mixture in a mold for cooling formation. The whole preparation process adopts low temperature (not exceeding 75 DEG C) treatment, and nutrition loss caused by soaking sea cucumber at high temperature for a long time can be prevented; and particularly,as the sea cucumber is ground after being softened, subsequent processing and human body absorption are facilitated. The sea cucumber concentrated pulp is soaked with the yellow rice wine, fishy smellremoval can be effectively performed on the sea cucumber, a product can be ensured to be mellow in taste, and microorganisms of the product can be effectively inhibited, so that the product can be preserved for a long time without adding a preservative; and particularly, various components supplement each other and are complementary in warmness and coldness, so that the nutrition is preserved, the cold nature is removed, and the sea cucumber cake is suitable for various people (with cold syndrome and heat syndrome) to eat for nourishing.

The invention relates to a dumpling wrapper special for a fresh dumpling and a making method. An additive-containing magnetic salt solution is creatively adopted for dough kneading, the fermentation temperature and time are controlled, and the modified atmosphere processing temperature and time are ensured. The water retention of the dumpling wrapper can be effectively improved. The dumpling made by the dumpling wrapper is uniform and reasonable in matching, nutrient-rich and delicious in flavor. The fresh flavor and the color can be maintained for a long time in a cold storage state, the phenomena of surface sinking and wrapper deterioration are avoided, the flavor of a dumpling stuffing can be kept persistent, the production cost and the return rate are reduced, the quality of the product is improved, and the shelf life of the product is prolonged.

A scrubbing pad formed of porous curled nylon strands. Portion of the strands are stitched transversely to form weft and the remaining strands are stitched longitudinally to form warp. In one embodiment in the warp two adjacent strands are formed as a unit, two units are separated by longitudinal strands, and a distance therebetween allows another unit opposite the sandwiched single strand to stitch. An uneven texture on one surface of the scrubbing pad is adapted to increase bubble creation capability. Further, a wavy texture on the other surface is adapted to increase rubbing capability. The scrubbing pad has advantages of decreasing the amount of dishwashing liquid being used, effectively removing dirt adhered on kitchenware, preventing microorganism from growing, and being not subject to decomposition.