FIELD: antibacterial preparations. SUBSTANCE: method involves interaction of hexamethylenediamine dihydrochloride with dicyanediamide and hexamethylenediamine at 160 C for 7-10 h. At the first stage product is reprecipitated with 15-25-% aqueous solution of sodium or potassium salt and at the second stage with 10-14-% aqueous solution of sodium chloride at temperature 30 C, not above. To obtained concentrate 26-40-% aqueous solution of dehydroacetic acid sodium salt (pH is 8, not below) and 0.1-1% of polyvinylpyrrolidone (molecular mass is 12 500 Da, not above) are added. Invention can be used for prophylaxis of formation of moldy fungus, yeast, biofilms. EFFECT: enhanced effectiveness against biofilms, increased stability in storage. 3 cl
Title | Year | Author | Number |
---|---|---|---|
METHOD OF DISINFECTANT PREPARING | 1998 |
|
RU2122866C1 |
SAUSAGE CASING | 1999 |
|
RU2151514C1 |
COMPOSITION FOR PROTECTING CHEESE SURFACE AND A METHOD FOR PROTECTION THEREOF | 1999 |
|
RU2170025C1 |
SAUSAGE CASING | 1999 |
|
RU2151512C1 |
FOOD PACKING MATERIAL | 2000 |
|
RU2163558C1 |
SAUSAGE CASING | 1999 |
|
RU2151513C1 |
METHOD FOR PRODUCING OF SMOKED SAUSAGES FOR PROLONGED STORAGE | 2006 |
|
RU2313946C1 |
COMPOSITION FOR PROTECTION OF FOODSTUFF SURFACE | 2006 |
|
RU2318387C1 |
FOOD PRODUCT PACKING FILM | 1998 |
|
RU2136563C1 |
FILM PACKING FOR FOOD PRODUCTS | 1998 |
|
RU2136562C1 |
Authors
Dates
2000-06-27—Published
1999-12-22—Filed