簡易流通蒸気滅菌法の再検討

概要

論文の詳細を見る
In regions around Tokyo, effect of temperature difference between the summer and winter and the effect of preventing dispersion of heat by the use of the steaming kettle, C, were not recognized. According to the results of Experiment I, it seemed necessary to have the container bottle as small as possible in order to decrease the time difference and to increase the area of contact with the circulating steam. In the case of bottles of the same size, time difference seemed to decrease with increased number of bottles, though the time required to raise the temperature inside the steaming kettle became longer. This effects increase of the rate of heat absorption and gives results agreeing with that of Experiment II. According to Experiment II, the use of a suitable heat, such as B, effects shortening of the time difference required to bring the temperature to the desired range. Experiment III indicated that the time required in the case of olive oil becomes one-half of that of water when a direct flame is used and this is natural when their specific heat is taken into the consideration. However, the time difference became larger than in the case of water when the steaming kettle was used. This was assumed to be due to the absence of counter-current motion by the slow heating and the desired result was obtained by effecting agitation.
共立薬科大学の論文
1955-12-25