ソフト酸化水，強酸化水の保管条件の違いおよび唾液の接触による性状の変化　とくにｐＨ，酸化還元電位，遊離有効塩素濃度，殺菌効果について

DOI 被引用文献14件 参考文献19件

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タイトル別名
  • Changes in the Properties of Soft and Hard Oxidized Waters under Different Storage Conditions and when in Contact with Saliva.
  • under Different Storage Conditions and when in Contact with Saliva
  • とくにpH, 酸化還元電位, 遊離有効塩素濃度, 殺菌効果について

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Soft oxidized water (SOW) is produced by elec-trolysis of water with NaCl and HCl. It has been reported that SOW has bactericidal effects on oral microorganisms. Therefore, SOW is considered to be useful for the control of plaque formation. However, when SOW is used for the control of plaque formation, the influences of storage condi-tions and saliva may cause qualitative changes in SOW. When SOW was stored in sealed and shaded bottles at 4°C or room temparature or in sealed bottles at room temparature, the temporal changes of pH, oxidation-reduction potential (ORP), chlo-rine concentration and bactericidal effects on three species of oral microorganisms were examined. In order to investigate the changes of SOW folliwing contact with saliva, saliva was added to SOW, and measured in the same manner. Hard oxidized water (HOW) was also examined in the same way. <BR>Both SOW and HOW stored in sealed and shaded bottles at 4°C showed slight changes in pH, ORP, and chlorine concentration. While SOW retained the same bactericidal effect during the whole exper-imental period, the bactericidal effect of HOW decreased with time. When saliva was added to SOW or HOW, the pH, ORP, and chlorine concen-tration were significantly changed, but the bacte-ricidal effect of SOW was unchanged. <BR>In conclusion, with both SOW and HOW the best storage condition is sealed and shaded bottles at 4°C. When saliva was added to SOW or HOW, the results indicated that SOW retained better bacte-ricidal effects than HOW.

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