| disinfection |
The reduction (by chemicals or physical methods) of the number of microorganisms in the environment, to a level safe for food preparation and consumption.*
출처: www.handwashingforlife.com/us/english/resource_cen...
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|---|---|
| disinfection |
A process in which pathogenic (disease producing bacteria) are killed; may involve disinfecting agents such as chlorine, or physical processes such as heating.
출처: www.advancedh2o.com/technical/glossary_def.html
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| disinfection |
the killing of the larger portion of the harmful and objectionable bacteria in the sewage. Usually accomplished by introduction of chlorine, but more and more facilities are using exposure to ultraviolet radiation, which renders the bacteria sterile.
출처: www.aquatechnologies.com/info_glossary.htm
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| disinfectant |
A chemical which inhibits disease causing microorganisms.
출처: www.eventsboard.com/body_jewelry_terms.htm
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| disinfectant |
A chemical agent that will kill a broad spectrum of micro-organisms (fungi, bacteria), but not all their spores. Descriptions of products of this type include the suffix
출처: www.carpetbuyershandbook.com/carpet_glossary_d.htm
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