Abstract
The additive effect of salts on the bactericidal action of ethanol towards Escherichia coli was investigated.The salts NaCl, KCl, LiCl and CaCl2 had no effect on the bactericidal action of 10% ethanol solution but enhanced that of a 20% solution. Their effects were proportional to the concentration of the added salts in the ethanol solution, and increased in the order of LiCl, KCl, NaCl, and CaCl2.Differential scanning calorimetry (DSC) thermograms during the heating process were remarkably changed by addition of NaCl. KCl, LiCl, or CaCl2 to aqueous solutions of ethanol. Half line widths of the water oxygen signal in the 17O nuclear magnetic resonance (17O NMR) spectra were also remarkably broadened by addition of NaCl, KCl, and CaCl2 to 20% ethanol solution, implying a decrease in the degree of molecular freedom. The signal of the hydroxyl proton in the 1H NMR spectra was shifted to lower magnetic field in the presence of NaCl, KCl and CaCl2, indicating that the proton was hydrogen-bonded.It is suggested that the additive effect of salts on the bactericidal action of ethanol towards Escherichia coli might be enhanced through hydrogen-bonding and hydration interactions between water, salts and ethanol.
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