Anolyte Research Articles

Electrolyzed water for the microbiologic control in the pandemic dental setting: a systematic review.

Electrolyzed water has brought recent attention due to its antimicrobial properties. Indeed, electrolyzed water has been proposed to sterilize dental materials and instruments without compromising their structural integrity. In addition, electrolyzed water has been proposed as a mouthwash to control bacterial and viral oral infections without detrimental effects on the oral mucosa. However, no current consensus or evidence synthesis could indicate its potentially favorable use in the dental setting, particularly during the COVID-19 context. Therefore, this systematic review aimed to elucidate whether electrolyzed water could improve microbiologic control in the COVID-19 pandemic dental setting. MEDLINE via Pubmed, EMBASE, Cochrane's CENTRAL, Scopus, LILACS, and Web of Science databases were searched up to September 2021 to identify experimental studies utilizing electrolyzed water for eliminating microorganisms in a dental setting. Besides, a manual and a grey literature search were performed. The data selection and extraction were performed individually and in duplicate. The Risk of Bias (RoB) was assessed with the Nature Publication Quality Improvement Project (NPQIP) score sheet. The study protocol was registered at PROSPERO CRD42020206986. From a total of 299 articles, 63 studies met the inclusion criteria. The included studies assessed several types of electrolyzed waters, which showed a high disinfection potential when used to deal with different oral conditions. Electrolyzed water demonstrated a broad antimicrobial spectrum and was highly efficient in the dental office disinfection against viruses, fungi, and bacteria, being compatible with most dental materials. In addition, electrolyzed water could protect against SARS-CoV-2 infection and contamination in the dental office. Regarding the RoB, only 35.18% of entries were answered as 'Yes', thus achieving less than half of the reporting sheet. Electrolyzed water effectively disinfects contaminated surfaces, dental materials, and equipment. Therefore, their use is recommendable in the SARS-CoV-2 pandemic dental setting.

Electrolyzed water and gaseous ozone application for the control of microbiological and insect contamination in dried lemon balm: Hygienic and quality aspects

In this study, the sanitization efficacy of decontamination techniques was evaluated on lemon balm (Melissa officinalis). Dried aromatic herbs are minor food components with widespread use and, despite their low water activity, they are often contaminated with microorganisms, including toxigenic and pathogenic ones. Gaseous ozone (GO) and electrolyzed water (EW) treatments were applied on lemon balm after and before drying (traditional at 40 °C and cold at 20 °C), respectively. Microbiological and entomological decontamination aspects were assessed as well as the sensory quality and compositional properties of the product in terms of essential oil, total polyphenol and ascorbic acid contents, and antioxidant capacity. The most interesting results concerned EW treatment (400 ppm × 1 min dipping) reducing aerobic mesophilic bacteria, Enterobacteriaceae, moulds and yeasts of about 4.0, 2.5, 2.0 and 1.0 Log cfu/g, respectively, thus below law limits. Moreover, 200 ppm EW x 1 min dipping was enough for limiting Bacillus cereus growth. However, sanitization against the beetle species Tribolium castaneum and Lasioderma serricorne was less efficient with EW (less than 40% mortality) compared with GO (200,000 ppm × min) (more than 95% mortality). Noteworthy, sensory analysis highlighted that lemon balm exposed to EW treatment did not lose organoleptic quality, in particular the color even seemed to improve in brightness when the herbs were subsequently cold dried. Furthermore, the loss in essential oils was not significant in terms of the overall content as well as total polyphenol, ascorbic acid and antioxidant capacity in EW treated lemon balm then submitted to cold drying. Differently, the combination of EW treatment and traditional drying led to a significant detriment of compositional properties. The results obtained in this study are encouraging and deserve to be discussed with producers.

Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins

This study firstly constructed a new method of basic electrolyzed water coupled with ultrasonic (USBEW) to creatively modify the Antarctic krill proteins (AKPs), and its effects on amino acid composition, structural and functional properties, as well as in vitro digestibility of AKPs were evaluated. Results showed that BEW inhibited the production of 1O2 and •OH radicals from ultrasonic treatment. In comparison with the deionized water coupled with ultrasonic (USDW) treatment, the USBEW treatment effectively reduced the oxidation of active groups (carbonyl and free sulfhydryl) in the side chain of amino acids of the AKPs, and it also obviously decreased the particle size (18.6 nm), improved the solubility (13.2 %), increased the molecules flexibility and the surface hydrophobicity of AKPs. All these advantageous changes contributed to the improved foam stability, foam capacity and emulsifying properties of AKPs. More importantly, the in vitro digestibility (84.6 %) of AKPs treated by USBEW was significantly higher than that any control samples. Our results prove that the USBEW treatment is a valid and promising method to exploit novel marine protein products with a high nutritional quality.

NMR-based metabolomics reveals the antibacterial effect of electrolysed water combined with citric acid on Aeromonas spp. in barramundi (Lates calcarifer) fillets

The citric acid (CA) and electrolysed water (EW) are considered effectively in inactivating microorganisms. The objective of this study was to explore the bactericidal mechanism of CA combined with EW on Aeromonas spp. in barramundi (Lates calcarifer) by in vitro metabolomics method. This study determined the survival population of three strains of Aeromonas bacteria (strain 1: Aeromonas salmonicida strain A1 (skin); strain 2: A. veronii strain Til2 (gut), and strain 3: A. hydrophila strain B11 (gill)), which were isolated and identified from putrid barramundi treated alone or in combination with 1 % CA and EW (free available chlorine (FAC) 25 mg/L, pH 3.23, oxidation-reduction potential (ORP) 1015 mV). The bactericidal mechanism was investigated by microbiological analysis, nuclear magnetic resonance (NMR), multivariate data analysis, and fluorescence staining analysis. The results showed that the combined treatment significantly reduced the number of Aeromonas bacteria at 1.64–1.69 log CFU/g and extended the shelf life of barramundi fillets. In addition, the combined treatment had a higher effect on the cell membrane integrity of the bacteria. In total, 36 metabolites were identified in the three strains. The undissociated molecules of CA can enter the cytoplasm, resulting in cell damage and inhibiting metabolic pathways. EW could lead to the reduction of metabolic products caused by oxidative stress and acid stress. Under the synergistic stress of CA and EW, the changes of main metabolite contents in the combined treatment group were significantly reduced. After combined treatment, there were 20, 31, and 31 pathways in which carbohydrate metabolism, amino acid metabolism, and energy metabolism were changed considerably. These findings indicated that the bactericidal mechanism of the bactericidal substance might be explained by the interference of the metabolic pathway, which guided post-treatment sanitisation and extended the applicability of the NMR spectrum to specific spoilage organisms (SSO) analysis in fish.

Disinfection of otorhinolaryngological endoscopes with electrolyzed acid water: A cross-sectional and multicenter study.

Glutaraldehyde, a germicide for reprocessing endoscopes that is important for hygiene in the clinic, might be hazardous to humans. Electrolyzed acid water (EAW) has a broad anti-microbial spectrum and safety profile and might be a glutaraldehyde alternative. We sought to assess EAW disinfection of flexible endoscopes in clinical otorhinolaryngological settings and its in vitro inactivation of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and bacteria commonly isolated in otorhinolaryngology. Ninety endoscopes were tested for bacterial contamination before and after endoscope disinfection with EAW. The species and strains of bacteria were studied. The in vitro inactivation of bacteria and SARS-CoV-2 by EAW was investigated to determine the efficacy of endoscope disinfection. More than 20 colony-forming units of bacteria at one or more sampling sites were detected in 75/90 microbiological cultures of samples from clinically used endoscopes (83.3%). The most common genus detected was Staphylococcus followed by Cutibacterium and Corynebacterium at all sites including the ears, noses, and throats. In the in vitro study, more than 107 CFU/mL of all bacterial species examined were reduced to below the detection limit (<10 CFU/mL) within 30 s after contact with EAW. When SARS-CoV-2 was treated with a 99-fold volume of EAW, the initial viral titer (> 105 PFU) was decreased to less than 5 PFU. Effective inactivation of SARS-CoV-2 was also observed with a 19:1 ratio of EAW to the virus. EAW effectively reprocessed flexible endoscopes contributing to infection control in medical institutions in the era of the coronavirus disease 2019 pandemic.

Potential of electrolyzed water to inactivate bread and cheese spoilage fungi

Controlling food spoilage fungi remains a challenge for food industries, and regulations on the usage of chemical disinfectants are becoming restrictive. Then, this study aimed to evaluate electrolyzed water (EW) as a sustainable alternative for food spoilage fungi inactivation. The experiment was carried out according to the protocol for testing the antifungal effects of chemical sanitizers by the European Committee for Standardization (CEN), using acidic electrolyzed water (AEW-AAC: 85 ppm; pH: 2.65; ORP: 1120 mV) and a basic electrolyzed water (BEW- pH: 11.12; ORP: −209 mV) to inactivate spoilage fungi strains from bread (Hyphopichia burtonii and Penicillium roqueforti) and cheese (P. roqueforti and Penicillium commune), besides the standard fungi for this type of essay (Candida albicans and Aspergillus brasiliensis). AEW presented a higher antifungal effect, inactivating an average of 89 % of the exposed population when compared to its respective BEW, which inactivates about 81.5 %. In general, the standard strains A. brasiliensis (ATCC 16404) and Candida albicans (ATCC 24433) were more sensitive to both AEW and BEW than the food-spoilage strains. Among those, P. roqueforti strains were the most sensitive, followed by P. commune strains, while H. burtonii strains were the most tolerant. EW can be a sustainable alternative for product surface and facility cleaning with further antifungal action when a sanitization step is not mandatory or needed. Future studies searching for conditions to improve the antifungal action of EW could make their industrial usage more viable.

Electrolyzed water produced using carbon electrodes promotes the proliferation of normal cells while inhibiting cancer cells.

We previously developed electrolyzed water (EW) using carbon electrodes and estimated its ability to inhibit the proliferation of human cervical carcinoma HeLa cells. In this study, we found that EW-containing media could not only inhibit HeLa cell proliferation, but were also capable of promoting the proliferation of normal human dermal fibroblasts (NHDF). In addition, the developed EW could reduce cytochrome c, as demonstrated by the cytochrome c reduction assay. Interestingly, EW with a greater pH, which was unable to inhibit HeLa cell proliferation, completely lost the ability to reduce cytochrome c. Our results indicate that EW has opposite effects on cancer and normal cell proliferation and has the ability to reduce cytochrome c. Based on our findings, we suggest the possibility that the reducing capacity of our developed EW may be involved in the significant inhibition of HeLa cell proliferation.

Bactericidal Effects of Food-borne Bacteria using Chlorine Dioxide and Electrolyzed Water

Bactericidal Effects of Food-borne Bacteria using Chlorine Dioxide and Electrolyzed Water

Effectiveness of neutral electrolyzed water in inactivating HCoV-OC43 and SARS-CoV-2 on the surfaces of plastic and the medicinal plant Centella asiatica (L.) urban

Concerns have been raised about viral contamination, including in crops due to the recent coronavirus disease 2019 pandemic. Limited evidence is available to support the use of sanitizing agents for human coronavirus-contaminated medicinal plants. Thus, we aimed to investigate the persistence of infectious human coronavirus OC43 (HCoV-OC43) as a SARS-CoV-2 surrogate in storage conditions and the capability of neutral electrolyzed water (NEW) to inactivate coronavirus, including in fresh plants such as C. asiatica. The levels of infectious HCoV-OC43 and the triterpenoid content of C. asiatica were quantified using a plaque assay and high-performance liquid chromatography, respectively. The results showed that the persistence of HCoV-OC43 on C. asiatica leaves is identical to that on inert polystyrene. When covered and kept at room temperature with high humidity (>90% RH), HCoV-OC43 can be stable on C. asiatica leaves for at least 24 h. NEW with 197 ppm of available chlorine concentration (ACC) was effective in inactivating both infectious HCoV-OC43 and SARS-CoV-2 in suspension (≥3.68 and ≥4.34 log reduction, respectively), and inactivated dried HCoV-OC43 on the surfaces of C. asiatica leaves (≥2.31 log reduction). Soaking C. asiatica leaves for 5 min in NEW with 205 ppm of ACC or water resulted in significantly higher asiaticoside levels (37.82 ± 0.29 and 35.32 ± 0.74 mg/g dry weight, respectively), compared to the unsoaked group (29.96 ± 0.78 mg/g dry weight). These findings suggest that although coronavirus-contaminated C. asiatica leaves can pose a risk of transmission, NEW could be an option for inactivation.

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

The effects of air thawing (AT), water thawing (WT), slightly acidic electrolyzed water (ET), ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water (EUT) on the quality and myofibrillar protein (MP) structure of chicken breasts were investigated. The results showed that WUT and EUT could significantly improve the thawing rate compared with AT, WT, and ET groups. The EUT group not only had lower thawing loss, but also their immobilized and free water contents were similar to fresh sample according to the low-field nuclear magnetic resonance (LF NMR) results. The EUT treatment had no adverse effect on the primary structure of the protein. The secondary and tertiary structures of MP were more stable in the EUT group according to Raman and fluorescence spectra. The muscle fibers microstructure from EUT group was neater and more compact compared with other thawing methods. Therefore, EUT treatment could be considered as a novel potential thawing method in the food industry.

Disinfection effect and mechanism of neutral electrolyzed water on Staphylococcus albus

To evaluate the disinfection efficacy and mechanism of neutral electrolyzed water(NEW) on Staphylococcus albus. The bactericidal effect of NEW was observed through suspension quantitative bactericidal test. In addition, to analyze the mechanism of NEW, the leakage of bacterial contents and enzyme activity were tested, and the damage of bacterial protein and DNA were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis and agarose gel electrophoresis. After treated with NEW for 1 min, staphylococcus albus in suspension(2.07×10~7 CFU/mL)were reduced to below the detection limit(&lt;10 CFU/mL), with killing rate &gt;99.999% and killing log value &gt;5. NEW could destroy the integrity of the cell membrane, resulting in the leakage of Ca~(2+), K~+, protein and nucleic acid, and change the activity of superoxide dismutase(SOD), peroxidase(POD), catalase(CAT) and other enzymes, it could also damage protein and DNA. NEW can effectively kill Staphylococcus albus in suspension, and its mechanism involves the destruction of cell membrane, bacterial protein and nucleic acid, and the change of enzyme activity.

The evaluation of electrolyzed water, sodium dichloroisocyanurate, and peracetic acid with hydrogen peroxide for the disinfection of patient room surfaces

Sporicidal disinfectants are necessary to control Clostridioides difficile and Candida auris. Novel application methods such as electrostatic sprayers may increase disinfection effectiveness. We employed a standardized protocol to assess 3 sporicidal disinfectants: electrolyzed water (EW), sodium dichloroisocyanurate (NaDCC) and peracetic acid/hydrogen peroxide (PAA/H2O2). The study was conducted at 2 New York City hospitals (1,082 total beds) over an 18-month period. The 3 chemicals were applied by housekeeping personnel following the hospital protocol; the use of electrostatic sprayers was incorporated into EW and NaDCC. In randomly selected rooms, 5 surfaces were sampled for microbial colony counts after cleaning. Data analyses were performed using negative binomial logistic regression. We collected 774 samples. NaDCC-disinfected surfaces had a lower mean colony count (14 colony forming units [CFU]) compared to PAA/H2O2 (18 CFU, P=.36) and EW (37 CFU, P < .001). PAA/H2O2 and EW had more samples with any growth (both P < .05) compared to NaDCC. NaDCC applied with wipes and an electrostatic sprayer had the lowest number of samples with no growth and <2.5 CFU/cm2 (difference not significant). The use of NaDCC for surface disinfection resulted in the lowest bacterial colony counts on patient room high touch surfaces in our study.

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

SummaryFruits and vegetables (F&amp;V) provide people with a variety of essential vitamins, antioxidants and dietary fibre, thus constituting integral components of human diet. With the surge of interest in F&amp;V, their consumption ratio has kept increasing in recent years. Unfortunately, microorganisms and pesticide residues on the surfaces of F&amp;V may be hazardous to humans. As an emerging technology, electrolysed water (EW) shows great application potential in reducing these hazards. EW treatment not only effectively removes microorganisms from F&amp;V but also degrades pesticide residues on their surfaces. In addition, EW treatment affects the physiological metabolism of harvested F&amp;V, which is conducive to maintain their sensory quality and nutritional value. This article reviews the principles of EW preparation, advantages and disadvantages, and the application of EW in F&amp;V in the last decade, including disinfection of irrigation water, removal of pesticide residues, disinfection after harvest its effects on physicochemical parameters and enzyme activity of F&amp;V, etc. Moreover, the combination of EW and other technology, including ozone, short‐time heat treatment, ultraviolet irradiation and ultrasound, to further improve the quality control effects of F&amp;V is discussed.

Neutral electrolyzed water in chillers: A viable option in the microbiological disinfection of giblets chicken

During the processing of poultry, disinfectants are commonly added to cooling water tanks called “chillers” to reduce microorganism populations that can affect food quality. The present study, evaluated the effectiveness of neutral electrolyzed water in a pilot-project-sized chiller for the elimination of pathogenic microorganisms in gizzards and necks chicken. The microbiological analysis of the samples was processed and analyzed in three different food microbiological analysis laboratories. The results demonstrated a maximum microbial load reduction of 1.97686 log CFU/g for Escherichia coli and 1.76313 log CFU/g for Staphylococcus aureus in all samples processed with neutral electrolyzed water. Sodium hypochlorite, a disinfectant in common industrial use, did not achieve significant reductions in microbial loads below those of untreated necks and gizzards for either of the microorganisms in question. Based on these results, this study thus proposes the use electrolyzed water as an alternative disinfectant to sodium hypochlorite for use in chillers; being a sustainable solution that differs from conventional disinfectants in its lack of human or environmental side effects.

Architectural Features and Resistance to Food-Grade Disinfectants in Listeria monocytogenes-Pseudomonas spp. Dual-Species Biofilms.

Listeria monocytogenes is considered a foodborne pathogen of serious concern capable of forming multispecies biofilms with other bacterial species, such as Pseudomonas spp., adhered onto stainless steel (SS) surfaces. In an attempt to link the biofilms’ morphology and resistance to biocides, dual-species biofilms of L. monocytogenes, in co-culture with either Pseudomonas aeruginosa, Pseudomonas fluorescens, or Pseudomonas putida, were assayed to ascertain their morphological characteristics and resistance toward benzalkonium chloride (BAC) and neutral electrolyzed water (NEW). Epifluorescence microscopy analysis revealed that each dual-species biofilm was distributed differently over the SS surface and that these differences were attributable to the presence of Pseudomonas spp. Confocal laser scanning microscopy (CLSM) assays demonstrated that despite these differences in distribution, all biofilms had similar maximum thicknesses. Along with this, colocalization analyses showed a strong trend of L. monocytogenes to share location within the biofilm with all Pseudomonas assayed whilst the latter distributed throughout the surface independently of the presence of L. monocytogenes, a fact that was especially evident in those biofilms in which cell clusters were present. Finally, a modified Gompertz equation was used to fit biofilms’ BAC and NEW dose-response data. Outcomes demonstrated that L. monocytogenes was less susceptible to BAC when co-cultured with P. aeruginosa or P. fluorescens, whereas susceptibility to NEW was reduced in all three dual-species biofilms, which can be attributable to both the mechanism of action of the biocide and the architectural features of each biofilm. Therefore, the results herein provided can be used to optimize already existing and develop novel target-specific sanitation treatments based on the mechanism of action of the biocide and the biofilms’ species composition and structure.

Sustainable sanitation: Screening methods of electrolysing parameters for a custom-built electrolysed water generator

Sanitation is a compulsory procedure in the food industry. As it involves production downtime, it imposes overhead costs. One way to obtain higher profit margins is to cut the overhead costs of sanitation. Eco-innovative cleaners and sanitisers such as electrolysed water have a high potential to reduce sanitation costs. The only ingredients of electrolysed water are salt and distilled water. Some major food industries invest in expensive commercial electrolysed water generators to produce different types of electrolysed water (acidic, alkaline, and neutral). Smaller food industries can install an electrolysed water generator independently, but they need to determine the optimum and most economical electrolysing parameters. Different electrolysed water generators employ different electrolysing parameters to produce electrolysed water with the same physical and chemical properties. Thus, in this work, electrolysing parameter screening methods are demonstrated. A laboratory-scale electrolysed water generator was used to investigate the effects of different electrolysing parameters (voltages (1–20 V), electrolysis times (1–15 min), and sodium chloride concentrations (0.05–3%)) on the physical and chemical properties (pH, oxidation-reduction potential (ORP), and available chlorine concentration (ACC)) of electrolysed water (both acidic and alkaline). These screening methods were essential to determining the range of electrolysing parameters to use for the optimisation experiments and ascertaining the generator's limit. The subsequent optimisation experiments aimed to ensure the generator could be used for a long period and that economical usage conditions were achieved. The screening experiments helped to reduce the parameter variations in these experiments and provide reliable data on electrolysed water properties. • A new custom-built electrolysed water-generating device was introduced. • Screening experiments were performed before the custom-built generator can be used. • The limit of the custom-built generator was determined. • The effect of electrolysing parameters on the EW's physicochemical was investigated. • The results were used for the optimisation experiments.

Direct Sunlight Driven In2S3 Thin Film Based Water Treatment Proto-Type

A multi-faceted energy intensive technology that can be used for water disinfection and synthesis of electrolysed water (EW) is the need of the hour to achieve a sustainable post COVID 19 water management strategy. Direct sunlight driven processes are legislatively green technologies and hold the key in environmental sustenance. The development of a laboratory proto type reactor powered by a photovoltaic module for the treatment open source river water is described in this paper. This paper reports on the efficacy of the developed proto type technology for multipurpose application namely: (1) the production of Electrolysed water (EW) in a cost efficient manner using direct sunlight and (2) the removal of organic impurity from water using direct sunlight without the use of any photo catalyst or membrane. The prototype reactor utilizes chemical spray pyrolysis deposited highly photo-conducting indium sulphide thin films grown on fluorine doped tin oxide (F:SnO2) substrate (coated using chemical spray pyrolysis technique in-house) as the photo electrode. Dissolved organic matter arising in river water has distinctive fluorescence properties, and this research has utilized it to identify dissolved organic substances in both random samples and treated water. The work proves that photovoltaic module powered electrolytic reactors consisting of In2S3 electrodes can be used for treatment of river water. A diaphragm free, energy intensive route for the production of electrolysed water with the use of non-hazardous NaCl as the electrolyte has been demonstrated here. We conclude that In2S3 electrodes can be used for non-photo catalytic reduction of humic-derived impurities in river water. These results are also encouraging on the prospects of treating Nitrates present in the river water. The likes of techniques as described in this report that do not use photo catalyst or membranes may pave way for real time photovoltaic module powered floating reactors that can decontaminate water bodies on a large scale. The technique used by us demonstrates that a chlorine free route can be optimized for the synthesis of EW eliminating the production of large amounts of wastewater with high levels of biological oxygen demand (BOD).

Applicability of neutral electrolyzed water for cleaning contaminated fixed orthodontic appliances

We investigated whether water jet washing with neutral electrolyzed water (NW) can be an easy and safe self-performed cleaning method for oral environments of fixed orthodontic appliance-wearing patients. In line with this, we examined the bactericidal effects and dissolution behaviors of metal elements released from appliances. A metal or resin bracket ligated with a metal wire and metal bracket adhered to an apatite-pellet were used as specimens. The bacteria and plaque removal effects of the 30 seconds of NW (30, 100 ppm) jet washing for contaminated specimens were examined via an agar-plate method and the observation of the residual plaque, comparing with other treatments (brushing and flow washing), those treatments with tap water (TW), and flow washings with commercial mouthwashes, Listerine Total Care+ (LS) and ConCool F (CC). The amounts of metal released from metal specimens during the 1-week immersion in NW were analyzed and compared with those in TW, LS, and CC. NW jet washing produced larger decreases of surviving bacteria than the treatments with TW and CC (P<0.05) and equal or larger decreases than the treatment with LS (P<0.05). NW jet washing yielded the highest plaque removal level. The amounts of nickel and chromium released from metal specimens after the 1-week immersion in NW (30 ppm) were less than or equal to those with LS. NW jet washing could be applicable for cleaning fixed orthodontic appliances because of its higher bactericidal effects than the treatments with commercial mouthwashes, inducing no or a slight metal release in actual usage time.

Ultra-Low Density Foam Concrete Production Using Electrolyzed Water

Abstract With the development of foam concrete production technology, its usage area is increasing day by day. In this study, foam concrete was produced by using electrolyzed water to solve the problem of setting and low early-age strength, especially in low-density foam concrete production. According to obtained results, with the use of electrolyzed water technology in the production of foam concrete, the thermal conductivity coefficient decreased and the strength at early ages increased. Thus, foam concrete production will be made more rapidly.

Electrolyzed Water and Its Pharmacological Activities: A Mini-Review.

Electrolyzed water (EW) is a new type of cleaning and disinfecting agent obtained by means of electrolysis with a dilute sodium chloride solution. It has low cost and harm to the human body and is also friendly to the environment. The anode produces acidic electrolyzed water (AEW), which is mainly used to inhibit bacterial growth and disinfect. The cathode provides basic electrolyzed water (BEW), which is implemented to promote human health. EW is a powerful multifunctional antibacterial agent with a wide range of applications in the medicine, agriculture, and food industry. Studies in vitro and in vivo show that it has an inhibitory effect on pathogenic bacteria and viruses. Therefore, EW is used to prevent chronic diseases, while it has been found to be effective against various kinds of infectious viruses. Animal experiments and clinical trials clearly showed that it accelerates wound healing, and has positive effects in oral health care, anti-obesity, lowering blood sugar, anti-cancer and anti-infectious viral diseases. This review article summarizes the application of EW in treating bacteria and viruses, the prevention of chronic diseases, and health promotion.