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Electrolyzed Water (electrolyzed + water)

Distribution by Scientific Domains
Medical Sciences42%

Selected Abstracts

Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water

JOURNAL OF FOOD SCIENCE, Issue 4 2005
Masamichi Koseki
ABSTRACT: The effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. [source]

Effect of Electrolyzed Water on Wound Healing

ARTIFICIAL ORGANS, Issue 12 2000
Naoki Yahagi
Abstract: Electrolyzed water accelerated the healing of full-thickness cutaneous wounds in rats, but only anode chamber water (acid pH or neutralized) was effective. Hypochlorous acid (HOCl), also produced by electrolysis, was ineffective, suggesting that these types of electrolyzed water enhance wound healing by a mechanism unrelated to the well-known antibacterial action of HOCl. One possibility is that reactive oxygen species, shown to be electron spin resonance spectra present in anode chamber water, might trigger early wound healing through fibroblast migration and proliferation. [source]

Less-oxidative hemodialysis solution rendered by cathode-side application of electrolyzed water

HEMODIALYSIS INTERNATIONAL, Issue 3 2007
Masaaki NAKAYAMA
Abstract Electrolyzed water (EW) generated on the cathode side reportedly displays anti-oxidative properties, and application of EW to hemodialysis (HD) systems supposedly suppresses oxidative markers in patients on HD. However, most of the chemical properties and biological effects of such solutions remain unclear. This study aimed to examine those issues to clarify the scientific background for the clinical use of EW solution. Reverse osmosis water comprising EW from the cathode side (e-RO) was prepared and used to process a test HD solution (e-HD). Chemical and biological properties of these solutions were compared with controls. Redox properties were examined by chemiluminescence (CL) of the luminol-H2O2 system. Biological effects of e-RO on human polymorphonuclear leukocytes (PMNs) were tested with respect to the cellular protection against methylglyoxal, and with respect to the preservation of cellular function as to radical generation. Control HD solution presented the highest CL, followed by e-HD, control RO, suggesting a lower oxidative capacity for EW-based solutions. Increased levels of dissolved hydrogen were characteristic of e-RO and e-HD. Application of e-RO tended to be associated with less injury of PMNs by methylglyoxal, and with significantly higher levels of radical generation compared with the control. Compared with control HD, e-RO-based HD solution displays less-oxidative capacity in chemical terms, and may at least partly facilitate preservation of PMN viability. These results appear to offer a scientific basis for supporting the clinical challenge of applying this technology to HD treatment. [source]

Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water

JOURNAL OF FOOD SCIENCE, Issue 4 2005
Masamichi Koseki
ABSTRACT: The effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. [source]

Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water

LETTERS IN APPLIED MICROBIOLOGY, Issue 6 2003
M.A. Deza
Abstract Aims:, To determine the efficacy of neutral electrolyzed water (NEW) in killing Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, as well as nonpathogenic E. coli, on the surface of tomatoes, and to evaluate the effect of rinsing with NEW on the organoleptic characteristics of the tomatoes. Methods and Results:, The bactericidal activity of NEW, containing 444 or 89 mg l,1 of active chlorine, was evaluated over pure cultures (8·5 log CFU ml,1) of the above-mentioned strains. All of them were reduced by more than 6 log CFU ml,1 within 5 min of exposure to NEW. Fresh tomatoes were surface-inoculated with the same strains, and rinsed in NEW (89 mg l,1 of active chlorine) or in deionized sterile water (control), for 30 or 60 s. In the NEW treatments, independent of the strain and of the treatment time, an initial surface population of about 5 log CFU sq.cm,1 was reduced to <1 log CFU sq.cm,1, and no cells were detected in the washing solution by plating procedure. A sensory evaluation was conducted to ascertain possible alterations in organoleptic qualities, yielding no significant differences with regard to untreated tomatoes. Significance and Impact of the Study:, Rinsing in NEW reveals as an effective method to control the presence of E. coli O157:H7, S. enteritidis and L. monocytogenes on the surface of fresh tomatoes, without affecting their organoleptic characteristics. This indicates its potential application for the decontamination of fresh produce surfaces. [source]

Effect of Electrolyzed Water on Wound Healing

ARTIFICIAL ORGANS, Issue 12 2000
Naoki Yahagi
Abstract: Electrolyzed water accelerated the healing of full-thickness cutaneous wounds in rats, but only anode chamber water (acid pH or neutralized) was effective. Hypochlorous acid (HOCl), also produced by electrolysis, was ineffective, suggesting that these types of electrolyzed water enhance wound healing by a mechanism unrelated to the well-known antibacterial action of HOCl. One possibility is that reactive oxygen species, shown to be electron spin resonance spectra present in anode chamber water, might trigger early wound healing through fibroblast migration and proliferation. [source]