期刊文献+

安庆师范学院菱湖校区主要功能区空气微生物污染调查与分析 被引量:3

Investigation and Analysis of Microbe Pollution in Different Environmental Function Districts of the Campus of Anqing Teachers College
下载PDF
导出
摘要 采用撞击法和自然沉降法分别对安庆师范学院菱湖校区主要场所空气微生物(细菌)总数进行监测,对照相关评价指标,作出空气微生物污染状况评价,并对两种方法的捕获效果进行了比较,撞击法和自然沉降法测得空气细菌总数间存在显著的正的线性相关关系(r=0.719,p<0.05);撞击法比自然沉降法捕获效率更高;校内除男生寝室属于轻微污染外,其他主要功能区空气属于清洁或较清洁,空气质量较好。 The sum of atmosphere bacteria in main environmental function districts of the campus of Anqing Teachers' College is tested using impacting method and sedimentation method,the situation of air microorganism pollution is evaluated on the basis of the correlative standards.Apart from those,the effects of the two air sampling methods are contrasted.We can draw the following conclusions.There is a significant correlation between the bacterial counts collected by sedimentation and impacting methods((r=0.719,p0.05),Compared with sedimentation method,the impacting method has better efficiency when we collect bacteria in the air.Except air quality of male dormitory is slightly polluted,air quality of other main function districts is clear or comparative clear level.
出处 《安庆师范学院学报(自然科学版)》 2011年第3期86-88,共3页 Journal of Anqing Teachers College(Natural Science Edition)
关键词 空气微生物 细菌 撞击法 沉降法 air microbe bacteria impacting method sedimentation method
  • 相关文献

参考文献6

二级参考文献23

共引文献54

同被引文献37

  • 1韩伟,管宇,谢小珏,施敬文,张柳,顾文雯,顾鸣,黄建康.出口速冻方便食品生产过程中的微生物污染分析及控制措施的有效性评估[J].食品安全质量检测学报,2012,3(4):336-341. 被引量:7
  • 2中国疾病预防控制中心环境与健康相关产品安全所.GB5749-2006生活饮用水卫生标准[S].北京:中国标准出版社,2006.
  • 3YANG A, JAMES A T. Effects of soybean protein composition and processing conditions on silken tofu properties[J]. Journal of the Science of Food and Agriculture, 2013, 93(12): 3065-3071.
  • 4STANOJEVIC S P, BARAC M B, PESIC M B, et al. Protein composition in tofu of corrected quality[J]. Acta Periodica Technologica, 2010, 41: 77-86.
  • 5OBATOLU V A. Effect of different coagulants on yield and quality of tofu from soymilk[J]. European Food Research and Technology, 2008, 226(3): 467-472.
  • 6SANJAY K, SUBRAMANIAN R, SENTHIL A, et al. Use of natural coagulants of plant origin in production of soycurd (Tofu)[J]. International Journal of Food Engineering, 2008, 4(1): 56-58.
  • 7LIU H H, CHIEN J T, KUO M I. Ultra high pressure homogenized soy flour for tofu making[J]. Food Hydrocolloids.2013. 32(2):278-285.
  • 8KIM Y S, CHOI Y M, NOH D O, et al. The effect of oyster shell powder on the extension of the shelf life of tofu[J]. Food Chemistry, 2007, 103(1): 155-160.
  • 9管立军,李里特.延长豆腐保质期的杀菌抑菌措施[J].农产品加工,2008(5):23-25. 被引量:4
  • 10高蕙文,冯华刚,董明盛.豆腐生产质量控制与保鲜研究[J].江西农业学报,2008,20(5):94-97. 被引量:11

引证文献3

二级引证文献16

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部