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Sonix 4 Sonication and Solutions
Sonix 4 Sonication and Solutions
Sonix 4 Sonication and Solutions
Sonix 4 Sonication and Solutions
Sonix 4 Sonication and Solutions
Sonix 4 Sonication and Solutions
Sonix 4 Sonication and Solutions
Sonix 4 Sonication and Solutions
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Sonix 4 Sonication and Solutions

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Defined as process of using high frequency ultrasound to clean/disinfect …

Defined as process of using high frequency ultrasound to clean/disinfect
Creates powerful micro-jet implosions
Resulting from pressure differential on either side of a surface in solution
Overcome adhesion/cohesion forces
Destroy microorganism membranes

Published in: Technology, Business
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  • 1. By Tyler RayProduct Research Scientist Sonix IV Corp.
  • 2.  Defined as process of using high frequency ultasound to clean/disinfect Creates powerful micro-jet implosions Resulting from pressure differential on either side of a surface in solution Overcome adhesion/cohesion forces Destroy microorganism membranes
  • 3.  http://www.youtube.com/watch?feature=pla yer_detailpage&v=e49ObBAmha4#t=25s
  • 4.  Higher frequency = Shorter cycle Industry defines 90% removal as clean Sonix IV clean: 3 min.
  • 5.  Visualize sonication Ensure clean level is achieved Foil test, potassium iodide, 4i technology
  • 6.  Enzyme solutions = soak-rinse ONLY Sonication denatures enzyme deeming it incapable of functioning. Surfactant solutions = soap = faster clean cycle Sonix IV solutions are Eco-Friendly and specially formulated with optimal cavitaional properties No significant difference in using enzyme, soap, or tap water solutions Sonication is doing the cleaning
  • 7.  Use eco-friendly solutions sparingly Save Green while going green!
  • 8. Juschke, M. and C. Koch. 2012. Model processes and cavitation indicators for a quantitative description of an ultrasonic cleaning vessel: Part I: Experimental results. Ultrasonics Sonochemistry, 19, 4, 787-795.Luo, H., Schmid, F., Grbin, P. R., and V. Jiranek. 2012. Viability of common wine spoilage organisms after exposure to high power ultrasonics. Ultrasonics Sonochemistry, 19, 3, 415-420.Sala, F. A., Burgos, J., Condon, S., Lopez, P., and J. Razo. (1995). Effect of heat and utrasound on microorganisms and enzymes. New Methods of Food Preservation, Chapter 9, Chapman & Hall: New York.Wambura, P., Tegete, H., and M. Verghese. 2012. Application of high-power ultrasound to improve adhesion of honey on roasted peanuts to improve oxidative stability. Food and Bioprocess Technology, 5, 5, 2012-2016.

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