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Dr. Brown's was created in 1869 and was commonly sold in New York delicatessens and by soda salesmen who sold the product from door to door in Jewish neighborhoods. [ 2 ] [ 1 ] According to former marketing director, Harry Gold, a New York doctor used celery seeds and sugar to invent the soda and celery tonic now known as Cel-Ray , which was ...
Koch's or Arnold's steam sterilizer: used for steam sterilization A pressure cooker: used as a portable autoclave Biological and chemical indicators: Used to ascertain if a certain process has been completed, e.g. spores used in an autoclave are killed if autoclaving is properly done Filters: •Candle filter:
Dr. Brown's Celery Tonic was, according to the company, first produced in 1868 in Brooklyn, New York. It was served in New York delicatessens starting in 1869 and sold as a bottled soda starting in 1886. [3] The Food and Drug Administration objected to its being called a "tonic", and in the 1900s the name was changed to Dr. Brown's Cel-Ray ...
Within the sterilizer, water flows as close as possible to the ultraviolet light source. Water pre-filtration is critical as water turbidity lowers UV-C penetration. Many of the better UV sterilizers have long dwell times and limit the space between the UV-C source and the inside wall of the UV sterilizer device. [117] [independent source needed]
An inter-war bottle of Milton's Fluid, Hunterian Museum, Glasgow. Milton sterilizing fluid is produced by Procter & Gamble for sterilization uses. It contains 1% sodium hypochlorite (NaClO) and 16.5% sodium chloride (NaCl; common salt). 1:80 dilution is used to sterilise babies' feeding utensils, including baby bottles. It is sold in ...
Microwave-specific effects tend not to be controversial and invoke "conventional" explanations (i.e. kinetic effects) for the observed effects. [19] Non-thermal microwave effects have been proposed in order to explain unusual observations in microwave chemistry. As the name suggests, the effects are supposed not to require the transfer of ...
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating .
The most commonly applied technique to provide a safe and shelf-stable milk is heat treatment. The first system involving indirect heating with continuous flow (125 °C [257 °F] for 6 min) was manufactured in 1893.