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A low-pressure mercury-vapor discharge tube floods the inside of a biosafety cabinet with shortwave UV light when not in use, killing microbes on irradiated surfaces. Ultraviolet germicidal irradiation (UVGI) is a disinfection technique employing ultraviolet (UV) light, particularly UV-C (180–280 nm), to kill or inactivate microorganisms ...
The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
β-Carotene is the more common form and can be found in yellow, orange, and green leafy fruits and vegetables. As a rule of thumb, the greater the intensity of the orange colour of the fruit or vegetable, the more β-carotene it contains. Carotene protects plant cells against the destructive effects of ultraviolet light so β-carotene is an ...
Extremely hot stars (such as O- and B-type) emit proportionally more UV radiation than the Sun. Sunlight in space at the top of Earth's atmosphere (see solar constant) is composed of about 50% infrared light, 40% visible light, and 10% ultraviolet light, for a total intensity of about 1400 W/m 2 in vacuum.
Older, non-commercial fluorescent compounds include umbelliferone, which absorbs in the UV portion of the spectrum and re-emit it in the blue portion of the visible spectrum. A white surface treated with an optical brightener can emit more visible light than that which shines on it, making it appear brighter.
UV light penetrates the skin at wavelengths between 290 and 320 nanometers, where it is then converted into vitamin D 3. [46] Vitamin D 2 can be obtained from fungi , such as mushrooms exposed to sun or industrial ultraviolet light , offering a vegan choice for dietary or supplemental vitamin D. [ 120 ] [ 121 ] Plant milks , such as from oat ...
Testing showed an hour of UV light exposure before harvesting made a serving of mushrooms contain twice the FDA's daily recommendation of vitamin D. With 5 minutes of artificial UV light exposure after harvesting, a serving of mushrooms contained four times as much. [34] Analysis also demonstrated that natural sunlight produced vitamin D 2. [35]
One of the advantages of the indirect system is that it is easier to protect the food, or other substance, from contamination whether wind-blown or by birds, insects, or animals. [2] [8] Also, direct sun can chemically alter some foods making them less appetizing. [2] [8] Solar drying is mostly carried out between 50-70 degree Celsius.
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