饮水怎样消毒

• 出 处: 人民军医
• 发表日期: 1953年04期
• 关键词: 饮水 煮沸消毒 可能范围 霍乱 有毒化学品 内毒素 水经 沙滤 细菌 有机物

水经沉澱或沙滤後,仍有一部份细菌存在,须经消毒,始能達净水目的而供给饮用。一、煑沸法煮沸消毒,简便而澈底,最为常用,能破坏细菌之内毒素,有机物之毒质可化为无害。但铅及其他有毒化学品,则不能因煮沸而除去。在可能范围内,饮水務宜煮沸10分钟,急迫时5分钟亦可。漱口及食具洗涤,亦应用煮沸过之水为妥。事实上伤寒、霍乱、痢疾等无芽胞菌,於60℃,20分钟或80℃,数分钟即可杀死。

After the water is precipitated or sand-filtered, there is still a certain amount of bacteria that must be sterilized before being supplied for drinking. First, boil boiling method disinfection, simple and clear, the most commonly used, can destroy bacterial endotoxin, the toxic substances of organic matter can be harmless. However, lead and other toxic chemicals cannot be removed by boiling. To the extent possible, the drinking water should be boiled for 10 minutes and urgently 5 minutes. Wash mouthwashes and utensils and apply boiled water. In fact, typhoid, cholera, dysentery and other bacillus-free bacteria can be killed within minutes at 60°C, 20 minutes or 80°C.