食醋、酱油和乙醇对旋毛虫肌幼虫活力影响

目的观察食醋、酱油及乙醇两两混合溶液1∶1(v/v)对旋毛虫肌幼虫活力的影响。方法将200条旋毛虫肌幼虫分别置于食醋(总酸浓度4.5%)和酱油(含19.3%NaCl)、酱油和乙醇(体积分数为40%)、醋和乙醇混合溶液及生理盐水中处理不同时间,观察其活力。结果肌幼虫经醋和乙醇的混合溶液处理30、60、90、120、150和180 min的死亡率分别为7.4%、12.5%、18.6%、40.3%、72.6%和100%;乙醇和酱油处理组及醋和酱油处理组肌幼虫全部死亡所需的时间分别为24 h和72 h。结论乙醇和醋混合液对旋毛虫肌幼虫的杀伤作用较强,乙醇和酱油混合液杀伤作用次之,醋和酱油混合液的杀伤作用较弱。

Effects of vinegar,soy sauce,and ethanol on the viability of Trichinella spiralis larvae

Objective To observe the effects of mixtures of vinegar(4.5% acid) and soy sauce(19.3% NaCl),soy sauce and ethanol,and vinegar and ethanol on the viability of Trichinella spiralis muscle larvae.Methods Two hundred muscle larvae of T.spiralis were treated with the each mixture,and the viability of T.spiralis was observed at different times.Results The mortality rate of T.spiralis muscle larvae treated with the vinegar-ethanol mixture for 30,60,90,120,150,and 180 min was 7.4%,12.5%,18.6%,40.3%,72.6%,and 100%,...