AT60434B - Process to increase the disinfecting effect of the smoke from vegetable smoke briquettes produced according to patent no. 57608. - Google Patents

Process to increase the disinfecting effect of the smoke from vegetable smoke briquettes produced according to patent no. 57608.

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Publication number
AT60434B
AT60434B AT60434DA AT60434B AT 60434 B AT60434 B AT 60434B AT 60434D A AT60434D A AT 60434DA AT 60434 B AT60434 B AT 60434B
Authority
AT
Austria
Prior art keywords
smoke
increase
vegetable
produced according
disinfecting effect
Prior art date
Application number
Other languages
German (de)
Inventor
Witold Von Skorzewski
Original Assignee
Witold Von Skorzewski
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Witold Von Skorzewski filed Critical Witold Von Skorzewski
Application granted granted Critical
Publication of AT60434B publication Critical patent/AT60434B/en

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Description

  

   <Desc/Clms Page number 1> 
 



  Verfahren zur Erhöhung der   Desinfektionswirkung   des Rauches aus nach dem Patente
Nr. 57608 hergestellten vegetabilischen Räucherbriketts, 
Den Gegenstand der Erfindung bildet ein Verfahren zur Erhöhung der Desinfektionswirkung des Rauches aus nach dem Verfahren des Patentes Nr. 57608 erzeugten 
 EMI1.1 
 nun ergeben, dass die desinfizierende   Wirkung   des aus diesen Briketts entwickelten Rauches   hauptsächlich   auf den Gehalt des Rauches an Ameisensäure zurückzuführen ist, der 0.3 bis   lao   beträgt. Um nun die Wirkung des Rauches zu steigern, wäre es sehr zweckmässig, seinen Gehalt an Ameisensäure zu erhöhen. Zu diesem Zwecke wäre es naheliegend, die Briketts bei ihrer Herstellunr, mit Ameisensäure zu imprägnieren.

   Dieser Weg ist aber nicht mit Erfolg gangbar, weil uie Ameisensäure so flüchtig ist, dass sie nach   kurxer Zeit,   wenn nicht für die Praxis zu teure luftdichte Packungen verwendet werden, aus den Briketts fast   vollständig   verschwunden sein würde. 
 EMI1.2 
 dass den Briketts Stoffe beigemischt werden, die bei normaler Temperatur beständig und nicht flüchtig sind. aber bei Erwärmung Ameisensäure entwickeln. Auf diesem Wege kann man die Briketts bereits in der Fabrik mit der zur   Erhobung des AmeisensäuregehaUs   des   Rauches erforderlichen Imprägnierung vergehen.   



   Mit besonderem Vorteil wird das neue Verfahren nach folgender Vorschrift ausgeführt : 
 EMI1.3 
 dass den Briketts vor dem   Verglimmen   Stoffe beigemischt werden, die beim Erwiirmen   Ameisensäure entwickeln.   

**WARNUNG** Ende DESC Feld kannt Anfang CLMS uberlappen**.



   <Desc / Clms Page number 1>
 



  Process for increasing the disinfecting effect of the smoke from according to the patent
No. 57608 produced vegetable smoke briquettes,
The subject of the invention is a method for increasing the disinfecting effect of the smoke produced according to the method of patent no. 57608
 EMI1.1
 now show that the disinfecting effect of the smoke developed from these briquettes is mainly due to the formic acid content of the smoke, which is 0.3 to lao. In order to increase the effect of the smoke, it would be very useful to increase its formic acid content. For this purpose it would be obvious to impregnate the briquettes with formic acid during their production.

   However, this approach cannot be followed with success, because the formic acid is so volatile that it would have almost completely disappeared from the briquettes after a short time, if airtight packs that are too expensive for practical use are not used.
 EMI1.2
 that the briquettes are mixed with substances that are stable and non-volatile at normal temperature. but develop formic acid when heated. In this way, the briquettes can already be impregnated in the factory with the impregnation necessary to raise the formic acid content of the smoke.



   The new method is carried out with particular advantage according to the following rule:
 EMI1.3
 that substances are added to the briquettes before they burn out, which develop formic acid when they are heated.

** WARNING ** End of DESC field may overlap beginning of CLMS **.

Claims (1)

2. Verfahren nach Anspruch 1. dadurch gekennzeichnet, dass die Briketts mit einer Lösung von 70 g Oxalsäure und 7 9 Glyzerin in 90 cm3 Wasser getränkt werden. **WARNUNG** Ende CLMS Feld Kannt Anfang DESC uberlappen**. 2. The method according to claim 1, characterized in that the briquettes are soaked with a solution of 70 g of oxalic acid and 7 9 glycerine in 90 cm3 of water. ** WARNING ** End of CLMS field may overlap beginning of DESC **.
AT60434D 1908-01-18 1911-04-24 Process to increase the disinfecting effect of the smoke from vegetable smoke briquettes produced according to patent no. 57608. AT60434B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT57608T 1908-01-18
DE60434X 1910-04-26

Publications (1)

Publication Number Publication Date
AT60434B true AT60434B (en) 1913-08-11

Family

ID=25602479

Family Applications (1)

Application Number Title Priority Date Filing Date
AT60434D AT60434B (en) 1908-01-18 1911-04-24 Process to increase the disinfecting effect of the smoke from vegetable smoke briquettes produced according to patent no. 57608.

Country Status (1)

Country Link
AT (1) AT60434B (en)

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