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Q. We are washing stainless medical devices in a washer and are getting water spots. We are using Solujet and Citrajet. What’s causing this problem? A. Water spots typically occur because of two main reasons: the orientation of the parts in the washer is trapping dirty wash water and/or detergent dosing is insufficient. If any items being washed have a shape that can retain dirty wash water, it can sometimes get carried into the next rinse cycle and spread all over all the items being washed. An example of a such a shape would be “U” shapes or cups. Then the parts gets dried and the residue from the dirty wash water leaves water spots. To solve this, load the items in a way to tilt them so they drain completely and do not carry dirty wash water from the wash cycle to the rinse cycle. If this is not an issue, then consider detergent dosing. If you are washing with hard tap water (high in calcium, magnesium and iron), and you are under-dosing the detergent, then there may not b

When it comes to emergency shower and eyewash equipment, a ten-degree difference could make all the difference. The right water temperature is critical to ensuring medically suitable results for an injured person. Current ANSI Standards (American National Standards Institute) are referenced by the Occupational Safety and Health Administration (OSHA) when evaluating facilities and mandate a temperature range defined as “tepid.”

This is clarified as a 40-degree temperature range for flushing fluids spanning from 60°F to 100°F [16°C to 38°C].

REDEFINING TEPID: TOP 5 REASONS TO PROVIDE THE RIGHT TEMPERATURE WATER TO EYEWASHES AND SHOWERS WHY YOU NEED TO PROVIDE THE RIGHT WATER TEMPERATURE TO USERS VICTIM COMFORT

According the ANSI Z358.1-2014, fifteen minutes is the required length of a drench cycle when using emergency shower and eyewash equipment. It’s a necessary amount of time to ensure the chemicals

Q. Surface contamination interferes with formation of protective oxide coating on stainless steel thereby leaving it open to corrosion.

The stainless steel needs passivation. Can Alconox, Inc. help?

A. Stainless steels are autopassivating in the sense that the protective oxide passive film is formed spontaneously on exposure to air or moisture.

Surface contamination, may interfere with the formation of the passive film. The cleaning of these contaminants from the stainless steel surface with citric acid detergent will facilitate passivation by allowing the oxygen access to the surface.

Passivate by immersing the stainless steel in either a 30% solution (300mL/L) of Citranox® Liquid Acid Cleaner and Detergent or Citrajet® Low-Foam Liquid Acid Cleaner/Rinse at any of the following combination of

A Solution for Waste Disposal of Volatile Organic Compounds to Increase Standards of Health

A major concern in the field of chemical science is the proper care and disposal of hazardous wastes. With high-performance liquid chromatography (HPLC) machines, solvent wastes must be contained for disposal. However, these liquids are often volatile organic compounds (VOCs), meaning they will easily vaporize in the lab and spread through the air. In order to contain these vapors, which are potential health hazards for people working in the lab, improved waste containment must be implemented. Common lab practices have not been sufficient in containing these vapors.

Anthony J. Lupo, Director of Technical Services • Issued February 2015

Background In recent months there have been several cumin recalls involving seasoning blends containing high levels of undeclared peanut, and in some cases, detectable levels of almond. This has resulted in significant concern in several segments of the food and ingredient industry related to the safety of their incoming raw materials, and the tools available to accurately test them for these undeclared residues.

Understanding the Role of Environmental, Raw Material and Finished Product Testing May 2013, by Leavitt Partners Global Food Safety Solutions

What You’ll Learn From this Paper A number of established and proposed global food safety regulations and initiatives seek to both protect consumers, and provide guidance to the food industry on how to best produce the safest possible products. These regulations and initiatives address all aspects of safe food production, processing, and delivery every step of the way to the consumer.

Introduction Cleanroom personnel are well aware that they must be vigilant against small items that can ruin manufacturing processes – entities like particles, fibers, bacteria, and viruses. But, even smaller contaminants – ions – can wreak havoc in electronic products made in highly efficient cleanrooms. The bad news is that ions in these microelectronic environments can ruin products worth hundreds of thousands of dollars. There’s no real good news, except that the problem is confined to the electronics industry.