it really depends on how strong the solution is. if the solution is under 2 percent, you will have to emerse it for 20 minutes or longer. also, if you decide to throw in a couple of other tools to steralize while the first tools where still within the 20 minutes range, you will have to steralize the first tools for another 20.
A container of liquid in which to immerse the shape.
21
How long something is.
Its length, or (if it is a measure of time, as in how long the film was) its duration.
a penny
cold sterilization can and is done in a soak of Cidex solution (glutaraldehyde) in the medical field. Sterilization can be done with steam, gas, and solutions like Cidex.
immerse or baptise
Not quite. The word 'immerse' refers to the act of submerging something in liquid. The word 'immersion' can refer to that act as well, but can also refer to the liquid that something is being immersed/submerged in.
No, glycine is soluble in water. It is an amino acid that dissolves easily in aqueous solutions due to its polar nature.
"Immerse yourself in their language and culture."
To immerse in water means to completely submerge something in water or to surround it with water. It can also refer to the act of involving oneself fully in an experience or activity.
Maloney Dilators are not "sterile". They are high level disinfected. This can be accomplished by either Cidex OPA or using a Medivator.
Cidex OPA solution is a high-level disinfectant used to clean and disinfect medical devices and instruments. It is typically used by immersing the item in the solution for the required duration, as per the manufacturer's instructions. After the disinfection process, the item should be thoroughly rinsed with sterile water before use or storage.
Yes it can, immerse the whole piece in a tub or something for about an hour or two and it will come apart.
The Latin root "immergere" means to in-merge or plunge into something. It is the base for words like "immerse" and "immersion".
I like to immerse myself in good thoughts.
Immerse in cooking means to lower a food into a liquid, such as water, broth or oil, until the food is covered with the liquid.