Dry-heat destruction kinetics of lipopolysaccharides from Escherichia coli, Serratia marcescens, and Salmonella typhosa at 170 to 250 degrees C are described. The destruction rate seems to follow the second order and can be linearized by the equation, log y = a + b . -10cx. Because c is the slope, 1/c = D3. Both a and b are constant at a given temperature and are linear functions of temperature. The D(3)170, D(3)190, D(3)210, D(3)230, and D(3)250 values for E. coli lipopolysaccharide are 251, 99.4, 33.3, 12.3, and 4.99 min, respectively, with a z value of 46.4 min. The D values for lipopolysaccharides from S. marcescens and S. typhosa are not significantly different from those from E. coli lipopolysaccharide.
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机译：描述了来自大肠杆菌，Serratia Marcescens和170至250摄氏度的Salratia Marcescens和Salmonella Typhosa的脂多糖的干热破坏动力学。损坏率似乎遵循二阶并且可以通过方程式线性化，log y = a + b。 -10cx。因为C是斜率，1 / c = D3。 A和B都在给定温度下是恒定的，并且是温度的线性函数。大肠杆菌脂多糖的D（3）170，D（3）190，D（3）210，D（3）230和D（3）250值为251,99.4,33.3,12.3和4.99分钟，分别为Az值46.4分钟。来自S.Marcescens和S. Typhosa的脂多糖的D值与来自大肠杆菌脂多糖的脂肪组成没有显着差异。
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