Table 1.

Effect of factors on antimicrobial activities.

Conditions		η (%)
		S. aureus	E. coli	A. niger
Conc. of HACCa/%	0.005	9.3	13.3	13.6
	0.010	31.5	26.7	18.2
	0.025	88.1	80.7	20.5
	0.050	96.8	90.4	27.2
	0.100	100	95.6	54.5
Quaternization degrees of HACC	1.00	90.4	88.2	47.7
	1.06	92.8	90.7	50.0
	1.17	95.0	92.9	52.1
	1.23	96.8	95.6	54.5
	1.27	97.2	96.4	56.8
pH	5.5	97.2	96.8	59.0
	6.0	97.0	96.2	56.8
	6.5	96.8	95.8	56.8
	7.0	96.8	95.6	54.5
	7.5	96.1	94.2	50.0
	8.0	95.9	91.3	40.9
Metal ions	Controlb	96.8	95.6	54.5
	Na+	77.8	78.2	26.9
	Mg2+	82.6	81.8	33.9
	Ca2+	86.4	88.6	40.8
Temperature of heat Treatment/°C	Controlc	96.8	95.6	54.5
	80	49.9	54.2	28.4
	100	25.8	28.9	19.9
	120	17.7	20.1	14.6

^aHACC with quaternization degree of 1.23.

^bHACC solution without metal ions.

^cHACC solutions without heat treatment.