[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.tomara.sk\/slnko-dokaze-vodu-zohriat-no-zaroven-podporuje-rast-mikroorganizmov-v-nej\/#Article","mainEntityOfPage":"https:\/\/www.tomara.sk\/slnko-dokaze-vodu-zohriat-no-zaroven-podporuje-rast-mikroorganizmov-v-nej\/","headline":"Slnko dok\u00e1\u017ee vodu zohria\u0165, no z\u00e1rove\u0148 podporuje rast mikroorganizmov v nej","name":"Slnko dok\u00e1\u017ee vodu zohria\u0165, no z\u00e1rove\u0148 podporuje rast mikroorganizmov v nej","description":"K\u00fapanie v baz\u00e9noch a pl\u00e1vanie vo vode, kde sa zhroma\u017e\u010fuje mno\u017estvo \u013eud\u00ed naraz, predstavuje riziko prenosu rozli\u010dn\u00fdch chor\u00f4b z d\u00f4vodu zne\u010distenia vody, preto je nutn\u00e9 ju upravova\u0165 prid\u00e1van\u00edm rozli\u010dn\u00fdch pr\u00edpravkov aj na b\u00e1ze chl\u00f3ru s dezinfek\u010dn\u00fdmi \u00fa\u010dinkami. Ten v\u0161ak m\u00f4\u017ee nepr\u00edjemne zap\u00e1cha\u0165, a tie\u017e sa \u010dasom vytrat\u00ed. Voda v baz\u00e9noch sa u\u017e dlh\u00e9 roky upravuje […]","datePublished":"2025-04-16","dateModified":"2025-04-16","author":{"@type":"Person","@id":"https:\/\/www.tomara.sk\/author\/#Person","name":"","url":"https:\/\/www.tomara.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/03ef97ef22d1b0d07a8e6c50d88cc1823592c58a091286b466bcec36e31eaab2?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/03ef97ef22d1b0d07a8e6c50d88cc1823592c58a091286b466bcec36e31eaab2?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"tomara.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.tomara.sk\/wp-content\/uploads\/hot-tub-5349481_640.jpg","url":"https:\/\/www.tomara.sk\/wp-content\/uploads\/hot-tub-5349481_640.jpg","height":0,"width":0},"url":"https:\/\/www.tomara.sk\/slnko-dokaze-vodu-zohriat-no-zaroven-podporuje-rast-mikroorganizmov-v-nej\/","about":["N\u00e1kupy"],"wordCount":402,"articleBody":"   K\u00fapanie v baz\u00e9noch a pl\u00e1vanie vo vode, kde sa zhroma\u017e\u010fuje mno\u017estvo \u013eud\u00ed naraz, predstavuje riziko prenosu rozli\u010dn\u00fdch chor\u00f4b z d\u00f4vodu zne\u010distenia vody, preto je nutn\u00e9 ju upravova\u0165 prid\u00e1van\u00edm rozli\u010dn\u00fdch pr\u00edpravkov aj na b\u00e1ze chl\u00f3ru s dezinfek\u010dn\u00fdmi \u00fa\u010dinkami. Ten v\u0161ak m\u00f4\u017ee nepr\u00edjemne zap\u00e1cha\u0165, a tie\u017e sa \u010dasom vytrat\u00ed. Voda v baz\u00e9noch sa u\u017e dlh\u00e9 roky upravuje prid\u00e1van\u00edm dezinfekcie, ktorej z\u00e1klad tvor\u00ed chl\u00f3r, no ten sa m\u00f4\u017ee vplyvom vysok\u00fdch tepl\u00f4t a slne\u010dn\u00e9ho \u017eiarenia v letnom obdob\u00ed vyparova\u0165, preto sa jeho \u00fa\u010dinky zni\u017euj\u00fa. Predch\u00e1dza\u0165 sa tomu d\u00e1 aplik\u00e1ciou \u0161peci\u00e1lneho pr\u00edpravku s n\u00e1zvom chl\u00f3r stabil, v ktor\u00e9ho n\u00e1zve je u\u017e spom\u00ednan\u00e1 vlastnos\u0165 stabiliz\u00e1cie chl\u00f3ru v dezinfek\u010dnom pr\u00edpravku, pou\u017eitom vo vode.Chl\u00f3rov\u00e9 pr\u00edpravky sa rozp\u00fa\u0161\u0165aj\u00fa vo vode, ale poveternostn\u00e9 podmienky jeho \u00fa\u010dinok oslabuj\u00fa, preto sa do vody prid\u00e1vaj\u00fa aj takzvan\u00e9 stabiliz\u00e1tory chl\u00f3ru, ktor\u00e9 \u00fa\u010dinne potl\u00e1\u010daj\u00fa jeho z\u00e1pach a z\u00e1rove\u0148 predl\u017euj\u00fa aj jeho \u00fa\u010dinok vo vode t\u00fdm, \u017ee produkt chl\u00f3r stabil na seba navia\u017ee uvo\u013enen\u00fd chl\u00f3r. Doch\u00e1dza tak k stabiliz\u00e1cii hladiny a mno\u017estva chl\u00f3ru v danom baz\u00e9ne, ktor\u00e9ho v\u00fdsledkom je chlor stabil spo\u013eahliv\u00e1 ochrana vody pred riasami a mikroorganizmami na dlh\u00fa dobu.Vo\u013en\u00e9 chv\u00edle v letnom obdob\u00ed tr\u00e1vime preva\u017ene pri vode, ke\u010f teploty st\u00fapaj\u00fa a hor\u00fa\u010dava sa vtedy \u013eah\u0161ie zvl\u00e1da, ak sme po krk ponoren\u00fd do vody pr\u00edjemnej teploty, chladivej a \u010distej. To v\u0161ak nie je samozrejmos\u0165, ke\u010f\u017ee voda je pr\u00edrodn\u00e1 l\u00e1tka a podlieha vplyvom tepla a in\u00fdch podmienok skaze, \u010d\u00edm sa st\u00e1va pre u\u017e\u00edvanie \u010dlovekom nebezpe\u010dn\u00e1. Na tento \u00fa\u010del v\u0161ak dnes u\u017e existuj\u00fa \u00fa\u010dinn\u00e9 met\u00f3dy ako zabr\u00e1ni\u0165 tomu, aby sa do vody dost\u00e1vali mikroorganizmy a in\u00e9 \u0161kodliviny. Na opa\u010dnej strane v\u0161ak tieto chemick\u00e9 l\u00e1tky m\u00f4\u017eu vo ve\u013ekom mno\u017estve \u010dloveku aj u\u0161kodi\u0165, preto treba d\u00e1va\u0165 ve\u013ek\u00fd pozor na mno\u017estvo a koncentr\u00e1ciu t\u00fdchto l\u00e1tok pou\u017e\u00edvan\u00fdch na dezinfek\u010dn\u00e9 \u00fa\u010dely, iba tak bud\u00fa pr\u00ednosom a zabezpe\u010dia \u010dist\u00fa vodu na dlh\u00e9 obdobie.                                                                                                                                                                                                                                                                                                                                                                                                  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