| 摘要 |
<p>Use of a copper-based white alloy for producing articles with antibacterial properties, preferably intended to be employed in the health and/or food field, in which the desired white colour is imparted by adding manganese to the alloy; the latter and possibly other alloying elements, except for impurities, are present in an amount such as to determine machinability, colour and surface properties of the alloy, similar to those of stainless steel, and simultaneously intrinsic antibacterial properties of the articles on respective exposed surfaces thereof.</p> |
