LEADER OF ELECTROLYSIS TECHNOLOGY |
The functions, features, or applications of the hypochlorous acid or its products on this website are described in usages or actual cases is for reference only. If the application may involve medical application or efficacy, effectiveness etc., should based on the doctor's judgement. We request our client to apply for relevant certification to your Health Authority in accordance with your relevant laws and regulations in each country. We would like hereby declare the above matters.
The know-how of Super Aqua for electrolyzed functional water were originally developed from Okazaki Manufacture Technology (OMT) which has been researching electrolyzed functional water for four decades and owns 1,000 industry-leading patents and techniques.
The technique of hypochlorous-acid liquid has attracted attentions from different industries including more than thousands of foods & beverages manufactures and medical institutes for its applications, for example, many brewery,food,beverage 、national hospital、and dental clinics. The technique has potentials for applications to various industries in the future.
High-concentration sterilizing water, a.k.a. sterilizing king
Original sodium hypochlorite liquid: concentration>12%; pH>12
∇
Strong-acid water; high efficacy; instability
(The functional sterilizing water is derived from electrolysis in salty water.)
Concentration of hypochlorous acid=10~50ppm (0.001~0.005%); pH<2.7
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Optimized sterilizing water: 100% hypochlorous-acid sterilizing water (pH4.0~6.5)
Low concentration; high efficacy; concentration of chlorine <1ppm
Concentration of hypochlorous acid (electrolyzed)=50~80ppm (0.005~0.008%); pH=4.0~6.5
Concentration of hypochlorous acid=100~200ppm/500ppm (0.01~0.05%); pH=4.5~6.5
Free effective chlorine for sterilization effect is molecular hypochlorous acid.
Acute toxicity test | No abnormality |
---|---|
Single skin irritation test | No irritation |
Eye irritation test | No irritation |
Multiple skin irritation test | No irritation |
Sensibility test | Inaction |
Cytotoxicity test | No trouble |
Mutagenic activity test | No mutagenicity |
Chemical reaction: H2O+Cl2
Time to destroy 99% of E. Coli (unit: minute)
Example: Time to kill bacteria with 0.1 mg/L chlorine
HClO | About 1.5 minutes (benchmark=1) |
---|---|
ClO- | About 120 minutes (80 times) |
NH2Cl | About 520 minutes (350 times) |
Source: Environmental Protection Administration (EPA), U.S.A.
Names of Bacteria | Total Plate Count (1 ml) | |||
---|---|---|---|---|
Initial count | After 1 minute | After 3 minutes | After 5 minutes | |
Escherichia Coli | 4.3×106 | <10 | <10 | <10 |
4.3×106 | <10 | <10 | <10 | |
Staphylococcus aureus | 4.5×106 | <10 | <10 | <10 |
4.5×106 | <10 | <10 | <10 | |
MRSA | 3.4×106 | <10 | <10 | <10 |
3.4×106 | <10 | <10 | <10 | |
Salmonella | 3.4×105 | <10 | <10 | <10 |
3.4×105 | <10 | <10 | <10 | |
Pseudomonas aeruginosa | 1.6×105 | <10 | <10 | <10 |
1.6×105 | <10 | <10 | <10 | |
Streptococcus | 1.9×106 | <10 | <10 | <10 |
1.9×106 | <10 | <10 | <10 | |
Bacillus | 4.6×106 | 3.7×105 | <10 | <10 |
4.6×106 | 4.4×106 | 4.5×106 | 4.5×106 | |
Candida | 2.3×106 | <10 | <10 | <10 |
2.3×106 | 4.4×106 | 4.5×106 | 4.5×106 | |
Aureobasidium pullulans | 2.0×105 | <10 | <10 | <10 |
2.0×105 | 2.0×105 | 50 | <10 |
Pink ground: Super Aqua sterilizing water residual chlorine: 57 ppm
White ground: sodium hypochlorite effective concentration: 200 ppm
* Initial count: Microbial count for no sterilizing water added
* <10: detection limit (no bacteria detected)
Not likely the strong avidic water which the HCLO is unstable and easily gasifying and also easy cause the corrosive on equipment. Super Aqua is with nearly 100% hypochlorous acid liquid
which is the best ideal HCLO water for sterilization or disinfection in any area.Please refer to the following link.
Japan Beverage Technology 1998
(Only Chinese version is available)
By Dr.C.C.Huang, The Food Industry Research and Development Institute (Taiwan)
(Only Chinese version is available)
Because of prosperous shrimp culture in Taiwan, the annual yield and the output value of white shrimps only are approximately 8,000 tons and NTD 1.5 billion, respectively. However, the yield and quality of shrimps based on the traditional aquaculture technique are influenced by hazardous bacteria inevitably.
For diners eating shrimps safely, there has been an innovative technique known as high-pressure water flow sterilization for circulation of seawater in culture ponds with no antibiotics added.