Ozone is one of the most powerful oxidizing and disinfecting agent. Coming into contact with any kinds of microorganisms (bacteria, viruses, mold or fungi), elements which smell, oxidizable minerals, compounds, insects or mycotoxins produced by fungi ozone simply destroys, decomposes them.
Oxidation potential of active substances
Why more and more company choose ozone?
HISTORY OF OZONE
Discovered by Christian Friedrich Schönbein in 1840 ozone (O3) is an instable molecule of three oxygen atoms. The name ozone derives from ozein, the Greek word for smell, referring to ozone's distinctive odor. At standard temperature and pressure (in a mass) ozone is a poisonous, pale blue gas with a distinctively pungent smell. At −112 °C, it condenses to form a dark blue liquid whereas at temperatures below -193 °C it forms a violet-black solid. Ozone is rather instable: it breaks down into a normal oxygen molecule (O2) and a highly reactive, so-called nascent atomic oxygen.
WHERE CAN BE FOUND?
Ozone occurs in various soil compounds, in water and in the ozone layer. It is produced in large quantities in lightning storms via the so-called corona discharge. When working with a Tesla coil the electric arches can also produce ozone in large quantities. Also any UV radiation close to the 185 nm wave length (UV-c) will produce ozone. This is why most sun bed tubes are made with a special glass cover that is able to filter also UV radiation of this length. Common photocopying machines and halogen light bulbs also produce ozone, though in a negligible quantity.
USAGE OF OZONE
People started to use ozone to disinfect objects, treat water, heal people, clean things and keep their food fresh as early as in the 19th century. In about a hundred years’ time people’s attitude to ozone was transformed dramatically, resulting in a widespread use. In 1902, the first factory in Germany specialize in disinfecting and purifying water using ozone. Since then a great number of water works companies use ozone-based technologies to purify and disinfect water. From 1904 on ozone has been widely used also to keep food containing milk, meat, cheese and other proteins fresh.