|
What is Ozone?
Ozone is a naturally occurring trace constituent in the atmosphere. When a molecule of oxygen, O², is bound via oxidation to a third oxygen atom, it becomes ozone, or O³. Ozone is an unstable, bluish water-soluble gas with a very characteristic scent that is easy to recognize. In low levels it makes the air smell fresh and its color makes the sky blue. Ozone is second only to fluorine as the strongest known oxidizer in the world, and the most powerful readily available water sanitizer. Ozone inactivates bacteria and viruses 3,000 times faster and is a 50% stronger oxidizer than chlorine. It is unsurpassed for control of many types of common bacteria such as E. Coli and fecal coliforms as well as the de-activation of virus, fungus, mold, mildew and cysts, and is non-carcinogenic.
 The name "ozone" was given due to its characteristic odor and is derived from the Greek word "ozien" which means, "to smell". It has been used to purify water since 1893, and is also used for disinfecting, detoxification, and air deodorization, as well as food preservation.
Most of the news we read today regarding ozone has to do either with the upper atmospheric layer which protects us from the sun’s rays or with ground level pollution. There is no doubt that ozone is present in smog or pollution. However, some mistakenly call "smog" ozone. What is really going on? Smog or pollution consists of hydrocarbons: CO² CO, and SO² nitric oxides (NOX), halogenated by-products, and lead and sulfur compounds. Some of these pollutants when subjected to the sun’s UV rays lose oxygen atoms. These free atoms combine with the oxygen in the air to form ozone. Ozone thus became a way to measure “smog” or “pollution”. It is interesting to note that ozone reacts with some of these pollutants and breaks them down into water, carbon dioxide, nitrogen, sulphur and oxygen.
Ozone floats freely in the air and water. As ozone circulates and comes into contact with airborne pathogens, the third oxygen atom detaches itself from the ozone molecule. It then attaches itself to the pollutant and oxidizes it, thus rendering it harmless. An example would be ozone’s action on Formaldehyde (HCHO). Treated with ozone, Formaldehyde breaks down into CO², water and oxygen.
Oxygen Atoms bind to form Ozone;
the third oxygen atom detaches to oxidize pollutants
For more than 50 years, UV has been proven to be effective in destroying bacteria in water. UV is that band of light located in the spectrum between 2000 to 3000 Angstrom wavelengths. The most effective germicidal range is at 2537A (254nm) for destroying microorganisms, mold spores, protozoa, viruses and yeast. The intensity of UV is expressed in micro-watt-seconds per square centimeter (MW Sec./cm2) and is the product of the lamp’s output in watts, the length of exposure time, and volume of water being treated. Most water-borne pathogenic (disease-causing) microorganisms are destroyed under 10,000 MW Sec./cm². Cholera can be eliminated at 6500, dysentery at 4000, infectious hepatitis at 8000, infectious jaundice at 6000 and typhoid fever at 4100. All King UV Water Purifiers provide more than the required ultraviolet dosage to destroy disease-causing microorganisms in water. When using the proper size water purifier, there will be no noticeable drop in water pressure.
The biocide action of ozone results from its reaction with the double bonds of fatty acids in bacterial cell walls, membranes and the capsid of viruses. In viruses, alteration of the protein capsid prevents them from being taken up by susceptible cells.
Ozone is such a strong germicide that only a few micrograms per liter are required to demonstrate germicidal action; it destroys all pathogenic and saprophytic microbes in water. Factors like humidity, temperature, pH, ozone concentration levels, type of organism and time, determine the kill rate of pathogens. The action of ozone gas in water is instantaneous. After oxidation, ozone returns to its original form of oxygen, without leaving any toxic by-products or residues.
Ozone oxidizes natural organic compounds like acetic and oxalic acids, as well as synthetic substances like nitro and chloro-benzic compounds, detergents, herbicides and composite pesticides. Ozone oxidizes inorganic materials such as iron, manganese, heavy metals, cyanide, sulfides, and nitrates in water. Ozone retards the ripening of fruits and vegetables by destroying ethylene gas and bad odors, which are produced by aging and decay. It is more cost-effective than ethylene filters, which have to be replaced each month.
Ozone is a much better alternative to using filters, ionizers or sprays. Filters only act on the air that happens to pass through them. Ionization machines charge air particles causing them to drop to room surfaces. Sprays introduce offending chemicals in the environment. Unlike ozone, filters, ionizers and sprays do not eliminate the cause of odors. Once the cause has been eliminated, the odor does not come back unless the source that caused the odor is reintroduced, such as in the case of mildew.
Ozone is Natural
Ozone occurs naturally in the environment. Oxygen is released from plants and sea plankton during photosynthesis. Oxygen floats upward into the atmosphere and the sun's ultraviolet radiation creates ozone by binding a third oxygen atom to normal oxygen's two. Ozone is also formed during thunder and lightening storms. Natural ozone in the atmosphere blocks harmful UV rays that cause skin cancer.
The EPA lists natural 0³ background concentration levels near sea level in the U.S. at 0.003 to 0.005 parts per million (ppm). These levels can be higher in the mountains and northern parts of the country or lower at some latitudes; they also vary by season. Because the natural production of ozone is dependent on the amount of the sun's energy, there is less ozone over the poles in the winter months when there is a lack of sunshine. Ozone cannot be produced without the presence of oxygen; therefore ozone is not naturally available in water.
Ozone Is Safe
 At low levels ozone is safe to humans and animals. At very high concentrations it can be harmful; however, there have not been any human deaths attributed to ozone usage. OSHA, NTP, or IARC do not list ozone as a carcinogen. The reduction and control of pathogens is essential to the production of fresh food products like meats, fish, fruits and vegetables from farm to table. Bacteria, molds, spores, viruses and other single-cell creatures cause spoilage of fresh foods and decrease shelf life. Organic or bacterial growths on produce and refrigeration coils, pans and in drain lines that plug or restrict flow can cause cross-contamination to other stored foods. Ozone has the capability of destroying bacteria in a matter of a few days. Ozone does not effect good cells or alter food chemistry the way radiation does. Ozone will actually enhance the taste of most foods by oxidizing pesticides and herbicides on fruits and vegetables and by neutralizing ammonia and ethylene gases produced by ripening.
Ozone could increase the world's food supply by lessening waste and extending shelf life. Unlike radiation, Ozone is a natural disinfectant and sterilizer; therefore much healthier. Large doses of radiation create Benzene, which decreases vitamin B1 in all foods. Ozone changes the chemical’s complex molecular structure back to its safe and original basic elements. There are no bad residues left by the oxidation effect. Ozone always reverts back to its original form, oxygen, after oxidation.
Ozone is created electronically or through the use of ultraviolet light by compressing outside air and pushing it across an ultraviolet bulb. The process converts molecules of oxygen into molecules of ozone, sometimes referred to as activated oxygen, tri-atomic allotropic form of oxygen or pure air. Being an unstable gas, its life span is about 20 minutes, depending on the temperature. After completing its job, ozone reverts back to oxygen. This means ozone cannot be bottled, stored or shipped to the consumer; it has to be produced on site. Present day technology makes ozone generators more cost effective; in fact, there are many different types and variations of equipment for a wide range of applications.
For more information about models and capacities, click on Air or Water Purifiers on the navigation bar.
Ozone is nature's way of purifying the air we breathe. If natural ozone ceased to exist, life on this planet would also cease to exist. King’s Ozone Air Purification Systems are used extensively in the control of mold, mildew and bad odors in private households, hotels/motels, funeral homes, athletic clubs, pool parlors, RVs/Motor Homes, restaurants, car detailing shops, nursing homes, locker rooms, jails, beauty parlors, auto rentals, day care centers, airlines, college dorms, grocery stores and florists.
In the future, the use of ozone for food preparation could become the only "natural alternative" to chemicals or gamma radiation to control pathogens and to increase shelf life.
At very high concentrations, ozone can be harmful to human and animals as well as attack metals that are not protected by paint or varnish. The human irritation threshold is about .06 parts per million (PPM) with no evidence of health damage by continuous exposure to lower concentrations. EPA, OSHA, USDA and the American Conference of Governmental Industrial Hygienists limit for 8-hour exposure, with no side effects, is .1 PPM. Most research showing adverse effects of ozone use very high concentration levels of it.
A steady concentration level between 0.01 to 0.045 PPM, the level of ozone used by King Purification Systems, is well within safe limits!
Ozone can attack natural rubber, although synthetic rubber shows much higher resistance. Materials such as Teflon, hynar, tygon, likicone, Viton ® and others have shown no noticeable deterioration from exposure to ozone. Most processing equipment is made out of stainless steel, which is immune to ozone exposure.
In 1885, Charles J. Kenworthy, MD published the first brief on ozone use in the United States for the Florida Medical Association. The brief outlines the acceptance of ozone for medical use at that time. Currently, ozone is used for medical purposes in all other countries, except in the U.S.
Although the use of ozone and UV to purify water in the U.S. is a recent development, European countries have been doing so for 100 years. In 1903, the Germans first used ozone on meats. In 1909 the French used UV to sterilize water. All foods are subjected to natural ozone, yet the FDA does still not approve it for food preservation. The USDA declared on Dec. 12, 1994 that it has no objections to the use of ozone systems at all Federally Inspected Meat and Poultry Plants, at levels under 0. 1 ppm. |
