DERAS WATER-BASED (HOCL) HAND SANITIZER
Deras Water Based Hand Sanitizer is formulated using hypochlorous acid (HOCL). It is a perfect solution against bacteria, germs, viruses. It is also used widely in medical field to cleanse and disinfect wounds. It also naturally occurs in our body and especially good for those allergic to alcohol.
Hypochlorous acid (HOCL) is a weak acid that occurs naturally in our body. Neutrophils (or white blood cells) in our body fights the pathogens. They are the first to arrive on site when an invading pathogen is detected. Neutrophils will chase down and engulf the pathogen through phagocytosis. Upon contact, neutrophils release a burst of bactericidal chemicals including its most powerful oxidizing agent, HOCL. This kills the pathogen by tearing down the cell membranes and proteins. Hypochlorous acid (HOCL) has a temporary and mild chlorine smell that dissipates quickly, it is non-irritating, and it does not have poisonous side effects.
DERAS ALCOHOL-BASED HAND SANITIZER
Deras Alcohol-Based Hand Sanitizer is formulated using Iso Propyl alcohol or Ethyl Alcohol as the main ingredient (at least 70%). This is recommended by World Health Organisation (WHO) as an effective active ingredient vs bacteria/germ/viruses.
The way alcohol-based hand sanitizers work is basically by busting the cell wall of germs and thus killing them. The alcohol (e.g Iso Propyl Alcohol or Ethyl Alcohol) destroy microbes in a process called protein denaturation. The structure of the proteins in the microbial cell are altered in a way that the intermolecular forces between amino side chains are disrupted. Therefore, the proteins lose their functions leading to the death of the microbe. Compared with soap and water, sanitizers are a convenient alternative when you’re on the go and can also be more effective
Iso Propyl alcohol or Ethyl Alcohol, particularly in solutions between 60% and 90% alcohol with 10 – 40% purified water, is rapidly antimicrobial against bacteria, fungi, and viruses. Once alcohol concentrations drop below 50%, usefulness for disinfection drops sharply. Notably, higher concentrations of alcohol don’t generate more desirable bactericidal, virucidal, or fungicidal properties.
The presence of water is a crucial factor in destroying or inhibiting the growth of pathogenic microorganisms with isopropyl alcohol. Water acts as a catalyst and plays a key role in denaturing the proteins of vegetative cell membranes. 70% IPA solutions penetrate the cell wall more completely which permeates the entire cell, coagulates all proteins, and therefore the microorganism dies. Extra water content slows evaporation, therefore increasing surface contact time and enhancing effectiveness. Isopropyl alcohol concentrations over 91% coagulate proteins instantly. Consequently, a protective layer is created which protects other proteins from further coagulation.
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