Scallop Shell Calcium Hydroxide Powder For Disinfection

We are pleased to announce that we have confirmed that soluble calcium hydroxide was 99.9% inactivating in 10 seconds in an inactivation test using feline enteric coronaviruses, which are classified as a family of coronaviruses similar to the new coronavirus (COVID-19).


Scallop Shell Calcium Hydroxide Powder
This product is made by firing scallops from the sea in Hokkaido for a long time at a high temperature of about 1000 degrees Celsius and grinding them into fine particles. It is also used as a food additive and as an ingredient in health foods.
Calcium hydroxide (Ca(OH)2) is made by calcining calcium carbonate (CaCO3), the main component of scallop shells, and adding special water processing to calcium oxide (CaO).
Adding 1 g of this calcined calcium to 1 L of water will result in strong alkaline water (pH 12 or higher). Alkaline water brings the sterilizing power. This product is tasteless and odorless.

Sterilizing and antibacterial effects
The strong alkaline component passes through the cell membrane and hydrolyzes the cytoplasm, resulting in a bactericidal effect. In addition to reducing bacteria such as putrefactive bacteria, it lowers the redox potential and inhibits the oxidation (putrefaction) of substances. It is a reassuring ally that protects us from food poisoning and bacterial infections that threaten our daily lives.
Compared to hypochlorous acid, which is used as a daily sterilizing disinfectant, the sterilizing efficacy is comparable, but calcined calcium has a longer lasting effect.

Decomposition and removal of odors and chemicals
The sterilizing and antibacterial effects suppress putrid odors (such as ammonia odors) that occur during the oxidation process. In addition, it has an absorption effect of formaldehyde, which is the cause of sick house syndrome, and is used as a wall material.


Scallop Shell Calcium Hydroxide "Scallop Washed(TM)" Usage
Add about 1g of this product to 1L of water (shake out about 1g 5-6 times) and stir well.
(2) Lightly rinse the vegetables and fruits after they have been soaked in the following manner.
ALA A (Yellow, oil floating, and other changes in the soaking water will occur.
ALA A Approximate pickling time ... AcA A Vegetables and fruits: about 10 minutes AcA A Rice: about 5 to 10 seconds AcA A Meat and fish: about 5 minutes
ALA A If the soaking water turns yellow, throw it away and rinse it easily with fresh water.
(3) Close the lid of the container properly after each use.


Excellent sterilization and antibacterial effect
Norovirus, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Staphylococcus aureus, O-157,
Effective against methicillin-resistant Staphylococcus aureus, Vibrio parahaemolyticus, Legionella, and tinea corporis

deodorizing effect
Effective against putrid, ammonia and formaldehyde odors

Sterilizing effect of fungi
Effective against black fungus, black fungus, and blue fungus