About Hypochlorous Acid

How is the production done?

Hypochlorous acid

Hypochlorous acid was identified in 1834 by a French chemist, Antoine Jérôme Balard, and was used as an antiseptic during the First World War. Environmental applications were later developed to alleviate gangrene, diphtheria and scarlet fever. Decades later came the discovery that HOCI is formed naturally in human neutrophils. Its biocidal properties are very powerful and its benefits are endless.

HOCI is documented with many studies of how it has excelled in professional areas such as ophthalmology, dentistry, veterinary and wound care. HOCI has been shown to be very effective against viruses such as SARS-CoV 2, E. coli, Salmonella, Listeria, MRSA, Norovirus, H1N1, Staph / VRE, Pseudomonas and avian influenza, even at lower concentrations.

Step 1
Salt (NaCl) mixed with soft water (H2O)

Hypochloric acid can be produced by combining water (H2O) and salt (NaCl) 
to prepare a saline solution.

Steg 2
Electrolyze the saline solution

The saline solution passes through an electrolyzed chamber and 
often called electrolyzed water or EOW.

Steg 3
The finished mixture is checked

Quality control is performed and the finished mixture is packaged.