Expert Report for the smellkiller Zielonka

Mode of action of Zielonka Odor-killers (stainless steel) was by Dr. Hubert Kuhn,
AlCove molecular dynamics GmbH, am the Meadow Bush 2, 45966 Gladbeck tested.

Chemistry of odours

Odour active substances are hydrogen sulfide, thiols, Thiother,
Butyric acid, ammonia, amines and Buttersäurederivate.Schwefelwasserstoff,
Thiols and Thiother contain sulphur which is partially negatively charged.

This property is called also nukleophil. Responsible for the ammonia and amines
This function of nitrogen, connections with nukleophilem sulphur or ammonia
are considered generally extremely stinky.

These smelling substances are common biochemical degradation products
Actions that are controlled by micro-organisms. Perfumes and others
fragrant substances are mostly the Group of ketones and aldehydes
associated with.

Onions and garlic cause intense smells also by a
Group are caused by sulphur compounds. Onions and garlic
unlock Propanthiol-S-oxide that smells intensely and with water to sulphuric acid
respond, which then tränen-and augenreizdend acts.

Mechanism of odour absorption in stainless steel

The effect of odor absorption with stainless steel is so far phenomenologisch
found and experimentally confirmed. A deodorizing effect is
of stainless steel knives of the garlic and onion geruchs General
known. So far, but no scientific evidence on the lie
Mechanism of the odour absorbing effect of direct before.

It was found that the effect substantially from the surface of the
Stainless steel is dependent on. Is a micro-structured surface for effective
Odour absorption of crucial importance. Is also the presence
necessary water molecules to a measurable odour absorption to
achieve.

Principle are two basic mechanisms for the operation of
Stainless steel odour absorbers possible:


        1. A catalytically induced oxidation of odour molecules at the
              Stainless steel surface

        2. adsorption of odour molecules to the stainless steel surface

The mechanisms are described in the following:


1.
The fact that one specially created micro- or fine-structured surface
for the odour absorption in stainless steel essential, sets the
Near concluded that an increased stainless steel surface reactivity and
for special catalytic properties. It is well known
that is a nanocrystalline materials from 1-10 nm wide Kristalliten ausgeprägte
have fine-grained structure. These materials are characterized by a variety
of atoms with an unsaturated coordination number at the Metalloberfäche
from. This means that on the metal surface regions with highly reactive
educate catalytically acting centers that are able certain chemical
Trigger reactions.

There are specially designed for metal catalyst oxidation reactions which
The effectiveness of decisively inflünce surface structure. The development of
a catalyst nano reptile gold on an iron oxide surface most
Osaka National Research Institute in Japan provides an example of the development
an odor absorber is. This absorber is based on the catalytic
inflünced oxidation of sulphur and nitrogen compounds to neutral
smelling products.
It stands, that the structured stainless steel surface is a similar
catalytic effect on the oxidation of odour molecules has. The
Active metal surface first binds the odour molecules. By electronic
The activation energy be effects on the metal surface for the
Oxidation reaction is necessary, lowered so that the oxidation processes run
can. The resulting products are not gaseous and soluble in water. You
can be washed by water from the surface and are not
in the room or ambient air.

2.
There are various stainless steel, the by their alloy components and
Different crystal structure. The three main types are Austenite, ferritic and
Martensitic stainless steel. The odour absorption is the chemical
Composition of importance, that is, the alloying elements are for
the binding of odour molecules responsible. Stainless steel is next to the
Main iron from carbon, manganese, phosphorus, Silicon, chromium,
Nickel and molybdenum. Iron, manganese and molybdenum have a high affinity
to sulphur. This means the at least odour molecules, the nukleophilen
Sulphur containing, bound to stainless steel or absorbed. The binding
causes that the odour molecules from the atmosphere gradually
eliminated and the concentration of molecules is reduced. From a
Threshold which is characteristic of each odor molecule is the smell
no longer wahrnembar. The structuring of the stainless steel surfaces has
Effect, that the micro- or nano pore surface much
is enlarged and the absorption effect intensified so. The presence
Water molecules in the stainless steel surface leads to a hydration
bound odour molecules and supposed to an oxidation to sulphur
Oxygen acids, no longer in the gaseous state at room temperature
exist. An analog mechanism allows for nitrogenous odour molecules
as well as formulate for perfumes from aldehydes and ketones.

Summary

Secured scientific knowledge about the exact mechanism of
Odour absorption of specific stainless steel surfaces not exists so far
Although the effect is undisputed. Odour molecules are here
discussed either chemically bound or are after binding
Reactions (oxidation) chemically converted. Which of the two mechanisms
dominated cannot be answered today yet.

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