(주)신안UV 오신것을 환영합니다. Untitled Document
 | Technology Inform | What is UV and Ozone ?  
What is UV-C radiation? What is Ozone? Ozone is Safe
How is made of Ozone by light(UV)? How does it Work? Manufacturing Process
What is Output of Ozone Lamp? Ozone is Natural

Among diverse wavelengths of utltraviolet rays, UV in 253.7nm wavelength has an extremely strong sterilization power, which is 1,600 times of direct daylight, and thus called the 'sterilizing ray'. The sterilization mechanism works with the sterilizing ray by being absorbed into Thymin among DNA elements of the cell, and then destroys the DNA alignment thus killing the genetic funtion. The DNA structure which the determines genetic funtion being referred as the double helical structure. This UV ray penetrate into Thymine, which is one of 4 amino acids (Adenine, Guanine, Cytosine, Thymine)bridging between two helical structures of DNA, which then transforms it into a completely different gene which is unable to form portein material. Especially, as this reaction can be taken place instantaneously by 'light ray', this method provides much faster sterilization than other methods (chemical or high temperature treatment), as well as an advantage of not producing residual material.

The output of the sterilizing ray(253.7nm)is identical with the germicidal lamp, but unlike the other general UV Lamps, it also produces ozone-generating UV rays of 184.9nm, enabling strong deodorization as well as the sterilization of the area to where UV ray cannot reach.
UV energy from a UV lamp is emitted in two wavelenths : 185nm and 254nm. The 185nm energy is absorbed by oxygen and produces ozone, which oxidizes organic materials. The 254nm energy is absorbed by organic materials and increases their molecular activity so that they will react with ozone.
The mercury-arc in a low-pressure lamp generates energy at other wavelengths also. Relative to the 253.7nm line, it produces a different amount of energy at 185nm.
This action is capable of producing ozone from the air we breathe. Ozone is extremely activated Oxygen and will also destroy micro-organisms while acting as a excellent deodorizer and allergen suppressant. The advantage of Ozone is that it is a gas which can penetrate into areas that cannot be penetrated by UV. Ozone production by a low pressure lamp depends on the transmittance of the glass envelope.
Ozone is a naturally occurring trace constituent in the atmosphere. When a molecule of Oxygen, O3 is bound via oxidation to a third oxygen atom, it becomes ozone, or 03 Ozone is an unstable bluish water-soluble gas with a very characteristic scent that is easy to recognize. 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 3,125 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.

The name "ozone" was given due to the characteristic odor and 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.

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, attaches itself to the pollutant and turns it into a safer compound. Ozone is nature's way of self-cleaning our environment. The cycle of oxygen and ozone is just like the cycle of water in nature.
Oxygen Atoms bind to form Ozone; the third oxygen atom detaches to oxidize pollutant For more than 50 years, Ultraviolet has proven to be effective in destroying bacteria in water. UV is that band of light located in the spectrum between 2,000 to 3,000 Angstrom wavelengths. The most effective germicidal range is at 2537A (254nm) for destroying microorganisms, mold spores, protozoa, virus and yeast. The intensity of ultraviolet is expressed in micro-watt-seconds per square centimeter and is the product of the lamp output in watts, the length of time of exposure and volume of water being treated. Most water-borne pathogenic (disease-causing) microorganisms are destroyed under 10,000 microW/cm2/sec? Cholera can be eliminated at 6500, dysentery at 4000, infectious hepatitis at 8000, infectious jaundice at 6000 and typhoid fever at 4100.

The biocidal action of ozone results from its reaction with the double bonds of fatty acids in bacterial cell walls, membranes and the protein capsid of viruses. In bacteria, the oxidation results in a change in cell permeability and leakage of cell contents into solution. Ozone attacks these cell walls, breaking down membranes and ultrastructural components of the organism. In more simple terms, the unstable electrons of ozone blasts holes through the membranes. This occurs by cell lysing or rupturing the cell wall of viruses, bacteria, yeast, and abnormal tissue cells, thereby destroying them by inactivation of the microorganism's enzymes. In viruses, alteration of the protein capsid prevents the virus from being taken up by susceptible cells.

Ozone displays an all or nothing effect in terms of destroying bacteria. 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 for 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 like 0 Enstar, Mavrick, Blackleaf 40 and Resmethrin. Ozone oxidizes inorganics such as iron, manganese, heavy metals, cyanide, sulfides, and nitrates in water. It is possible that by washing fruits and vegetables in ozonated water, that lead levels could be reduced, along with many other contaminates in the soil and from air pollution. Ozone retards the ripening of fruits and vegetables by destroying ethylene gas and bad odors, which are produced by aging and decay.

Ozone occurs naturally in the environment. 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 3 background concentration levels near sea level 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 in some latitudes; it also varies 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 can not be produced without the presence of oxygen; therefore ozone is not naturally available in water.

Ozone is safe at low levels to humans, at very high concentrations it can be harmful; however, there have not been any human deaths attributed to ozone usage since 1885. Ozone is not listed as a carcinogen by OSHA, NTP, or IARC.The human irritation threshold is about .06 parts per million(ppm) with no evidence of health damage by continuous exposure to lower concentrations. EPA level is .1 ppm, FDA and ASHRAE set level is .05 ppm, USDA set level is 0.1 ppm, OSHA level is 0.1 ppm for an 8 hour exposure, and the American Conference of Governmental Industrial Hygienists limit for 8 hour exposure, with no side effects, is 0.1 ppm. At a steady concentration between 0.01 to 0.045 ppm of ozone, the level used is well below safe limits. If higher levels are needed in special cases, the ozone could be controlled by a time clock or computer to run at night, or when humans are absent, for safety concerns.

In fact, the main benefit from using ozone is the reduction of various disease-producing microorganisms including fungus, molds, bacteria, spores and other single-cell creatures that cause spoilage of fresh foods. Ozone production removes nitrogen, thus removing nitrous oxides and nitric acids. There are no special health hazards.

It's estimated that 30 million people a year get sick on the foods they consume and some even die. The reduction and control of pathogens is essential on 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 decreases 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 foods in storage. Ozone will actually enhance the taste of most foods by oxidizing pesticides and herbicides on fruits and vegetables and by neutralizing ammonia and ethylene off gases produced by ripening.

Ozone, like irradiation, could increase the world's food supply by lessening waste, and can increase the market exports to other countries because of extended shelf life to perishable foods. Unlike radiation, Ozone is a natural disinfectant and sterilizer; therefore much healthier. Benzene, which decreases vitamin B1 in all foods, is formed in large doses of radiation. Ozone changes the chemicals 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 created electronically or through ultraviolet light converts molecules of oxygen into molecules of ozone, sometimes referred to as activated oxygen, triatomic 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, it reverts back to oxygen. This means ozone cannot be bottled, stored or shipped to the consumer; it has to be produced on site.

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