Why is 70% alcohol solution a much better disinfectant than a 90% alcohol concentration? Wouldn’t a higher concentration mean better?
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Simply put, water is required for the denaturization of proteins, which is how isopropyl alcohol works as a disinfectant.
Back in microbiology we used alcohol in various concentrations to disinfect surfaces, and then cultured
Them in petrie dishes. The 70% had the least growth.
Perhaps someone with a chemistry background could explain how this works.
It’s all about fire hazard vs evaporation rate vs protein disintegration.
70% is the most suitable condition. Additionally, if you use about 90% alcohol- proteins will denature real fast and make a protective outer layer which will effectively decrease the efficiency.
So many smart explanations. For dummy dums like me…due to water content it hangs around a bit longer so the alcohol can actually work it’s magic
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