What are the fungicides?
Bactericidal preservatives are mainly used to ensure that materials do not deteriorate during use by killing bacteria or making them lose their ability to grow and reproduce. Bactericidal preservatives can denature proteins in microorganisms, reduce the activity of cells, promote the death of bacteria, and can also mutate the cellular genetic genes of microorganisms or interfere with the activity of enzymes inside cells to make it difficult to reproduce.
A lot depends on what you use it for. The principle of sterilization and antisepsis is either to kill bacteria directly or to destroy the environment in which bacteria are generated. For biological specimens and the like, most of them use formal, that is, formaldehyde. It's very toxic, it's very effective, and it's also the most damaging if it's not handled properly. For example, bleach powder used for a long time in life is commonly treated in tap water. Salt, garlic and so on also have a bactericidal effect, common in bacon, kimchi production. In addition, lime, ozone, 84 disinfectant (sodium hypochlorite), alcohol, acid potassium permanganate, chlorine dioxide and so on. The selection of bactericidal preservatives mainly depends on the place of use, the cost of use, and the follow-up treatment after use.
