Root Causes & Chemistry of Mal Odors

ATX’s ODOR KILL & Stain Remover

Introducing the Most Advanced Innovation
In Odor and Stain Removal Technology!

Root causes and chemistry of mal odors:

The root causes of odor are the production of chemical and biological by-products which emit negative odors, such as ammonia from urine, rotting meat and fish; sulfides from rotting vegetables and eggs; and volatile fatty acids from perspiration, grease and rancid oils. Odors are then perceived when the odor-causing molecules become airborne and interact with the olfactory receptors in the nose.

In the case of pet lovers, that interaction is produced by urine. For restaurateurs, the common culprit is cooking grease, while those in the sanitation field are all too familiar with the rancid smell of rotting food.

Mal Odor molecules, which are emitted by the odor source, must possess two properties in order to be perceptible as odor to the human nose:

1. They must be volatile able to pass into the vapor phase- so that they can travel through the air to the nose.

2. They must possess chemistry, which stimulates the olfactory receptors in the nose.

Historically, odor “control” has usually involved application of perfumes or other odor maskers in areas to be treated. Until advanced biotechnology, microbial enzyme technology became available; the only ways to control these common industrial, institutional and household odors were by either:

A. Masking the negative odor with a more appealing fragrance, thereby introducing a second layer of “odor” Such treatments do not decrease odor; rather they actually increase it by adding a high level of a less objectionable odor to overpower the malodor. Unfortunately, the effect may be overpowering, or only slightly less objectionable than the odor which was originally present.

B. Anaesthetizing the nose receptors is another common method consists thanks to volatile, flammable chemicals, (i.e. citrus) so the receptors cannot function. This is done by introducing a chemical into the air that actually deadens the receptors in the nasal passages so they temporarily no longer function. (Which means, if any good odors come your way, you can’t smell those either!). But odor-masking perfumes and chemicals that deaden receptors in the nose wear off, and the odor returns, because its cause persists.

ATX’s ODOR KILL is a major departure from these earlier odor masking methods, Odor Kill technology acts in a unique and revolutionary way. It actually destroys and digests odors – not mask them. This action is accomplished in two ways: First, a fast-acting neutralizer binds with the odor-causing molecules by seizing the airborne molecules and then preventing the source molecules from being vaporized and producing odor — providing immediate relief.

Second, the real active ingredient kicks in, a proprietary microbial biotechnology blend of self generating enzymes which degrades the odor-causing molecules, destroying / digesting and converting them into harmless cell components of carbon dioxide and water. This combined synergistic chemical and enzymatic/microbial effect makes ATX’s ODOR KILL technology mega powerful, yet very safe for humans and animals and super environmentally friendly. It is simply, rapidly accelerating Mother Nature’s decomposition process.

ATX Odor Kill & Stain Remover also contains sophisticated, non-re-soiling cleaning capabilities designed specifically for carpet, drapery and upholstery stain removal.

It leaves no residual odor. ATX Odor Kill & Stain Remover contains a very, very mild lemon fragrance which dissipates completely 15- 20 minutes after application. It leaves “no residual odor or fragrance”

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