HOME GROCERY SANITIZER - ALCOHOL

BASED SANITATION

A Dissertation
Presented to the Faculty of the
Polytechnic University of the Philippines
Sta. Mesa, Manila

In Partial Fulfilment of the Requirements for the Degree

In Bachelor of Science in Mechanical Engineering

by

Agustin Jr., Reynold P. Gonzales, Luis Lorenzo F.

Alberto, John Dave M.
Calalang, Arian Deise G.
Campos, Sean N.
Castillo, Paolo Maximo
Gonzales, Beaver Adrian C.
Saldivar, John Raphael
Parra, Mark Joey B.
Tanasas, Vrix Arvinz B.
Ugsod Jr., Randy A.
Valenzuela, James Adrian R.

February 2022
 TABLE OF CONTENTS

Table of Contents ........................................................................................................... 2

The Problem and its Setting ........................................................................................... 3
Background of the Study ............................................................................................. 3
Conceptual Framework ............................................................................................... 5
Statement of the Problem ........................................................................................... 6
Hypothesis .................................................................................................................. 7
Hypotheses 1 .......................................................................................................... 7
Hypotheses 2 .......................................................................................................... 7
Significance of the Study............................................................................................. 8
Scope and Delimitations ............................................................................................. 9
Limitations................................................................................................................... 9
Review of Literature and Studies ...................................................................................10
Automated Machine Disinfection System ...................................................................11
Flow of Alcohol in a Dispenser using Automatic Hand Sanitizer Device .....................14
Small Orifice Mist Type Nozzle ..................................................................................15
Most Effective Alcohol ................................................................................................16
Grocery ......................................................................................................................18
Methodology ..................................................................................................................23
Research Design .......................................................................................................23
Materials and Equipment ...........................................................................................24
Nozzle ....................................................................................................................24
Alcohol Container ...................................................................................................24
Pump ......................................................................................................................25
Frame .....................................................................................................................25
Body .......................................................................................................................26
Platform ..................................................................................................................27
Basin ......................................................................................................................27
View of the Device .....................................................................................................28
Dimension of the Device ............................................................................................30
Experimentation .........................................................................................................31
Bibliography ..................................................................................................................33

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 Chapter 1

THE PROBLEM AND ITS SETTING

Background of the Study

The coronavirus (COVID-19) pandemic has changed the way we do a lot of things

these days including how we shop for our groceries. Food and Agriculture Organization of

the United Nations [FAO] and World Health Organization [WHO] proposed that touching

food packages or containers contaminated with SARS-CoV-2 could transmit the virus to

the mouth, nose, or eyes. The infectious dose of most respiratory viruses is low; thus, the

handling or consumption of food products could represent a risk for infection (McCallum,

2020). While the risk of getting sick from contaminated groceries is low, the use of

preventive measures such as washing and sanitizing fresh produce surfaces and

groceries as well as the implementation of good personal hygiene reduces the risk of virus

transmission (Bosch, 2018). Sanitation has become one of the most essential parts of

community well-being since it preserves human health given the status quo and can

substantially decrease the risk of COVID-19 transmission.

COVID-19 is thought to be spread mostly by respiratory droplets, which can be

transferred directly through close unprotected contact between an infected and a

susceptible individual or indirectly through contaminated hands contacting the mucosa of

the eyes, mouth, or nose. Infected hands can also transport the virus from one surface to

another, allowing for an indirect transmission channel. There is no confirmed timeline how

long a COVID-19 virus survives on surfaces. However, most likely it behaves like other

coronaviruses. Studies show that coronaviruses can survive on surfaces for a few hours

up to several days depending on varied conditions such as type of surface, temperature,

or humidity of the environment (WHO, 2020).

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 According to the CDC, the virus that causes COVID-19, SARS-CoV-2, is an

encapsulated virus, meaning its genetic material is contained inside an outer layer

of proteins and lipids. The envelope includes features that allow the virus to bind to human

cells during infection. Like other encapsulated respiratory viruses, SARS-CoV-2 is easily

broken down and can quickly disintegrate when exposed to surfactants found in cleaning

solutions and under environmental conditions (2021). While this virus will easily break

down when exposed to surfactants, it can still survive on surfaces that are not disinfected.

During the pandemic, people are forced to stay at home to prevent the transmission of

viruses due to physical contact. However, people need to go outside to buy their

necessities or groceries. Since SARS-CoV-2 could survive on unsanitized surfaces, it can

still be transmitted if a person touched a surface containing the virus.

Surface sanitation has been demonstrated to be helpful in avoiding SARS-CoV-2

secondary transmission between an infected individual and another household (CDC,

2021). Community locations other than health-care settings, including publicly accessible

buildings, faith-based community centers, marketplaces, transportation, and commercial

settings, have been identified as vulnerable to COVID-19 transmission events (WHO,

2020). Just because individuals keep their distance from one another does not guarantee

they will not catch the virus. People are still vulnerable to secondary transmission.

Disinfecting items outside the home before bringing them inside can help lower the risk of

getting COVID-19. Groceries are the most common products that individuals bring home

from outside. The virus may dwell on the surface of groceries, putting the individuals in a

home at risk.

According to Kumar et al., this virus is capable of spreading from person to person.

Additionally, the virus is spread by tiny droplets in the air created when an infected

individual coughs, speaks, or sneezes. When a healthy person comes into contact or is in

4
close proximity to an infected individual or contaminated surfaces, he or she becomes

sick. He or she becomes infected by rubbing his or her eyes, nose, or mouth (2020). Due

to the vaccine’s limited availability thus far, it is only necessary to take substantial

steps to prevent the virus's spread once countries attempt to restart their economic

activity. It is just as necessary to sanitize domestic goods from the outside as it is to

sanitize public locations like health care institutions.

This study aims to develop a device that will aid consumers in

sanitizing/disinfecting the surfaces of products mainly bought from groceries and other

retailers.

Conceptual Framework

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 For the conceptual framework, an Input-Process-Output (IPO) model was used.

As shown in the model above, the study aims to identify the duration of sanitizing grocery

products and the amount of alcohol to be consumed using the device. These variables

highly depend on the performance of the device. To determine these, design simulation,

prototyping, and testing will be done. The composition and volume of products bought in

a household used were set as independent variables and will not be affected by the

variables that the study is trying to measure.

Statement of the Problem

Since the pandemic came, opportunities to go out and purchase necessities

became limited that made consumers to hoard or buy in bulk. One of the current issues

that come with this is the difficulty of sanitizing products that we purchase in bulk onto our

homes. Most of the current ways of sanitizing products are by manual spraying of alcohol

or rubbing alcohol with a wiper. These methods take so much effort and time.

The best way to address this issue is by coming up with a device that can sanitize

products without requiring too much time and effort. The researchers opted to design a

device that will disinfect grocery products in bulk. Grocery Products that are expected to

be put in the machine are packaged non-perishable items such as canned goods, noodles,

powdered milk, bottles of shampoo, etc. Items that are excluded in this study are:

vegetables, fruits, wet products like raw meat and fish, etc.

This machine is suited to carry a weight of approximately x kgs or x grams at a

time. Items that on its own exceed more than x kgs such as: one or half a sack of rice.

The initial state of the products that are to be put in the machine is presumably dry, dusty

and unsanitized as it has been distributed from the manufacturer to the supermarket.

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 The study aims to answer the following question:

1. What is the composition of products bought in a household?

a. for households with low income

b. for households with high income

2. What is the volume of grocery products bought in a household?

a. for households with low income

b. for households with high income

3. Is there a significant difference between the estimated duration of

sanitizing grocery products using the device and manual hand sanitation?

4. Is there a significant difference between the estimated amount of alcohol

used using the device and manual hand sanitation?

Hypothesis

Hypotheses 1

The device is more time-efficient in sanitizing grocery products over manual sanitation.

Alternative Hypotheses

The device is less time-efficient in sanitizing grocery products over manual sanitation.

Hypotheses 2

The device consumes less alcohol content in sanitizing grocery products over manual

sanitation.

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Alternative Hypotheses

The device consumes more alcohol content in sanitizing grocery products over manual

sanitation.

Significance of the Study

The findings of the study will benefit people that purchase grocery products (where

the presence of viruses and bacteria) particularly the novel COVID-19 virus, may transmit

due to close contact of products with other buyers. The study will also benefit the following

sectors:

a. Society. The spread of viruses and bacteria due to close contact with products that

we buy may decrease the population of the society. With proper care and

sanitization on products that we touch and consume we can minimize the

transmission rate of viruses that give illness to our society.

b. Medical Professionals. The medical profession requires sanitized equipment that

will be used in their treatment or operation. Bacteria and virus contamination on

tools and equipment in operation will t the atient’s hea th at is With o e

sanitization of tools and equipment, medical professionals will ensure the safety of

thei atients’ hea th in an a te the o e ation

c. Other future researchers. This study provides analysis and treatment that can be

used as reference data in conducting identical researches to support their data

and conclusions. This study also provides cross-references that will give future

researchers broad information, data, and conclusions that will provide a guide for

their new research.

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Scope and Delimitations

The objective of this study is to create a machine that can help families

sanitize/disinfect goods bought in bulk efficiently and not too time consuming. This

study impacts all households that buy groceries at least once a month since there

are still restrictions on going outside due to the pandemic. Hence, the reason for

households buying goods in bulk instead of a shorter gap between purchases. The

design of the device is suited for the sanitation of many grocery products.

This study only focuses on the setting of a household where the large number of

grocery products will be sanitized using the device. Since the goods have been

manufactured and distributed throughout the country, it has been exposed to the

environment and through various people handling the distribution. An experimental type

of research is the most befitting for the main topic of this research as the researchers are

trying to implement a faster and efficient way of sanitizing goods that were bought in bulk.

Limitations

The goal of this research is to determine how Home Grocery Sanitizer - Alcohol

Base Sanitation may aid in the establishment of a development program. Our study has

certain limitations, and some of the findings must be taken with caution. Some limitations

of this study include the necessity for the product to be kept on surfaces for as short or

long period of time, depending on the type of disinfectant utilized as a reliable source. This

study is a pioneer research, it can be prone to mistakes and probable to malfunction of

the machine. Moreover, this study will use an alcohol with x% concentration.

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 Chapter 2

REVIEW OF LITERATURE AND STUDIES

The biggest worry of consumers, according to Numerator Intelligence (2021), was

the risk of infection for themselves or family members. For the past ten months, it has

been by far the most prominent issue. In recent months, economic worries have been

pushed aside by the dread of infecting other friends and family, as well as the inability to

see friends and family.

The redrawing of the store, pandemic shopping has brought in broader aisles,

improved cleanliness procedures, and less-crowded stores, is ranked fourth on

Severson's blog (2020). And consumers want these improvements to remain indefinitely.

In the Philippines, we've seen that several businesses feature an arrow indicating which

way the aisles are for. Stores created these to promote the pandemic's social distancing

guidelines.

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 According to the World Health Organization (2020), Coronaviruses need a live

animal or human host to multiply and survive and cannot multiply on the surface of food

packages. It is not necessary to disinfect food packaging materials, but hands should be

properly washed after handling food packages and before eating. But also, The handles

of shopping trolleys or carts should be frequently cleaned using either alcohol-based

sanitizers or chlorine-based disinfectants (sodium hypochlorite). Sanitizers, paper towels

and trash bins should be placed outside the retail premises close to the trolley park for

customers to use.

Automated Machine Disinfection System

Disinfection is the most important thing to do in order to stay hygienic and control

the spread of diseases. It involves the use of physical or chemical processes to eliminate

pathogenic microorganisms that can occur on surfaces or objects. According to the

Centers for Disease Control and Prevention (CDC), COVID-19 may remain viable for a

long time on surfaces. They also suggest that the best way to prevent the expansion of

COVID-19 is through cleaning followed by disinfection.

Proper cleaning and disinfection processes are essential to keep everyone safe.

Professionals agree that cleaning and disinfection of surfaces are important elements of

effective infection prevention programs. In recent years, improved cleaning and

disinfection is highly required not only in healthcare facilities but also in other

establishments. Manual Cleaning and disinfection is easy but it may be time-consuming if

you are going to clean many things. Facilities like hospitals often use automated

disinfection systems for decontamination of surfaces. According to Environmental

Research and Public Health, No-touch automated disinfection (NTD) is an excellent

method to lessen Hospital-acquired infections (HAIs). Automated cleaning has become

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the preferred method in many facilities because of its consistency and greater efficiency

in removal of pathogenic microorganisms from surfaces.

Automated Disinfection system is a functioning machine or device that eliminates

pathogenic microorganisms. The spreading of the virus can be prevented by efficient and

automated methods of disinfecting surfaces which may be contaminated with the virus.

The most commonly used systems are the Aerosolized hydrogen peroxide system (AHP),

H2O2 vapor H2O2 vapor system, and Ultraviolet C radiation (UVC) system. Aerosolized

hydrogen peroxide (AHP) AHP systems deliver an aerosol of hydrogen peroxide. Aerosols

generally have small particle sizes that are injected into the room, followed by passive

aeration. Aeration is the process by which air is circulated through, mixed with or dissolved

in a liquid or substance. Significant reduction of bacteria has been shown using these

systems.

H2O2 vapor systems deliver a heat-generated vapor of 30%–35% w/w aqueous

hydrogen peroxide through a high-velocity air stream to achieve homogeneous distribution

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throughout an enclosed area (enclosure). Two systems using H2O2 vapor are available

commercially, Bio quell and Steris.

Ultraviolet C radiation (UVC) systems are designed to kill pathogens on

environmental surfaces. Safety features include sensors that when detecting motion and

heat, turn off the UV lights and stop the cycle.

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 Automated disinfection systems have high accuracy because it works for the

recommended period of time to successfully disinfect the surfaces or environment. It is

also designed for ease of use which guarantees that the process is easy once initial

training has been provided.

Flow of Alcohol in a Dispenser using Automatic Hand Sanitizer Device

Since the coronavirus broke out and spread over the world, demand for hand

sanitizers has skyrocketed. Hand sanitizers are often applied by pressing a pump with

one's hand to squirt the sanitizer liquid. As a result, a large number of people come into

touch with the pump handle, increasing the danger of viral transmission. On the market,

several hand sanitizers are automatically pumped. However, because hand sanitizer

containers and pump mechanisms are only designed to work with other products from the

same manufacturer, consumers must also replace the liquid container if they replace the

hand sanitizer.

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 The automatic hand sanitizer device is expected to assist to contactless hand

disinfection in public places and virus infection prevention. The design of automatic hand

sanitizer system is ensured to be compatible with various containers. It works by moving

one’s han c ose to the evice senso an the han sanitize containe i e e

once. The system squirts a certain amount of hand sanitizer at all times, making it easy to

manage refills and replacement. It is feasible to prevent many people from coming into

contact with the pump handle, preventing the spread of the virus and making the use of

hand sanitizer much more convenient.

Small Orifice Mist Type Nozzle

Nozzles are the core element that creates the mist. Misting nozzles spray liquid in

the form of tiny droplets. If the wrong nozzles are chosen, the desired sanitation process

won't be implemented. By forcing fluid through a very small orifice at high pressure

sufficient turbulence is created to atomise the spray into a fine fog. At lower pressures

such nozzles will form a mist.

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 The aperture being blocked is the limiting aspect for this approach of making a

mist. Because the small orifice is responsible for all of the mist formation, it has a very

small free passage, and any small pollutants in the fluid could produce a blockage. When

employing this sort of nozzle, effective filtering is a must.

Most Effective Alcohol

Most individuals nowadays are extremely concerned with the issue of preventing

the transmission of illnesses and viruses. Using simple tactics such as soap, a large range

of disinfectants have been introduced on the market today. Alcohol as a disinfectant has

several applications, most of which people may be unaware of, maybe due to their

familiarity with conventional disinfectants. Alcohol is commonly used to disinfect

eq i ent in hos ita s, octo s’ an entist's o ices, est oo s, an itchens, a on

other places. In reality, alcohol is recognized as a disinfectant for all purposes that may

efficiently kill bacteria and germs. It is an excellent alternative to different chemical-based

cleansers, and the greatest part is that it is also very affordable. As the coronavirus

epidemic spreads over the world, it is critical that we maintain ourselves and others around

us healthy right now. To avoid the spread of COVID-19, a lot of people have loaded up on

hand sanitizer, disinfecting wipes, and other sanitizing supplies. However, as the virus

spreads throughout the months, we're reminded that not all treatments on the market are

equally effective.

In addition, alcohol has been recognized as an essential component of everyday

hygiene since Ancient Egypt (Brazier, 2018). It is widely recognized as an important anti-

microbial product, and alternatives are simply not as effective or reliable. Because of

alcohol's incredible capacity to halt bacteria in their tracks, it is critical to read the label or

data sheet for any hand sanitizer before purchasing. It is quite simple to choose an

16
alternative without knowing if it will be as efficient as a high alcohol content solution, but

what is clear is that no option will be as reliable and widely trusted as alcohol gel, which

has been demonstrated to be safe and consistent. The Center for Disease Control and

Prevention (CDC) recommends an alcohol concentration of 60-95 percent for an efficient

hand sanitizer, whereas the World Health Organization (WHO) recommends 70 percent

(Center for Drug Evaluation and Research, 2021). According to advice and testing, alcohol

concentrations lower than this may not function as effectively and may only slow the

growth of viruses and bacteria rather than killing them. Because of "denaturation," medical

institutions place such a significant value on alcohol. This is the technical word for alcohol's

germ-killing action, which indicates that the alcohol transforms the bacterium from its

original condition. "Alcohol" compounds, such as ethyl alcohol or ethanol, can break down

microorganisms from the inside out. After interacting with the bacterium, the alcohol can

bond with the molecules that make up the membranes that cover the virus's insides and

make them more soluble in water. The membrane instantly begins to lose structural

integrity and collapses, allowing alcohol to enter the bacterium and alter proteins in the

water. This is how alcohol "denatures" or changes microorganisms. The entire molecule

will finally break down, indicating that the alcohol has effectively completed its task.

Many people believe that high-percentage alcohol solutions provide better germ

prevention. The assumption is that because alcohol is the primary active component in

the CDC-recommended alcohol-based sanitizers, more alcohol should imply better

efficacy. Experts agree that alcohol-based formulas containing 60 to 90 percent alcohol

are the most effective. Any composition that exceeds this amount may be much less

effective for a variety of reasons. Because pure alcohols are so volatile, it is difficult to

attain this contact duration on a surface because they dry up in seconds, whereas most

disinfection agents have a contact time of at least a minute. This indicates that bacteria or

17
germs aren't coming into touch with the disinfectant long enough to be killed ((Why 70

Percent Alcohol Is A Better Disinfectant Than 95 Percent Alcohol, 2020).

A research from the Universidad de Sao Paulo tested the usefulness and

effectiveness of 60-80 percent alcohol in the disinfection of semi-critical materials that had

been cleansed or not. Microorganisms were found in 104/282 (36.9%) effectiveness tests

and 23/92 (25.0%) efficacy tests after materials were cleaned with alcohol. In the field

experiments, disinfection was not accomplished for 74/218 (33.9 percent) of the goods

that had previously been cleaned and for 30/64 (46.9 percent) of the products that had not

been previously cleaned. In the experimental investigations, alcohol disinfection was

ineffective in 11/30 (36.7 percent) and 12/62 (19.4 percent) of the goods, respectively.

Disinfection of semi-critical products with 70% alcohol - or an approximate concentration

- cannot be recommended for all health care products without limitation. Disinfection can

be achieved with or without prior cleaning, depending on the type of semi-critical

substance (Ribeiro et al., 2015).

Grocery

Why people buy groceries in bulk? The most obvious benefit of purchasing food in

is that eo e i s en ess one ove ti e o a ot o eo e’s one , annin

ahead can make all the difference. Buying in bulk is generally less expensive than

shopping in a regular mass supermarket since people are not paying for superfluous

packaging. Buying in bulk means people get nothing except the goods, which is pure and

basic, without the fancy branding that firms charge for.

Purchasing in bulk reduces the number of trips to the store. Bulk purchases not

only mean fewer emergency trips to the shop, but they can also mean fewer trips overall.

18
With enough goods on hand, it's easier to space out store visits, resulting in less

opportunities to spend money on impulse purchases and less fuel and mileage spent

traveling. Buying in bulk makes it easier to deal with unexpected situations. Having a

significant supply of essential hygiene and food on hand ensures that you are prepared

for the worst in an emergency. Many people keep bulk supplies as a precaution.

Social classes are defined as groups of people who are more or less

homogeneous and are ranked against one another in a social hierarchy. We usually find

similar values, lifestyles, interests, and behaviors in individuals belonging to the same

social class, even in very large groups. A sociologist named W. Lloyd Warner proposed

the most influential classification of American class structure in 1941. Warner identified six

social classes which are upper-upper, lower-upper, upper-middle, lower-middle, upper-

lower, lower-lower.

People of various social classes have a variety of desires and consumption

patterns. Disparities arise as a result of their differing purchasing power, but this is not the

only factor. Some researchers believe that people's behavior and purchasing habits can

help them identify and belong to a social class. People do not always buy the same

products, choose the same types of vacations, watch the same TV shows, read the same

magazines, have the same hobbies, or visit the same types of retailers and stores, despite

the fact that there are many counterexamples.

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 According to research done by Rachel Pechey and Pablo Monsivais about

socioeconomic inequalities on food expenditures. With the significant difference in the

expenditures, the volume of the groceries purchased had a difference of little to none, and

the results of the study showed that the main factor that influenced the volume of grocery

or food purchased is the number of people in a household and not the social economic

status. It shows that higher occupational social class was significantly associated with

greater food expenditure, which was in turn associated with healthier purchasing.

Households using low-price (and not high-price) supermarkets purchased significantly

lower percentages of energy from fruit and vegetables and higher percentages of energy

from less-healthy foods/beverages than households using high-price (and not low-price)

supermarkets (Pechey, et al., 2017).

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 Research done by Simone A French analyzed household income differences in

food sources and food items purchased. Results of the research showed that the overall

pattern of results was virtually identical to that observed for the per person dollars spent

by household income groups. Higher income households purchased greater quantities of

fruits and vegetables, sweets and snacks. Compared with lower income households,

higher income households purchased a smaller percent of their total beverage ounces as

sugar sweetened beverages and paid more per ounce for fruits and vegetables (French,

S. et al., 2018).

Higher income households spent more money on all types of foods from a wide

range of sources. Population-based surveys of individual intake show that lower income

is associated with a poorer quality diet. Individuals with lower income consume fewer fruits

21
and vegetables, a greater proportion of energy from fat, and less fiber compared to higher

income individuals. Data show that income disparities have a greater effect on dietary

quality rather than on the amount of calories consumed.

It can be concluded that the difference in the amount of grocery expenditure per

household greatly depends on the number of people within the household and not on the

social economic status. Therefore, the researchers will use the average weight of

groceries bought per person to obtain data of the volume of groceries bought per

household.

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 Chapter 3

METHODOLOGY

Research Design

To provide a way of sanitizing grocery products at home with less effort is the main

goal of the study. The researchers designed a device that provides efficient sanitizing of

grocery products with minimal effort from the user. The idea behind it is to help consumers

avoid manual sanitizing of the products they purchase at the groceries or supermarket, for

it requires more effort and consumes most of their time. To prove that the device offers

better means of sanitizing grocery products, the duration of sanitation and amount of

alcohol consumed using both the device and manual sanitation were determined and

compared.

The device was designed to be lightweight and portable as possible for it was built

for households. As the skeleton of the device, galvanized steel tubes are used and

constructed forming a cube. Nozzles were mounted on the steel tubes and were properly

positioned to ensure that every part of each product will be sanitized. The grocery products

will be arranged on a grill-like platform located inside the device. Below that is a detachable

basin that will collect the remaining alcohol after the process. The device made use of a

funnel connected to an alcohol container where alcohol is being poured for supply. It also

uses a motor pump that distributes alcohol from the container to the nozzles. To start the

sanitation, a switch is located at the back of the device to open the nozzles. A tarpaulin

housing with zipper is used to cover the entire device.

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Materials and Equipment

Nozzle

This machine uses a nozzle that is fitted along the pipe fittings and functions as

the discharge point of alcohol to materials to be sanitized. It expands the alcohol flow to

produce a spray effect as it exits the pipe tubes. Nozzles shown in the figure below are

screwed and attached to pipe fittings in the top and middle along the body of tubes, also

shown below.

The figures below are the nozzle (left), pipe-fitting middle (middle) and pipe fitting top

(right).

Alcohol Container

The alcohol container will hold the solution that will be used to sanitize the different

items inside the device. It features a screw cap on top, where the container can be refilled,

with a hole for connecting the pump through a hose or tube. Furthermore, it will have labels

to indicate how much solution is remaining inside the container.

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Pump

A small pump will be utilized to move the sanitizing solution from the alcohol bottle

to the pipes, which will subsequently come out of the device's nozzles. The upper portion

will be attached to the alcohol container, while the side opening will be connected to the

pipe fittings. It stands around 10 cm tall and has a 5 cm diameter.

Frame

For the body of the machine, Galvanized steel is used. This is steel coated with a

thin layer of zinc, this coating protects the steel beneath it from rust. It is also resistant to

deterioration when exposed to the weather. It also stands up well against water — as long

as it is not salt water as it reacts to the zinc layer, corroding it. Galvanized steel is also

more ductile and easier to work with. In terms of economical, material and labor costs,

Galvanized steel is usually the preferred material to work with.

25
Body

For the cover of the pump compartment, a PVC-coated tent-cloth is used. This

material has a polyvinyl chloride coating on the exterior making it waterproof and also

weatherproof. There is no need to weather it prior to use unlike materials made from

cotton. To reduce the risk of condensation, the machine would be put in an open space

and with enough ventilation.

26
Platform

The basin of the machine whose function was to contain the alcohol consumed

after the disinfection process. It uses a slider to take the basin out of its frame to drain the

collected alcohol after usage. This component is fixed at the bottom of the machine.

The two figures below show the basin in its frame (left) and the basin taken out of

its frame (right).

Basin

This component is located at the top of the basin where items subject to

disinfection will be placed on this platform. It will provide greater flow for alcohol to spray

the bottom parts of the items and increase movement for the consumed alcohol to go into

the basin. It also uses a slider to detach and attach the platform itself.

The two figures below show the platform in its frame (left) and the platform taken out of its

frame (right).

27
View of the Device

a. Figures of the device enclosed with a body made of PVC-coated tent-cloth.

28
b. Figures of the skeleton device not enclosed with a body.

c. Figures of the motor and alcohol container assembly.

29
Dimension of the Device

a. Figure with necessary dimension of the device.

b. Figure with dimension of the sheer tube.

30
Experimentation

a. Alcohol consumption of the device sanitizing grocery products.

This experiment aims to evaluate the alcohol consumption of the device when

sanitizing grocery products.

Materials:

– Container labeled with volume measurements.

– Motor pump

– Grocery products

– Flow meter

Procedure A (Using the device)

1. Start the Motor pump.

2. Place the grocery products inside and start the device.

3. Once all the grocery products is fully sanitized, check the reading on the flow

meter.

4. Record all the data gathered.

Procedure B (Manual operation)

1. Get a cloth and spray with alcohol.

2. Start spraying and wiping the grocery material.

3. Check the alcohol bottle label and get the measurement from initial to final

consumption.

4. Calculate the consumed alcohol.

5. Record all the gathered data.

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 b. Difference in time consumed in manual sanitizing and sanitizing using the

presented device.

This experimentation aims to evaluate and determine the difference in terms of time

consumed during sanitation between manual sanitation and sanitation using the said

device.

Materials:

– Timer

– Spray bottle of alcohol

– Alcohol

– Grocery products (2 sets with equal number of grocery products each set)

Procedure A (Using the device)

1. Start the motor pump.

2. Start the timer, then place the grocery products and start the device.

3. Once the grocery product is all sanitized stop the timer.

4. Record all the data gathered.

Procedure B (Manual operation)

1. With a spray bottle containing alcohol, manually sanitize the grocery products.

2. Using a timer, measure how long does it take to manually sanitize all the grocery

products.

3. Record all the gathered data.

4. Compare the collected data from the procedure A and procedure B to determine

which of the two consumes more time.

32
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