| Prentiss MEELIUM Deodorant Concentrate
is a unique formulation. It is the only chemical of its kind, possessing true deodorant
qualities. Through a chemical reaction, MEELIUM has the tendency of neutralizing odors
caused by organic decomposition. MEELIUM is a scientifically developed neutralized agent.
It is not a mask for undesirable odors, and does not in any way dull the sense of smell.
Prentiss MEELIUM Concentrate is chemically stable. When diluted as recommended and
dispersed into the atmosphere in the form of a fine mist. MEELIUM has the remarkable
property of destroying odors associated with human beings, animals, food and human
habitations. The deodorizing ability of MEELIUM
has been confirmed beyond any real doubt. Tests have shown that as little as 0.1 part per
million of the deodorant completely eliminates the repugnant odors of cigar smoke, fried
onion, boiled cabbage, decaying fish, putrid chicken intestines, limburger cheese, etc.
DEODORIZATION TESTS
The purpose of these tests was to determine the
effectiveness of MEELIUM as a deodorant in destroying several offensive odors. It was not
meant to be a quantitative report on odor removal. The work was done primarily as a means
of determining the deodorizing effectiveness of MEELIUM on a cigar-smoke filled room, on a
kitchen after cooking a meal, and its effect as a deodorant on certain decayed organic
matter.
The procedure was as follows: A small (3' x 7' x 10')
non-ventilated room was used. The source of the odor was placed in this closed room
prevalent in the confined area. The odor source was then removed and the room was sprayed
with a low-pressure aerosol containing 20% of 8% MEELIUM and 80% of a 54/46% mixture of
propellents 11 and 12. The aerosol was held over the head and sprayed toward the four
corners of the room in circular fashion for a period of 5 seconds. This time element
produced a delivery of 0.53 grams (0.66 ml. at 80 degrees Fahrenheit) of MEELIUM to an
odorous area of 210 cubic feet.
The individual that sprayed the area then left, and
after a time lapse of one minute, another person entered the deodorized room to physically
determine the presence or absence of the offensive odor.
Before another odor was placed in the test area, it
was evacuated of any of the original offensive odor, or of the deodorant itself, using a
high-powered exhaust fan.
The MEELIUM aerosol formulation used in all tests was
non-scented. This was chosen to detect thoroughly the effectiveness of the deodorant, as
it was the belief that the presence of a perfume might tend to mask any undestroyed odors
which could be present.
ODOR TEST NO. 1 (CIGAR SMOKE)
Before Deodorizing: The strongest cigar which could
be produced was smoked in the test chamber until it was visibly filled with smoke to such
an extent that the cigar smoker could not comfortably remain in the room.
After Deodorizing: The odor of cigar smoke was
completely destroyed.
ODOR TEST NO. 2 (BOILED CABBAGE)
Before Deodorizing: A cabbage was sliced into small
wedges and boiled in water, the cover of the pan being in place. The pan was then placed
in the test chamber, the cover removed and the boiled cabbage odor allowed to permeate the
room. The cabbage and pan were then removed.
After Deodorizing: The odor of boiled cabbage was
completely destroyed.
NOTE: In one instance a boiled cabbage odor returned,
greatly diminished, after initial deodorization of a test chamber. This was finally
explained by the fact that some of the deodorant had collected as dew on the walls, later
evaporating to restore a fraction of the original odor.
ODOR TEST NO. 3 (FRIED ONIONS)
Before Deodorizing: Raw onions, chopped into small
pieces were placed in a frying pan, then were fried until they began to char. The pan of
charred onions was removed from the flame and placed in the test chamber until the chamber
was filled with the onion odor. The source of the odor was then removed.
After Deodorizing: The odor of fried onions was
completely destroyed.
ODOR TEST NO. 4 (DECAYING FISH)
Before Deodorizing: The fish were chopped into small
pieces and exposed to the high afternoon sun for 3 1/2 hours, then placed in the test
chamber and allowed to permeate the chamber until the denseness of the odor became
nauseating. The source of the odor was then removed.
After Deodorizing: The odor of decayed fish was
completely destroyed.
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