Isopropyl alcohol, particularly in solutions between 60% and 90% alcohol with 10 – 40% purified water, is rapidly antimicrobial against bacteria, fungi, and viruses. Once alcohol concentrations drop below 50%, usefulness for disinfection drops sharply. Notably, higher concentrations of alcohol don’t generate more desirable bactericidal, virucidal, or fungicidal properties.
Lactic Acid is used as a flavoring agent and preservative in processed cheese, salad dressings, pickles, and carbonated beverages. It is also used as a raw material or a catalyst in numerous chemical processes.
