Bacteria elimination: Eliminates 99% of bacteria over 24 hours.

Bacteria elimination effect

	Time (minutes)
	0	24
Natural decrease	8,600,000	4,800,000
When this product is operating	8,600,000	<10
Decrease rate	0％	99.9％

Test bacteria: (Coli bacteria)
The device and emulsion of the test bacteria (2 mL in a petri dish (6 mm in diameter)) were set up in the closed space of a test box (about 9 liters), and they were stored at room temperature while running the device. After washing out with 10 mL of SCDLP medium 24 hours later, viable bacteria in the washout fluid were counted by using the bacteria counting medium, and the counted values were converted into the value per sample.

Test facility: Japan Food Research Laboratories

Virus removal: Eliminates 99% of viruses over 6 hours.

Virus removal effect

	Time (minutes)
	0	1	3	6
Natural decrease	16,000,000	8,900,000	4,900,000	3,400,000
When this product is operating	14,000,000	1,400,000	76,000	6,600
Decrease rate	13％	84％	99％	99.8％

Test virus: (Coli phage)
The device was set up in 25 m³ (about a 6-tatami sized room) of the closed test space, and virus fluid was sprayed while running the agitating fan for the test. The airborne bacteria were initially (0 minutes) collected from the test space. Then, the viruses were collected for each specified time, and the airborne virus count was obtained.

Test facility: Japan Food Research Laboratories

Odor elimination effect test

Odor elimination: Eliminates odors over 2.5 hours.

Odor elimination test (methanethiol concentration) (Unit: ppm)

	Time (minutes)
	0	30	60	120	180
Natural decrease	4.0	4.0	3.9	3.7	3.5
When this product is operating	4.0	2.6	1.8	0.2	<0.1
Decrease rate	0％	35％	54％	95％	99.9％

Methanethiol: Testing how smells of rotten onions are eliminated
The device was set up in the closed space of a desiccator (about 109 liters), and the test odor gas was added until the gas concentration reached the specified value. The device was operated at room temperature, and the gas concentration in the desiccator was measured by using the gas detection tube at 0, 30, 60, 120, and 180 minutes.

Test facility: Japan Food Research Laboratories