Chemical disinfectants are substances applied to non-living objects to destroy or irreversibly inactivate microorganisms. They are categorized by their chemical structure and their level of biocidal activity.
Two widely used chemical disinfectants are:
### 1. Ethyl or Isopropyl Alcohol
Alcohols are rapid-acting, broad-spectrum disinfectants that work by **denaturing proteins** and dissolving lipid membranes. They are most effective at concentrations between **60% and 90%** in water; pure 100% alcohol is actually less effective because water is required to facilitate the protein denaturation process.
* **Common uses:** Disinfecting small surfaces like thermometers or stethoscope diaphragms.
* **Limitation:** They are not sporicidal (they do not kill bacterial spores) and can damage certain plastics or rubber over time.
### 2. Sodium Hypochlorite (Bleach)
Chlorine compounds, specifically sodium hypochlorite ($NaOCl$), are powerful oxidizing agents. They disrupt cellular metabolism and destroy the cell walls of bacteria, viruses, and even fungi. At higher concentrations, bleach can be effective against more resistant organisms like *Clostridioides difficile* spores.
* **Common uses:** Large-scale surface disinfection in hospitals, laboratories, and water treatment.
* **Limitation:** It is corrosive to metals (like stainless steel) and its activity is significantly reduced by the presence of organic matter
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