Production from food stuffs will be controversial in regions where food sources are limited to start, however reducing the spread of infection may improve overall health in the village to the point that the benefits outweigh this cost. The scale of production may be such that one person or party can satisfy the needs of their village, or perhaps would be able to sell the product at a market to people from neighbouring villages. The method of production outlined below has not yet been tested, however it has been verified theoretically to effectively produce ethanol from the glucose contained in the original feed. The target audience for this method are people in the developing world that would benefit from cleaner medical facilities and a reduction in illness and diseases spread by unclean tools. A comprehensive review of hand washing techniques and best practices can be found here, as provided by the Ontario Ministry for Health and Long-Term Care. This work proposes a method to produce hand sanitizers containing alcohol from local, natural resources by fermenting available sugars and starches from corn or potatoes, and combining the result with a thickening agent to increase spreading of the solution over the area to be cleaned before the alcohol evaporates. Alcohol-based solutions are known to eliminate a significant portion of germs carried on the hands, and are also used in medical facilities to sterilize equipment and surgeons' hands. Some solutions may contain moisturizers, perfumes or other non-medical additives. These hand cleaners contain a mixture of alcohol, water and a thickening agent to help the solution spread completely over the hands. Hand sanitizers W are becoming ubiquitous in the developed world, commonly found in public places such as shopping malls and waiting rooms.

Oxygen not included wiki hand sanitizer