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2. In-tank toilet cleaning tablet - Wikipedia

   en.wikipedia.org/wiki/In-tank_toilet_cleaning_tablet

   An in-tank toilet cleaning tablet placed in toilet tank Blue toilet water from using in-tank toilet cleaner tablet. In-tank toilet cleaners (also known as toilet water tablets or drop-in toilet bowl cleaners) are tablets or cartridges that add chemicals to toilet tank water to reduce toilet bowl stains.

3. Halazone - Wikipedia

   en.wikipedia.org/wiki/Halazone

   Halazone's disinfecting activity is mainly due to the hypochlorous acid (HClO) released by hydrolysis of the chlorine-nitrogen bonds when the product is dissolved in water: [8] (R1)(R2)NCl + H 2 O → HOCl + (R1)(R2)NH. The hypochlorous acid is a powerful oxidizer and chlorinating agent that destroys or denatures many organic compounds.

4. Trichloroisocyanuric acid - Wikipedia

   en.wikipedia.org/wiki/Trichloroisocyanuric_acid

   Trichloroisocyanuric acid is an organic compound with the formula (CONCl) 3.It is used as an industrial disinfectant, bleaching agent and a reagent in organic synthesis. [1] [2] [3] This white crystalline powder, which has a strong "chlorine odour," is sometimes sold in tablet or granule form for domestic and industrial use.

5. AOL.com - News, Sports, Weather, Entertainment, Local & Lifestyle

   www.aol.com

   AOL latest headlines, entertainment, sports, articles for business, health and world news.

6. Campden tablet - Wikipedia

   en.wikipedia.org/wiki/Campden_tablet

   They are also used to eliminate both free chlorine and the more stable form, chloramine, from water solutions (e.g., drinking water from municipal sources). Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so they can be used to protect against wild yeast and bacteria without affecting flavour.

7. Disinfection by-product - Wikipedia

   en.wikipedia.org/wiki/Disinfection_by-product

   Chlorinated disinfection agents such as chlorine and monochloramine are strong oxidizing agents introduced into water in order to destroy pathogenic microbes, to oxidize taste/odor-forming compounds, and to form a disinfectant residual so water can reach the consumer tap safe from microbial contamination.