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The Arrhenius equation was used in a study to calculate activation energies for the chlorination of four parent parabens (methyl-, ethyl-, propyl-, and butylparaben) and was found to range from 36–47 kJ/mol. [21] In another study, tap water at 20 °C (68 °F) containing 50–200 μM free chlorine was spiked with 0.5 μM propylparaben and the ...
Propylparaben (also spelled propyl paraben) is the n-propyl ester of p-hydroxybenzoic acid. It occurs as a natural substance found in many plants and some insects. Additionally, it can be manufactured synthetically for use in cosmetics, pharmaceuticals, and foods. [ 1 ]
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.
The California Food Safety Act—which has been referred to as a “Skittles ban”—forbids the sale of four food additives, including brominated vegetable oil, potassium bromate, propylparaben ...
Chloramination is the treatment of drinking water with a chloramine disinfectant. [1] Both chlorine and small amounts of ammonia are added to the water one at a time which react together to form chloramine (also called combined chlorine), a long lasting disinfectant.
Chlorination modifies the physical properties of hydrocarbons in several ways. These compounds are typically denser than water due to the higher atomic weight of chlorine versus hydrogen. They have higher boiling and melting points compared to related hydrocarbons. Flammability reduces with increased chlorine substitution in hydrocarbons.
The chlorination degree of CPs can vary between 30 and 70 wt%. CPs are subdivided according to their carbon chain length into short-chain CPs (SCCPs, C 10–13), medium-chain CPs (MCCPs, C 14–17) and long-chain CPs (LCCPs, C >17). Depending on chain length and chlorine content, CPs are colorless or yellowish liquids or solids. [1]
Chlorination virtually wiped out both the spread and initial contamination of these diseases, and did so in a way that earned it the title of "probably the most significant public health advance of the millennium" from Life Magazine. [4] [3] Rates of death due to typhoid fever in the US declined rapidly after water chlorination began.