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It is the main active ingredient of commercial products called bleaching powder, [a] used for water treatment and as a bleaching agent. [3] History.
Anhydrous sodium hypochlorite can be prepared but, like many hypochlorites, it is highly unstable and decomposes explosively on heating or friction. [5] The decomposition is accelerated by carbon dioxide at Earth's atmospheric levels - around 4 parts per ten thousand.
"Bleaching powder" usually refers to a formulation containing calcium hypochlorite. [citation needed] Oxidizing bleaching agents that do not contain chlorine are usually based on peroxides, such as hydrogen peroxide, sodium percarbonate, and sodium perborate. These bleaches are called "non-chlorine bleach", "oxygen bleach", or "color-safe bleach".
Chlorine releasing solutions, such as liquid bleach and solutions of bleaching powder, can burn the skin and cause eye damage, [2] especially when used in concentrated forms. As recognized by the NFPA, however, only solutions containing more than 40% sodium hypochlorite by weight are considered hazardous oxidizers.
In pH testing of bleach substances, sodium thiosulfate neutralizes the color-removing effects of bleach and allows one to test the pH of bleach solutions with liquid indicators. The relevant reaction is akin to the iodine reaction: thiosulfate reduces the hypochlorite (the active ingredient in bleach) and in so doing becomes oxidized to sulfate ...
Common examples include sodium hypochlorite (household bleach) and calcium hypochlorite (a component of bleaching powder, swimming pool "chlorine"). [1] The Cl-O distance in ClO − is 1.69 Å. [2] The name can also refer to esters of hypochlorous acid, namely organic compounds with a ClO– group covalently bound to the rest of the molecule.
Prepare to tackle odors and stain in bulk with this 5-pound supply of OxiClean powder. Reviewers swear by this oxygen-based, water-activated cleaner on everything from laundry to household cleaning.
Flour bleaching agent is the agent added to fresh milled grains to whiten the flour by removing the yellow colour pigment called xanthophyll. It whitens the flour, which is used in the baking industry.