Our investigations have shown sodium hypochlorite to be effective and have broad applications. We have investigated a number of other disinfectants (calcium hypochlorite, ozone, UV, solar disinfection) and treatment processes (filters, slow sand filtration) and feel that sodium hypochlorite offers the best mix of low cost, ease of use, safety, and effectiveness in areas where there is enough water to drink and water is not excessively turbid.

Sodium Hypochlorite is a chlorine compound. Sodium hypochlorite is commercially produced by the electrolyses of Sodium Chloride solution

Provided the media is particle free, we recommend using a PVC body with Teflon? seats and Viton? O-rings. We also recommend the addition of a 1/8" vent hole drilled and deburred on the upstream side of the valve. What this will do is when the valve is in the closed position, the cavity of the ball will remain fluidized, eliminating dead space which could lead to crystallization and gas build up in the cavity of the ball.

Our sodium hypochlorite is 12% by weight. This is the same as 15% by volume. The material contains 150 grams of available chlorine per liter. Sodium hypochlorite is available packaged in one, five, and fifty-five gallon packages. Bulk deliveries are usually from fifty gallons to full truckloads of 5000 gallons.

Because sodium hypochlorite degrades with age and exposure to both heat and light, we recommend no more than a one month supply for summer use. In cooler months, quantities may be increased to two or three months supply.

Our sodium hypochlorite is approved by Underwriters Laboratories to the NSF 60 specification. The product also meets or exceeds the AWWA specification for sodium hypochlorite. It is also registered with the United States EPA, The NJDEP and NYS Department of Environmental Conservation, and the USDA.

There are too many factors which determine the chlorine demand in any application, including swimming pools. However, one ounce of product in 1000 gallons of water will establish 1.0 ppm of chlorine. Therefore, as an example, a typical pool of 10,000 gallons would need 10 ounces of sodium hypochlorite to establish 1 ppm of chlorine. Thereafter, frequent testing of the water will determine how much more to add in order to maintain a proper chlorine level between 1.0 and 3.0 ppms of chlorine.

Bleach is inactivated by the presence of organic matter, e.g. blood. Bleach has a very strong odor and the mixing of chlorine and ammonia containing cleaning agents emits a highly toxic gas. Concentrations of bleach stronger than 1:100 are corrosive to metals. Bleach has a short efficacy life in liquid form and is sensitive to heat and sunlight.

Some of the disinfectant pills used in water disinfection are: "My Health", "Aquatabs", "Halozone", "Potable Agua or Globaline", "Chlor-floc", and "Pill with silver ions", etc. Most of the disinfectant pills contain chlorine compounds, except the pills with silver ions.

Oust? Surface Disinfectant & Air Sanitizer can be used in any room of the house and is safe for use on virtually any hard, non-porous surface. Do not use Oust? Surface Disinfectant & Air Sanitizer on polished wood, painted surfaces, floors or acrylic plastics. DO NOT SPRAY ON PETS.

Studies have shown that most mix-at-home recipes have no disinfectant properties at all, particularly when there are health-related reasons for using an antibacterial household cleaning product, such as on a cutting board that might be contaminated with Salmonella or on a surface that has been in contact with someone who is sick. It is important to remember that only disinfectants approved by Health Canada have been tested for their ability to kill germs.

Areas of food preparation should be cleaned and disinfected on a daily basis. It's a good idea to clean and disinfect moist surfaces such as sinks and toilets at least every few days, because germs can grow rapidly in a moist environment. If someone is sick, daily cleaning and disinfection are recommended.

No. But here's the rub. The TiPe cloths absorb dust, micro-dust, micro-organisms and even bacteria WITHOUT CHEMICALS. Using water and the cloths, you will eliminate more germs and contaminates than any other method. But it won't SMELL CLEAN. It won't SMELL AT ALL. It was probably the hardest part of the system to get used to. No CLEAN smell! I grew up using Pine-Sol and Clorox and all the other traditional cleaners and learned to associate that SMELL with clean.

In our controlled trials, we found that High Pressure Sodium (versus Metal Halide) when used for an entire crop cycle, slightly but noticeably out performed Metal Halide. We have also found that High Pressure Sodium gives a marginally better yield if it used for the bloom phase and the Metal Halide performs slightly better during growth. Our results would not justify purchasing both the lights for growth and bloom but this may not be the case with all species and strains.

Yes. When using Oust? Surface Disinfectant & Air Sanitizer in food preparation areas, be sure to follow label directions by rinsing the surface with tap water after every use.

You should remove birds from the room before using Oust? Surface Disinfectant & Air Sanitizer. Afterward, ventilate the room thoroughly before returning the birds to the treated area. Always follow all directions and precautions on the product label before using.

Yes. Germ Doc™ can be used in numerous places at home. Bathrooms, pet areas, kitchens, trash containers and more. Even lightly mist bedding and pillows to stop the spread of colds and flu.

The more complicated answer: many people need to write shell scripts which will be portable across many systems. That is why POSIX specifies the shell and utility commands in great detail. Most scripts are written in Bourne shell, and because several important programming interfaces ( make(1), system(3), popen(3), and analogues in higher-level scripting languages like Perl and Tcl) are specified to use the Bourne shell to interpret commands.

Sodium ascorbate is an antioxidant that prevents ranciding. Sodium ascorbate also stabilises colour so that the meat keeps its natural colour longer.