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Chlorine dioxide and chlorine-based effects: Disinfecting and deodorizing Pasta Clean-Pasta Clean 100ppm BIB (Bag in Box): 5L
Chlorine dioxide and chlorine-based effects: Disinfecting and deodorizing Pasta Clean-Pastarise Co., Ltd.

Chlorine dioxide and chlorine-based effects: Disinfecting and deodorizing Pasta Clean
Pastarise Co., Ltd.


About This Product

Pure chlorine dioxide water (made to order)

■The best features of pure chlorine dioxide water

・No risk of explosion ・Concentration does not rise above the indicated concentration (safety) ・Safe for skin contact with no reports of chemical burns

■Usage situations etc.

・Food factory ・Circulation bathtub ・Bath facilities at hotels, inns, etc. ・Livestock and pet industry ·hospital ・Welfare facilities ・General households, etc.

■Concentration measurement method

The simplest method is to use a pocket density meter that uses the DPD method. If the measurement frequency is infrequent, we recommend Kyoritsu RIKEN's pack test. This can also be done by drawing a calibration curve using the DPD measurement kit for available chlorine concentration.

■How to store products

Store in a cool, dark place, preferably in the refrigerator. Freezing is possible. Factors that contribute to the decrease in concentration are light and temperature. At a constant temperature and in a dark place, the gas permeability of the filled container is the biggest factor. It does not pass through glass, titanium, etc., and the penetration rate is low with PET and vinyl chloride materials.

■Disposal method

-The required amount of sodium thiosulfate is 2.3g of sodium thiosulfate pentahydrate per 1g of chlorine dioxide. Addition of sodium thiosulfate lowers the pH of the solution. If possible, we recommend using alkaline substances such as sodium hydroxide, potassium hydroxide, sodium carbonate, or sodium bicarbonate to neutralize the pH. ・During neutralization using sodium thiosulfate, there is a sulfur odor, so carry out with ventilation. - Example 2 When discarding 1 L of chlorine dioxide water at 2,000 ppm The weight of chlorine dioxide in this solution is 2,000 (mg/L) × 1 (L) = 2,000 mg = 2 g The amount of sodium thiosulfate pentahydrate required for this neutralization is 4.6 g. Add about 30 to 100 g of baking soda per liter, add 4.6 g of sodium thiosulfate pentahydrate, dissolve, and drain while diluting with tap water. Note that the solubility of baking soda is 9.6 g/100 mL (20°C), and there may be undissolved residue if used in excess. Even if baking soda is at a saturated concentration, the pH is around 8, so it is generally considered to be within general wastewater standards. ・Pasta Clean is not a food additive, so if you use it on areas that come into contact with food, please remove it by rinsing etc.

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    Chlorine dioxide and chlorine-based effects: Disinfecting and deodorizing Pasta Clean

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1 Models of Chlorine dioxide and chlorine-based effects: Disinfecting and deodorizing Pasta Clean

Image Part Number Price (excluding tax) PH Impurities Deterioration of filling container Resin products How to dispose of liquid Concentration Packing style (container and material) Metal corrosive Others
Chlorine dioxide and chlorine-based effects: Disinfecting and deodorizing Pasta Clean-Part Number-Pasta Clean 100ppm BIB (Bag in Box): 5L

Pasta Clean 100ppm BIB (Bag in Box): 5L

Available upon quote

2~7

Contains Na+ (sodium ions) derived from raw materials

PE (polyethylene) products BIB (bag-in-box) have a shelf life of 3 months, PET (polyethylene terephthalate) bottles have a shelf life of about 1 year, and PE (polyethylene) cans have a shelf life of about 1 year.

Oxidative deterioration property

Drain while diluting with plenty of water

100ppm

BIB (bag in box): 5L

Corrosive

Contains no surfactants

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