Sodium Hypochlorite - available at CDI in Buffalo, NY

Description:
  • Sodium Hypochlorite (better known as bleach).

Grades Available:
  • 12.5% Standard
  • Various other concentrations available

Synonyms:
  • Crimson Chlor
  • Bleach
  • Chlorine Bleach
  • Soda Bleach

CAS Number:
  • 7681-52-9

Chemical Formula:
  • NaClO

Chemical Structure:
  • Sodium Hypochlorite chemical structure

Packaging:
  • 5 gallon pails
  • 15 and 30 gallon carboys
  • 55 gallon drums
  • 275/330 gallon totes
  • Tankwagon

Uses:
  • Bleaching.
  • Disinfection.
  • Water Treatment.
  • Oxidation.
  • Cyanide Destruction.
  • Chlorination.
  • Sanitation.
  • Other.

TYPICAL PROPERTIES

Boiling Point:
  • 101 °C

Specific Gravity:
  • 1.27

Appearance / Odor:
  • Colorless to pale yellow liquid with characteristic bleach odor

Solubility in Water:
  • 100%

Melting Point:
  • 18 °C

pH:
  • 12

Molecular Weight:
  • 74.44 g/mol

Please inquire for Specific Liquid Bactericide, Disinfectant, Sanitizer, Deodorizer and Biocide registration for:

EPA registered
New York State DEC registered
  • COOLING TOWER / EVAPORATIVE CONDENSER WATER:
    • Slug Feed Method – Initial Dose: When system is noticeably fouled, apply 52 to 104 oz. of this product in 10,000 gal. of water in the system to obtain from 5 to 10 ppm available chlorine. Repeat until control is achieved. Subsequent Dose: When microbial control is evident, add 11 oz. of this product in 10,000 gal. of water in the system daily, or as needed to maintain control and keep the chlorine residual at 1 ppm. Badly fouled systems must be cleaned before treatment is begun.
    • Intermittent Feed Method – Initial Dose: When system is noticeably fouled, apply 52 to 104 oz. of this product in 10,000 gal. of water in the system to obtain a 5 to 10 ppm available chlorine. Apply half (or 1/3, 1/4 or 1/5) of this initial dose when half (or 1/3, 1/4 or 1/5) of the water in the system has been lost by blowdown. Subsequent Dose: When microbial control is evident, add 1 oz. of this product in 1,000 gal. of water in the system to obtain a 1 ppm residual. Apply half (or 1/3, 1/4 or 1/5) of this initial dose when half (or 1/3, 1/4 or 1/5) of the water in the system has been lost by blowdown. Badly fouled systems must be cleaned before treatment is begun.
    • Continuous Feed Method – Initial Dose: When system is noticeably fouled, apply 77 to 154 oz. of this product in 10,000 gal. of water in the system to obtain 5 to 10 ppm available chlorine. Subsequent Dose: Maintain this treatment level by starting a continuous feed of 1 oz. of this product in 1,000 gal. of water lost by blowdown to maintain a 1 ppm residual. Badly fouled systems must be cleaned before treatment is begun.
  • SANITIZING NONPOROUS FOOD CONTACT EQUIPMENT:
    • A solution of 100 ppm available chlorine may be used in the sanitizing solution if a chlorine test kit is available. Solutions containing an initial concentration of 100 ppm available chlorine must be tested and adjusted periodically to ensure that the available chlorine does not drop below 50 ppm. Prepare a 100 ppm sanitizing solution by thoroughly mixing 1 oz. of Crimson Chlor in 10 gal. of water. If no test kit is available prepare a sanitizing solution by mixing 2 oz. of Crimson Chlor in 10 gal. of water to provide approximately 200 ppm available chlorine by weight. See Table of Proportions. Just prior to use, clean all surfaces with proper detergent and rinse with water. Rinse Method - Rinse all surfaces thoroughly with the sanitizing solution maintaining contact with the sanitizer for at least 2 minutes. If solution contains less than 50 ppm available chlorine as determined by a suitable test kit, either discard the solution or add sufficient product to reestablish a 200 ppm residual. Allow equipment to drain thoroughly. Do not rinse and do not soak overnight.
  • SANITIZING POROUS FOOD CONTACT EQUIPMENT:
    • Prepare a 600 ppm solution by thoroughly mixing 6 oz. of this product in 10 gal. water. Clean surfaces in the normal manner. Rinse all surfaces thoroughly with the 600 ppm solution, maintaining contact for at least 2 minutes. Prior to using equipment, rinse all surfaces with a 200 ppm available chlorine solution (2 oz. / in 10 gal. water). Do not rinse and do not soak overnight.
  • SANITIZING HARD, NON-POROUS OUTSIDE SURFACES OF AIRTIGHT, SEALED PACKAGES CONTAINING FOOD OR NON-FOOD PRODUCTS:
    • Crimson Chlor may be used as a final sanitizing rinse for hard, non-porous outside surfaces of airtight, sealed packages containing food or non-food products. Prepare sanitizing solution by thoroughly mixing 4 oz. of this product in 20 gal. of water to provide approximately 200 ppm available chlorine by weight. All surfaces must be exposed to the sanitizing solution for a period of not less than 2 minutes. Drain thoroughly. No rinse necessary.
  • TREATMENT OF POTABLE WATER IN MEAT PROCESSING PLANTS:
    • For processing water in meat plants, use chlorine level up to 5 ppm available chlorine (1/2 oz. product/100 gal. water) and for processing water in poultry plants, use chlorine level up to 20 ppm available chlorine (1/2 oz. product/10 gal. water).
  • TREATMENT OF POULTRY PROCESSING WATER:
    • Follow guidelines of local water authority for water potability treatment. Continuous Feed: Using an automatic metering device, continuously feed this product into the water to obtain and/or maintain a level of 5-20 ppm available chlorine (1/2 oz. product in 100 gal. water, to 1 oz. product in 20 gal. water). Confirm target chlorine level with either a chlorine test kit or an automatic testing device. When the available chlorine level reaches 20 ppm, notify the USDA plant inspector. Intermittent Feed: Start up by adding 1 oz. of this product in 1,000 gal. of water for each 1 ppm of available chlorine needed. For subsequent doses, check chlorine level with a chlorine test kit. Add enough of this product to maintain the target chlorine level and confirm this level with a chlorine test kit. Do not pour this product directly on poultry product in the water
  • WATER CHLORINATION:
    • For farm, private or small municipal water chlorination feed solution with a hypochlorinator until an available chlorine residual of at least 0.2 to 0.6 ppm is attained throughout the distribution system. Check water frequently with a chlorine test kit. Bacteriological sampling must be conducted at a frequency no less than that prescribed by the National Primary Drinking Water Regulations. Contact your local health department for further details.
  • PULP AND PAPER MILL PROCESS WATER SYSTEMS:
    • Slug Feed Method: Initial dose - When system is noticeably fouled, apply up to 104 ounces of this product per 10,000 gallons of water in the system to obtain from 5 to l0 ppm available chlorine. Repeat until control is achieved. Subsequent dose - When microbial control is achieved, add up to l ounces of this product per 10,000 gallons of water in the system daily, or as needed to maintain control and keep the chlorine residual at 1ppm. Badly fouled systems must be cleaned before treatment is begun.
    • Intermittent Feed Method: Initial dose - When system is noticeably fouled, apply up to l 04 ounces of this product per 10,000 gallons of water in the system to obtain from 5 to 10 ppm available chlorine. Apply half (or 1/3, 1/4 or 1/5) of this initial dose when half (or 1/3, 1/4, or 1/5) of the water in the system has been lost by blowdown. Subsequent dose - When microbial control is achieved, add 11 ounces of this product per 10,000 gallons of water in the system to obtain a 1 ppm residual. Apply half (or l/3, 1/4 or 1/5) of this initial dose when half (or 1/3, 1/4, or 1/5) of the water in the system has been lost by blowdown Badly fouled systems must be cleaned before treatment i: begun.
    • Continuous Feed Method: Initial dose - When system is noticeably fouled, apply up to 104 ounces of this product per 10,000 gallons of water in the system to obtain from 5 to l0 ppm available chlorine. Subsequent dose - Start a continuous feed of 1 ounce of this product per l ,000 gallons of water lost by blowdown to maintain a 1 ppm residual. Badly fouled systems must be cleaned before treatment is begun.
  • COMMERCIAL OR INSTITUTIONAL LAUNDRY SANITIZER:
    • Wet fabrics or clothes should be spun dry prior to sanitization. Prepare a 200 ppm available chlorine solution (See Table of Proportions). Promptly after mixing the sanitizer, add the solution into the prewash prior to washing fabrics/clothes in the regular wash cycle with a good detergent. Test the level of available chlorine, if solution has been allowed to stand. Add more of this product if the available chlorine level has dropped below 200 ppm.
  • SWIMMING POOL WATER DISINFECTION:
    • Initial Dosage: For a new pool or spring start-up, superchlorinate with a 5 to 10 ppm available chlorine by weight. Check the level of available chlorine with a test kit. Adjust and maintain pool water pH until between 7.2 to 7.6, and the alkalinity until between 50 to 100 ppm. Maintenance Dosage: To maintain the pool, add manually or by a feeder device 11 ounces of this product for each 10,000 gallons of water to yield an available chlorine residual between 0.6 to 1.0 ppm by weight. Stabilized pools should maintain a residual of 1.0 to 1.5 ppm available chlorine. Test the pH, available chlorine residual and alkalinity of the water frequently with appropriate test kits. Frequency of water treatment will depend upon temperature and number of swimmers. Every 7 days or as necessary, superchlorinate the pool to obtain 5 to 10 ppm available chlorine by weight. Check the level of available chlorine with a test kit. Do not reenter pool with a chlorine residual above at 4 ppm due to risk of bodily harm. At the end of the swimming pool season or when water is to be drained from the pool, chlorine must be allowed to dissipate from treated pool water before discharge. Do not chlorinate the pool within 24 hours of water discharge. Winterizing pools: Water should be clear and clean, and filter running. Add 3 ounces of product per 1000 gallons of water to obtain a 3 ppm available chlorine residual, as determined by a suitable test kit. Cover pool, prepare heater, filter and heater components for winter by following manufacturers' instructions.
  • EMERGENCY WATER DISINFECTION AFTER MAIN BREAKS:
    • Before assembly of the repaired section, flush out mud and soil. Permit a water flow of at least 2.5 feet per minute to continue under pressure while injecting this product by means of a hypochlorinator. Stop water flow when a chlorine residual of 50 ppm is obtained at the low pressure end of the new main section after a 24 hour retention time. When chlorination is completed, the system must be flushed free of all heavily chlorinated water.
  • FARM PREMISES DISINFECTION:
    • Remove all animals, poultry, and feed from premises, vehicles, and enclosures to be disinfected. Remove all litter and manure from floors, walls and surfaces of barns, pens, stalls, chutes and other facilities occupied or traversed by animals or poultry. Empty all troughs, racks and other feeding and watering equipment. Thoroughly clean all surfaces with soap or detergent and rinse with water. To disinfect, saturate all surfaces with a solution of at least l 000 ppm available chlorine; allow to remain for a period of 10 minutes. A 1000 ppm solution can be made by thoroughly mixing 11 ounces of this product with 10 gallons of water. Immerse all halters, ropes and other types of equipment used in handling and restraining animals or poultry, as well as the cleaned forks, shovels and scrapers used for removing litter and manure. Ventilate closed spaces. Do not house livestock or poultry or use equipment until chlorine has dissipated. All treated feed racks, mangers, troughs, automatic feeders, fountains and water containers must be rinsed with potable water before reuse.

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The information supplied above is offered as a service to our customers, and does not relieve the customer from their responsibility to determine the suitability of a particular chemical to their specific purpose. Actual product specifications may vary slightly. Please contact CDI for information prior to purchase.