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Concept
Chlorine-releasing compounds
Summary
Chlorine-releasing compounds, also known as chlorine base compounds, is jargon to describe certain chlorine-containing substances that are used as disinfectants and bleaches. They include the following chemicals: sodium hypochlorite (active agent in bleach), chloramine, halazone, and sodium dichloroisocyanurate. They are widely used to disinfect water and medical equipment, and surface areas as well as bleaching materials such as cloth. The presence of organic matter can make them less effective as disinfectants. They come as a liquid solution, or as a powder that is mixed with water before use.
Side effects if contact occurs may include skin irritation and chemical burns to the eye. They may also cause corrosion and therefore may require being rinsed off. Specific compounds in this family include sodium hypochlorite, monochloramine, halazone, chlorine dioxide, and sodium dichloroisocyanurate. They are effective against a wide variety of microorganisms including bacterial spores.
Chlorine-releasing compounds first came into use as bleaching agents around 1785, and as disinfectants in 1915. They are on the World Health Organization's List of Essential Medicines. They are used extensively in both the medical and the food industry.
Chlorine-based compounds are usually handled in water solutions, powders, or tablets, that are mixed with water before use. They may have to be rinsed off after application to avoid corrosion of metals and degradation of organic materials.
Chlorine-based compounds are effective against a wide variety of microorganisms including bacterial spores. They are listed by the World Health Organization as essential medicines in any health system.
The presence of other organic matter in the place of application can make these disinfectants less effective, by consuming some of the released chlorine.
Chlorine-based bleaches have been used since the late 18th century to whiten cotton and linen clothes, removing either the natural fiber color or stains of sweat or other organic residues.
Official source
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