adomant
Regular.
I have started this to get your collective thoughts and experience on Chlorine Dioxide as I see it is emerging as a santisier / steriliser and as a yeast washing agent - particularly in the US.
It is used to make water safe to drink and it can be bought of the shelf to sanitise water for drinking while abroad.
It has a massive kill factor and seems to be rinse free, not sure of the dilution rates for contact kill, rinse free, yeast wash and drinking etc... clearly the level required for killing bacteria but not yeast needs to be accurate - i.e. Danstar do not use it as they think there could be issues with uniform concentration.
It is highly unstable so can't really be transported. On an industrial level it is made on site or provided as 2 chemicals that when mixed together produce it (Sodium Chlorite and an acid such as phosphoric, citric, acetic), not sure of the quantities on a domestic scale but 1g of chlorite and a drop of acid would work for a lot of water. It is available off the shelf as tablets or drops in travel packs - again need to know the dilution rates for different uses.
It is used to make water safe to drink and it can be bought of the shelf to sanitise water for drinking while abroad.
It has a massive kill factor and seems to be rinse free, not sure of the dilution rates for contact kill, rinse free, yeast wash and drinking etc... clearly the level required for killing bacteria but not yeast needs to be accurate - i.e. Danstar do not use it as they think there could be issues with uniform concentration.
It is highly unstable so can't really be transported. On an industrial level it is made on site or provided as 2 chemicals that when mixed together produce it (Sodium Chlorite and an acid such as phosphoric, citric, acetic), not sure of the quantities on a domestic scale but 1g of chlorite and a drop of acid would work for a lot of water. It is available off the shelf as tablets or drops in travel packs - again need to know the dilution rates for different uses.