Chlorine may be neutralized by ascorbic acid, sodium ascorbate and sulfur compounds. Natural methods, such as leaving the chlorinated water exposed to air and sunlight in tanks or ponds or dumping it in an external environment, are also effective.
Air and sunlight neutralize chlorine over time, allowing chlorinated water to be stored and de-chlorinated in natural environments without the use of chemicals. Sulfur compounds may be used to neutralize chlorine, but may have adverse effects on the environment since they lower oxygen levels in the water. Vitamin C, in the form of ascorbic acid, and sodium ascorbate quickly neutralize chlorine and are non-toxic. Ascorbic acid may slightly lower the pH level of the water, while sodium ascorbate is pH-neutral, and does not affect the pH of the water.Learn More
Battery acid spills can be neutralized using commercial spill kits, such as a J.T. Baker spill kit. A spill kit contains agents that can neutralize sulfuric acid, the acidic component of many car batteries, as well as nitric acid and hydrochloric acid.Full Answer >
Chlorine bleach is extremely basic, as it has a high pH of 13. This means that a chlorine bleach solution has a H+ concentration of about one-millionth of the H+ concentration in pure water.Full Answer >
Chemoautotrophs obtain energy by using oxygen or compounds with high oxygen content to oxidize, or take electrons from, sulfur compounds, hydrogen, elemental sulfur, ammonia or metals. They use some of the energy obtained from these oxidation reactions to create organic compounds from reactions with carbon dioxide.Full Answer >
Garlic turns blue in vinegar due to the sulfur compounds within it reacting with minute traces of copper in the vinegar. This reaction forms copper sulfate, which is a blue or blue-green compound. The garlic is still safe to eat after it has turned blue unless there are other signs of spoilage.Full Answer >