Sodium hypochlorite (NaOCI) is a salt of sodium resulting from its reaction with hypochlorous acid (HCIO). The salt is in the form of a white powder, which is obtained by combining chlorine with sodium by introducing chlorine (CI) in gaseous form into a solution of sodium hydroxide (NaOH).
Use:
Water treatment – sodium hypochlorite (NaOCl) is a chemical solution commonly used in water treatment applications as an oxidizing and disinfecting agent. Water disinfection using the hypochlorite solution is the preferred technical option in most small drinking water treatment and distribution plants, sodium hypochlorite dosing plants being the simplest water chlorination equipment. The dosing process of the sodium hypochlorite solution can be easily controlled by the automation loop plants, depending on certain parameters: the flow rate of the chlorinated water and / or the value of the residual chlorine concentration in the water.
Protection measures:
Caution should be taken when handling hypochlorite due to the danger of explosion, which may result from its reaction with reducing substances (electron reductants or acceptors), amines (ammonia derivatives), formic acid (CH2O2), methanol (CH4O) or other organic substances. In addition to the danger of explosion, hypochlorite is caustic, being an aggressive irritant to the respiratory mucosa. With hydrochloric acid (HCl), nitric acid (HNO3) and various oxidants, such as hydrogen peroxide, it has an intense reaction with the release of irritating gases such as chlorine and nitrogen oxides. It is sufficient for the hypochlorite to heat up in the sun in order to decompose it with chlorine release.
Storage:
Sodium hypochlorite should be stored and handled in accordance with local regulations. We recommend storing the product in metal tanks with internal corrosion protection, at temperatures of max. 25 C, in dry areas, away from heat and sunlight. Due to the instability of sodium hypochlorite, direct contact of the product with metals (cobalt, copper, iron, nickel and their alloy, and salts) should be avoided. The handling of the product should be carried out according to the collective protection measures.
