Re: Jim Humbles new Brochure... Problems

Hello Korzansmith,

4 years ago when this thread was started the protocol was a little different. Jim has toned things down a little and after finally measuring what he had, has settled on a concentration much lower than what was in practice back then.

The chemistry hasn't changed however.

Chlorous acid is formed when an acid is added to sodium chlorite. That solution also has some free chlorine dioxide in it. The chlorine dioxide has an oxidation potential of 0.95 volts, but the chlorous acid still has an oxidation potential of 1.57 volts.

As far as concentration goes, water purification uses 2 PPM and swimming pools and spas use a concentration in the 0.5 - 1.0 PPM range. Jim's 25 PPM is much stronger than that. Fortunately when chlorine dioxide comes into contact with biofilms it immediately is broken down to chlorite. The chlorite is then available to do some oxidizing. In the body biofilm is known as mucous, saliva, and the various other fluids that line the various organs.

When using a chlorine dioxide solution for disinfecting hard surfaces a concentration of 25 PPM will eliminate any bacteria if it has a contact time of a few minutes. MRSA requires a concentration of 500 PPM, but there are no applications that call for concentrations of 25000 PPM. In food processing when disinfecting meat the chlorine dioxide concentration is below 2 PPM.

As you can see 25 PPM is still a rather high concentration.

Tom
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