Iron Bacteria And Sulfur Bacteria
Treating your well once or twice a year has proven effective in reducing or eliminating the “rotten egg smell” which is caused by hydrogen sulfide gas.
Hydrogen sulfide gas is created in large from iron bacteria and sulfur bacteria in ground water deriving energy by feeding on iron, rocks, decaying plants and roots. The sulfates are chemically changed when used as an energy source off gassing hydrogen sulfide. Continue reading “Rotten Egg Smell In Your Tap Water”
How Much 35% Hydrogen Peroxide To Use In Well Disinfection
The amount of 35% Hydrogen Peroxide to use when disinfecting or cleaning a well will depend on a few factors.
- The depth of the well.
- The water level.
- The diameter of the well.
- What contaminants are present.
- The amount of each contaminant.
- The construction material of the well components.
Continue reading “Disinfecting Water Well”
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Providing information regarding 35% Food Grade Hydrogen Peroxide. Topics including:
35% Hydrogen Peroxide Info
Health And Healing
Spa And Pool Use
Gardening Indoor And Out
General Purpose Cleaning
and much more!
35% Spa Science Hydrogen Peroxide is a great chlorine alternative. 4 oz per 100 gallons of hot tub water every 3-4 days.
A 100 ppm hydrogen peroxide level must be maintained at all times. You may exceed 100ppm safely.
A fresh water fill is recommended and bi-weekly filter flushes. Our 35% Spa Science is 35% Food Grade Hydrogen Peroxide.
Hydrogen Peroxide Reduces Chlorine Disinfection By-Product Formation In Drinking Water.
Most public water is treated with chlorine. The number one reason we want you to know about our company is to ensure you and your family have access to safe clean water. We need plenty of water to drink, shower and bathe.
During showering our bodies can absorb up to Continue reading “Quenching Chlorination D.B.P.’s With Hydrogen Peroxide”
Bio-oxidative therapies have many different components, one of central importance is hydrogen peroxide. Naturally occurring hydrogen peroxideis used by our immune system to oxidize foreign invaders (phagocytosis); parasites, viruses, bacteria, yeast/fungus. Continue reading “Diffusing Hydrogen Peroxide”
Chlorine when used to disinfect water can react with certain organic matter and produce hundreds of chemical by-products. These chemical by-products are know as DBP’s. Two major classes of DBP’s, trihalomethanes (THMs) and haloacetic acids (HAA), make up the bulk of these by-products.
Research has Continue reading “Chlorine And Disinfection By Products”
Diluting 35% Food Grade Hydrogen Peroxide is easy.
1 oz 35% diluted with 11 oz distilled water 3%
1 oz 35% diluted with 22 oz distilled water 1.5%
10 oz 35% diluted with 118 oz distilled water 3%
I will expand this post soon.
Although our 35% Hydrogen Peroxide is not “stabilized” with added chemicals when stored in a cool dark area degradation is minimal.
On average a 1% loss over 12 months may be possible. If possible refrigerating i optimal however not essential. Always remember to store away from children.
Even during testing leaving a gallon jug in the direct summer Sun for 30 days (not recommended) UV light was filtered by the white HDPE food grade bottle. Bloating of the bottle was not observed and loss was insignificant. Store in a cool dark place.