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Hyperchloremia is an electrolyte disturbance in which there is an elevated level of chloride ions in the blood. [1] The normal serum range for chloride is 96 to 106 mEq/L, [2] therefore chloride levels at or above 110 mEq/L usually indicate kidney dysfunction as it is a regulator of chloride concentration. [3]
Chlorine gas poisoning is an illness resulting from the effects of exposure to chlorine beyond the threshold limit value. Acute chlorine gas poisoning primarily affects the respiratory system , causing difficulty breathing, cough, irritation of the eyes, nose, and throat, and sometimes skin irritation .
At least 12 people were sickened after exposure to too much chlorine at a gym on Houston’s west side, Texas officials said. Firefighters responded to a reported “chlorine spill with possible ...
The challenge of defining an acceptable level of perchlorate in drinking water sets two opposing groups with significantly different views against each other. In a draft risk assessment made in 2002, EPA suggested that levels higher than 1 part per billion (ppb) pose a health risk.
Earlier this week, the chlorine smoke closed schools and led to a shelter-in-place order for more than 90,000 residents east of Atlanta while some were told to evacuate after emergency officials ...
Salt water chlorination is a process that uses dissolved salt (1000–4000 ppm or 1–4 g/L) for the chlorination of swimming pools and hot tubs.The chlorine generator (also known as salt cell, salt generator, salt chlorinator, or SWG) uses electrolysis in the presence of dissolved salt to produce chlorine gas or its dissolved forms, hypochlorous acid and sodium hypochlorite, which are already ...
Levels of chloramines and other volatile compounds in water can be minimized by reducing contaminants that lead to their formation (e.g., urea, creatinine, amino acids and personal care products) as well as by use of non-chlorine "shock oxidizers" such as potassium peroxymonosulfate.
Chlorinated disinfection agents such as chlorine and monochloramine are strong oxidizing agents introduced into water in order to destroy pathogenic microbes, to oxidize taste/odor-forming compounds, and to form a disinfectant residual so water can reach the consumer tap safe from microbial contamination.