35% Hydrogen Peroxide source needed

[joobz]

So, what's the plan? A little H2O2, some Fe+2...Get a little fenton Chemistry brewing?

 

[Esperdome]

So, what's the plan? A little H2O2, some Fe+2...Get a little fenton Chemistry brewing?

We use 30% hydrogen peroxide and ferrous sulfate all the time in our in-situ chemical oxidation injection process to treat contamination plumes underground. If the hydrocarbons are present in high enough concentrations, the place looks like Yellowstone after a while.

 

[fuelair]

The EPA's initial review of the commerical uses for hydrogen peroxide in concentrations lower than 10% include disinfection of cultery for food service, as it leaves no harmful residue, but I don't recall them mentioning its use for washing food. Hydrogen peroxide tends to react with a lot of organic chemicals, which is part of why it's a good disinfectant.

Also, if you do use any hydrogen peroxide at all for whatever purpose, make sure to clean up any spills promptly, and then wash the rag, napkin, mop or towel with water right away. Hrdyrogen peroxide has a significantly higher boiling point than water, and puddles of hydrogen pexoide increase slowly in concentration as a result. There's been some studies which show that even concentrations of hydrogen peroxide below 30% can cause explosions and/or fires when in contact with catalsysts, such as metals (including platinum and copper) and some textiles, including cotton, which a handy rag or mop might well be made of.

Useful info I was unaware of - thanks!!!

 

[joobz]

Yup. And White blood cells do it all the time to get rid of bacteria.
I still don't know if i'd like to eat any food sprayed withit. Not for fear of poisoning, but couldn't imagine it tasting good.

H2O2 is readily permeable through cells. It'd get inside and react with whatever is there. that'd really ruin flavor since many flavor compounds are readily oxidized.

 

[geni]

Anyone here know of a reliable consumer-source for food-grade, 35% Hydrogen Peroxide? It's very important it is the ingestible type. I understand from this wacky website it can be tricky to obtain? Not sure if that's true. Obviously, I’m suspicious about any info that website offers. I'm looking for small quantities and would like to purchase direct from a manufacturer or high turn-around vendor. Any help would be appreciated, thanks.

www.sigmaaldrich.com

Do a search for hydrogen peroxide. Then find out what you can legal purchase and what they will sell you.

 

[Goshawk]

If you're just wanting to sanitize your produce, I don't understand why you need 35% peroxide. Both your linked sciencenews.org article and this article here, a study from way back in 1996 in which they used ordinary 3% peroxide coupled with acetic acid (vinegar) in tandem, to achieve sanitation of fresh produce, are talking about ordinary over-the-counter 3% peroxide. Where are you getting the "35%" figure?

 

[ponderingturtle]

If you're just wanting to sanitize your produce, I don't understand why you need 35% peroxide. Both your linked sciencenews.org article and this article here, a study from way back in 1996 in which they used ordinary 3% peroxide coupled with acetic acid (vinegar) in tandem, to achieve sanitation of fresh produce, are talking about ordinary over-the-counter 3% peroxide. Where are you getting the "35%" figure?

I think the issues with that was that 3% was not food grade hydrogen peroxide.

 

[Goshawk]

But, in the two linked articles from sciencenews.org, they're using ordinary, over-the-counter buy-it-at-Osco 3% hydrogen peroxide. That's kind of the point of the studies, is to find a way for Mom to sanitize her lettuce from E. Coli at home without needing half the mad lab equipment from Bride of Frankenstein to do it. So they just used vinegar in one bottle and peroxide in the other bottle. Nowhere did they stipulate, "Now, Mom, you'll have to go to such-and-such a place and obtain special FOOD-GRADE peroxide." No, they just said, "Peroxide." So I don't see where Serenity's getting his idea that it has to be "food grade" peroxide, because apparently OTC works just fine. And you're gonna rinse it off afterwards with plain water anyway, if for no other reason than the vinegar will play merry hell with your dressing, so what difference does it make if the peroxide has "additives" in it? According to the studies, they presumably aren't toxic, or at least, not toxic enough that the microscopic amounts left on the lettuce after rinsing with water would make you sick.

 

[Serenity]

But, in the two linked articles from sciencenews.org, they're using ordinary, over-the-counter buy-it-at-Osco 3% hydrogen peroxide. That's kind of the point of the studies, is to find a way for Mom to sanitize her lettuce from E. Coli at home without needing half the mad lab equipment from Bride of Frankenstein to do it. So they just used vinegar in one bottle and peroxide in the other bottle. Nowhere did they stipulate, "Now, Mom, you'll have to go to such-and-such a place and obtain special FOOD-GRADE peroxide." No, they just said, "Peroxide." So I don't see where Serenity's getting his idea that it has to be "food grade" peroxide, because apparently OTC works just fine. And you're gonna rinse it off afterwards with plain water anyway, if for no other reason than the vinegar will play merry hell with your dressing, so what difference does it make if the peroxide has "additives" in it? According to the studies, they presumably aren't toxic, or at least, not toxic enough that the microscopic amounts left on the lettuce after rinsing with water would make you sick.

The statement below from one of the articles you mention may have misled you to equate 3% concentration with viability.

http://www.sciencenews.org/pages/sn_arch/9_28_96/food.htm
First, she squirts a vegetable with 3 percent hydrogen peroxide, the same strength available at the drug store for gargling or disinfecting wounds.


The 35% food grade Hydrogen Peroxide volume figure came from the first link I posted. http://www.stopcancer.com/aids&cancer18.htm
Despite the irreputable and ridiculous claims made elsewhere on that site, that particular page made sense. 35% appears to be a common standard within the food industry. I've seen that same figure quoted frequently on more reputable vendor sites.

The standard over the counter 3% peroxide products you mention, contain stabilizers, impurities, etc... disqualifing it from food grade status. See below.
3% Hydrogen Peroxide (Drug/Grocery Store Variety)
Used as antimicrobial agent for treating wounds and sanitizing agent
[Made from 50% Super D Peroxide, Diluted. Contains stabilizers - phenol, acetanilide, sodium stanate, tetrasodium phosphate among them.]
[This peroxide contains known chemicals do not ingest!]

The difference between technical and food grade appears to be minor, assuming your dealing with a trustworthy vendor. Here's one company's claims. I'd prefer to err on the side of caution since H2O2 residue will be ingested on a regular basis and I wouldn't have to worry about someone repackaging my product hygienically.

joobz -

H2O2 is readily permeable through cells. It'd get inside and react with whatever is there. that'd really ruin flavor since many flavor compounds are readily oxidized.

From what I’ve read so far the peroxide leaves no lingering flavors in trace amounts--the vinegar did.

http://www.sciencenews.org/pages/sn_arch/9_28_96/food.htm
“As for taste, the peroxide didn't leave any lingering flavors and the vinegar, when applied to the skins of tomatoes and peppers, proved hard to detect. While the vinegar's trace could be picked up on lettuce, even that isn't necessarily a major drawback, Sumner notes, especially if it's destined for a salad to be dressed with a vinaigrette.”


Geni-

www.sigmaaldrich.com

Thanks for the vendor info Geni. What an extensive inventory they have. A local rep referred me to an in-state chemical supply company that I will be contacting Monday for pricing.

 

[Serenity]

I have 50% and it's dirty cheap too. Unfortunately I'm a little too far.

Too far? At that high-concentration I’d bet you could rocket yourself dirty cheap anywhere you desired.

You'd have to come to Norway... And buy beer at Norwegian prices...

I was in The Netherlands several times last winter and would’ve drunk diluted Hydrogen Peroxide for the chance to visit your Nordic lands.

 

[Ririon]

I was in The Netherlands several times last winter and would’ve drunk diluted Hydrogen Peroxide for the chance to visit your Nordic lands.

When confronted with $10 pints (or would you rather have a weak $15 longdrink?), that peroxide might seem tempting again.