Urea → Peracetic Acid

Participants

Reaction Steps

A cross-linked Peracetic Acid/Locust Bean Gum/Urea/Boric Acid Gel was prepared according to Example 5 by reacting 41.77 g of 5% peracetic acid, 41.25 g urea, 1.62 g konjac flour and 0.8 g of boric acid with gently stirring. A viscous gel formed. It analyzed at 3.44% of peracetic acid. The gel was dried to a solid which analyzed for 1.71% peracetic acid. The solid dissolved slowly in water. The solid was very stable with or without urea.

Provenance & Evidence