from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A highly irritating, greenish-yellow gaseous halogen, capable of combining with nearly all other elements, produced principally by electrolysis of sodium chloride and used widely to purify water, as a disinfectant and bleaching agent, and in the manufacture of many important compounds including chloroform and carbon tetrachloride. Atomic number 17; atomic weight 35.453; freezing point -100.98°C; boiling point -34.6°C; specific gravity 1.56 (-33.6°C); valence 1, 3, 5, 7. See Table at element.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A toxic, green, gaseous chemical element (symbol Cl) with an atomic number of 17.
from the GNU version of the Collaborative International Dictionary of English
- n. One of the elementary substances, commonly isolated as a greenish yellow gas, two and one half times as heavy as air, of an intensely disagreeable suffocating odor, and exceedingly poisonous. It is abundant in nature, the most important compound being common salt (Sodium chloride). It is powerful oxidizing, bleaching, and disinfecting agent. Symbol Cl. Atomic weight, 35.4.
from The Century Dictionary and Cyclopedia
- Of the color of young leaves; light green.
- n. See chlorin.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a common nonmetallic element belonging to the halogens; best known as a heavy yellow irritating toxic gas; used to purify water and as a bleaching agent and disinfectant; occurs naturally only as a salt (as in sea water)
The testing kit: The darker the shade of pink, the more chlorine is present in the water.
Before entering the hospital, patients stepped on two large pieces of foam soaked in chlorine and washed their hands from a bucket of water.
The use of chlorine is also expensive but it is also dangerous, especially when not carefully applied.
Its dry skin, mixed with either chlorine from a pool or something else that is ripped up by rough concrete or another surface.
Vegetables should be soaked in chlorine if they are not being cooked or peeled.
Prior to this I thought I had an understanding that e coli is everywhere and that washing or soaking in chlorine or one of the products sold for this would remove it from the exterior of the vegetable or fruit.
You should stay out of the water until the chlorine is fully dissolved and mixed in the water.
I don't recommend it for the food (sub-standard Mexican with a high chance that you'll be puking in the fountain outside later) and the food tastes a bit funny with the amount of chlorine from the diving pool floating around in the air.
Studies by the South Carolina Department of Health, however, determined there was no long-term chlorine contamination in the water, the soil or the air.
Studies by the South Carolina Department of Health, however, determined there was no long-term chlorine contamination in the water, the soil, or the air.
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