Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A bleach is a chemical that removes colors or whitens, often via oxidation. Common chemical bleaches include household chlorine bleach, a solution of approximately 3–6% sodium hypochlorite (NaClO), and oxygen bleach, which contains hydrogen peroxide or a peroxide-releasing compound such as sodium perborate, sodium percarbonate, sodium persulfate, tetrasodium pyrophosphate, or urea peroxide together with catalysts and activators, e.g., tetraacetylethylenediamine and/or sodium nonanoyloxybenzenesulfonate. Bleaching powder is calcium hypochlorite. Many bleaches have strong bactericidal properties, and are used for disinfecting and sterilizing. Chlorine dioxide is used for the bleaching of wood pulp, fats and oils, cellulose, flour, textiles, beeswax, skin, and in a number of other industries. In the food industry, some organic peroxides (benzoyl peroxide, etc.) and other agents (e.g., bromates) are used as flour bleaching and maturing agents.

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