Eau de Javel (also Javel water Javelle water or ) is an aqueous solution of potassium chlorate (KClO ), usually in a mixture with potassium chloride ( KCl). Eau de Javel was named after its first manufacture, the French town of Javel (now part of Paris), where it was produced commercially as a bleaching agent since 1792. Until the 20th century, the town of Javelle wrote, which is why the chemical is still called in older chemistry books Eau de Javelle.
This use as a bleaching agent in the textile industry dates back to Claude -Louis Berthollet, who discovered the decolorizing effect. It is recommended to remove mildew stains. Due to its antimicrobiotic ( bactericidal ) effect eau de Javel is also used for disinfection; so water is treated in swimming pools with it, and it replaces the dangerous chlorine gas. Also Eau de Javel is used for the oxidation of cyanide-containing solutions.
Javel water must be 0.1 - used to 0.5 -percent solution for use in the handling of microorganisms for decontamination. The decontamination is with viruses, bacteria and fungi ( conditional in spores) effective. For the skin disinfecting Javel water is not used.
The use of Javel water for disinfecting cork for closing wine bottles is problematic because arising 2,4,6 -trichlorophenol can be converted by microorganisms in 2,4,6- trichloroanisole. The smell of 2,4,6- Trichloranisol is perceived by wine drinkers as unpleasant, the wine smells then cork. Even at concentrations of 30 ng · ml -1, 2,4,6- Trichloranisol is perceptible.