For over a century, chlorine has been used to provide clean drinking water to communities in the U.S. and across the world. In correct dosages, chlorine will kill a broad range of pathogens while remaining safe for consumption.
The key is dosage, as too little chlorine will not have the disinfecting power required to eliminate the most critical pathogens. Too much chlorine can cause water to taste and/or smell unappealing, or worse, have long-term negative impact. There is an accurate and easy way to get the data you need.
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