

For example, the electrolysis of sulfuric acid results in the formation of a related compound, peroxy- sulfuric acid (H 2SO 5), which then reacts with water to form hydrogen peroxide. Other methods for the preparation of hydrogen peroxide are also available. The anthraquinone is continuously regenerated during the production of hydrogen peroxide, making the process very efficient. During the conversion from one structure to another, hydrogen peroxide is produced as a byproduct. The anthrahydroquinones are three-ring compounds that can be converted back and forth between two or more similar structures.
Hydrogen peroxide uses series#
The large amounts of hydrogen peroxide used in industry are prepared in a complex series of reactions that begins with any one of a family of compounds known as the alkyl anthrahydroquinones, such as ethyl anthrahydroquinone. Hydrogen peroxide is also present in plant and animal cells as the byproduct of metabolic reactions that occur in those cells. It is formed when atmospheric oxygen reacts with water to form H 2O 2.

Hydrogen peroxide occurs in very small amounts in nature. Today, industrial processes make about 500 million kilograms (1 billion pounds) of hydrogen peroxide annually for use in a wide variety of applications ranging from whitening of teeth to propelling rockets. It was first used commercially in the 1800s, primarily to bleach hats. Hydrogen peroxide was discovered in 1818 by French chemist Louis Jacques Thénard (1777–1857). Hydrogen dioxide hydroperoxide peroxide FORMULA: To prevent decomposition, small amounts of inhibitors, such as acetanilide or sodium stannate are added to pure hydrogen peroxide and hydrogen peroxide solutions. Even small amounts of impurities (such as iron or copper), however, act as catalysts that increase its tendency to decompose, sometimes violently, into water and nascent oxygen (O). When absolutely pure, the compound is quite stable. Hydrogen peroxide (HY-druh-jin per-OK-side) is a clear, colorless, somewhat unstable liquid with a bitter taste.
