1.The algal killing effect of chlorine dioxide

The control of algae by chlorine dioxide is mainly due to its affinity for the benzene ring, which can cause changes in the benzene ring without odor. 

The pyrrole in chlorophyll is very similar to the benzene ring, and chlorine dioxide can also act on the pyrrole ring. In this way, chlorine dioxide oxidizes

chlorophyll, halting plant metabolism and interrupting protein synthesis. The damage of this reaction result to plants lies in the dehydration of protoplasts, 

which leads to high osmotic contraction (plasma wall separation), an irreversible process that leads to algal death.

2. The role of chlorine dioxide in killing viruses and pathogens

Chlorine dioxide is a broad-spectrum disinfectant that can kill Escherichia coli, bacterial spores, heterotrophic bacteria, sulfate reducing bacteria, and fungi 

in water distribution networks within a wide pH range. Its killing effect is related to temperature T and is a function of temperature 

3. The deodorization effect of chlorine dioxide

ClO2 can undergo oxidation reaction with sulfides, and the odor is often caused by sulfides (such as ammonium sulfide, hydrogen sulfide, 

dimethyl sulfide, etc.). After contact with odorous sulfur-containing pollutants, ClO2 gas rapidly undergoes an oxidation reaction and transforms 

into other substances, thereby removing the odor. Therefore, making ClO2 into a stable solution can be used for deodorization and sterilization of 

refrigerators and indoor air, and it is also used in oral medicine to eliminate bad breath and smoke odor.

4.The preservation effect of chlorine dioxide

According to relevant reports, poultry meat soaked in a chlorine dioxide aqueous solution with a concentration of 40-60mg/L for five minutes can 

effectively control microbial contamination in the body of poultry. Below 5 ℃, it can effectively extend the storage period. The marine fishing industry 

uses chlorine dioxide aqueous solution to treat captured shrimp.

5.The oxidation of chlorine dioxide

1) The oxidation and removal effect of chlorine dioxide on phenol increases with the increase of chlorine dioxide dosage (its removal rate of phenol is 

significantly better than that of liquid chlorine). When the concentration of phenol in the source water is 2. Omg/L and 5mg/L of chlorine dioxide is added, 

the removal rate of phenol is generally greater than 85%. Traditional chlorine disinfection increases the amount of chlorinated phenols with the increase of

 liquid chlorine dosage, while when chlorine dioxide is added, it basically does not form chlorinated phenols.

2) The oxidation of organic compounds by chlorine dioxide is different from chlorine in that it does not generate organic chlorinated compounds. 

Chlorine dioxide can control the formation of trihalomethane (THM) and reduce the generation of total organic halogens. As is well known, there are 

usually three types of precursor substances for trihalomethanes: one is natural macromolec