35% Food Grade Hydrogen Peroxide

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Using 35% Hydrogen Peroxide In Hot Tub

35% Spa Science Hydrogen Peroxide is a great chlorine alternative. 4 oz per 100 gallons of hot tub water every 3-4 days.

A 100 ppm hydrogen peroxide level must be maintained at all times. You may exceed 100ppm safely.

A fresh water fill is recommended and bi-weekly filter flushes.   Our 35% Spa  Science is 35% Food Grade Hydrogen Peroxide.

Quenching Chlorination D.B.P.’s With Hydrogen Peroxide

Hydrogen Peroxide Reduces Chlorine Disinfection By-Product Formation In Drinking Water.

Most public water is treated with chlorine. The number one reason we want you to know about our company is to ensure you and your family have access to safe clean water. We need plenty of water to drink, shower and bathe.

During showering our bodies can absorb up to Continue reading “Quenching Chlorination D.B.P.’s With Hydrogen Peroxide”

Dilution Reference Chart

Diluting 35% Food Grade Hydrogen Peroxide is easy.

1 oz 35% diluted with 11 oz distilled water 3%

1 oz 35% diluted with 22 oz distilled water 1.5%

10 oz 35% diluted with 118 oz distilled water 3%

I will expand this post soon.

Shelf Life 35% Hydrogen Peroxide

Although our 35% Hydrogen Peroxide is not “stabilized” with added chemicals when stored in a cool dark area degradation is minimal.

On average a 1% loss over 12 months may be possible.  If possible refrigerating i optimal however not essential.  Always remember to store away from children.

Even during testing leaving a gallon jug in the direct summer Sun for 30 days (not recommended) UV light was filtered by the white HDPE food grade bottle. Bloating of the bottle was not observed and loss was insignificant.  Store in a cool dark place.


Hydrogen Peroxide And Its Ability To Neutralize GMO Glyphosate

Hydrogen Peroxide Neutralizing Binding Toxicity of Glyphosate (Roundup®) In Genetically Modified Crops and Non-Genetically Modified Crops

How Genetically Modified (GM) or (GMO) Foods Effect Our Health.

Genetically Modified Organism (GMO) is the term used when referring to crops which have had their D.N.A. genetically spliced. The most common food crop in America to have undergone this gene splicing with a chemical herbicide called glyphosate or Roundup®, is corn. Glyphosate is deadly to plants by means of blocking the syntheses of enzymes essential to plant cell growth. So, genetically modified organisms have been modified to resist dying when sprayed with lethal doses of the deadly herbicide RoundUp®. Statistics today say Continue reading “Hydrogen Peroxide And Its Ability To Neutralize GMO Glyphosate”