NEET levelSingle correct optionDifficulty 1 of 3ph087
The bleaching action of moist chlorine on coloured vegetable matter is due to
Aformation of hydrochloric acid, which removes the dye
Boxidation by nascent oxygen from hypochlorous acid, and is permanent
Cadsorption of the dye on chlorine, and is temporary
Dreduction by nascent hydrogen, and is temporary
Answer: B
Chlorine with water gives HOCl, which decomposes to give nascent oxygen: ClX2+HX2OHCl+HOCl, HOClHCl+[O]. Oxidation destroys the colouring matter permanently.