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NEET levelSingle correct optionDifficulty 1 of 3ph087

The bleaching action of moist chlorine on coloured vegetable matter is due to

  1. Aformation of hydrochloric acid, which removes the dye
  2. Boxidation by nascent oxygen from hypochlorous acid, and is permanent
  3. Cadsorption of the dye on chlorine, and is temporary
  4. Dreduction by nascent hydrogen, and is temporary

Answer: B

Chlorine with water gives , which decomposes to give nascent oxygen: , . Oxidation destroys the colouring matter permanently.
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