oxidizing agent

…highly reactive chemicals, including strong oxidizing agents. The internal structure of the cell, however, minimizes the harmful effects of such agents. The critical reactions take place within enclosed structures such as ribosomes, membranes, or mitochondria, and counteractive enzymes such as peroxidases are present in abundance. It is nevertheless likely that…

…and chlorine is called the oxidizing agent (it consumes electrons). The most common reducing agents are metals, for they tend to lose electrons in their reactions with nonmetals. The most common oxidizing agents are halogens—such as fluorine (F₂), chlorine (Cl₂), and bromine (Br₂)—and certain oxy anions, such as the permanganate…

…exists with the definitions of oxidizing and reducing agents, which are defined respectively as species having a tendency to gain or lose electrons, even though one of these reactions never occurs alone and free electrons are never detected in solution (any more than free protons are).

oxidizing or reducing agents (compounds that act as acceptors or donors of electrons), the equivalent weight is the gram molecular weight divided by the number of electrons lost or gained by each molecule—e.g., potassium permanganate (KMnO₄) in acid solution, 158.038/5 g; potassium dichromate (K₂Cr₂O₇), 294.192/6…

Use of “improvers,” or oxidizing substances, enhances the baking quality of flour, allowing production of better and larger loaves. Relatively small amounts are required, generally a few parts per million. Although such improvers and the bleaching agents used to rectify excessive yellowness in flour are permitted in most countries,…