What are the characteristics of trichloroisocyanuric acid, sodium dichloroisocyanuric acid and trichloroisocyanuric acid?

What are the characteristics of sodium dichloroisocyanurate, chlorobromoisocyanuric acid and trichloroisocyanuric acid?

Sodium dichloroisocyanurate

The mechanism of action is: spraying on the surface of crops can slowly release hypochlorous acid, which can cause rapid death of pathogenic bacteria by denaturing bacterial proteins, changing membrane permeability, interfering with the physiological and biochemical processes of the enzyme system and affecting DNA synthesis.
At 20ppm, the sterilization rate reaches 99%. Can kill all kinds of bacteria, algae, fungi and germs. The chemical properties of sodium dichloroisocyanurate are stable, and the effective chlorine does not drop by more than 1% within half a year of storage under dry conditions, which is convenient for storage and transportation; it is safe and convenient to use, with less dosage and long duration of efficacy. Preparation products are 20%, 40%, 50% soluble powder, 66% smoke and so on.

Chlorobromoisocyanuric acid
A new type of fungicide with high control effect, wide bactericidal spectrum, low toxicity and low residue. Spraying on the surface of crops can gradually release hypobromous acid ( HOBr ) and hypochlorous acid ( HOCL ). , resistant to rain erosion. Through systemic conduction, hypobromous acid is released to form triazine dione (DHT) and triazine (ADHT), that is to say, after chlorobromoisocyanuric acid is decomposed into hypochlorous acid and hypobromous acid, the intermediate has triazine diketone Ketones and triazines have strong virus-killing effects, no cross-resistance, safety to crops, environmental protection and no pollution, and are the preferred fungicides for the development of green agriculture. Preparation products are 50% soluble powder, 22%, 50% wettable powder and so on.

Trichloroisocyanuric acid
It is not much different from chlorobromoisocyanuric acid, and the physical and chemical properties of the two are almost the same. Both of them release halogens to form oxidative weak acid oxidizing proteases that prevent DNA synthesis. At the same time, the intermediate penetrates into the plant to kill the bacteria.