If disinfection by filtration is used little or no additional breakdown is likely other than normal aging of the “blood”. In the absence of strong oxidizers the only additional influence on chemical aging would be from excess water and increased temperature (if I recall the formulation from the original e-mail correctly).

That should make both the IH/Tox and the disposal assessments easier.

When bleach is reacted with that complicated mixture it is anybody’s guess what the exact components or concentration would be at any time. The quinoid compounds, chloroform, and chloromethyl derivatives are all possible.

Slawomir Janicki

I know some of them.  IH's are wonderful at determining risk once they know what the chemicals are.  They would be great at figuring out to analyse the soup once it was sitting there.  But they are not usually versed in chemistry to the point that they could predict the breakdown products in a complex soup like this.  Maybe no one can especially after you add athlete's foot to the mix. 

However, I shall take my original inquiry and e-mail it to an emeritus prof from Hunter's school of IH who I know particularly well and see what he says.  It shouldn't hurt. Thanks for the idea.

Monona


In a message dated 12/3/2012 1:48:17 PM Eastern Standard Time, afrazier**At_Symbol_Here**PPG.COM writes:

This is the best suggestion that I have seen, use a screen shot in the back ground for the feet (at worst it would only have to be shot once or twice not repeated use.)   Isn't it common to use things like that as part of theater these days? 
If you are looking for a credentialed consultant, have you considered calling a friendly Industrial Hygiene Professor?    A quick search of ABET accredited Industrial Hygiene programs showed Hunter College of the City University of New York as having an IH program.