Used as a preservative in food and beverages to prevent oxidation and maintain freshness, especially in dried fruits, wines, and fruit juices. Helps inhibit microbial growth and preserve color and flavor. Commonly used in pharmaceuticals as an antioxidant to stabilize active ingredients in injectable solutions and other formulations. Employed in water treatment to remove chlorine, control microbial growth, and reduce levels of metal ions such as iron and copper in industrial systems. Utilized in the textile industry during dyeing processes to prevent premature oxidation of dyes and as an antichlor to remove excess chlorine after bleaching. Also applied in leather processing as a reducing agent, and in paper manufacturing for bleaching and sulfite pulping. In laboratories, used as a reducing agent in various chemical experiments and organic synthesis, particularly in reactions requiring an oxygen-free environment.