Used as a preservative in food and beverages to prevent oxidation, inhibit microbial growth, and maintain freshness, color, and flavor, especially in dried fruits, wines, fruit juices, and pickled vegetables. Commonly used in pharmaceuticals to stabilize active ingredients sensitive to oxidation. Employed in water treatment, including industrial systems and the oil and gas industry, to remove chlorine and dissolved oxygen, preventing corrosion in pipes and equipment. Utilized in the paper and pulp industry during bleaching processes, and in textiles for color bleaching and pH control. Also applied in photography as a component in developing and fixing solutions to prevent spoilage. In chemical laboratories, used as a reducing agent for certain oxidizers in reactions.