>somewhere that it "goes bad with time," but I am not much of a CHEMIST, > >
Now that you mention it, since it's an active agent I wonder how much of this is oxygen related? If that's the major part, then it might be worth an extra food saver canister etc to vacuum it up and make it have a much longer shelf life. But haven't looked at the chemistry in a long time, could be other reasons it degrades.