Wood-tar creosote is to some extent used for wood preservation, but it is generally mixed with coal-tar creosote, since the former is not as effective. Commercially available preparations of "liquid smoke", marketed to add a smoked flavour to meat and aid as a preservative, consist primarily of creosote and other constituents of smoke. Creosote is the ingredient that gives liquid smoke its function; guaicol lends to the taste and the creosote oils help act as the preservative. Creosote can be destroyed by treatment with chlorine, either sodium hypochlorite, or calcium hypochlorite solutions. The phenol ring is essentially opened, and the molecule is then subject to normal digestion and normal respiration.