1] *Ramp up to current* take longer in larger volumes of water...more water
to bring to the level of conductivity that "pulls" the electrical current.
2] The better the water is, the longer it takes...exponential "runaway"
curve that gets leveled out by current control, starting out fairly flat in
good pure water. [H2O, itself, is an insulator ]
There is a conductivity drop back involved as CS ions saturate the water.
The larger volumes of water drop back more than smaller volumes of
water...I don't know why, but it probably has something similar to gas
physics going on in there where nothing much is linear with volume at a
given temperature and pressure.
I also don't know what that means to the accuracy of using conductivity
meters to measure PPM [which no meter actually does and they are ALL
conductivity meters]
I've always used a standard batch size of 1 pint to state number
correlations for that reason...and...use the conductivity number *after* it
has stopped dropping with the meter and the water at the same temperature..
Possibly: The OH anion, being a dissolved gas? and adding it's own
conductivity, behaves differently in more water...something about the odds
of chance reaction being greater in smaller containers?
The details of *Hydration of ions* and how all that relates to
conductivity is a bit of a mystery to me.
It seems clear that the water will *protect* a silver ion from stray
reactions once hydration is complete...making the EIS-CS stable.
Observation: If all the water is channeled through a tight space with a
little bit of heat while making the EIS-CS, conductivity drop back is about
the same in all sizes of containers...almost none. [The EIS-CS is "made" in
a very small container within the large container ]
Essentially, it makes like a uniform sized reaction chamber that
stabilizes or hydrates the ions as they are being produced...and a bit of
heat speeds reactions.
Could also be that cold water can hold more dissolved [OH-] gas in
solution than hot water...making very small gas bubbles that rise and pop
when they reach the surface.
Experiment: Since it is the "Alkaline Water" [OH- anion] that adds the
bitter flavor [silver has no flavor ] and OH- is [probably] a dissolved gas
that can be largely driven off by heating water.... Split a "tasty" batch
in half, heat one container and see if it has less flavor after cooling off
to the same temperature as the unheated half and has a change in conductivity.
Of note: Using warm water produces many bubbles clinging to surfaces
whereas cold water doesn't seem to do that...and..the ramp up to
conductivity time is much shorter at a time when the temperature addition
has the least effect on the process, seeing as, by the time that silver
concentration is high, the water has cooled off and temperature is no
longer adding anything to conductivity or the sensing of it.
Also:
In small batches, the cool off time and the process time is about the same
and you get thermal convection stirring as the water cools.
PS Meters are a pretty bad way to gauge PPM....but it's the best bad way
there is without spending mega bucks on something that doesn't matter all
that much and a *range of accuracy* is good enough. [ "In the Ball Park"
beats having no clue at all ]
Ode
At 01:21 PM 11/23/2008 +0000, you wrote:
I have just made a new batch of CS in an 8 ounce jar. Usually I use a 16
ounce jar and the TDS meter reads about 7 as a rule. When I made it in
the smaller jar, it reads 11 even after four days. The big jar takes
about ten hours to make, but the small one takes four. Can anyone explain
any of this? Many thanks. Dee PS I realize it will be a shorter time in
the smaller jar of course!
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