In most water it will be salt, or primarily salt. But other things can
ionize the water as well, bases and acids for instance. So part of the
measurement can be absorbed carbon dioxide (carbonic acid) or traces of
sulfuric or sulfuris acid if it smells like rotten eggs, even ammonia if
runoff from where cattle are gets into it. It will not measure
covalently bonded substances such as sugar.
Marshall
needling around wrote:
Thank you for being willing to help others learn.
PT
----- Original Message ----- From: "Alchemysa" <da...@alchemysa.com.au>
To: <silver-list@eskimo.com>
Sent: Wednesday, May 05, 2010 7:18 PM
Subject: CS>Distiller readings
>
From: "needling around" <ptf2...@bellsouth.net>
Date: 5 May 2010 10:06:16 PM
To: <silver-list@eskimo.com>
Subject: Re: CS>Distiller readings
Hi, When you write "ppm" you don't say ppm of what?
Thanks.
It's ppm of 'salt', the most common impurity in water, and the only
stuff that ordinary ppm meters are calibrated to measure with any
accuracy.
Yes 325ppm is lousy for tap water. (Adelaide, South Australia.) Low
rainfall, high evapration, etc. The water is filtered at the
reservoirs but that doesnt remove the salt. I usually try to distil
rainwater but I had run out.
David
PT
----- Original Message ----- From: "Alchemysa"
<da...@alchemysa.com.au>
To: <silver-list@eskimo.com>
Sent: Wednesday, May 05, 2010 5:32 AM
Subject: CS>Distiller readings
It's been mentioned here before that one should not use the last
cup of water that comes out of a steam distiller (for making CS).
Out of interest I measured the ppm of an early cup of water from
my gallon distiller and compared it with the last cupfull.
Initial tap water reading was 325 ppm.
Early cup: 3.4uS (1 ppm)
Last cup: 7.6 uS (3 ppm)
The initial ppm was 325 ppm.
Clearly theres a major deterioration in water quality when you
start to boil off those last dregs in the distiller.
David
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