Strange!
My meter or the best test strips I could find never went over 6.8 no matter
how fresh or old my solution was.
Dave
On Mon, Jul 8, 2013 at 9:16 AM, Marshall <mdud...@king-cart.com> wrote:
> **
> On 7/7/2013 11:45 AM, Neville Munn wrote:
>
> Just as a point of interest, I had a couple of samples of mine tested
> specifically for pH a couple of years ago.
>
> Sample 1. Tested within 24 hours after production and pH read off the
> scale on the alkaline.
> Sample 2. Tested after it had been in storage for a week or so read >7.0
>
> Note: Whilst I am unable to locate the exact numbers on the above, I do
> know they were greater than base 7.0 because I had those two samples tested
> specifically for pH to varify the findings of the following.
>
> Several years prior to the above I had several other samples {from
> different batches and storage time frames} laboratory analysed of my EIS
> and one of those tests included pH and ALL were between 7.4 and 7.8
>
> My conclusion going on all the above tests...pH is sky high immediately
> after cessation of the brewing process but drops over time to steady at
> >7.0, none were below 7.0 or acidic.
>
>
> That is expected. Ionic silver is a combination of silver oxide and
> silver hydroxide. Silver hydroxide is alkaline. Over time the ionic silver
> tends to form colloidal silver, thus the ph should go down toward 7. Now
> if exposed to air for sufficient time, the ionic silver will eventually
> react with CO2 in the air forming silver carbonate, a salt, and eventually
> one could expect the pH to go below 7, as carbonic acid is formed and there
> is no silver hydroxide left to neutralize it.
>
>
> I had samples 1 and 2 tested by water people {people who monitor
> swimming pools} as I don't trust those Litmus paper thingo's, or those pH
> meters.
>
> I think most of these people use the pH meters themselves. If done
> properly, the meters can be quite accurate.
>
> Marshall
>
