In a message dated 8/3/2001 7:14:16 PM Eastern Daylight Time, [email protected] writes:
> The industrial grade H2O2 apparently has chemicals added to stabilize the > H2O2 and they taste bad. Food grade has no such stabilizers added, so it > should all be converted to water under UV. Once converted to water, the bad > taste should disappear. > > frank key > Frank: So for a given CS product, using H2O2 to oxidize particulate silver, and then using UV light to reduce any remaining H2O2 should be a good way to make 100% ionic "CS"? If that's true, how does one know that there has been sufficient UV exposure to remove any residual H2O2? Is titration the only way to be sure? Roger
