Ken
At 07:06 AM 8/4/01 EDT, you wrote:
>>>>
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
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