Ah ha, That's how you created the 514.9 number. I do not use the hydrobuddy program for formulating since it is very clunky interface that is much easier in a spreadsheet since the math is only a little multiplication and division. I do use it for cracking other people's formulas because I think it has a somewhat stable linear optimization subroutine, which is really helpful, in some situations. So I can't comment on the accuracy of the numbers but I can check its math for this case against ours. Your numbers apply, but not the way you added them, so while your calculation is wrong, we can fix it and see what it should be. Let's use the 228 ppm P and 287 ppm K. The molecular weight of MKP is 136 g/mol. It has one K and one P which are 39 + 31 = 70 g/mol and other atoms that aren't included but have additional mass. So P & K represent 51.5% of the true ppm of 1 gram per liter. Take your 514.9/0.515 = 1000.0 ppm. Perfect. No surprises, the program is correct since 1 g/L is 1000 ppm. Plus, I have learned from these numbers that you are using purity = 100% MKP, which is best laboratory grade, not what we have (but ours is about 98%, ok) But, this is the GIANT problem with trying to use a ppm calibrated meter for anything. It doesn't work, unless you calibrate it with the material you are using. Like when you calibrated it with NaCl, remember you made 1 g/L and you got 1000 ppm NaCl and you put in 2 g/L and measured 2000 ppm. You calibrated your meter for NaCl and only NaCl. Now you measure 1 g MKP in a liter. The meter only reads ppm so you stick it in and it says, "this feels like 320 ppm of NaCl". But it has nothing to do with MKP, because it is thinking only the conversion factor for NaCl you calibrated it with. So it does not apply. Therefor there is a huge difference in conductivity between MKP and NaCl. For an equivalent weight I've estimated it from the chemical handbook to be 36.7% as conductive, so in my way your dry MKP is not 514.9 (completely incorrect assumption, forget that one), but rather if your EC is converted to 1000 ppm forNaCl, I expect it will read 367 ppm using the NaCl calibration for 1 g/L MKP (36.7% of 1000 ppm) which reflects the fact that NaCl has a much greater property of electrical conductivity. (1) Based on your EC data, I got your purity as 320/367 = 87%. However, based on your data from the oven drying test - I have complete confidence in you on your technique and a few degrees will not be a significant difference. You get by method of drying: (2) Based on your drying data, your math was 28.97/30.00 = 96.6%. So, the question is now, two methods and two different results, which do we trust? Ha ha! Not really funny, just time to think. There is more variability in the conductivity in the measurement error, perhaps it was not 320 but 330? That small difference you will have difficulty confirming can represent not 87% but perhaps as much as 91%. Add the other variables like temperature and the uncertainty of the tap water and it becomes doubly messy. But that doesn't mean the MKP is perfect, either. First, when looking at small numbers, let's not forget its specification is 98%, not 100%. So that makes the purity of your assay really about 98 - 3.4 = 94.6% (approximately). And after we think very hard about this all we can find other reasons to doubt even a little more. So, what would I do in that situation? I would say the purity is between 90 - 95%. I would ask myself "what acid am I using to adjust pH?" answer: sulfuric in your case. Well, I am not adding phosphorus when using pH down, like most other people in the US, UK, Australia, etc., and when my plants have high demand in fruiting they exhibit purple leaves which point to phosphorus deficiency. Your formula is high in KNO3 and potassium, but so I might increase CAN a few ppm and drop back a few ppm of KNO3 to accomodate a little more MKP in the formula without going bananas on potassium. Or if I had MAP, monoammonium phosphate, I'd include an incremental addition of about 6 ppm of ammonium N (= 13.3 ppm P). Tomatoes like high K, but also we must keep the ratios under control, and that is why I would do that since MAP adds a lot of phosphorus and no additional potassium which you cover with all that KNO3 in your formula. I know this is a little complicated, but it is all logical if you can understand my language. I hope you don't need Google translate! Any question just ask and it will be my pleasure to help, because your concern is fixing the purple problem. Now we have approximated the Phosphorus from MKP question, and the easy answer to that is it is contributing to the problem, but the big picture I think is you have a huge fruit load during maximum production time, your plants love your fertilizer and temperatures and they are running out of phosphorus under those conditions only duuring high production. So when you make your formula just add 10% extra humid MKP for whatever your dry formula calls for and consider adding a little MAP to the formulation, and using at least 50% rain, both of those will reduce the amount of H2SO4 substantially and your formula will likely be in much better balance during the high production. I am sure of this, the only thing is to double check my MKP to compare with you. So we can get it over with, in two-three days I'm supposed to use nitric acid to lower my pH, but I can be OK with 1 gram of MKP instead. Unfortunately I'd like to remove water, not add water in my reservoir, so when I open the MKP to put in the res, I'll put the powder in and I'll make a separate liter of 1 g/L MKP and save it for later, but take the EC to complete out experiments and also tell me either my MKP is great, or maybe do a little thinking about what I am doing too. MKP really is a difficult compound to keep dry. Another experiment we have to do some time is put some in the air for a while and then see how much water it absorbs. But I'm afraid it may absorb more than it's own weight like that :( Also, don't forget the earlier suggestion, which is another possibility instead of MAP and worrying about CAN/KNO3 at all. That was, you can use sulfuric for the initial fixing of the pH, but after the initial adjustment, all later adjustments until the next change can be made with phosphoric acid if you can get some cheaply enough there. This post was edited by PupillaCharites on Mon, Jan 20, 14 at 23:39

Ok I don't know where you have looked so I will start from the beginning. Go to start, control panel, add remove programs, let it complete the list and look there for Roxio, if it is there you can select it and choose delete. go to start, all programs, look through the list of programs there and look for Roxio, right click it to find your options to run, uninstall etc. right click start, explore, go to the program files, open look there for Roxio folder. go to start, search, search for roxio in all files on your pc. Those are the most common ways to try to find something. Roxio is a popular program and yes it did come bundled in many computers so that very well may be how it got on your pc it came with it, and it may be that you never used it so it has never been activated which would be why you don't "see" it. Try that and let us know what you turn up.

A great free online jigsaw site with loads of puzzles of 6 pieces going up to 247 pieces can be found at www.jigzone.com. You can even have a new one delivered daily in your e-mail inbox if you so choose. My 2 year old loves the animal puzzles! Here is a link that might be useful: Jigzone

You know just making little changes should be what you're after. Remember that it's not what you eat at one meal but what you eat over the week. Unless you're diabetic of course. Just start getting into the habit of reading the labels and cutting back on high fat products and empty calories. Try veggies and salads without all the "gunk" that we've gotten used to. Buy lean cuts of meat and broil or bake instead of frying. As you get used to more simpler foods you will find creative ways to jazz them up. Cut yourself some slack. One or even two "bad" meals a week won't kill you. Convenience foods can get you started on portion control. A couple of frozen pancakes or waffles for example instead of a stack of home-made ones. Top them with fruit instead of syrup. One of my favorite breakfasts is a frozen pancake,topped with a sliced banana, sprinkled with cinnamon sugar and a squirt of whipped cream. Tastes like banana cream pie.