pH concept questions
beckyinrichmond
7 years ago
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7 years agolast modified: 7 years agoRelated Discussions
My new pH meter: Accurate pH8
Comments (19)My buddy bought an Accurate 8 meter to test aside mine. When inserted into the same hole at various pH levels the two meters were within 0.2 pH units. Of course both could be wrong but the readings make sense relative to plant responses. Recently I tried blood meal for the first time on some potted blueberries. About a week later I took pH readings just to monitor things. At first I thought the meter was off because readings were high. But now I think the blood meal raised pH. After switching back to ammonium sulfate the pH is now back to the 4.5-5 I want. So I'm still pleased and think the meter has already paid for itself....See MoreLow pH/ high calcium question
Comments (6)I can't find a copy of a Mag I Cal label anywhere on the net, but I believe it contains only 35% calcitic lime. Advise you read the label and do the calculations. The recommendation was 40# of lime/m. That could be a lot of bags of JG product at a higher price than than you need to pay. Plus, as dchall said, you may need to apply dolomitic lime rather than calcitic. Advise you stay away from adding boron without professional guidance. It needs to be applied in VERY small doses (grams vs pounds) and too much will make your lawn a wasteland. Edit: "Boron at .35 PPM. Is this having a negative impact on my lawn?" Not likely. Grass needs very little boron for healthy growth. Adjustment in a boron level that is above .20 ppm may give fractional improvement but is for the lawn perfectionist who is trying to improve from 99% to 99.5%. IMHO. This post was edited by yardtractor1 on Wed, Jun 11, 14 at 12:03...See Moreif distilled water isn't pH neutral, how to measure soil pH?
Comments (10)seysonn, that's a good point you make. If neutral distilled water won't make a noticeable difference compared with tap water, then the only problem I have is finding a reliable way to test for pH. I thought my cheapo test strips might be off by a little bit, but the vinegar test does show them to be worthless. So what is the liquid test kit you're referring to. What brand is it?. I've been looking at better quality test strips, ColorpHast is a good brand (used by my scientist friend) , and also Phinex (4.5-9 pH range). I'd like to find some with a range of 2-9 pH so I can use vinegar as a low end standard. ColorpHast makes that range, but seems to be out of it every time I check. And does it matter if a test kit is labelled for saliva and urine...is that just because of the range, and can any pH test kit/method be used to test a soil sample? Any opinions on favorite pH testing methods? I think I'll start a new thread to ask that questions, or has this been done many times already?...See MoreUsing a pH meter and lowest pH to kill botulism
Comments (65)Should have posted this sooner but here is a reply I got back from an inquiry - Thank you for your interest in the National Center for Home Food Preservation. Regarding your question: (My sent message) Background, I am a home food preservationist with an extensive history of home sausage making (both with hot ((refrigeration required)) and some cold smoking ((humidity and temperature controlled to produce country cured sausage, no refrigeration required)), home canning (pressure canning only, I do not trust water bath under any circumstances) and extensive dehydrating experience. I have done a little pickling under the recommendations that the USDA has out in regards to fish and hardboiled eggs (including the need for refrigeration). However in my research into historic preservation techniques I have found references to pickling (especially) fish preserved at room temperature. The references also stated that the vinegar solution used at the time was homemade and was of strength higher then the present 5% available for modern commercial sales. Given that botulism spores growth is inhibited at a PH of 4.6 and they can not therefore produce the toxins, the fact that! a 10% or 15% acetic acid can be readily produced using food safe glacial acetic acid (99.85% available commercially mixed in proper ratio with water (yes, acid to water, I remember basic chemistry) and the PH of the 10% solution is approximately 2.4 and given that 1.5â x 1.5â x 0.75â pieces of fish would readily equalize PH is this theoretically a safe preservation method. Please do not give me the standard rely of not recommended or approved due to lack of experimental data etc. brush off, I am just looking for a theoretical answer. (The reply) This is Elizabeth Andress, Director of the National Center. I personally apologize for not getting back to you sooner, but we have been trying to keep up with people needing help with more standardized recommendations and methods of preserving. I can tell you that under the circumstances you describe with the low pH environments, that theoretically botulism spore germination and toxin production does not seem likely. But that is indeed as much as I can say. You would want to make sure the fish pieces get below pH 4.6 throughout fairly quickly to keep it longer at room temperature (probably at least within 24 hours). It is not a brushoff but a fact that no one here has any practical experience with pickling fish at room temperature (or for that matter, at any temperature). We do not have USDA pickling or smoking for fish on our website or in the USDA canning guide, but there is information from Oregon State University we have shared on smoking fish. I have pretty much relied on contacts in Alaska, or formerly in Oregon, for issues related to smoking and pickling of fish. You also might find an actual food microbiologist actively researching with bacteria at Univ. of Wisconsin who knows more in detail of C. bot. patterns. Thank you, Elizabeth Andress...See Morebeckyinrichmond
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