SWIM wants to make a side by side AB and STB comparison, but first needs to know a couple of things about the AB
1-What is the desired pH for the acid part?
2-SWIM only has pH strips, so it would be difficult measuring once the mimosa is inside because of the colored water. Could SWIM just measure the pure water when it gets in the desired pH (like, let´s say, 4), and then throw the mimosa after? or would the mimosa change the pH too much so SWIM´s first pure-water measure would not be good enough? AFAIK the mimosa is slightly acidic so Im guessing a pH of 4 for the water-only is a good amount.. ?
3- SWIM read a couple of AB teks around.. Some mention boiling in the acid, some mention soaking in room temperature for long time.. what do you guys think is best? Would it be a good idea to make one overnight soak, + 2x 20mins boilings?
4-How much water is good in the acid step per soak/boil for, say, 250g mimosa? Is reducing after putting them all together necessary?
5-When basifying the filtered acid mimosa water, what should be SWIM´s aim (since pH strip would again not work with the coloured water): Stop adding NaOH as soon as water turns black? Or add a certain amount of NaOH in a specific ratio with the amount of water? If so, how much?
thanks a lot
1-What is the desired pH for the acid part?
2-SWIM only has pH strips, so it would be difficult measuring once the mimosa is inside because of the colored water. Could SWIM just measure the pure water when it gets in the desired pH (like, let´s say, 4), and then throw the mimosa after? or would the mimosa change the pH too much so SWIM´s first pure-water measure would not be good enough? AFAIK the mimosa is slightly acidic so Im guessing a pH of 4 for the water-only is a good amount.. ?
3- SWIM read a couple of AB teks around.. Some mention boiling in the acid, some mention soaking in room temperature for long time.. what do you guys think is best? Would it be a good idea to make one overnight soak, + 2x 20mins boilings?
4-How much water is good in the acid step per soak/boil for, say, 250g mimosa? Is reducing after putting them all together necessary?
5-When basifying the filtered acid mimosa water, what should be SWIM´s aim (since pH strip would again not work with the coloured water): Stop adding NaOH as soon as water turns black? Or add a certain amount of NaOH in a specific ratio with the amount of water? If so, how much?
thanks a lot