Interesting about the foodstuffs, I never really thought about acids/bases in foods, although most cooking/baking is essentially chemistry...

Not retarded at all, but "going down to Tesco's" or having any quantity of "pence" would require me to fly across the pond...:lol: :lol: :lol:  so, probly not gonna go that route...point taken though.  No, as I was saying, I was stuck at home due to my car being temporarily incapacitated.  That's why I went through the whole "test run" explanation in my first post.

I didn't think there'd be a problem, just wanted to check with the more knowledgeable chemists on here before potentially ingesting something harmful.  I've had great success with ammonia and the lye turned out a pretty good product after all.  Once the ammonia's gone i'll switch up to sodium carbonate and see how that goes...

Thanks