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Does the PH of water change the effectiveness of MMS?
- jhowell88
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- CLO2
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17 Dec 2023 10:47 #80737
by CLO2
Distilled water is pH 7 when made, but when in contact with air, it becomes acidic.
I think your tap water has some minerals in it which makes the taste better.
If you add baking soda to chlorine dioxide (CLO2) they will cancel each other and you will be drinking just water.
To improve the taste of MMS1, try a few drops of this.
Replied by CLO2 on topic Does the PH of water change the effectiveness of MMS?
When I mix MMS with filtered tap water, which is alkaline where I live, it tastes fine, I have no problem drinking it. But when I mix MMS with distilled water, which is what I prefer to drink, it tastes horribly acidic and is damn near undrinkable. I assume this is because the distilled water has a neutral PH, so when you add an acid to it, such as the HCL I use in my MMS, it becomes very acidic. Does the PH of the water change the effectiveness of MMS? If not, what should I use to make my distilled water more alkaline for use with MMS? I tried baking soda but it imparts a nasty taste of it's own. Any other options?
Distilled water is pH 7 when made, but when in contact with air, it becomes acidic.
I think your tap water has some minerals in it which makes the taste better.
If you add baking soda to chlorine dioxide (CLO2) they will cancel each other and you will be drinking just water.
To improve the taste of MMS1, try a few drops of this.
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- Wlc
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- Jeranie
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20 Dec 2023 14:37 - 20 Dec 2023 14:40 #80786
by CLO2
Replied by CLO2 on topic Does the PH of water change the effectiveness of MMS?
Adding 4 drops of baking soda will raise the pH for teeth brushing teeth, and can reduce CLO2 content. Using CLO2 test strips you may not see that reduction. I measure CLO2 ppm using a photometer and can see small changes.
www.proquest.com/openview/f56896ac30a8f2e6b3ce1678aed90da2/1
"CONCLUSIONS The addition of baking soda to produce ice cream from cow’s milk can be an alternative solution to enhance its quality. The presence of 0.6 wt % baking soda can improve the physical and sensory properties of the ice cream. The direct effect of the addition of baking soda with this concentration is that it can maintain high antioxidant activity by showing a high DPPH scavenging effect after the pasteurization process."
www.scielo.br/j/rounesp/a/YtYSgpmyy6kDTD3vv9xFzSk/
"In a study evaluating the antioxidant activity of several substances for immediate reversal of the problems caused by bleaching, Garcia et al.19 showed that sodium bicarbonate presented antioxidant properties similar to those of sodium ascorbate gel and ascorbic acid gel and solution."
This photo shows a baking soda test I have done.
www.proquest.com/openview/f56896ac30a8f2e6b3ce1678aed90da2/1
"CONCLUSIONS The addition of baking soda to produce ice cream from cow’s milk can be an alternative solution to enhance its quality. The presence of 0.6 wt % baking soda can improve the physical and sensory properties of the ice cream. The direct effect of the addition of baking soda with this concentration is that it can maintain high antioxidant activity by showing a high DPPH scavenging effect after the pasteurization process."
www.scielo.br/j/rounesp/a/YtYSgpmyy6kDTD3vv9xFzSk/
"In a study evaluating the antioxidant activity of several substances for immediate reversal of the problems caused by bleaching, Garcia et al.19 showed that sodium bicarbonate presented antioxidant properties similar to those of sodium ascorbate gel and ascorbic acid gel and solution."
This photo shows a baking soda test I have done.
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