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Re: PMDD modification, acetic acid

>Actually, many, many, microorganisms can thrive at pH 4.2.  Yeast for
>example, and about any other fermenting microbe.  I'm glad your mold
>is gone, but I can't see how the pH could be the reason.

While I only have a cause/effect correlation, it does seem to help
my situation.  :)  How much lower should I take it then?  The precipitation
seems to taper off long before I reach 5ml, so I could increase it.  Any
one know what the pH of PMDD is as specified?