Yes,  Thank you.

I found that after I wrote to you.  

How do we find out the real deal?

Jim

-----Original Message-----
From: Marshall Dudley [mailto:mdud...@king-cart.com] 
Sent: Monday, January 09, 2006 8:41 AM
To: silver-list@eskimo.com
Subject: Re: CS>Adding bicarb of soda to water for brewing

Please see the message I left about this some time later, some of the
reactions
are not thermodynamically favored and would not happen.

Mashall

Jim Holmes wrote:

> I am curious to see this explored in depth.
>
> I could not see Bruce Marx doing something that was completely unworkable.
>
> Jim
>
> -----Original Message-----
> From: Marshall Dudley [mailto:mdud...@king-cart.com]
> Sent: Tuesday, December 20, 2005 10:32 AM
> To: silver-list@eskimo.com
> Subject: CS>Adding bicarb of soda to water for brewing
>
> Adding a very small amount of baking soda to distilled water that has
picked
> up
> some CO2 and formed carbonic acid is very interesting to analyze.
>
> CO2 + H2O ->  H2CO3  or carbonic acid
> NaHCO3 + H2CO3 -> NaOH +  2CO2 + H2O
>
> If you don't add enough bicarb to neutralize all the carbonic acid, then
you
> can get this reaction as well:
>
> 2NaOH + H2CO3 = Na2CO3 + 2H2O
>
> but then sodium carbonate should react with carbonic acid as well
producing:
>
> Na2CO3 + H2CO3 -> 2NaOH + 2CO2
>
> Which puts us right back to the Sodium Hydroxide again.
>
> So unless I am mistaken, the smallest pinch possible of baking soda (or
lye)
> would neutralize 100% of the carbonic acid in distilled water that has
> absorbed
> CO2, and as long as no more is added than is necessary to cause all the
CO2
> to
> be released, the effect will be a DECREASE in carbonate, not an increase.
> The
> sodium hydroxide acts as a catalyst to release CO2.  I have put this
> question
> to some chemists for confirmation and should have a reply shortly.
>
> This appears to be a very interesting topic that needs more study.
>
> Marshall
>
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