Looks like you could use ammonia even weaker than 10%, since it it topped off with water.Great stuff!
....Other than that, I think the ammonia might be the hurdle in there - to source and then correctly handle, at least to a non-chemist.
It might be worth Dr. Ware writing up an "idiot's guide" .
Thanks for this thread.I confess that respect for the readership precludes my writing anything for idiots.
That's essentially what he provided. As to sourcing the chemistry: most of it is available in grocery stores, supermarkets etc with only one or two chemicals requiring online ordering from any of literally thousands of online sellers.and straightforward instructions on how to mix them in vessels from a £ shop.
Is this the correct substance? Unfortunately my Latin and chemistry is lacking.Have you checked eBay? I see several sellers across the globe, including free shipping Chinese sellers. Anhydrous should be OK too if you apply a conversion factor (ca 1.8) for the much lower molar mass.
I confess that respect for the readership precludes my writing anything for idiots.
Thanks for verifying, have ordered some and will give the recipe a whirl sometime in the future.Yes, that's the one. The CAS number on the label 7782-61-8 shows that this is the nonahydrate.
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