Seems H2o2 does neutralise Chlorine, best thing ive learnt for a long time.
hey scrogger, it was microbeman who did some tests on this, i think its the organic material in molasses. aparently a pinch of good compost will also do it because the chlorine binds to it. good if you forget to let the water stand.
i think molasses will also lower pH too. use it at 1 teaspoon per gallon, not more imo.
i just get into the habit of filling the can when i seen to my plants and let it sit for the 48 hours between that and the next time i see them - by then the chlorine should have evaporated.
as for the lime in the water, i see it as free cal/mag. as long as you see to the pH then it's a benefit imo. i use tapwater almost exclusively and my plants seem very happy.
one more thing. some water companies in the UK are starting to use Chloramine, which does not evaporate and needs treating with citric acid/molasses/ascorbic acid(vit C). if in doubt phone your water company to check.
VG
1/ ascorbic acid for chloramines or chlorine; 3 grams in 100 gallons will
treat up to 3PPM.
2/ I found your chlorine test interesting and decided to do the same to
put my arguement that reducing sugars in the molasses would handle the
chlorine and chloramine.
Using a similar test strip that tests for both free and total
chlorine, I found my city water to have 0.5ppm free and 1.5 ppm of
free and total chlorine,respectively. Testing 1 gal and 5 gal of city
water, I added 1/4 teaspoon of molasses to each. The reaction was not
instantaneous but the kinetics were faster than I would have guessed.
The one gallon reaction showed no dectable chlorine of either type
withing 3 minutes. At 5 gallons, I obtained the same result within 20
minutes.
Chlorine levels are regulated a 4 ppm maximum
4 ppm = 4mg/l
Chloramine concentrations are expressed as chlorine equivalents, so one uses the molecular weight of chlorine for calculations.
One molecule of reducing sugar will react with one molecule of chlorine.
Therefore, on a weight basis, one needs 4mg/l *(the molecular weight of the reducing sugar/the molecular weight of chlorine)/ (the decimal fraction of reducing sugar in your molasses)
I’ve seen numbers ranging from 15% to 50% for the percent reducing sugar in molasses
The reducing sugars are going to be a mixture of mono and disaccharides. Molecular weights = 180 and 342, respectively
Chlorine molecular weight =70
Therefore, worst case, one needs 4*(342/70)/.15 =130mg/L molasses
I saw a recipe by Elaine that calls for 1 oz molasses in 5 gallons. That’s 1 part in 640 or 1563 ppm .
So, worse case you have a 12 fold excess.
Run these same numbers for pure glucose (a reducing monosaccharide) and you end up needing 10ppm glucose. When i need dilution water for spraying, I use a 20-30 ppm glucose and let it sit overnight.
I continue to be perplexed by the amount of hand wringing that
goes on over chlorine and chloramine. These both function as
oxidizing agents and, as such, are destroyed by reducing agents.
Cane molasses runs at 15-20% reducing sugar.
Regulations allow a maximum of 4ppm chlorine, expressed as Cl2.
Allowing for the molecular weight difference between Cl2 the
reducing sugars in molasses, you would need 10ppm reducing sugar to
react with the chlorine.
At 15% reducing sugar, you need 66ppm molasses.
I put my molasses in first, give it some time to react and don't
worry.
Oh the H2o2 works but produces Chlorates(via chlorites)/oxyanions in the oxidising process, im not sure of the implications of these chlorates even though they are oxidised. The stuff ive been reading on it is way way over my little brain!
been there man. sucks when you have to click on every blue word on the wikipedia page and still don't really get what you just read
I let my water sit in 5 gals buckets for 48 hours, and then use PH down to get it to around 7 before adding nutes.ddrew do you do anything to amend your levels ??
St Jimi
There is a great wealth of infomation in this thread now thanks for the input peoples.
Does anybody boil there water first ? Is there any benefits or downsides to doing this prior to watering. Obviously allowing to cool to room temperature.
Also is it slightly below neutral PH for growing marijuana?
I need to sort out my ph issues in time for the next round. A few of the girls are pretty beat up and I can't help but think that my ph levels and soft water have made the problems worse. They are still packing on the weight and growing so it's still good imo.
Thanks again all
St Jimi