Rrog
Well-Known Member
This is from Microbeman, one of the most knowledgeable guys around with this stuff:
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 maximum4 ppm = 4mg/l Chloramine concentrations are expressed as chlorine equivalents, so one uses the molecular weight of chlorine for alculations.
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) Ive 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. Thats 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.
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 maximum4 ppm = 4mg/l Chloramine concentrations are expressed as chlorine equivalents, so one uses the molecular weight of chlorine for alculations.
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) Ive 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. Thats 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.
