What is the acid of choice (preferrably food grade if possible) for reaching a ph of 2.4 in 442 ml water? I realize vinegar is out of the picture in anything less than 19% acetic acid/water. Thanks.

http://www.wolframalpha....ut/?i=1.51+M+acetic+acid

Heinz Vinegar is this concentration. pH 2.29


btw.. some folks are really OCD about writing down equations on a napkin/paper/whatever then typing it in a post, eff that. technology has brought us the convenience of boolean string

http://wolframalpha.com
http://chemicalize.org

i've probably posted these sites five times or more, but please bookmark them. with the proper entries, you can learn a lot.

Cool program @Benzyme. So you suggest using Heinz distilled white vinegar or is it another variety?

You can buy digital ph meter of eBay for as low as $7.00 on eBay very precise to !

You posted in my topic that Heinz vinegar has ph of 2.29. Which variety were you talking about, can you post a link? So it has a constant ph of 2.29 at that concentration that it is sold in, regardless of how much you use of the vinegar, correct?
Also, how long can one store an open to air package of mhrb in cool room temperature shaded area without it degrading? And how long if it is in a closed container with identical conditions?
Thanks!

-RibbedFlank

that is the pH of Heinz White Vinegar, which is 9% (1.51 M) acetic acid.
i think it's 9%, it could be 5%. I know generic white vinegar at the local grocery
store is 9, I measured it and it had a pH of 2.26.

MHRB stored at RT should not degrade. alkaloids are contained inside the bark cell walls.

Same applies to harmalas like banisteriopsis caapi and peganum harmala?

I would think so. We're considering autooxidation from ambient temp/light/air exposure as degradation, if it mitigates central activity. these compounds aren't readily oxidized at room temp, not in the short term anyway.