"Melba's Jammin'" wrote in message
...
In article , Ray West
wrote:

Can anyone tell me how much citric acid is needed to lower the Ph of a
given ammount of water from Ph7 to Ph4 or 5. A search of the web has
revealed nothing.
** Posted from http://www.teranews.com **

Ray, it doesn't seem that you're liking the responses you've gotten here.
Maybe you'd have better results with the folks at sci.bio.food-science.
They are professionals. Their FAQ file was posted in two parts on May
1. There's also a May 1 post for new users. They're serious folks.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

Yeah, i was wrong. Damn Rx anyway. That's the bad part about remembering,
the ink fades so fast... But I did add our faq for Ray to double check. I
found that food grade pH meters (I paid about $69US for my wine meter) work
very well indeed, providing I test both the liquid and the chopped food.
And here in the US the US Dept of Agri folks have found low tomato pH,
especially them tomatoids in the supermarket which are bred to ship n'
shape, and not taste like tomatoes.
Edrena