Steve Wertz wrote:
> On Sun, 29 Jan 2006 17:05:03 GMT, John Long
> > wrote:
>
>>Some Chinese noodles are made with "alkaline water", but not all. The
>>so-called "alkaline water" ("kansui" in Japanese) is, as I understand
>>it, a water-based solution of potassium carbonate and sodium carbonate.
>
> They actually sell this water in some Chinese markets. You'd think
> they would just sell the powder rather than the solution, but
> apparently getting the correct pH/saturation can be hard without
> an accurate pH meter.

I don't know for sure, but I don't think the difficulty of precise
dilution is the reason for the product being sold as a solution. I
suspect that the real reason is safety -- the solutes are irritants and
harmful when undiluted.