Hi Tim…Here's what I just read about super saturation…How does this app=
ly to a brewer…Do you really do this…Does anyone do this in tea brewing=
...I don't think this applies to my R&D…Why would I have to supersaturate=
if my levels are at 8.2 mg/l and I only need 6 mg/l…Seams like a waste o=
f time or over kill for me…What's the advantage…What does that mean bel=
ow, chemical solution and pressure at a given temperature.
1. To cause (a chemical solution) to be more highly concentrated than is no=
rmally possible under given conditions of temperature and pressure.
2. To cause (a vapor) to exceed the normal saturation vapor pressure at a g=
iven temperature.
supersaturation su'per·sat'u·ra'tion n
McGraw-Hill Science & Technology Encyclopedia: Supersaturation
A solution is at the saturation point when dissolved solute in its crystall=
izes from it at the same rate at which it dissolves. Under prescribed exper=
imental conditions of temperature and pressure, a solution can contain at s=
aturation only one fixed amount of dissolved solute. However, it is possibl=
e to prepare relatively stable solutions which contain a quantity of a diss=
olved solute greater than that of the saturation value provided solute phas=
e is absent. Such solutions are said to be supersaturated. They can be prep=
ared by changing the experimental conditions of a system so that greater so=
lubility is obtained, perhaps by heating the solution, and then carefully r=
eturning the system to or near its original state. The addition of solute p=
hase will immediately relieve supersaturation. Solutions in which there is =
no spontaneous formation of solute phase for extended periods of time are s=
aid to be metastable. There is no sharp line of demarcation between an unst=
able and metastable solution. The process whereby initial aggregates within=
a supersaturated solution develop spontaneously into particles of new stab=
le phase is known as nucleation. The greater the degree of supersaturation,=
the greater will be the number of nuclei formed.
--- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_...> wrote:
>
> I actually did not say quite that if you reread, [I just suggested adjust=
ing amounts] however it is a common error amongst many brewer manufacturers=
, never mind the general population that dissolved O2 rates in a brewer are=
limited to saturation rates. In actuality, the principle of super-saturati=
on should have been applied in the R&D which went into the design process. =
One can see natural occurances of this in areas proximal to waterfalls. I a=
ctually measured the dissolved oxygen at 2400 feet above sea level at aroun=
d 65 degrees and as I recall about 30 ppm TDS water.
>
> You are doing nothing wrong. If you can maintain above 5.9 ppm DO2 with i=
ngredients added you are fine.
>
> Salutations,
> Tim
>
>
> --- In compost_tea_at_yahoogroups.com, "migrainexx" <rap.rem_at_> wrote:
> >
> > Hi Tim
> > I'm confused again…In your recipes you say to have a brewer capable o=
f raising DO2 rates close to 10 or 12 ppm…I thought do2 levels had to do =
with water quality, temperature and what sea level your at…I live in PA a=
nd at my sea level at 66.5 F. my do2 saturation value in water is around 8.=
2…That's all my water will hold…How do I raise a level to 10 to 12 ppm =
if my water can't hold it…I know my pump has the capabilities to do 25 ga=
llons using your math and formulas. So with only a 15 gallon it's real effi=
cient…It will raise the do2 levels 3.6 mg/l in less then one hour to 8.2=
…when I take my readings I hold me probe in the water where theirs no air=
agitated discharge…What am I doing wrong…Thanks as always…Migraine
> >
> >
> > --- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_> wrote:
> > >
> > > Hi Joshua,
> > >
> > > I don't think that overcrowding microbes is a concern in ACT. I do ha=
ve some recipes listed here.
http://www.microbeorganics.com/#Compost_Tea_Re=
cipes They may be of some help.
> > >
> > > Tim
> > >
> > > --- In compost_tea_at_yahoogroups.com, Jonathan Bewley <ummyepp_at_> wrote:
> > > >
> > > >
> > > > I have been currently brewing 40 gallons of tea at a time and wish =
to move up my scale to 140 gallons. I purchased the correct pumps to have t=
he right amount of air but now I need to revise my ingredients to brew 140 =
gallons instead of 40.
> > > >
> > > > My recipe for 40 gallons was 20 cups of worm poop, 3/4 cups molasse=
s, humic acid and fish emulsion.
> > > > I was using also Maxicrop seaweed extract but have been seeing some=
studies that seem to suggest the addition of seaweed could not be benefici=
al but rather work against the end objective of creating an environment whe=
re the soil is alive and working more on it's own.
> > > > I'm hoping it takes less ingredients to make more tea as I've been =
careful in the past not to over breed the micros too fast so they are not o=
vercrowded.
> > > > Any info is appreciated.
> > > > Joshua Peters.
> > > >
> > >
> >
>
Received on Fri May 13 2011 - 23:33:51 EDT