Steve Rose wrote:
> My limited knowledge of chemistry tells me that the only difference 
> between the 2 when making up aqueous solutions is that the heavier 
> dihydrate molecule would call for a very slightly greater proportion 
> of oxalic acid.  Perhaps a chemist out there could confirm this and 
> perhaps even tell us how mush more dihydrate is needed.
>
The molecular weight of OA is 90.04, add 36 (and change) for the two 
water molecules and you get 126 for OA dihydrate.

The problem then becomes what the studies used then compared to what we 
know now. Because the amounts varied from study to study and OA and OA 
dihydrate both were used it was a bit of a problem keeping the amounts 
straight. You were never sure of the correct amounts and concentration.

Eventually, most of the early European formulas were 70 gm OA dihydrate 
to 1 liter water and 1 kg sugar which is what I settled on since it was 
consistant and was in the range of the most effective concentrations..

I see that Randy has 56 grams for winter, so that is new  to me, but 
still lists the 70gm formula for spring/summer.

For our European friends in cold climates- do you use the new, 56 gram 
formula or are you still using the 70 gram formula?

Bill Truesdell
Bath,  Maine

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