[log in to unmask] wrote:

>So, if a recipe says to use 75g of OA, and one has only the OA dihydrate, then, according to the molecular weight ratio, 105g of the dihydrate should be used?
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Which is why I asked the question on how much is used now. The solutions
I posted were for the dihydrate. The problem is that OA can be either
and called OA but is usually the dihydrate (which was used in the
research paper I read).  Unfortunately, the hardware store label might,
and usually does, say Oxalic Acid even though it is usually the
dihydrate. They are the same chemically, just two additional water
molecules. What you want is 35 grams of OAD in a one liter 1:1 sugar
solution- from the European study I read.

Since the Canadian approved methods will make it here eventually, I
would just stand by and wait for the word from above (the border).
Especially since we are a long way away from the right time to use it.

Bill Truesdell
Bath, Maine

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