Re: Revisiting vinegar for weed control
- Subject: Re: Revisiting vinegar for weed control
- From: R* S*
- Date: Wed, 5 Jun 2002 21:17:55 -0500
C. Peplowski wrote:
> Fortunately I do not have to scrape the cobwebs out of my brain to do
this.
> Don Martinson has done a super job. The bases of the two products are not
> the same altering the safety of the product around food plants, children
and
> animals.
Most vinegars are indeed the result of the fermentation process in which
sugasrs are converted , usually through the action of a yeast, to alcohol
then further to acetic acid. Most vinegars used for culinary purposes also
contain various other remnants from the crop or fruit material used to
create them or various additives for taste. White vinegar is an aqueous
solution of acetic acid diluted with water to a concentration of five
percent acetic acid. It is often used as a superb cleaner for glass and
plastics. I doubt if your plants and weeds will notice the difference
between a five percent aqueous solution of fermented acetic acid (most
vinegars), and a five percent aqueous solution of synthesized acetic acid
although they will taste differently to the human palette.. BTW: I am a
scientist, with an advanced degree in chemistry.
Bob
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