Re: [Distillers] Ph
- Cellular function typically becomes stressed at about 3.5 pH and 8.5 pH. Above and below those points and cell activity will slow or even halt.I have had yeast in storage under pressure of over 50 psi and they were just fine. Rapid depressurization though will rupture cell walls._____________
tpalmer@...----- Original Message -----From: yldog@...Sent: Monday, February 12, 2001 5:14 AMSubject: [Distillers] PhTony I checked over the citric acid calculations and the first seems
to be right but the second I got .0027g/l. Although I could be
completely wrong since I haven't done chemistry for quite some time.
I have tried using citric acid before but I used something to check
the ph and after poring in over 70 g or the stuff I only got about a
ph of 6. so I don't think what is sold in the supermarket is pure
citric acid. I suggest using universal indicator to check.
Now I use hydrochloric acid in the liquid form which is sold at
300g/l and it works perfectly fine although hard to get the correct
ph due to the high concentration.
I also have a few questions which I haven't as yet found an answer for
1 is there any Ph where the yeast stop functioning?
2 has anybody heard weather or not yeast are sensitive to pressure?
and if so what are there limits?