Randy's Alkalinity Recipe

[AllSignsPointToFish]

Just made up a new batch of carbonate buffer using Randy's recipe. I was checking to make sure the dosing pump was working properly when I noticed it makes a white cloud when added to the water. Has anyone else seen this? I have not noticed this in the past when using the same recipe.

 

[Randy Holmes-Farley Verified Community Expert]

It is normal with any high pH additive to see temporary precipitation of magnesium hydroxide. It dissolve as it mixes in.

 

[tristanfish]

What he said

 

[Pete polyp]

It doesn't happen if you don't bake it, correct?

 

[aaron23]

I just have to brown nose a little, thank you Randy for being the expert chemist on the boards and answering our questions that I'm sure you've answered hundreds of times!

 

[AllSignsPointToFish]

Yes, the white precipitate definitely dissolves quickly, but it was fairly alarming to see it for the first time.

Also, I baked the baking soda a little longer than intended...about 80 minutes. I have baked the soda before without noticing this occurrence, so I was afraid the proportion of carbonate to bicarbonate was out of whack.

Thanks for always being there, Randy. You truly deserve a medal of some sort

 

[Randy Holmes-Farley Verified Community Expert]

It doesn't happen if you don't bake it, correct?

Correct. Normal baking soda, sodium bicarbonate, does not raise pH when added so does not cause any precipitation of magnesium hydroxide.

 

[Randy Holmes-Farley Verified Community Expert]

I just have to brown nose a little, thank you Randy for being the expert chemist on the boards and answering our questions that I'm sure you've answered hundreds of times!

You're welcome and thanks!

Happy Reefing.

 

[Randy Holmes-Farley Verified Community Expert]

Yes, the white precipitate definitely dissolves quickly, but it was fairly alarming to see it for the first time.

Also, I baked the baking soda a little longer than intended...about 80 minutes. I have baked the soda before without noticing this occurrence, so I was afraid the proportion of carbonate to bicarbonate was out of whack.

Thanks for always being there, Randy. You truly deserve a medal of some sort

FWIW, you cannot overbake it in any kitchen oven. Maybe it was previously not baked enough.