I have to stop, "like this post". Every bite of info on this thread is absolutely great! I have used SL yet, but from reading I will be experimenting soon.
If that is true I should stop using salt along with sodium citrate.Id like to see how sodium citrate affects this. I find my bars with sodium citrate are much harder than those without. I would think it should have a similar effect.
If that is true I should stop using salt along with sodium citrate.
Where one can get a cheap penetrometer?
Id like to see how sodium citrate affects this. I find my bars with sodium citrate are much harder than those without. I would think it should have a similar effect.
That quality you showed above (brittleness) is what I notice in my soaps with SC. I will start a similar experiment next week comparing SC, SL, regular salt, and a control. I'll also do a salt/SC combo and an SC/sugar SL/Sugar and Salt/sugar since people often add them together.
I will also do gel vs ungel. I will not be able to test hardness as you've done here but i will mirror your other tests and add a lather test at 4, 6 and 8 weeks. My soaps will be mini soaps at 1 oz each and will have 4 duplicates. Additives will be added at 1-2%.
I won't add sodium acetate as that is what you are testing here. This is a great thread! I'm very curious how this will turn out.
I have a question. Rather than buying acetic why not just get sodium acetate and use that? ( just 'cause I'm a bit lazy):mrgreen:
Anhydrous wants water, tryhdrate has already been chemically bonded if I remember my 1960's chemistry.
I think I'll order some in as long as I can find some anhydrate. The acetic acid has to ship hazmat which means the shipping is more than the material.![]()
The sodium acetate has free shipping.
Using SA also eliminates nearly all of the calculations - and Jan isn't always asking where the vinegar is.
Murray, I believe I understand the process to try the vinegar soap recipe. I used grams but I will need to convert to ounces due to my scale. What I am asking about are the circled numbers. What do they represent and how do we get those numbers. I read all the posts on the subject but didn't find the answers there (but I also was on information ovetload).
Murray, I believe I understand the process to try the vinegar soap recipe. I used grams but I will need to convert to ounces due to my scale. What I am asking about are the circled numbers. What do they represent and how do we get those numbers. I read all the posts on the subject but didn't find the answers there (but I also was on information ovetload).
Thanks
Added: sideways on pic. If needed I will try and straighten. Oops
OH MY GOSH! I am stealing this. I've already copied the photo (and I'll turn it right side up), NOW it actually makes sense to me. (OK. MORE sense that before, I'm not 100% there.) I need to take your ciphering and actually write it down myself and think of my recipe and my ACV and my kitchen and then I'll totally understand it. (I'm a really weird learner. I like steps: step 1, turn on computer, step 2....) Anyway, LisaAnne, thank you so much for your post. And TOMH - thank you for your generosity and patience.