baking soda actually raises pH so do not use. check pH level and get that straight first.
Check if you have any stabilizer in your pool without stabilizes (cyanuric acid) the chlorine use is greatly increased.
The green is algae, add chlorine to make it go away.
Sweep it down with a reasonably strong mix of bleach or better still swimming pool chlorine.
To lower pH, you can add pH decreaser (such as sodium bisulfate) following manufacturer's instructions. To raise chlorine levels, you can add liquid chlorine or chlorine tablets according to the pool size and current chlorine levels. Retest after a few hours and adjust as needed.
It is possible for still water to contain chlorine if it has been treated with chlorine for disinfection purposes. However, if it is natural still water from a spring or well, it is unlikely to contain chlorine unless it has been contaminated with chlorine from other sources.
Yes, it's still effective. Refrigeration will not change the properties of baking soda.
Too much baking soda in recipe or the baking soda was not mixed well. It causes a chemical reaction with the carrots changing their color. This does not change the flavor of the carrots. They are also still safe to eat. It will only freak people out!
Chlorine is less likely to dissapate when proper levels of cyanuric acid are present. If chlorine levels are within limits and algae is still present test for ortho phosphates and treat if neccessary. Brush the affected areas (and setps & walls) regularly.
Expired yeast may still work for baking, but its effectiveness may be reduced. It's best to use fresh yeast for optimal results in baking.
Used tablets can be a good way to buy one for less, if the condition is still good.
yes you can but the coat around the hot dog will not be as this thick as it is with baking powder or baking soda
put about a teaspoon in a bowl. add some water to it. or vinegar which will definitely bubble if still acive. it should dissolve and slightly 'bubble'. the best way is use by the date on the package.