At 04:36 PM 11/14/01 +0000, Kevin Blain wrote:
>vineger? (acetic Acid?)

Well.. I would advise against adding any more reactants to the soup.
It's true that alkalines neutralize acids, but if you have more of either
one, then you're back in the same situation as before. Since you have no
way to know how much of the first that you started with, I think you just
end up in a chemical mess.   My father, the camera repairman,
agrees.  Distilled water always puts you in a better position than you were
in before, by always diluting whatever's there.


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