<a href=showthread.php?s=&postid=7560309#post7560309 target=_blank>Originally posted</a> by surfnvb7
yeah....i know all of this. the prob with baking soda, is once you reach a pH of 8.2, your hardness is off the scale.
i will never use pH paper, it is the most unreliable pH testing method out there. (this is coming from someone who works in a biochemistry lab)
maybe my question is better suited in the chemistry forum, as all i'm looking for is the raw chemical name of a buffering salt, and its amount to raise the pH of 1g of water to 8.2.
i refuse to go out and buy any commerical additives for inc/dec pH, alkalinity etc. waaaaay over priced when you can just buy the raw chemical form for pennies.