"1/ ascorbic acid for chloramines or chlorine; 3 grams in 100 gallons will
treat up to 3PPM.
2/ I found your chlorine test interesting and decided to do the same to
put my arguement that reducing sugars in the molasses would handle the
chlorine and chloramine.
Using a similar test strip that tests for both free and total
chlorine, I found my city water to have 0.5ppm free and 1.5 ppm of
free and total chlorine,respectively. Testing 1 gal and 5 gal of city
water, I added 1/4 teaspoon of molasses to each. The reaction was not
instantaneous but the kinetics were faster than I would have guessed.
The one gallon reaction showed no dectable chlorine of either type
withing 3 minutes. At 5 gallons, I obtained the same result within 20
minutes.
Chlorine levels are regulated a 4 ppm maximum
4 ppm = 4mg/l
Chloramine concentrations are expressed as chlorine equivalents, so one uses the molecular weight of chlorine for calculations.
One molecule of reducing sugar will react with one molecule of chlorine.
Therefore, on a weight basis, one needs 4mg/l *(the molecular weight of the reducing sugar/the molecular weight of chlorine)/ (the decimal fraction of reducing sugar in your molasses)
I’ve seen numbers ranging from 15% to 50% for the percent reducing sugar in molasses
The reducing sugars are going to be a mixture of mono and disaccharides. Molecular weights = 180 and 342, respectively
Chlorine molecular weight =70
Therefore, worst case, one needs 4*(342/70)/.15 =130mg/L molasses
I saw a recipe by Elaine that calls for 1 oz molasses in 5 gallons. That’s 1 part in 640 or 1563 ppm .
So, worse case you have a 12 fold excess.
Run these same numbers for pure glucose (a reducing monosaccharide) and you end up needing 10ppm glucose. When i need dilution water for spraying, I use a 20-30 ppm glucose and let it sit overnight.
I continue to be perplexed by the amount of hand wringing that
goes on over chlorine and chloramine. These both function as
oxidizing agents and, as such, are destroyed by reducing agents.
Cane molasses runs at 15-20% reducing sugar.
Regulations allow a maximum of 4ppm chlorine, expressed as Cl2.
Allowing for the molecular weight difference between Cl2 the
reducing sugars in molasses, you would need 10ppm reducing sugar to
react with the chlorine.
At 15% reducing sugar, you need 66ppm molasses.
I put my molasses in first, give it some time to react and don't
worry."
