On Mon, 30 Dec 2002, Stan Wilder wrote: > It must be far safer to carry out hand cleaning of a potable water tank > using a detergent, followed by disinfecting with vinegar (thanks to Stan > Wilder for suggesting this). Vinegar carries near-zero long term health > risks, which is why it is used in the food industry as a long term > preservative. > -------------------------- Clip --------------------------- > Beer companies use Vinegar to clean mold from their draft beer lines > ............... and boy do they grow that mold from yeast residue. What concentration of vinegar is needed to act as a disinfectant? _ _ __ _ _ _| | | | David M. Brodbeck (N8SRE) Ypsilanti, MI / _` | | | | | | +----------------------------------------------------- | (_| | |_| | | | @ cyberspace.org \__, |\__,_|_|_| "To the optimist, the glass is half full. To the |___/ pessimist, the glass is half empty. To the engineer, the glass is twice as big as it needs to be." |
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