Tomatoes & Bordeaux mixture
On Wed, 13 Aug 2003 19:18:10 +0000 (UTC), "Franz Heymann"
wrote:
Unless my memory is letting me down, the anhydrous copper sulphate is
hygroscopic and absorbs its water of crystallisation from moisture in the
air, thus re-acquiring its colour.
Ah the joys of O level chemistry :-)
--
Martin
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