Nutrafin Hagen DIY amounts? - The Planted Tank Forum
 
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post #1 of 14 (permalink) Old 02-15-2004, 11:44 PM Thread Starter
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What are the amounts of baking soda and yeast that you add in lieu of buying the packets for the Hagan unit?

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post #2 of 14 (permalink) Old 02-16-2004, 12:05 AM
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I'm using the recommended amount of sugar, 1/4 teaspoon bread yeast, and 1 teaspoon baking soda.
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post #3 of 14 (permalink) Old 02-16-2004, 12:08 AM Thread Starter
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gracias

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post #4 of 14 (permalink) Old 02-16-2004, 01:24 PM
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I use 1/8 teaspoon of yeast and it lasts a little longer. Slightly hard water here so I get away with 1/2 teaspoon of saking soda too.

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post #5 of 14 (permalink) Old 02-16-2004, 02:13 PM
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I have heard that baking soda makes the mixture foam up and run up the tube into the tank.
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post #6 of 14 (permalink) Old 02-16-2004, 05:04 PM
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I have heard that baking soda makes the mixture foam up and run up the tube into the tank.
Bubble Counter!

I don't have one but mine doesn't foam up.
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post #7 of 14 (permalink) Old 02-16-2004, 05:48 PM
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I use baking soda and it has never foamed up.
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post #8 of 14 (permalink) Old 02-16-2004, 11:55 PM
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Originally Posted by Urkevitz
I have heard that baking soda makes the mixture foam up and run up the tube into the tank.
Did someone get it wrong and use baking powder?

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post #9 of 14 (permalink) Old 02-18-2004, 07:08 PM
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Hi, I am using a recipe with 1 teaspoon of baking powder to 1/2 teaspoon of yeast. It is working fine but after reading this post, I am wondering if I should switch to baking soda?
What is the difference in what they do?
Anyone have any answers?
Thanks
Wendy
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post #10 of 14 (permalink) Old 02-18-2004, 09:30 PM
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Did someone get it wrong and use baking powder?
Apparently, YES!
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post #11 of 14 (permalink) Old 02-18-2004, 10:28 PM
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Thanks, will have to switch it; I read it on a couple of sites; think I saw it posted here too that someone was using baking powder.
I wonder what the difference is in using one over the other?
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post #12 of 14 (permalink) Old 02-18-2004, 11:07 PM
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baking powder is a commercial product used to leaven baked goods. It consists of three ingredients: baking soda, the source of the carbon dioxide gas that causes the dough or batter to rise; an acid, such as cream of tartar, calcium acid phosphate, or sodium aluminum sulphate, which, when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as cornstarch (cornflour) or flour, to prevent the powder from absorbing moisture.

obviously baking soda is sodium bicarbonate...and is an ingredient in baking powder...the only ingredient you want.
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post #13 of 14 (permalink) Old 02-19-2004, 12:28 AM
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Why add baking soda, the only things that react to make CO2 is sugar and water - yeast makes them react. Baking soda has Na, which eventually kills yeast.
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post #14 of 14 (permalink) Old 02-19-2004, 02:04 AM
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The baking soda raises the pH, and increases the amount of bicabonate in the water and helps force the CO2 to degas.

Sean

Aquascape? I'm a crypt farmer.

It's a fine line between fishing and standing on the shore looking like an idiot.

That IS an aquascape, it's titled "The Vacant Lot".
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