Raise lower or leave the pH alone during the flush? It needs to be tested

LEDBud

Well-Known Member
Raise Lower or leave the PH alone during the flush ?

The premise is adjusting the PH during the flush period will adjust the flavor profile toward sour for low PH or sweetness with Alkaline PH.

I'm in the Final week of flush in dwc and was thinking how PH might effect the Buds final flavor profile as the PH of the reservoir non adjusted has been 6.9 the first week and 7.4 this week.

Alkaline but feeding is not important at this time with just 100 ppm of nutrient in the water and starvation the main objective.

This morning I went to read some PH values of foods and noticed a few interesting points namely that sweeter foods have a higher PH and bitter foods have a lower PH

So a alkaline flush it will be I am thinking it will bring out more of the sweet tones in the Haze Thai cross and Bubblegum plants.

I could see a strain like Diesel doing well with a more Acid flush , of course this is all conjecture at this point but i encourage you to try running tests , as I will.



Here is a partial list with some food PH values that denote many sweeter foods have a Alkaline PH profile from about 6 to 7.8 with the bitter or tangy foods PH values being lower.




pH of Common Fruits, Vegetables and some other foods - Alphabetized

Item Approximate pH
Abalone 6.10 - 6.50
Abalone mushroom 5.00 -
Ackees 5.5
Aloe vera 6.1
Aloe Juice 6.00 - 6.80
Anchovies 6.5
Antipesto 5.60 -
Apple, baked with sugar 3.20 - 3.55
Apple, eating 3.30 - 4.00
Apples, Delicious 3.9
Apples, Golden Delicious 3.6
Apples, Jonathan 3.33
Apples, McIntosh 3.34
Apple Juice 3.35 - 4.00
Applesauce 3.10 - 3.60
Apples, Winesap 3.47
Apricots 3.30 - 4.80
Apricots, Canned 3.40 - 3.78
Apricots, Dried, stewed 3.30 - 3.51
Apricots, Nectar 3.78
Apricots, Pureed, 3.42 - 3.83
Apricots, Strained 3.72 - 3.95
Arrowroot Crackers 6.63 - 6.80
Arrowroot Cruel 6.37 - 6.87
Artichokes 5.50 - 6.00
Artichokes, canned, acidified 4.30 - 4.60
Artichokes, French, cooked 5.60 - 6.00
Artichokes, Jerusalem, cooked 5.93 - 6.00
Asparagus 6.00 - 6.70
Asparagus Buds 6.7
Asparagus Stalks 6.1
Asparagus, cooked 6.03 - 6.16
Asparagus, canned 5.00 - 6.00
Asparagus, frozen, cooked 6.35 - 6.48
Asparagus, green, canned 5.20 - 5.32
Asparagus, strained 4.80 - 5.09
Avocados 6.27 - 6.58
Baby corn 5.20 -
Baby Food Soup, unstrained 5.95 - 6.05
Bamboo Shoots + 5.10 - 6.20
Bamboo Shoots, preserved 3.50 - 4.60
Bananas 4.50 - 5.20
Bananas, red 4.58 - 4.75
Banana, yellow 5.00 - 5.29
Barley, cooked 5.19 - 5.32
Basil pesto 4.9
Bass, sea, broiled 6.58 - 6.78
Bass, striped, broiled 6.50 - 6.70
Beans 5.60 - 6.50
Beans, Black 5.78 - 6.02
Beans, Boston style 5.05 - 5.42
Beans, Kidney 5.40 - 6.00
Beans, Lima 6.5
Soy beans 6.00 - 6.60
Beans, Stringbeans 5.6
Beans, Wax 5.30 - 5.70
Beans, pork & tomato sauce, canned 5.10 - 5.80
Beans, refried 5.9
Beans, veg., tomato sauce, canned 5.32
Beets 5.30 - 6.60
Beets, cooked 5.23 - 6.50
Beets, canned, acidified 4.30 - 4.60
Beets, canned 4.90 - 5.80
Beets, chopped 5.32 - 5.56
Beets, strained 5.32 - 5.56
Bird's nest soup 7.20 - 7.60
Blackberries, Washington 3.85 - 4.50
Blueberries, Maine 3.12 - 3.33
Blueberries, frozen 3.11 - 3.22
Bluefish, Boston, filet, broiled 6.09 - 6.50
Bran Flakes 5.45 - 5.67
Bran - All Bran 5.59 - 6.19
Bread, white 5.00 - 6.20
Bread, Boston, brown 6.53
Bread, Cracked wheat 5.43 - 5.50
Bread, pumpernickel 5.40 -
Bread, Rye 5.20 - 5.90
Bread, whole wheat 5.47 - 5.85
Breadfruit, cooked 5.33
Broccoli, cooked 6.30 - 6.52
Broccoli, frozen, cooked 6.30 - 6.85
Broccoli, canned 5.20 - 6.00
Brussels sprout 6.00 - 6.30
Buttermilk 4.41 - 4.83
Cabbage 5.20 - 6.80
Cabbage, Green 5.50 - 6.75
Cabbage, Red 5.60 - 6.00
Cabbage, Savoy 6.3
Cabbage, White 6.2
Cactus 4.7
Calamary (Squid) 5.8
Cantaloupe 6.13 - 6.58
Capers 6
Carp 6
Carrots 5.88 - 6.40
Carrots, canned 5.18 - 5.22
Carrots, chopped 5.30 - 5.56
Carrots, cooked 5.58 - 6.03
Carrots, pureed 4.55 - 5.80
Carrots, strained 5.10 - 5.10
Cauliflower 5.6
Cauliflower, cooked 6.45 - 6.80
Caviar, American 5.70 - 6.00
Celery 5.70 - 6.00
Celery, cooked 5.37 - 5.92
Celery Knob, cooked 5.71 - 5.85
Cereal, strained 6.44 - 6.45
Chayote (mirliton), cooked 6.00 - 6.30
Cheese, American, mild 4.98
Cheese, Camembert 7.44
Cheese, Cheddar 5.9
Cheese, Cottage 4.75 - 5.02
Cheese, Cream, Philadelphia 4.10 - 4.79
Cheese Dip 5.8
Cheese, Edem 5.4
Cheese, Old English 6.15
Cheese, Roquefort 5.10 - 5.98
Cheese, Parmesan 5.20 - 5.30
Cheese, Snippy 5.18 - 5.2l
Cheese, Stilton 5.7
Cheese, Swiss Gruyere 5.68 - 6.62
Cherries, California 4.01 - 4.54
Cherries, frozen 3.32 - 3.37
Cherries, black, canned 3.82 - 3.93
Cherries, Maraschino 3.47 - 3.52
Cherries, red, Water pack 3.25 - 3.82
Cherries, Royal Ann 3.80 - 3.83
Chicory 5.90 - 6.05
Chili Sauce, acidified 2.77 - 3.70
Chives 5.20 - 6.31
Clams 6.00 - 7.10
Clam Chowder, New England 6.4
Coconut, fresh 5.50 - 7.80
Coconut milk 6.10 - 7.00
Coconut preserves 3.80 - 7.00
Codfish, boiled 5.30 - 6.10
Cod liver 6.2
Conch 7.52 - 8.40
Congee 6.4
Corn 5.90 - 7.30
Corn, canned 5.90 - 6.50
Corn Flakes 4.90 - 5.38
Corn, frozen, cooked 7.33 - 7.68
Corn, cooked on cob 6.22 - 7.04
Crab meat 6.50 - 7.00
Crabapple Jelly, corn 2.93 - 3.02
Cranberry Juice, canned 2.30 - 2.52
Crabmeat, cooked 6.62 - 6.98
Cream, 20 per cent 6.50 - 6.68
Cream, 40 per cent 6.44 - 6.80
Cream of Asparagus 6.1
Cream of Coconut, canned 5.51 - 5.87
Cream of Potato soup 6
Cream of Wheat, cooked 6.06 - 6.16
Chrysanthemum drink 6.5
Cucumbers 5.12 - 5.78
Cucumbers, Dill pickles 3.20 - 3.70
Cucumbers, pickled 4.20 - 4.60
Curry sauce 6
Curry Paste,acidified 4.60 - 4.80
Cuttlefish 6.3
Dates, canned 6.20 - 6.40
Dates, Dromedary 4.14 - 4.88
Eggplant 5.50 - 6.50
Eggs, new-laid, whole 6.58
Egg White 7.96
Egg Yolk 6.1
Eel 6.2
Escarolle 5.70 - 6.00
Enchalada sauce 4.40 - 4.70
Fennel (Anise) 5.48 - 5.88
Fennel, cooked 5.80 - 6.02
Figs, Calamyrna 5.05 - 5.98
Figs, canned 4.92 - 5.00
Flounder, boiled 6.10 - 6.90
Flounder, fi1et, broiled 6.39 - 6.89
Four bean salad 5.6
Fruit cocktail 3.60 - 4.00
Garlic 5.8
Gelatin Dessert 2.6
Gelatin, plain jell 6.08
Ginger 5.60 - 5.90
Ginseng , Korean drink 6.00 - 6.50
Gooseberries 2.80 - 3.10
Graham Crackers 7.10 - 7.92
Grapes, canned 3.50 - 4.50
Grapes, Concord 2.80 - 3.00
Grapes, Lady Finger 3.51 - 3.58
Grapes, Malaga 3.71 - 3.78
Grapes, Niagara 2.80 - 3.27
Grapes, Ribier 3.70 - 3.80
Grapes, Seedless 2.90 - 3.82
Grapes, Tokyo 3.50 - 3.84
Grapefruit 3.00 - 3.75
Grapefruit, canned 3.08 - 3.32
Grapefruit Juice, canned 2.90 - 3.25
Grass jelly 5.80 - 7.20
Greens, Mixed, chopped 5.05 - 5.22
Greens, Mixed, strained 5.22 - 5.30
Grenadine Syrup 2.31
Guava nectar 5.5
Guava, canned 3.37 - 4. 10
Guava Jelly 3.73
Haddock, Filet, broiled 6.17 - 6.82
Hearts of Palm 5.7
Herring 6.1
Hominy, cooked 6.00 - 7.50
Honey 3.70 - 4.20
Honey Aloe 4.7
Horseradish, freshly ground 5.35
Huckleberries, cooked with sugar 3.38 - 3.43
Jackfruit 4.80 - 6.80
Jam, fruit 3.50 - 4.50
Jellies, fruit 3.00 - 3.50
Jujube 5.20 -
Kale, cooked 6.36 - 6.80
Ketchup 3.89 - 3.92
Kippered, Herring, Marshall 5.75 - 6.20
Herring, Pickled 4.50 - 5.00
Kelp 6.3
Kumquat, Florida 3.64 - 4.25
Leeks 5.50 - 6.17
Leeks, cooked 5.49 - 6.10
Lemon Juice 2.00 - 2.60
Lentils, cooked 6.30 - 6.83
Lentil Soup 5.8
Lettuce 5.80 - 6.15
Lettuce, Boston 5.89 - 6.05
Lettuce, Iceberg 5.70 - 6.13
Lime Juice 2.00 - 2.35
Lime 2.00 - 2.80
Lobster bisque 6.90 -
Lobster soup 5.7
Lobster, cooked 7.10 - 7.43
Loganberries 2.70 - 3.50
Loquat (May be acidified to pH 3.8) 5.1
Lotus Root 6.90 -
Lychee 4.70 - 5.01
Macaroni, cooked 5.10 - 6.41
Mackerel, King, boiled 6.26 - 6.50
Mackerel, Spanish, broiled 6.07 - 6.36
Mackerel, canned 5.90 - 6.40
Mangoes, ripe 3.40 - 4.80
Mangoes, green 5.80 - 6.00
Mangostine ? 4.50 -5.00
Maple syrup 5.15
Maple syrup, light (Acidified) 4.6
Matzos 5.7
Mayhaw 3.27 - 3.86
Melba Toast 5.08 - 5.30
Melon, Casaba 5.78 - 6.00
Melons, Honey dew 6.00 - 6.67
Melons, Persian 5.90 - 6.38
Milk, cow 6.40 - 6.80
Milk, Acidophilus 4.09 - 4.25
Milk, condensed 6.33
Milk, evaporated 5.90 - 6.30
Milk, Goat's 6.48
Milk, peptonized 7.1
Milk, Sour, fine curd 4.70 - 5.65
Milkfish 5.3
Mint Jelly 3.01
Molasses 4.90 - 5.40
Muscadine (A variety of grape) 3.20 - 3.40
Mushrooms 6.00 - 6.70
Mushrooms, cooked 6.00 - 6.22
Mushroom Soup, Cream of, canned 5.95 - 6.40
Mussels 6.00 - 6.85
Mustard 3.55 - 6.00
Nata De Coco 5
Nectarines 3.92 - 4.18
Noodles, boiled 6.08 - 6.50
Oatmeal, cooked 6.20 - 6.60
Octopus 6.00 - 6.50
Okra, cooked 5.50 - 6.60
Olives, black 6.00 - 7.00
Olives, green, fermented 3.60 - 4.60
Olives, ripe 6.00 -7.50
Onions, pickled 3.70 - 4.60
Onions, red 5.30 - 5.80
Onion white 5.37 - 5.85
Onions, yellow 5.32 - 5.60
Oranges, Florida 3.69 - 4.34
Oranges, Florida "color added" 3.60 - 3.90
Orange Juice, California 3.30 - 4.19
Orange, Juice Florida 3.30 - 4.15
Orange, Marmalade 3.00 - 3.33
Oysters 5.68 - 6.17
Oyster, smoked 6
Oyster mushrooms 5.00 - 6.00
Palm, heart of 6.7
Papaya 5.20 - 6.00
Papaya Marmalade 3.53 - 4.00
Parsley 5.70 - 6.00
Parsnip 5.30 - 5.70
Parsnips, cooked 5.45 - 5.65
Pate 5.9
Peaches 3.30 - 4.05
Peaches, canned 3.70 - 4.20
Peaches, cooked with sugar 3.55 - 3.72
Peaches, frozen 3.28 - 3.35
Peanut Butter 6.28
Peanut Soup 7.5
Pears, Bartlett 3.50 - 4.60
Pears, canned 4.00 - 4.07
Pears, Sickle cooked w/sugar 4.04 - 4.21
Pear Nectar 4.03
Peas, canned 5.70 - 6.00
Peas, Chick, Garbanzo 6.48 - 6.80
Peas, cooked 6.22 - 6.88
Peas, dried (split green), cooked 6.45 - 6.80
Peas, dried (split yellow), cooked 6.43 - 6.62
Peas, frozen, cooked 6.40 - 6.70
Peas, pureed 4.90 - 5.85
Pea Soup, Cream of, Canned 5.7
Peas, strained 5.91 - 6.12
Peppers 4.65 - 5.45
Peppers, green 5.20 - 5.93
Persimmons 4.42 - 4.70
Pickles, fresh pack 5.10 - 5.40
Pimiento 4.40 - 4.90
Pimento, canned, acidified 4.40 - 4.60
Pineapple 3.20 - 4.00
Pineapple, canned 3.35 - 4.10
Pineapple Juice, canned 3.30 - 3.60
Plum Nectar 3.45
Plums, Blue 2.80 - 3.40
Plums, Damson 2.90 - 3.10
Plums, Frozen 3.22 - 3.42
Plums, Green Gage 3.60 - 4.30
Plums, Green Gage, canned 3.22 - 3.32
Plums, Red 3.60 - 4.30
Plums, spiced 3.64
Plums, Yellow 3.90 - 4.45
Pollack, filet, broiled 6.72 - 6.82
Pomegranate 2.93 - 3.20
Porgy, broiled 6.40 - 6.49
Pork & Beans, rts. 5.7
Potatoes 5.40 - 5.90
Potatoes, Mashed 5.1
Prunes, dried, stewed 3.63 - 3.92
Sweet Potatoes 5.30 - 5.60
Yams - Tubers 5.7
Potato Soup 5.9
Prune Juice 3.95 - 3.97
Prune, pureed 3.60 - 4.30
Prune, strained 3.58 - 3.83
Puffed Rice 6.27 - 6.40
Puffed Wheat 5.26 - 5.77
Pumpkin 4.90 - 5.50
Quince, fresh, stewed 3.12 - 3.40
Quince Jelly 3.7
Radishes, red 5.85 - 6.05
Radishes, white 5.52 - 5.69
Raisins, seedless 3.80 - 4.10
Rambutan (Thailand) 4.9
Raspberries 3.22 - 3.95
Raspberries, frozen 3.18 - 3.26
Raspberries, New Jersey 3.50 - 3.82
Raspberry Jam 2.87 - 3.17
Razor Clams 6.2
Razor shell (sea asparagus) 6
Rattan, Thailand 5.20 -
Red Ginseng 5.5
Red Pepper Relish 3.10 - 3.62
Rhubarb, California, stewed 3.20 - 3.34
Rhubarb 3.10 - 3.40
Rhubarb, Canned 3.4
Rice, Brown, cooked 6.20 - 6.80
Rice Krispies 5.40 - 5.73
Rice, White , cooked 6.00 - 6.70
Rice, Wild, cooked 6.00 - 6.50
Bread Rolls, white 5.46 - 5.52
Romaine lettuce 5.78 - 6.06
Salmon, fresh, boiled 5.85 - 6.50
Salmon, fresh, broiled 5.36 - 6.40
Salmon, Red Alaska, canned 6.07 - 6.16
Sardines 5.70 - 6.60
Sardine, Portuguese, in olive oil 5.42 - 5.93
Satay sauce 5
Sauce, Enchilada 5.50 -
Sauce, Fish 4.93 - 5.02
Sauce, Shrimp 7.01 - 7.27
Sauerkraut 3.30 - 3.60
Scallion 6.20 -
Scallop 6
Scotch Broth. 5.92
Sea Snail (Top shell) 6
Shad Roe, sauted 5.70 - 5.90
Shallots, cooked 5.30 - 5.70
Sherbet, raspberry 3.69
Sherry-wine 3.37
Shredded Ralston 5.32 - 5.60
Shredded Wheat 6.05 - 6.49
Shrimp 6.50 - 7.00
Shrimp Paste 5.00 - 6.77
Smelts, Sauted 6.67 - 6.90
Soda Crackers 5.65 - 7.32
Soup 5.4 - 6.2
Soy infant formula 6.60 - 7.00
Soy Sauce 4.40 - 5.40
Soy bean curd (tofu) 7.2
Soybean milk 7
Spaghetti, cooked 5.97 - 6.40
Spinach 5.50 - 6.80
Spinach, chopped 5.38 - 5.52
Spinach, cooked 6.60 - 7.18
Spinach, frozen, cooked 6.30 - 6.52
Spinach, pureed 5.50 - 6.22
Spinach, strained 5.63 - 5.79
Squash, acorn, cooked 5.18 - 6.49
Squash, Kubbard, cooked 6.00 - 6.20
Squash, white, cooked 5.52 - 5.80
Squash, yellow, cooked 5.79 - 6.00
Squid 6.00 - 6.50
Sturgeon 6.2
Strawberries 3.00 - 3.90
Strawberries, California 3.32 - 3.50
Strawberries, frozen 3.21 - 3.32
Strawberry Jam 3.00 - 3.40
Straw mushroom 4.9
Sweet Potatoes 5.30 - 5.60
Swiss Chard, cooked 6.17 - 6.78
Tamarind 3.00 -
Tangerine 3.32 - 4.48
Taro syrup 4.5
Tea 7.2
Three-Bean Salad 5.4
Tofu (soybean Curd) 7.2
Tomatillos 3.83
Tomatoes 4.30 - 4.90
Tomatoes, canned 3.50 - 4.70
Tomatoes, Juice 4.10 - 4.60
Tomatoes, Paste 3.50 - 4.70
Tomatoes, Puree 4.30 - 4.47
Tomatoes, Strained 4.32 - 4.58
Tomatoes, Wine ripened 4.42 - 4.65
Tomato Soup, Cream of, canned 4.62
Trout, Sea, sauted 6.20 - 6.33
Truffle 5.30 - 6.50
Tuna Fish, canned 5.90 - 6.20
Turnips 5.29 - 5.90
Turnip, greens, cooked 5.40 - 6.20
Turnip, white, cooked 5.76 - 5.85
Turnip, yellow, cooked 5.57 - 5.82
Vegetable Juice 3.90 - 4.30
Vegetable soup, canned 5.16
Vegetable soup, chopped 4.98 - 5.02
Vegetable soup, strained 4.99 - 5.00
Vermicelli, cooked 5.80 - 6.50
Vinegar 2.40 - 3.40
Vinegar, cider 3.1
Walnuts, English 5.42
Wax gourd drink 7.2
Water Chestnut 6.00 - 6.20
Watercress 5.88 - 6.18
Watermelon 5.18 - 5.60
Wheat Krispice 4.99 - 5.62
Wheatnena 5.85 - 6.08
Wheaties 5.00 - 5.12
Worcestershire sauce 3.63 - 4.00
Yams, cooked 5.50 - 6.81
Yeast 5.65
Yangsberries, frozen 3.00 - 3.70
Zucchini, cooked 5.69 - 6.10
Zwiebach 4.84 - 4.94

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:morenutes:

Blueberries Oranges lemons etc are tangy or acetic tasting on the tongue despite being an abundance of sugar in them.

The idea is to use a acidic Ph flush for blueberry Lemon and etc strains and use a Alkaline Ph for sweeter tones in the flavor like chocolate caramel and some foods.


Currently have two chocolate Haze / chocolate Thai crosses and two bubblegum Kush crosses in flush.

I am in rdwc so can only test one PH state at a time , next time I'll try a more Acid flush. Still its not very conclusive.
If anyone can run separate test using clones it would be more believable and actually pretty accurate.

I mean it could be a alkaline flush makes it taste nasty as most people use slightly acid PH when flushing ...who really knows without testing.

I can test that much out its happening now as I vape :volcano-smiley:

PH 7.4 is high PH

I will know more in a week or two when its had time to have effect. ? hmm
 
I dare not use PH 9 on my plants I mean PH 9 is not safe to use on plants or animals is it ?

You could run the PH 9 test if you think its worthy I'm where I'm at now for over a week now , high on the plant PH scale.

The list has the PH from about 4 to 7.8 no higher as that's what our foods and Most life / plants PH is.

PH 7.4 is actually up near the upper limit of cannabises alkaline PH tolerance.

I'm about as high as I can go imo , maybe up to PH 7.8 ?

I'm up there anyways hope it doesn't ruin it in someway as people use from 5.5 to 6.3 most often.
 
Yup you got it , I am playing by those rules too.

Most the sweet tasting foods on the lists are from PH 6 to 7 many up around 6.8

PH 7.4 is where I'm at , the test is being run right now in real time.

Don't know what I'll determine but hopefully that it did not ruin it and maybe that it came out real nice.

Who knows , it might come out real sweet like organics can be and then again it might not ( or might not make a difference)

I'll be happy if it does not ruin it some way, that will be the test / this test.

The plants were fed PH 5.7 to 6.3 nutrients for 14 weeks before the switch 10 days ago
 
420-magazine-mobile644896060.jpg
 
Ok I got what your saying, I was just confused when you said use an alkaline flush. The ph # doesn't become alkaline until its above 7. You meant make it less acidic by flushing with a barely acidic solution of say 6 or so right?


No I meant an alkaline Flush

You just typed anything over PH 7 is Alkaline so we are on the same page.

7.4 is after all more alkaline then 7
 
Here's something to contemplate , how it relates to Cannabis is PH and taste

Changing Food By Changing Its pH , Popular Science.

The power of alkalinity

In the kitchen, we're much more familiar with acids than we are with alkaline ingredients. Acids include vinegar, lemon juice--all kinds of things that we use to brighten foods or add sourness. Acid ingredients are also found in everyday fermented foods, like yogurt. Alkalinity's a little more unusual.

We generally only encounter it as baking soda, which is something that we use to balance acidity and to generate bubbles when we're baking, but not something that we add with a free hand to our everyday foods. So let's start at the beginning. Alkalinity is the opposite of acidity--it has to do with the nature of water. Water can be broken into hydrogen ions (H+) and hydroxide ions (OH-). Acidic ingredients are those that, when mixed with water, leave more hydrogen ions than hydroxide ions in a water solution. Alkaline ingredients are the reverse: they leave you with fewer hydrogen ions and more hydroxide ions. As obtuse as that sounds, it matters because most foods have a lot of water in them--in general, they are mostly water--and the balance between hydrogen ions and hydroxide ions makes a big difference in the way the other components of the food behave. Carbohydrates, proteins, and fats are all very sensitive to their chemical environment.

In Central America, the people who domesticated maize discovered that that grain was more easily hulled and more nutritious when it was precooked in water containing seashells or wood ashes--alkaline materials. So corn was treated with alkaline water very early on in American culture to get the grain out of the seed coat and to make it easier to handle.


One other very good example of the difference between alkalinity and acidity in cooking is in browning reactions. Acidic conditions make browning very difficult. Think about sourdough bread. It's sour because there's a lot of acidity. But sourdough breads just don't brown very well in the oven. So the sour flavor may be wonderful, but it's really hard to get a nice brown-colored, flavorful crust. Whereas if you use just a little bit of alkalinity to make a soaking fluid for, say, pretzels, you get that amazing brown crust. Pretzels are cooked for a very short time, and it's normally very difficult to get a lot of browning to take place in a short time. But if you soak or boil the pretzels briefly in alkaline water before baking them, they brown much faster.

Adding alkaline ingredients has a significant effect on the texture, color, and flavor of the noodle.

By changing the chemical environment of the dough, the components in the flour change their behavior, and they change in various desirable ways. The color changes, because pigments in the flour that are ordinarily invisible become visible under alkaline conditions and take on a yellow hue. The interaction of the gluten proteins (which create the solid structure of the noodle) are also changed in such a way that the noodles become firmer. This is not that well understood, but apparently the bonding between gluten molecules becomes stronger under alkaline conditions.
Flavor's the thing that gives us the most pleasure in food, and it's also the aspect of food that we know the least about.

And finally, there's the effect on flavor. The flavor of alkaline noodles is really distinctive, and that's as big a mystery as anything. Flavor's the thing that gives us the most pleasure in food, and it's also the aspect of food that we know the least about. Something happens when you cook alkaline noodles that creates a flavor that's unique and pleasant. We know the taste of acidity--its sourness, its tartness. Alkalinity is harder to register, but it's a kind of slick feeling in your mouth. If you take just a bit of baking soda and mix it with water and then put a drop of that on your tongue, you'll see what I mean. It's a little bitter, but mostly it's a soapy kind of feeling. The more alkaline ingredients you include in a dough, the more you end up with that kind of slick, soapy feeling. (Past a certain point, that begins to get sort of unpleasant.) And the aroma gets eggier and eggier, too, which is weird in a noodle recipe that has no eggs whatsoever.
Changing Food By Changing Its pH | Popular Science

here's more in case your now not hungry enough !

The pH of alkalized cocoa powder is 6.2 to 6.8, so it's close to neutral. And chocolate cake is 7.2 to 7.6

Now Im hungry
 
I'm drying Bud now but have tried flush samples

I noticed a *mild* soapy effect / taste mixed with the buds floral flavor when vaporizing both the 8 and 13 day flushed Thai Bud.

This has me thinking that those times in the past when ive smoked soapy dank weed it was partially due to the PH value.

Then again maybe its just the Thai

Next harvest I will try a flush using a higher PH of 8 and see if the soapiness increases , it has a pleasant effect on the taste buds.
 
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