cool! Thanks!

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Posted by Catherine Cartwright Jones on December 21, 1999 at 20:02:23:

In Reply to: Re: Ammonia replacment posted by lisa on December 21, 1999 at 19:36:01:

THank you for correctimg me! I meant to say that henna releases its
dye at ph5.5 or so, and that lemon juice being very sour, a low ph,
facilitates the release. That list is very interesting, too!

It answers why there is a Jordanian henna recipe that uses yeast. At
ph3.5, it is quite sour!

I didn't know limes were so much more sour than lemons, too. I tried
side by side with lemon juice and lime juice once, and didn't see a
difference, but maybe I'll try that again!

Actually, most of the things that are around ph 3.5 or lower have been
used as a part of henna paste preparation, somewhere, sometime. I
suppose that list of ph's also answers the question of why there is
no traditional recipe that includes herring.

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Re: cool! Thanks! lisa 20:41:48 12/21/99 (0)

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: THank you for correctimg me! I meant to say that henna releases its : dye at ph5.5 or so, and that lemon juice being very sour, a low ph, : facilitates the release. That list is very interesting, too! : It answers why there is a Jordanian henna recipe that uses yeast. At : ph3.5, it is quite sour! : I didn't know limes were so much more sour than lemons, too. I tried : side by side with lemon juice and lime juice once, and didn't see a : difference, but maybe I'll try that again! : Actually, most of the things that are around ph 3.5 or lower have been : used as a part of henna paste preparation, somewhere, sometime. I : suppose that list of ph's also answers the question of why there is : no traditional recipe that includes herring.

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