Hi Elearah - in the PDF recipe in the Op Post #1, the cookbook formula says to use one Litre of Chilled Sparkling water. Then adding the Magnesium Hydroxide (M.O.M) and shaking and dissolving until the BiCarbonate of Magnesium is formed. At that point you have the BiCarbonate.. It may be possible then, in a sample to add Vitamin C as Ascorbate to the Magnesium BiCarbonate.Posted by elearah (here)
I have a maybe silly question for the chemists out there...
I'm taking vitamin C as ascorbate making it at home, that is mixing ascorbic acid and sodium bicarbonate 50-50 in the presence of water. The chemical reaction as far as I understand, releases co2 (it looks and tastes like sparkling water to me). Can I put the milk of magnesia in there?
What may happen is a precipitate of the Magnesium may settle out, as adding in the acid once again from the ascorbic acid may change the pH dramatically.. Usually when that happens dissolved substances precipitate out.
So starting with the recipe as described with the sparkling water (chilled), then try taking a sample of that, and adding in a small amount of ascorbic acid and see what happens. If you have a way to test the acid-base pH, that would be good to see what's happening..
Of course it could be possible to simply keep the two separate, and use what you normally use, and have Magnesium Bicarbonate "beverage" as a separate item..