Organic Food

The average conventionally-grown apple has 20-30 artificial poisons on its skin, even after rinsing.

Organic food is grown and stored without the use of artificial pesticides and fertilisers. The fact that residues remain on conventional foods and are consumed by us over decades, accumulating in our fatty tissues is well documented.

Organic food is, in general, food produced without the use of artificial pesticides, herbicides, and in many definitions genetically modified organisms (GMOs). At present, there is no universally accepted definition of organic food.

The USDA has identified for three categories of labeling organic products:

1. 100% Organic: Made with 100% organic ingredients
2. Organic: Made with at least 95% organic ingredients
3. Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMO (genetically modified organisms)

Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.
Proponents of industrial agriculture state that synthetic biocides, soluble fertilizers and genetic engineering are necessary to feed the world's growing population.

Data from the advanced agricultural economies of North America, Australia and Europe show that best practice organics can deliver equal to and significantly better yields than current conventional agricultural practices.

Unfortunately, in this day and age, all foods—whether organic or not—are exposed to the agricultural chemicals that are now present in nearly all rain and groundwater due to their overuse during the last 50 years.

pH

pH is the measure of the acidity or basicity of a solution. It is formally a measure of the activity of dissolved hydrogen ions (H+), but for very dilute solutions, the molarity (molar concentration) of H+ may be used as a substitute with little loss of accuracy.

In pure water at 25°C, the concentration of H+ equals the concentration of hydroxide ions (OH-). This is defined as "neutral" and corresponds to a pH level of 7.0. Solutions in which the concentration of H+ exceeds that of OH- have a pH value lower than 7.0 and are known as acids. Solutions in which OH- exceeds H+ have a pH value greater than 7.0 and are known as bases.

The concept of pH was first introduced by Danish chemist S. P. L. Sørensen at the Carlsberg Laboratory in 1909

Base

In chemistry, a base is most commonly thought of as a substance that can accept protons. This refers to the Brønsted-Lowry theory of acids and bases. Alternate definitions of bases include electron pair donors (Lewis), as sources of hydroxide anions (Arrhenius) and can be (commonly) thought of as any chemical compound that, when dissolved in water, gives a solution with a pH higher than 7.0. Examples of simple bases are sodium hydroxide and ammonia.

Acid

An acid (often represented by the generic formula HA [H+A-]) is traditionally considered any chemical compound that, when dissolved in water, gives a solution with a hydrogen ion activity greater than in pure water, i.e. a pH less than 7.0. That approximates the modern definition of Johannes Nicolaus Brønsted and Martin Lowry, who independently defined an acid as a compound which donates a hydrogen ion (H+) to another compound (called a base). Common examples include acetic acid (in vinegar) and sulfuric acid (used in car batteries). Acid/base systems are different from redox reactions in that there is no change in oxidation state.

Sulfuric Acid

Sulfuric acid, (also known as sulphuric acid) H2SO4, is a strong mineral acid. It is soluble in water at all concentrations. It was once known as oil of vitriol, coined by the 8th-century Muslim alchemist Jabir ibn Hayyan (Geber) after his discovery of the chemical. Sulfuric acid has many applications, and is one of the top products of the chemical industry. World production in 2001 was 165 million tonnes, with an approximate value of US$8 billion. Principal uses include ore processing, fertilizer manufacturing, oil refining, wastewater processing, and chemical synthesis.

Textiles

A textile is a flexible material comprised of a network of natural or artificial fibers often referred to as thread or yarn. Yarn is produced by spinning raw wool fibers, linen, cotton, or other material on a spinning wheel to produce long strands known as yarn. Textiles are formed by weaving, knitting, crocheting, knotting, or pressing fibers together (felt).

Cotton Fibres - More Details

Cotton consists typically of between 88 to 96% cellulose with the rest being protein, pectic substances (congealed gum-like carbohydrates), ash and wax. After scouring and bleaching, cotton is then about 99% cellulose. The fibres are weakened and destroyed by acids but are resistant to alkalis.

The fibre length varies with the type and quality, within the range 10 to 65mm; the fibre diameter ranges from 11 to 22 ¼m. Cotton is a relatively strong fibre with a strength of 25 to 35 cN/tex and a breaking elongation of 7 to 9%.

It is stronger when wet. Cotton also absorbs moisture readily, which makes cotton clothes comfortable to wear in warm weather (water retention of 50%, moisture regain of 7%).

It is used in both 100% form and in blends with other fibres for household textiles and apparel. Synthetic fibres have largely replaced its use in industrial textiles.