ngEVq3tJuBQANCpvuQ3GVqxo8bLYQVp3FtwLY0T0iCrxmvMdVv1MOk2L80fB2hngEVq3tJuBQANCpvuQ3GVqxo8bLYQVp3FtwLY0T0iCrxmvMdVv1MOk2L80fB2hngEVq3tJuBQANCpvuQ3GVqxo8bLYQVp3FtwLY0T0iCrxmvMdVv1MOk2L80fB2hngEVq3tJuBQANCpvuQ3GVqxo8bLYQVp3FtwLY0T0iCrxmvMdVv1MOk2L80fB2hngEVq3tJuBQANCpvuQ3GVqxo8bLYQVp3FtwLY0T0iCrxmvMdVv1MOk2L80fB2hngE
You want a 0.9% solution.
I made a 50mL bottle - mixed 49.5mL of DW with 0.45g kosher salt
awesome thanks. I assume I can store this in the fridge for a little while?
I'd recommend Pickling (sometimes called Canning) salt. It has no iodine and no anti-caking agents added to it. Also, it is fine grained, so it dissolves very easily.
The stuff i bought says it's ideal for pickling so I think I'm on the right track. It's big crystals though. I used a grinder to make it finer.
1.The salt needs to be as pure as possible. Make sure it's iodine-free.
2. Put a 1/2 teaspoon (2.5g) of salt into a sterile cup.
3.Add 8 ounces (1 cup) of hot distilled water and stir well until it's fully dissolved.
4.Transfer to a sterile dropper bottle or container.
Now you have.0.9% Saline Solution. Courtesy of Wiki-How
Thanks. I just whipped some up. The salt I have only lists sea salts as an ingredient. It doesn't say that it's iodized either. Hopefully that's good.
> only lists sea salts as an ingredient
Sea salt isn't pure salt. It has other minerals in it. You need pure.