Randy, do you have any concern with the water content of the Morton salt used to prepare the calibration standard?
Confirming Salinity Between Tools - Hanna Salinity Tester
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Randy Holmes-Farley
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It is fine to bake it if that’s a concern, but sodium chloride does not form hydrates the way many salts do. Any moisture in it is just bulk water toighing the salt grain surfaces, which is a much more limited situation requiring very high humidity to remain, compared to moisture in a seawater salt mix.
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