> Chemistry should be left to the chemists who understand everything that
can go wrong.<
This has the implication that chemistry is best left to those with the
pointy hats and that lay persons should leave such matters to their
betters. In fact chemistry, at the level required for alternative
processes, is generally no more difficult than cooking; the principles
are often the same. It is important to have a knowledge of one's materials.
In the UK context I recommend the reading of the first chapters of an 'A'
level chemistry text book. Knowledge of materials should lead to one
avoiding 'chemicals' that get you dead quickly such as potassium cyanide,
mercuric chloride or aqua regis while being aware that potassium
ferrricyanide is innocuous if you do not associate it with strong acids,
you you can put sodium chloride on your chips and that one of the
constituents of aqua regis is sold in hardware stores to clean drains.
Terry King