Quote Originally Posted by gainer View Post
IMHO, borax is the thing we should worry about the least, as in most recipies + or - 10% won't make a noticable difference. The concentration of the sodium borate will affect the local rate of change of pH more than the equilibrium value.
If we are only worried about pH, then you are right. If we are worried about buffer capacity, then you are less right. If we are worried about impurities that may affect our results or scratch our negs, then you are way less right.