AFAIK food coloring is inert. Sounds like a very interesting test.
Why distilled water? Is there something wrong with your tap water? Mine is quite alkaline (8.5 pH) but a ml of PH Down in 2 gal solves that. If NZ doesn't have it I guess you could use vinegar as an alternative.
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Stupidity got us into this mess. Why can't it get us out?
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