Hi all, As a salt the pentahydrate (MgCO3.5H2O) is of similar density to sodium chloride (NaCl), but yours is "food grade" and really finely ground. You could make it denser by heating, the anhydrous salt will be denser (water has a density of "1", and your salt will be hydrated), but you've already paid for the water. Salts that "want" to be hydrated can only be kept anhydrous by storing with a desiccant in a air tight container.
You can think of it as the difference between snow and ice, or <"granulated and icing sugar">, ice and granulated sugar are a lot denser, because they don't contain the air that the fine powders do.
cheers Darrel
But the weight is what counts at the end of the day right? Like a ton of feathers and a ton of bricks - both are a ton still (excluding the moisture it may/may not have absorbed)?
I just played with the MgCO3 - 1 litre RO, small pinch of MgCO3 and it turned really milky. It's like it semi-dissolved. Then I added a small pinch of ascorbic acid and now it's crystal clear.