Bates,
I think I understand, although I'm not real sure I totally agree with the theory.
Rice in salt technigues are just images of our ancient myths like many of the same myths we share from years ago from our Grand Parents.
I suppose these techniques may really work, but while growing up I never used them because the rice seemed to get in the way of the holes that delivered my salt and slowed down speed of the output.
Actually, all jokes aside, it seems simular to the technique used to keep the moisture out of sugar by inserting crackers inside a sugar sack or container, also used with other types of granular substances.
I'm not sure that the rice in salt and cracker in sugar theory is exactly the right analagy to use for this theory, but if it is, it brings up a few more interesting views.
I believe if the micro-biologists and chemists at the University of Charlottesville, Va., would admit it, they would tell you that the culprit of moisture is not necessarily that salt, sugar and other granular substances attract moisture, but rather that the moisture is caused by the storage method and the environment in which these products are stored prior to use.
If you will notice, there are times you or your wife may get a bag of sugar or salt from the grocery store that contain lumps and some you buy do not. This I believe is caused by the method in which it was stored at the factory or maybe something that happened during transportation. This seemed to have prompted our ancestors to put rice and or crackers in their salt and sugar. It did not necessarily assist in keeping the salt from attracting moisture, rather it helped to absorb the moisture already in the product or moisture that occurred while setting in the RH. In other words, your kitchen and bathroom atmosphere changes so many times and so rapidly in a day and while being closed up, they sweat due to the changing of inward temperature inside the containers. Have you ever seen mold and mildew grow on salt?
Now with all this said, I have to say that I can not rule out your entire theory. Especially if your guaranteeing your clients a two year warranty against reoccurring dirt mold and mildew.
Maybe you could share with us exactly what you use in your mix that would help us in doing a better job. I respect trade secrets, but you can't blame me for trying.
As for the hot water rinse, I totally agree with you on that point. I also get better results while using a low pressure heated rinse. I just can't garantee the two years satisfaction from reoccurring mold and mildew in my area and I use a very stout mixture of Sodium hypochlorite and sodium hydroxide.
Thanks very much for your information.
It is very interesting.
Richard R.