FOOD RECIPES WITH" EM" (Effective Microorganisms)

Fermented Organic Agave Drink (makes 1 gallon)

• 1 cup Raw Agave (light or dark)
• 1/2 cup EM•1^®
• 1/8 tsp EM-X Sea Salt
• 10 drops liquid stevia
  
• 116 ounces purified water

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 5 days. The drink will continue to ferment and gas until all the agave is consumed by the microbes. Put into refrigerator to chill or drink with ice.

Fermented Organic Lemon "soda" or sparkling lemonade

• Squeeze 1 Fresh lemon
• Add 8 ounces water
  
• use Raw Agave to sweeten to taste
• Add 1 ounce EM•1^®

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice.

Fermented Organic Honey Ginger Ale (makes 1 gallon)

• 1 cup raw honey
• 1/2 cup EM•1^®
• 1/8 cup grated ginger
• 10 drops liquid stevia

EM Rejuvelac
This guide will walk you through making EM Rejuvelac, you will need: a wide mouth jar with lid, soft spring wheatberries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM^® Ceramic Pipe.

1. Put soft wheatberries in the wide mouth jar. Cover the jar with nylon mesh,secure the mesh with rubber band.
2. Add filtered water to fill the jar. Allow the wheatberries to soak for 8 hours or more.
3. Drain and rinse the berries for few times until the water come out clear.
4. Place the jar at an angle so that water can drain completely and have good ventilation.
5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
6. Rinse and drain the sprout for last time.
7. Put 35mm EM^® Ceramic Pipe into sprouted wheatberry jar.
8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster by gently shake the jar 1 to 2 time a day.
10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
13. Good EM Rejuvelac taste a little tart,lemon-like flavor.

This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Kim Chee
A yummy Korean favorite with a bit of EM•1^®, here is something to try that is kind of traditional. Change amount of red chili miso paste according to how hot you like it.

INGREDIENTS

• 2 heads Napa Cabbage
• 1 small onion
• 4 cloves of garlic
• 2 ounces ginger
• 1 tablespoon EM-X^® Gold Sea Salt
• 1 teaspoon red chili miso paste
• 1 tablespoon EM•1^®
• 1/8 cup water

INSTRUCTIONS

1. Cut and rinse the cabbage. Sprinkle 1 teaspoon salt on cabbage and squeeze together to make it "bleed".
2. Cut onion, garlic, and ginger and "Toss"
3. Put into container
4. Mix paste, remaining salt, EM•1^® and water and pour over vegetables.
5. Cover

This will start to ferment over a few days, however, you can start eating it the next day. It will last about 1 month in the fridge (if you can keep yourself from eating it all!).

Balsamic Vinaigrette:
Below are some recipes for salad dressings that are fermented with EM•1^®.

INGREDIENTS

• 2 Tbsp EM•1^®
• 2 Tbsp Raw Honey
• 2 ounces Balsamic Vinegar
• 6 ounces Cold Pressed Olive Oil
• 1 sprig thyme
• 1 sprig rosemary
• 1 clove garlic
• 1/4 tsp EM-X^® Gold Sea Salt
• 6-8 leaves fresh basil

INSTRUCTIONS

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 15 days. Mixture will store at room temperature for up to 1 year.

Raw Mango Salsa:

You can make great raw salsas with freshly cut vegetables (grown with EM•1^® of course), adding a little EM•1^®, and letting them ferment for at least a day. Once the fermentation has started, put into a refrigerator and they will last about 3 weeks.

INGREDIENTS

• 1 mango chopped
• 1 medium red onion
• 1/2 diced cucumber
• 1 fresh tomato, diced
• 1/2 red pepper diced
• 1 scallion, chopped
• 2 medium sized okra (I have been using these a lot lately!)
• 6 green olives, diced
• 6 sugar peas, sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon raw honey
• 1 tsp EM-X^® Gold Sea Salt
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons EM•1^®

INSTRUCTIONS

Cover and allow to ferment at room temperature for at least 24 hours. Chill for a couple hours if you prefer before serving. Toss with 1/2 pound mixed salad and 1 head of romaine lettuce

Fermented Organic Agave Drink (makes 1 gallon)

• 1 cup Raw Agave (light or dark)
• 1/2 cup EM•1^®
• 1/8 tsp EM-X Sea Salt
• 10 drops liquid stevia
  
• 116 ounces purified water

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 5 days. The drink will continue to ferment and gas until all the agave is consumed by the microbes. Put into refrigerator to chill or drink with ice.

Fermented Organic Lemon "soda" or sparkling lemonade

• Squeeze 1 Fresh lemon
• Add 8 ounces water
  
• use Raw Agave to sweeten to taste
• Add 1 ounce EM•1^®

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice.

Fermented Organic Honey Ginger Ale (makes 1 gallon)

• 1 cup raw honey
• 1/2 cup EM•1^®
• 1/8 cup grated ginger
• 10 drops liquid stevia

EM Rejuvelac
This guide will walk you through making EM Rejuvelac, you will need: a wide mouth jar with lid, soft spring wheatberries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM^® Ceramic Pipe.

1. Put soft wheatberries in the wide mouth jar. Cover the jar with nylon mesh,secure the mesh with rubber band.
2. Add filtered water to fill the jar. Allow the wheatberries to soak for 8 hours or more.
3. Drain and rinse the berries for few times until the water come out clear.
4. Place the jar at an angle so that water can drain completely and have good ventilation.
5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
6. Rinse and drain the sprout for last time.
7. Put 35mm EM^® Ceramic Pipe into sprouted wheatberry jar.
8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster by gently shake the jar 1 to 2 time a day.
10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
13. Good EM Rejuvelac taste a little tart,lemon-like flavor.

This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Kim Chee
A yummy Korean favorite with a bit of EM•1^®, here is something to try that is kind of traditional. Change amount of red chili miso paste according to how hot you like it.

INGREDIENTS

• 2 heads Napa Cabbage
• 1 small onion
• 4 cloves of garlic
• 2 ounces ginger
• 1 tablespoon EM-X^® Gold Sea Salt
• 1 teaspoon red chili miso paste
• 1 tablespoon EM•1^®
• 1/8 cup water

INSTRUCTIONS

1. Cut and rinse the cabbage. Sprinkle 1 teaspoon salt on cabbage and squeeze together to make it "bleed".
2. Cut onion, garlic, and ginger and "Toss"
3. Put into container
4. Mix paste, remaining salt, EM•1^® and water and pour over vegetables.
5. Cover

This will start to ferment over a few days, however, you can start eating it the next day. It will last about 1 month in the fridge (if you can keep yourself from eating it all!).

Balsamic Vinaigrette:
Below are some recipes for salad dressings that are fermented with EM•1^®.

INGREDIENTS

• 2 Tbsp EM•1^®
• 2 Tbsp Raw Honey
• 2 ounces Balsamic Vinegar
• 6 ounces Cold Pressed Olive Oil
• 1 sprig thyme
• 1 sprig rosemary
• 1 clove garlic
• 1/4 tsp EM-X^® Gold Sea Salt
• 6-8 leaves fresh basil

INSTRUCTIONS

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 15 days. Mixture will store at room temperature for up to 1 year.

Raw Mango Salsa:

You can make great raw salsas with freshly cut vegetables (grown with EM•1^® of course), adding a little EM•1^®, and letting them ferment for at least a day. Once the fermentation has started, put into a refrigerator and they will last about 3 weeks.

INGREDIENTS

• 1 mango chopped
• 1 medium red onion
• 1/2 diced cucumber
• 1 fresh tomato, diced
• 1/2 red pepper diced
• 1 scallion, chopped
• 2 medium sized okra (I have been using these a lot lately!)
• 6 green olives, diced
• 6 sugar peas, sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon raw honey
• 1 tsp EM-X^® Gold Sea Salt
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons EM•1^®

INSTRUCTIONS

Cover and allow to ferment at room temperature for at least 24 hours. Chill for a couple hours if you prefer before serving. Toss with 1/2 pound mixed salad and 1 head of romaine lettuce

Fermented Organic Agave Drink (makes 1 gallon)

• 1 cup Raw Agave (light or dark)
• 1/2 cup EM•1^®
• 1/8 tsp EM-X Sea Salt
• 10 drops liquid stevia
  
• 116 ounces purified water

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 5 days. The drink will continue to ferment and gas until all the agave is consumed by the microbes. Put into refrigerator to chill or drink with ice.

Fermented Organic Lemon "soda" or sparkling lemonade

• Squeeze 1 Fresh lemon
• Add 8 ounces water
  
• use Raw Agave to sweeten to taste
• Add 1 ounce EM•1^®

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice.

Fermented Organic Honey Ginger Ale (makes 1 gallon)

• 1 cup raw honey
• 1/2 cup EM•1^®
• 1/8 cup grated ginger
• 10 drops liquid stevia

EM Rejuvelac
This guide will walk you through making EM Rejuvelac, you will need: a wide mouth jar with lid, soft spring wheatberries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM^® Ceramic Pipe.

1. Put soft wheatberries in the wide mouth jar. Cover the jar with nylon mesh,secure the mesh with rubber band.
2. Add filtered water to fill the jar. Allow the wheatberries to soak for 8 hours or more.
3. Drain and rinse the berries for few times until the water come out clear.
4. Place the jar at an angle so that water can drain completely and have good ventilation.
5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
6. Rinse and drain the sprout for last time.
7. Put 35mm EM^® Ceramic Pipe into sprouted wheatberry jar.
8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster by gently shake the jar 1 to 2 time a day.
10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
13. Good EM Rejuvelac taste a little tart,lemon-like flavor.

This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Kim Chee
A yummy Korean favorite with a bit of EM•1^®, here is something to try that is kind of traditional. Change amount of red chili miso paste according to how hot you like it.

INGREDIENTS

• 2 heads Napa Cabbage
• 1 small onion
• 4 cloves of garlic
• 2 ounces ginger
• 1 tablespoon EM-X^® Gold Sea Salt
• 1 teaspoon red chili miso paste
• 1 tablespoon EM•1^®
• 1/8 cup water

INSTRUCTIONS

1. Cut and rinse the cabbage. Sprinkle 1 teaspoon salt on cabbage and squeeze together to make it "bleed".
2. Cut onion, garlic, and ginger and "Toss"
3. Put into container
4. Mix paste, remaining salt, EM•1^® and water and pour over vegetables.
5. Cover

This will start to ferment over a few days, however, you can start eating it the next day. It will last about 1 month in the fridge (if you can keep yourself from eating it all!).

Balsamic Vinaigrette:
Below are some recipes for salad dressings that are fermented with EM•1^®.

INGREDIENTS

• 2 Tbsp EM•1^®
• 2 Tbsp Raw Honey
• 2 ounces Balsamic Vinegar
• 6 ounces Cold Pressed Olive Oil
• 1 sprig thyme
• 1 sprig rosemary
• 1 clove garlic
• 1/4 tsp EM-X^® Gold Sea Salt
• 6-8 leaves fresh basil

INSTRUCTIONS

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 15 days. Mixture will store at room temperature for up to 1 year.

Raw Mango Salsa:

You can make great raw salsas with freshly cut vegetables (grown with EM•1^® of course), adding a little EM•1^®, and letting them ferment for at least a day. Once the fermentation has started, put into a refrigerator and they will last about 3 weeks.

INGREDIENTS

• 1 mango chopped
• 1 medium red onion
• 1/2 diced cucumber
• 1 fresh tomato, diced
• 1/2 red pepper diced
• 1 scallion, chopped
• 2 medium sized okra (I have been using these a lot lately!)
• 6 green olives, diced
• 6 sugar peas, sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon raw honey
• 1 tsp EM-X^® Gold Sea Salt
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons EM•1^®

INSTRUCTIONS

Cover and allow to ferment at room temperature for at least 24 hours. Chill for a couple hours if you prefer before serving. Toss with 1/2 pound mixed salad and 1 head of romaine lettuce

HOW TO CREAT "EM"

Today we had a lesson in how to create “Effective Microorganisms,” or “EM” for short. EM is kind of a miracle substance in the garden than functions as plant nutrition, pest control agent, soil builder, and all-around ecosystem enhancer. So what is it?

EM is an inoculum of microorganisms cultured using compost, sugar, and a bit of the local soil. Microbes are a crucial part of every ecosystem, even the ecosystem we call the human body. The idea with EM in the garden is that you cultivate a super-vigorous culture of microbes that can use the native soil mineralogy, build soil and provide nutrition to your crops. There are even types of EM you can drink that will promote a healthy ecosystem in your gut!

Today we began experiments with three types of EM – two for the garden and one to drink. The drinkable EM consists of bananas and sugar. We chopped up enough bananas to fill a two gallon plastic bucket. We added about 2 kg of raw cane sugar, put the lid on, and stored the bucket in a shady spot in the kitchen. In a few weeks we should have about half a gallon or so of liquid produced by the rotting bananas. This can be used as a tincture and mixed with water, or taken in a small amount (a couple tablespoons) daily for health. I tasted some they have already made and it tastes like sweet and slightly alcoholic banana wine. Pretty good stuff! Either I will become violently ill, or I will never get cancer. I’ll let you know one way or the other…

Here are the two recipes we are experimenting with for EM for our gardens:

Michel’s easy EM

In a large mixing bowl, mix a bunch of starchy cooked leftovers. We mixed a lot of cooked rice with some sweet potatoes. To this we added about 1 kg of cane sugar (molasses would also work).

Find a nice spot outside in a grove of trees that’s shady and has a diverse and thriving arrangement of plant life. The diversity and healthy plants indicates a healthy ecosystem and a good crop of ambient microorganisms. Mix a couple handfuls of soil into the bowl and cover with a cloth to keep critters out.

Let this mixture rot for about 1 week. Add the mixture to about 2 gallons of water in a five-gallon bucket. Add food scraps and another kilo of sugar or molasses. Let this brew for about a month. Aliquots of the resulting liquid can then be diluted with water about 1:20 and used to water your plants. Repeated additions of sugar can keep the stock of microbes going for a few months, possibly up to a year. If it ever smells sour and gross it’s done and can be composted.

Pi Jo’s original old-school EM

This recipe is based on the original conception for EM that first took hold among Thai farmers.

Sterilize a pint-sized mason jar with boiling water. Fill it about 2/3 full with cooked rice. Cover the jar with a piece of paper (notebook paper is fine) and secure with a rubber band. Put the jar in a shady, diverse and healthy environment of trees and shrubs. Cover the jar with leaves and whatever plant detritus is on the ground.

In three days to one week a white, cotton-like mold should form on the rice. Put the rice and mold into a large bucket with 1 kg molasses or sugar and 3 kg vegetable scraps (fresh but some cooked are OK). Let this mixture sit and rot for one month. Strain the juices off the bottom of the bucket and dilute 1:20 with water and add to garden. Aliquots of the juices can be used with additional sugar/molasses to create more EM, up to two times after the original.

An extra-potent for of EM can be made using the same procedure as above except substituting fish (whole fish, fish parts, fish leftovers) for the vegetables. This EM is so potent it should be diluted 1:1000 before application. The fish-EM also cures viruses that affect tomato plants.

The solids from both of these variations can be composted and mulched. The fish-based EM solids can be applied right to grass in sheet mulch form and it will kill the grass and prepare the soil excellently for planting a garden. As with Michel’s recipe, when then smell of the mixture turns sour and gross it is done and should be composted.

DEODORIZING

Deodorizing

EM1 CAN GET RID OF ALMOST ANY SMELL...INSTANTLY

EM•1^® has an amazing ability to eliminate almost any foul odor. Simply dilute some EM•1^® in water and spray the area where the smells are coming from. Odors will be gone almost on contact.. The microbes will work on breaking down the materials causing the odor as well.

Surfaces that have been soaked with can be soaked with an EM•1^® and water solution. It is safe on any surface. On areas where there are metal parts that have rust, you'll notice that applying the EM•1^® regularly will remove the rust and the metal will become shiny again.

1. Smoke

2. Food

3. Pet Odor

4. Testimonials

5. Ingredients EM*1

6. OMRI Listing

7. MSDS

SMOKE

Smoke from cigarettes or cigars can ruin the smell of a room. If you have an area that smells of smoke, be it a room or a car, you can get rid of the smell with the 1:10 dilution of EM•1^® to water. For carpeted areas or upholstered furniture, you will have to soak the solution in using an upholstery cleaning machine or a carpet cleaner.

FOOD

Although the smell of freshly baked bread or apple pie makes a home smell great, some foods we love we wish we didn't have to smell af

ter we eat them. Fish and curries are some of these. EM•1^® to the rescue!

Dilute 1 ounce EM•1^® into 10 ounces of water in a spray bottle and spritz the entire room or house.

Another easy way to deodorize larger areas is to add about 1/4 cup EM•1^® in a vaporizer, plug it in, and let it run for a few hours. The house will smell like warm molasses while the EM•1^® is fogging the room. After about 4 or 5 minutes, there will be no smell at all.

PET ODOR

If you own a pet, it is inevitable that a

t one time or another that the animal is going either have an accident on the floor, or track in some stench from outside. No need to worry...if you have some EM•1^® around.

If the animal itself smells, such as when dogs get wet, you can simply spray the animal with a 1:10 dilution of EM•1^® Microbial Inoculant to water. Or, you can add about 1/4 cup of EM•1^® to some bath water for the animal.

Since EM•1^® is perfectly safe for all

animals, you can spray down any animal that likes water or give them a bath.

Urine and Feces
For accidents on porous surfaces,such as carpets and brick, you can soak the area with a 1:10 dilution of EM•1^® to water. After it dries, if there is still some odor, simply apply once more. Two times should do the trick. For kennels, animal hospitals, animal stalls, or other large areas, using a sprayer, such as the hose-end sprayer used in the video above, is the easiest way to cover a large area quickly.

Skunk:

If you have ever had the misfortune of an animal being sprayed by a skunk, you'll know that the odor burns the eyes and lungs and you'd do anything to get rid of the smell. As you may have guessed, EM•1^® will get rid of it in seconds. If the 1:10 dilution doesn't work, feel free to put it on undiluted. You will be glad you had s

ome EM•1^® around if this ever happens!

Litter Box or cages:

If you have a pet that uses a litter box or lives in a cage (hampsters, rats, etc.) you can add about 2 cups of EM•1^® Rice Bran Bokashi to fresh litter. It will control the smell of urine and feces.

TESTIMONIALS

We live on a small farm in Tennessee and love our pets. We take our two Yorkshire Terriers to the beauty parlor but Matilda, the “outside” dog, is a big hairy mutt and doesn’t get the same treatment. She always smells very “doggy”, especially after the rain. My friend game me some EM•1^® to try and I sprayed her twice. She smelled wonderful after applying the solution but I realized that you need to remember to always do the bedding!

I was skeptical at first because she alw

ays smelled. Now she smells squeaky clean and it’s a pleasure to pet her and hug her – and I don’t come away smelling doggy too!

Gail
Tennessee

---

I was camping this weekend and our friend's dog got sprayed by a skunk. I just happened to have some activated EM with me that I had brought out to put in the stock tank and it totally did the trick! I remembered your story about dunking you dog in EM when s/he got sprayed! So thank you!

Leza

Tucson, AZ

---

I love EM•1^® so much we have shared it with all we know and would love to see it used on a large scale to clean up our area rivers and lakes. But one use in particular that others may not know: We have a lovely old dog who is very large and with very thick hair - he is too old to bathe anymore and well...kind of smells. W e mist him with EM•1^® and presto, no more old doggie smell. Works wonders on his bedding and any "accidents" on the floor.

Thank you EM•1^® for making our house a healthier and cleaner home!

In peace - Tammy

Bandon, Oregon

INGREDIENTS EM*1

ACTIVE INGREDIENTS: Microorganisms: 1 million colony forming units/cc (units/ml), 1%: Lactobacillus Plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus delbrueckii, Bacillus subtilis, Saccharomyces cerevisiae, Rhodopseudomonas palustris.

INACTIVE INGREDIENTS:

96% Water and 3% Molasses

OMRI LISTED

MSDS

EM•1^® (Effective Microorganisms™) Microbial Inoculant

PREPARED: 09/01/06

PRODUCT NAME: EM•1^® Microbial Inoculant

PRODUCED BY:
EMRO USA, Inc. dba EMRO USA Effective Microorganisms
2440 N. Coyote Drive Suite 126
Tucson, AZ 85745
Phone: (520) 792-3143 Fax: (928) 563-1037>

SECTION I - PRODUCT IDENTIFICATION
GENERAL OR GENERIC NAME: Liquid Microbial Inoculant
HAZARD RATING:
HEALTH - 0 Normal Material
FIRE - 0 Will not burn
REACTIVITY - 0 Stable

SECTION II - HAZARDOUS INGREDIENTS
If present, carcinogens and chemicals subject to reporting are identified in this section:

INGREDIENTS %(By Volume) Note

No hazardous ingredients present; not hazardous to humans, animals or plants.

SECTION III - PHYSICAL DATA
BOILING POINT: >100 °C
SPECIFIC GRAVITY: 1.2 (25°c)
VAPOR PRESSURE: N/D
SOLUBILITY IN WATER: Complete
VAPOR DENSITY: Air = 1
MELTING POINT: N/A
% VOLATILE BY VOLUME: 0
EVAPORATION RATE: Equal to water
APPERANCE AND ODOR: Brown liquid; mild
pH OF SOLUTION: 3.5

SECTION IV - FIRE AND EXPLOSION INFORMATION
FLASH POINT: N/A
EXPLOSION LIMIT: 0
EXTINGUISHING: N/A
FIRE FIGHTING PROCEDURES: N/A
SPECIAL FIRE & EXPLOSION HAZARDS: None
HAZARDOUS DECOMPOSITION BYPRODUCTS: None

SECTION V - HEALTH HAZARD DATA
HEALTH HAZARDS: None
CARCINOGENICITY: Non-carcinogenic
EFFECTS OF CHRONIC OVEREXPOSURE: None
PERMISSIBLE EXPOSURE LEVEL: None; see Section II
PRIMARY ROUTES OF ENTRY: Skin contact, Eye contact, Ingestion, Inhalation
SIGNS AND SYMPTOMS OF EXPOSURE:
SKIN - None
EYES - May cause eye irritation
INHALATION - None
INGESTION - May cause gas

FIRST AID:
IF ON SKIN - None
IF ON EYES - Flush with fresh water
IF INHALED - None
IF INGESTED - Drink fresh water

SECTION VI - REACTIVITY DATA
INCOMPATIBILITY: None
HAZARDOUS POLYMERIZATION: Will not occur
HAZARDOUS DECOMPOSITION OR BYPRODUCTS: None; biodegradable
STABILITY: Stable, not effected by freezing. No toxic fumes.

SECTION VII - SPILL OR LEAK PROCEDURES
IN CASE OF LEAK OR SPILL: Mop up with fresh water, sewer disposal
WASTE DISPOSAL METHOD: Sewer disposal
HANDLING AND STORING PRECAUTIONS: Store at room temperature
OTHER PRECAUTIONS: Not recommended for human consumption

SECTION VIII - PROTECTIVE EQUIPMENT TO BE USED
RESPIRATORY PROTECTION: None
VENTILATION: None
PROTECTIVE GLOVES: Optional
EYE PROTECTION: Safety glasses recommended
PROTECTIVE CLOTHING: None
WORK PRACTICES: Clean up spills immediately; floor will be slick

WATER AND POND TREATMENT WITH EM

Water gardens offer household gardeners some variety in landscape plantings. These small ponds develop their own ecosystem that can oftentimes go out of balance. If the water is left stagnant for too long, mosquitoes will start to inhabit the area, algae begins to form in the water, and odors can start to appear. Adding in a water feature, such as a fountain, that moves the water can cut down on these problems. Depending on the water quality, however, algae and calcium deposits may still form. You can help maintain water clarity with Effective Microorganisms™. Using EM•1®Microbial Inoculant once per month will keep enough beneficial microbes in the system to keep nutrient levels low enough to prevent the growth of algae. Interestingly, EM•1® Microbial Inoculant also has the ability to neutralize salts, such as calcium, and prevent them from crystallizing on surfaces. It will also clean the crystallized salts off the surfaces it is in contact with. On average, for a healthy pond or water garden, EM•1® Microbial Inoculant is applied once per month. Because of the size of ponds, we recommend the use of Activated EM*1® Microbial Inoculant. The rate is 1 part Activated EM•1® for every 10,000 parts water. Higher concentrations are not necessary under normal conditions. Over time, frequency of application can be decreased while maintaining the same ratio (applying every other month or 4 times per year). Allow several weeks for the Activated EM•1® to work. Some slime (muck) from the bottom will slowly rise to the surface. Leave it and let nature do its thing as it will disappear shortly.

Treating Aquriums with Effective Microorganisms Effective Microorganism™ is used extensively around the world in aquaculture. The same principles can work in an aquarium. In a fish aquarium, residual feed and droppings tend to rot, and ammonium nitrogen is produced. N-Type ceramics are effective in adsorbing the nitrogen. It is more effective also to use ceramics that change water into good water having a lot of dissolved oxygen by making the water clusters small (structuring water). N-Type, 35mm pipe, K-Type, and Yugo Ball ceramics can all be used for this application. You will need one bag of N-Type for every 10 gallons of capacity of the aquarium. Additionally, EM-1® can be used to prevent algae growth in aquariums and ponds by competing with the algae for nutrients. Typical monthly application rates are one part EM•1® for every 10,000 parts of water. To figure out how much EM•1® you need, calculate how many gallons of water the aquarium holds (128 ounces per gallon). Multiply the total number of gallons by 128 to find how many ounces of water you need to treat. Divide this by 10,000. Example for a 10 gallon aquarium: