By mixing a water solution of copper sulfate and a suspension of slaked lime one obtains the Bordeaux mixture, a suspension of copper(II) hydroxide Cu(OH)2 and calcium sulfate, which is used to control fungus on grapes, melons, and other berries.
- CAS No. : 7758-99-8
- pH : Not available
- Boiling Point : 150°C (302°F)
- Taste : Nauseous metallic
- Melting Point : 110°C (230°F)
- Molecular Weight : 249.69 g/mole
- Color : Blue. (Light.)
