I came across this webpage on how to identify raising damp.
Am i right in thinking
The Blue line is when the samples have come out of the oven, and
red line is when they have came out of the desiccator?
I cant see how this experiment would distinguish between a historic rising damp issue which has been solved and one which is still active.
is the experiment just showing salt contamination?
Am i right in thinking
The Blue line is when the samples have come out of the oven, and
red line is when they have came out of the desiccator?
I cant see how this experiment would distinguish between a historic rising damp issue which has been solved and one which is still active.
is the experiment just showing salt contamination?