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<p>[QUOTE=&quot;desertgem, post: 1465719, member: 15199&quot;]Not on mint state copper, as the acidity level , mentioned by rlm can vary from almost none to high at bottling due to the variety, crop/seasonal conditions, processing and storage. After the container had been opened and some used for other purposes, such as cooking, the formation of acid increases due to the oxygen and some light. </p><p><br /></p><p>Too many variables for me and I could actually measure the pH, but I would stick with the organic chemicals mentioned, and be very unlikely to use even there on BU copper, as even a small amount of acid would remove the thin natural patina that is probably on every coin that is more than a year old. If it already a new &quot;pink&quot; cent, then it probably wouldn&#039;t hurt, but then they would be unlikely to need it <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" unselectable="on" unselectable="on" /></p><p><br /></p><p>Jim[/QUOTE]</p><p><br /></p>

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