In its ongoing search for an effective
solution to winter's icy roads that is both economical and environmentally safe, Akron may
have found that solution in a solution of beet juice (5%) calcium chloride
(10%) and rock salt brine (85%) that has some rather amazing properties when applied to
our streets.
Public Works Bureau Manager Paul Barnett is hopeful about the mixture, saying, "We
experimented a bit with it last year, along with magnesium chloride. This winter, we're
going to try using just the beet juice (known commercially as GEOMELT(tm) with salt and
calcium chloride."
Barnett says, when mixed, the beets enhance the properties of the other two elements
lowering the temperature at which salt can be effective from about 17 degrees to an
advertised -60 degrees Fahrenheit.
The concoction will be less corrosive than salt brine alone, because the beets have the
ability to rob salt of its caustic quality, saving auto bodies and road surfaces.
"The beets also allow the salt and the calcium chloride to stick to the road
better and last longer," said Barnett, "allowing us to save money with fewer
applications over the course of winter.
Last winter, Akron spent roughly $4 million on snow and ice removal. Half of that,
according to Director of Public Service Rick Merolla, went for materials.
"Of course none of us knows what winter holds in store," said Merolla,
"but we are budgeting about the same amount this winter. It can be considered an
average budget for snow removal in Akron."
Akron pays roughly four to five cents per gallon for brine and 90 cents per gallon of
calcium chloride. And while GEOMELT(tm) runs just less than the price of gasoline at about
$2.60/gallon, Barnett hopes it will pay off in the long haul.
"We just placed an order this morning for 4,000 gallons of the stuff," he
said. "Now, we'll begin preparing the mixture for use whenever temperatures fall
below 17 degrees. This is a method some western cities have had success with, so I'm
confident."
For anyone wondering if they'll see Akron streets running red, experience shows the
juice comes out more of a brown color and has the slight aroma of brewer's yeast. Paul
Barnett says it may be noticeable to your eyes, but not likely your nose (unless you stick
your face in it).