Based on the initial results with NaCl, it appears that the salt purity is critical for accuracy. I initially used table salt without iodine but it has an anti-caking ingredient. The RH was around 72% for table salt instead of 75% I got with larger and purer salt crystals.
Curious what the "larger and purer" actually was. A little more detail please.
I have a household kind of salt that may meet the standards required to approximate the 75% result and it isn't Kosher contrary to conventional wisdom that that flavor of salt is unadulterated. It is not.
Thanks for all your temp and humidity comparative tests. I know it has taken some time, care, and effort.
The improved sensor came in with a very respectable reading at -10 C.
Hank