Short answer: yes and no.

Using three accounts won't run the battery down in itself: by far the bigger factor is how much activity there is. To take an example, Gmail uses push messages (via Google Cloud Messaging, GCM) to notify your phone of new mail, so the phone doesn't have to repeatedly poll the server for new messages for each account.

Because of this, adding a new account that never gets any email will have hardly any effect on battery use. OTOH, doubling the amount of email you get will have a much bigger effect, because GCM is waking up your phone twice as often. While adding a new account makes little difference on its own, you're probably adding the account because it's going to get mail, so you will end up using the battery more.

The same applies to other services too. Even for anything that does poll instead of using GCM, Android is clever enough to do all the polling tasks at the same time, to avoid repeatedly waking up your phone. This means that checking two accounts uses a little more battery than checking one, but less than twice as much: again, the amount of work it's doing each update (how much data it's fetching) is a bigger factor.

To address your particular situation, I'd guess that the background updates on your phone aren't using nearly as much battery as the foreground things you're doing. Don't forget you check the battery use of each app in the device settings.

Does syncing more Google accounts decrease a phone's battery life?
I'm wanting to do a follow up to this Q&amp;A in the cooking stack regarding browning avocados. I specifically want to expand my experiment to to include the options in Wayfaring Stranger's Answer. Unfortunately, I managed to get the wrong stuff, and shipping rules make exchanging it problematic.

I am the proud owner of $500~\mathrm{g}$ of sodium bisulfate ($\ce{NaHSO4}$), instead of sodium bisulfite ($\ce{NaHSO3}$).

Dammit Jim! I'm a cook not a chemist!

What I have learned is that that both compounds are used as food additives towards the same end, and that my stuff has a slightly higher LD50. That's it.

Can anyone advise as to substituting my compound for the other? I'm not interested in tasty guacamole at this point, I'm really only looking at browning. If I'm trying to more or less duplicate the more successful experiments of the University of Florida, should I start with the same ratios? Or more or less of the additive? I can get sodium metabisulfite (also an anti-oxidant food additive) locally, if that would be a better option.

EDIT: So far, answers have all been consistent in that I have a half-kilo of white powder that is useless to me. I will make a trip to the wine-making shop and acquire some sodium metabisulfite. That still leaves me with the question of how much? The University of Florida got the results I'd like to duplicate with $30~\mathrm{mg}$ of sodium bisulfite per $100~\mathrm{g}$ of avocado. Should I start with the same ratio of sodium metabisulfite?
