Colloidal Silver and Gold Forum

Stirring certainly helps, and current also if you are having turbidity. 
All other conditions being equal, the size of your anode determines the maximum current you can run without causing turbidity.  A given current produces X amount of silver ions regardless of anode size, but the concentration of silver ions is governed by the volume of the boundary layer which by definition is area times depth of the boundary.  So more area decreases the concentration of silver ions inside the boundary volume.

A long time ago, I tried soluble starch, but all I made was pancake dough. 

I think your best bet is to try something like your rice syrup, tune it to your setup, and then always buy the same brand.

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I have researched quite a lot because this whole sweet thing is very confusing. The major confusion arises from sellers putting all that in one pot literally and calling it all glucose syrup.
I found that Glucose is the term used by medicals, dextrose is a technical term. Glucose is NOT glucose syrup. Dried glucose syrup is NOT glucose.
Not any two glucose syrups are equal dependent on the mix of sugars, resulting in a DE value theoretically between 0 and 100 (=pure dextrose).

There is a specific definition of glucose syrup.  Maltodextrin with a DE rating of 20 higher is officially glucose syrup.   
Glucose and dextrose are exactly the same.  The dextrose name comes from the physical property of glucose to rotate the polarization of light to the right.  Fructose, also called levulose, rotates light to the left.  The prefixes are from the latin: Dexter/dextro=right, Laevo/levo=left.

From what I gather from fellow forumites, maltose heavy syrups appear "slower" in their reduction job. I don´t know if this is directly connected to less turbidity and stronger stabilization.

What appears to be may not actually be.  From observations, we cannot tell the actual speed of reduction.  What we can observe is the speed of color formation.  It is quite possible that the stabilization power of the reducing agent affects color formation by slowing down the building of the nanoparticle from individual atoms.  When making high ppm Colloidal Silver with gelatin and karo, no color really develops until the ppm has far exceeded 20 ppm.  With karo in the water as the reducer, color development should be the same as without gelatin up to 20ppm at least.

Turbidity is mainly caused by producing silver ions faster than reducing them.  This exceeds the solubility limit of silver oxide which then precipitates into insoluble crystals large enough to reflect light and small enough to remain suspended for a considerable time.  The place this happens is in the boundary layer between the anode and bulk water.  This is where voltage is important, as its the electric field which pulls silver ions out of the boundary layer into the bulk water where there is more reducing agent.  Everything is an interplay between a multitude of factors.  Nothing really exists in isolation.  I have always tried to provide guidelines to get people past the major obstacles to good Colloidal Silver.

Kephra´s analysis does not mention it, but there ought to be traces of fructose (maybe it was not asked for). Also,  there ought to be traces of oligosaccharides.

All of these glucose and corn syrups are made by breaking down starch.  Starch has no fructose, so there should be no fructose in the resulting sugars.  Fructose can be made from other sugars by adding the correct enzymes, but it does not happen unintentionally.

Oligosaccharides simply means small sugar chains, usually defined as 3 to 6.  This includes high DE equivalent maltodextrins.  Speaking of oligo... Colloidal Silver is considered oligodynamic meaning small but powerful.

Glucose (mg):   PPM * <liters> * 0.8335

That was the last formula I saw talked about on the forum.

Glucose (dextrose in food use - it has 2 names, same sugar) is a VERY powerful reducer which is why you don't need much.

Some here have had success with it. Myself? I always get a cloudy result no matter what I do and hence I've abandoned using it in favor of Karo for all things other than higher PPM non-gelcapped where I use maltodextrin.

If you have a home beer/winemaking supply shop somewhere near you, give them a call. I bet they have both dextrose powder and maltodextrin powder.  I live in the US but thats where I got mine from and it was inexpensive - around $3/pound (454g) for either. OK, that was maybe 5 years ago (a pound is a damn near lifetime supply unless you're making swimming pools full of the stuff - wink) but it couldn't have gone up THAT much over the years.

The supply shop I got mine from know the stuff as dextrose (probably because thats the common name for food use).  I mentioned glucose and they didn't have a clue other than the glucose syrup they sold (which isn't suitable for Colloidal Silver making - from what I've gleaned, its makup varies).

Malto is used in beer brewing to impart a creamy mouthfeel to the beer so they'd definitely have it.  I'm not sure what the use for dextrose is but given they sell it, its for sure used in either beer brewing or winemaking.

Just one warning. IF you choose to use maltodextrin, your resulting Colloidal Silver will have a slightly (but perceptible) darker yellow color to it at 20PPM (tending towards almost a ruby color at high concentrations up around 80PPM or more).  Reason being, the malto chains (where each only has one reducing group which can only reduce one molecule of silver oxide - ionic silver) are longer and as such you need a lot more of it to get the number of reducing groups necessary to properly reduce the PPM you're making. As such, more "stuff" in solution changes light refraction and maybe other similar characteristics and it pushes the color to a deeper one.

If you're worried after making a batch of higher PPM, dilute a little down to 20PPM and have a gander. If its a little darker (or if you prefer a slightly deeper yellow color) than what you normally get with other reducers, you're good (wink).

I believe it will work ok.

Actually, I get the feeling that the quest for finding the local syrup leads nowhere.
All reducing sugars and non-sugar agents will serve.

The only problem that may arise is if using too little due to a lower DE value.

That said, I found a source for pure dextrose (powdered). To prevent making a refreshing beverage, how would I calculate a suitable amount? There is much less product variation in a pure product than in all sorts of syrups (which apprear all a mix of at least two sugar types to prevent crystallization), let alone maltodextrin. Dextrose powder is practically DE-100.

If I had no other reference then I would just scale down with increasing DE number. Such as using 1/2 with DE=100 compared to a corn syrup which will be in the DE-40 range.

But then the syrup contains water vs. dry matter - aargh. I admit that all the Moles and atomic weights are a bit over my head.

I appreciate your opinion.

Metallic has no taste.  What does a silver spoon taste like?  What does a stainless steel spoon taste like?  What does a coin taste like?

Then what does salt taste like, or baking soda, or vinegar.... all ionic substance have a distinctive taste, likewise ionic silver.  This is because they are chemically reactive and react with the chemicals in the taste buds.

You can't convince everyone, some people just have no understanding.