If I'm understanding correctly, all the sugar types perform the same reducing action,
and the size or shape of the reduction molecule doesn't make any difference in the reduced Colloidal Silver? Is that correct?
Yes, they all work by oxidizing the aldehyde group on the end of the molecule. (for one thing to be reduced, another must be oxidized). The sugar is destroyed in the process changing into a sugar alcohol like xylitol and releasing carbon dioxide gas. You have probably seen the tiny bubble of carbon dioxide on the side of the jar as the silver reduces.
And, that the speed of reduction is controlled more by the concentration, rather than just the sugar type?
Concentration and temperature. More sugar or higher temperature make it go faster.
And, that clarity is at least partially affected by the speed of reduction?
Yes, it seems so.
I would extrapolate from that, that maltose-like clarity CAN be achieved with the proper concentration of a different reducer?
I get perfect clarity every time with Karo corn syrup. Nothing else has done better. I make my colloidal silver at room temp, with 1 ml of 1 M sodium carbonate per liter, then add 4 drops of 50% Karo and heat 1 liter for 2 minutes in my microwave which makes it warm but nowhere near boiling. In 15 to 30 minutes then it is fully reduced and perfectly clear. I filter it through a coffee filter to remove dust and dog hairs that always seem to be floating around.
You don't have to convince me on the agave nectar, In my mind, it belongs in the pantry next to the Karo.
Thanks,
-Sancho
[/quote]
As for adding gelatin, the only problem with that is that no one knows if that affects its effectiveness in vivo. The intestinal tract contains more bacteria than there are cells in the body, so thats a lot of targets for the silver particles. I think it does, but there is no proof of that.