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21
Colloidal Silver Production / Re: Karo Corn Syrup Chemical Analysis
« Last post by nix2p on April 14, 2024, 03:01:29 AM »
Quote from: kephra on April 12, 2024, 12:51:21 AM
This analysis was done by Anresco Labs in San Francisco CA.
I found the original paper copy of the analysis from 2012.

Glucose  13.337 grams per 100ml
Sucrose  0 grams
Maltose  11.559 grams per 100 ml
Lactose  0 grams.

So Karo is 24.896 percent sugars, basically 25%
Then 1ml of Karo diluted 50/50 would contain 125 mg of sugars.

Since 2008 or so, I'll bet that some modifications took place. Over the years, we have noticed
that during extraction - here, that Karo needed some "adjustments".
Time and its performance during extractions will tell us if the current manufactured formula of Karo, will stay the same.

Nix
22
Colloidal Silver Production / Re: Procedure For Colloidal Silver at 40 PPM – Hot Water Extraction
« Last post by kephra on April 14, 2024, 01:00:27 AM »
Quote from: darth_clone2002 on April 13, 2024, 10:47:46 PM
Quote
1.0 Litter = 40ppm * 0.015 / 0.5mA = 120 minutes
Hello
0.5mA ???  Half a mA?

And I di not see anywhere what the param. 15 is from. (just out of curiosity ;))

TKX.
Where did you get that formula from? Its not right.

From the Articles:
Quote
minutes = milliliters * ppm * 0.015 / milliAmps.
OR
minutes = liters * ppm *15 / milliamps

The constant 15 is derived from Faraday's law of electroplating.
Look in Kephra's Notebook.
23
Colloidal Silver Production / Re: Procedure For Colloidal Silver at 40 PPM – Hot Water Extraction
« Last post by darth_clone2002 on April 13, 2024, 10:47:46 PM »
Quote
1.0 Litter = 40ppm * 0.015 / 0.5mA = 120 minutes
Hello
0.5mA ???  Half a mA?

And I di not see anywhere what the param. 15 is from. (just out of curiosity ;))

TKX.
24
Colloidal Silver Production / Re: Karo Corn Syrup Chemical Analysis
« Last post by Pemf silver on April 12, 2024, 01:14:49 AM »
Thank you Sir!
25
Colloidal Silver Production / Karo Corn Syrup Chemical Analysis
« Last post by kephra on April 12, 2024, 12:51:21 AM »
This analysis was done by Anresco Labs in San Francisco CA.
I found the original paper copy of the analysis from 2012.

Glucose  13.337 grams per 100ml
Sucrose  0 grams
Maltose  11.559 grams per 100 ml
Lactose  0 grams.

So Karo is 24.896 percent sugars, basically 25%
Then 1ml of Karo diluted 50/50 would contain 125 mg of sugars.
26
Colloidal Silver Production / Re: Musings on using premix vs. powdered gelatine for high strength Colloidal Silver
« Last post by kephra on April 09, 2024, 03:16:44 PM »
Next time, use half as much.  If it is stable, make another batch with 1/4th as much.  If unstable at 1/4, then try 3/8th, etc.  This is a pain to do, which is why I haven't done it.  You could be the first!
27
Colloidal Silver Production / Re: Musings on using premix vs. powdered gelatine for high strength Colloidal Silver
« Last post by aquataur on April 09, 2024, 03:02:04 PM »
Ah that is interesting.
Is there anything that one can see or watch out for when making capping? The premix I made with Dr. Oetker (IIRC) is a somewhat slimey liquid, sluggish as oil. Is there any visual indicator for when it is enough, or do we just aim the gunshot at it as you said earlier?
28
Colloidal Silver Production / Re: Musings on using premix vs. powdered gelatine for high strength Colloidal Silver
« Last post by kephra on April 09, 2024, 02:32:57 AM »
Quote from: aquataur on April 08, 2024, 02:52:14 PM
I found a site that sells gelatin, 250 bloom. I had never heared of such. Admitted, I have never thought about gelatine. And most of you here probably never thought about this too.
Anyway, its an indicator of how gelatin gels. It might be an approach to standardize the variations household products have and help to reduce the uncertainty when adding gelatin for capping.

...
The reason for using gelatin is not because it gels.  If that was the protective mechanism, then it would not work at all because at processing temperature it is not gelled but does protect the particles from growing out of control.  The reason I initially tried gelatin was because it is (somewhat) water soluble and is a very large molecule.  Molecular weight or its related size is the important factor, not how strong its gelled state is.  Gelatin is a stearic stabilizer and is electrically neutral at the alkaline pH used in this process.
29
Colloidal Silver Production / Re: Help!!!!!!
« Last post by Pemf silver on April 08, 2024, 10:26:30 PM »
I totally agree with Gene , before I learned about the LM317 circuit, I tried all the power supplies and found them to be very unstable.

From Gene and Kehepras post regarding the LM317 , I gave it a go and it works perfectly ALL the time 👍🏼.

I use the (3) Resistor version which allows me to make 2 liters of 20PPM Colloidal Silver in under 40 minutes.
250ohm
1 Resister 5ma
2 Resister 10ma
3 Resister 15ma
30
Colloidal Silver Production / Re: Colloidal Silver : Is this color usual ?
« Last post by Gene on April 08, 2024, 10:00:28 PM »
Um? You put a voltmeter across the anode and cathode of the cell while its running and read the voltage (wink).

To measure current you have to insert the meter probes in series with the cell which means lifting the anode wire off and installing the meter between the limiter and the anode (which if you have a limiter you really don't have to do other than at the beginning of the run to make sure you're getting the current you expect to).

The only variable you can change to change the cell voltage given a fixed current is the depth the cathode is submerged.  Submerged farther would lower the cell resistance which would cause the cell voltage to drop and conversely, submerging it less would raise the cell resistance which at a fixed current would cause the cell voltage to rise. Yeah, its this simple.
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