Question switching from Karo to Maltodextrin as reducer

[tbrod]

I am going to switch from Karo to Maltodextrin as a reducer.  I always make 40ppm reduced and capped.  I have scanned the forum and can't seem to find the right amount of Malto to use making 1liter of 40ppm.  One post mentions that malto leaves a taste, which I prefer not to have. 

Can you tell me how much maltodextrin to use for brewing 1 liter of 40ppm? Is there a forumla to use?   I was going to use the same ratio as the karo, but thought I'd get the correct answer first.

Thanks

[kephra]

1/2 teaspoon is the amount I use for 1 liter.  Forget formulas, as they are just guesses, and maltodextrin is not a standardize product like Karo or golden syrup is. 

[tbrod]

Okay, thank you.   Should I just stick with Karo then and forget the Maltodextrin making 40ppm? Is Malto mainly for HIGH PPM like 320ppm+?  Seems confusing to me reading all the different things on it...yes, no yes not  LOL

[kephra]

Use whichever gives you the least turbidity.

[Ron M]

I am going to switch from Karo to Maltodextrin as a reducer.  I always make 40ppm reduced and capped.  I have scanned the forum and can't seem to find the right amount of Malto to use making 1liter of 40ppm.  One post mentions that malto leaves a taste, which I prefer not to have. 

Can you tell me how much maltodextrin to use for brewing 1 liter of 40ppm? Is there a forumla to use?   I was going to use the same ratio as the karo, but thought I'd get the correct answer first.

Thanks

As Kephra said, Maltodextrin is not a standardised product, so a range has been suggested.  He has provided a formula that will work for any mixed bag malto you get your hands on, though.  That formula is as follows:   PPM * Volume * 0.014 where volume is in liters.

Give it a try and let us know how it works out for you. 

I love maltodextrin as a reducer. but when making my silver nanoparticles at 320ppm, I do tend to use both maltodextrin and Karo ('Golden Syrup' in UK) together.  They're Great!

[tbrod]

Thanks Ron...:-)

[Gene]

Here's the list of formulas I've gleaned off this site over the years.

Gelatine (mg):
   PPM * ml / [160...80 ]
         meaning between divide by 160 to divide by 80 (2x as much)

Karo (1:1 in vodka - drops):
   PPM * ml / 2000

Maltodextrin (mg):
   PPM * <liters> * 14.194

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

Cell voltage minimum requirement vs. electrode spacing
   4.33 * spacing (inches) + 3.5

Faraday's Law (minutes to run cell to desired PPM)
   PPM * <liters> * 15 / <cell current(milliamps)>

[tbrod]

Thank you Gene  :-)

[chrisflhtc]

Gene in post six you said
 "Maltodextrin (mg):
   PPM * <liters> * 14.194"
 So for 320 ppm I would need 4522.8 mg of maltodextrin?

[Magician_88]

Yeah, is it:

Maltodextrin (mg):
   PPM * <liters> * 14.194


Maltodextrin (mg):
 PPM * <liters> * 0.014

?

[Gene]

The first formula provides milligrams of malto

Maltodextrin (mg):
   PPM * <liters> * 14.194

The second formula (though the correct constant is 0.014194) provides grams of malto.

40 * 1 * 14.194 = 567.76 (milligrams malto)

40 * 1  * 0.014194 = 0.56776 (grams malto)

Six of 1, half a dozen of the other.  Whichever way floats your boat.

They're both the same formula simply with a multiplier of 1000 for the first so the result is in milligrams, not grams.

Just round the constant to 14.2 or 0.0142 and call it even.  I was just stating the exact constant that the individual who did the analysis stated.