Author Topic: Maltodextrin  (Read 3916 times)

Offline FromTheDen

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Re: Maltodextrin
« Reply #15 on: July 20, 2018, 10:32:29 PM »
I would go with Dean's calculator amount.

There was an old post (now removed) that suggested that ~1tsp/liter for 320ppm should be sufficient. I used that for a long time, but I found that I was getting silver oxide coming out of the solution. I was using distilled water jugs for storage, and I noticed that if I kept ionic silver in one, the jug would discolor with the grey silver oxide. When I kept my 20ppm diluted gelatin capped maltodextrin reduced colloidal silver in a distilled water jug, it also got the silver oxide on the sides.

When Dean published his calculator (tyvm!), a liter of 320ppm calls for 4,275mg maltodextrin, which is about 2tsps, or twice what I was using. Now if I store my diluted 20ppm in a distilled water jug, it no longer discolors the jug with silver oxide. What that's telling me is that I was not initially using enough maltodextrin to fully reduce my colloidal silver.

Yes, it definitely has a taste (I'm glad to hear others get the same), but it is also fully reduced. The taste is more noticeable when I use 320ppm straight for brushing my teeth, but much less so diluted to 20ppm for drinking. I always figured the sodium carbonate may be lending itself to the taste too.

Offline Dean

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Re: Maltodextrin
« Reply #16 on: August 01, 2018, 11:55:25 PM »
https://www.cgcsforum.org/index.php?topic=3713.0
This shows that too much reducing agent has no detrimental effect
I use 1tsp per 5400ml batch i produce to 40ppm

That would be about 0.57 grams per liter. I weighed 1 tsp at 3.1 grams, +- 0.1 g. Which is in line with what Dean recommends.

Using too much may not be detrimental to reducing the CD. But using 0.5 gram per liter does impart a strange flavor to it.

Used Karo in the past and the colloidal silver tasted like nothing. Just the way distilled water with agNP should taste.

I'm running a batch now, going to use about 0.1 grams of maltodextrin.

Argentum

I think the calc for maltodextrin is based on an "enough" basis. Given that malto does not have a fixed number of glucose molecules.
Because it varies, there was a whole big thing about this when Wayne was creating his version of the calculator.
I think I just took the sums that Kephra advised as being the most typical to be enough.

I guess if "a lot" is used then you will start to get the taste of it (or perhaps the unused element) once all siler has "made use" of the malto it needs. But once there is nothing else to reduce then your malto will just be flavouring the water!

Hello everybody peeps by the way.!
Am still on a long journey of industrial revolution at work but didn't want yous all to think I've deserted!  :D :D
Most definitely haven't, but very much struggling with some mighty big issues so my humblest apologies for being gone too long!


Offline Bobby

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Re: Maltodextrin
« Reply #17 on: August 03, 2018, 05:36:54 AM »
  I have to agree with Dean. With the variance in glucose molecules per the brand or even the variances in batches of each brand of maltodextrin.  Like Kephra says better safe than sorry! 

  Maybe somebody can come up with an add in flavor with no side effects on the colloidal silver.  Vanilla would work for me. But if your using diluted 320 then why not add the flavor you want?  Any thoughts??

Bobby
"Nearly all men can stand adversity, but if you want to test a man's character, give him power"  Abraham Lincoln

Offline AVPX1

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Re: Maltodextrin
« Reply #18 on: April 20, 2022, 04:03:03 PM »
I have put this up before but it's a calculator I created
to work stuff out for myself and it kind of grew and grew.


Its natively a Excel 2010 workbook. and is my Silver Assistant!


https://www.dropbox.com/s/43jnmzh32o4k8ss/Calculator%20V2.01.xlsx?dl=0

Does anyone have a copy of this excel based calculator? It no longer exists at the above location.

Offline tbrod

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Re: Maltodextrin
« Reply #19 on: April 20, 2022, 07:01:40 PM »
  LOL just checked >>>This item was deleted
You might be able to find it in your deleted files. If it's not there, try asking the person who shared it with you.

I have put this up before but it's a calculator I created
to work stuff out for myself and it kind of grew and grew.


Its natively a Excel 2010 workbook. and is my Silver Assistant!


https://www.dropbox.com/s/43jnmzh32o4k8ss/Calculator%20V2.01.xlsx?dl=0

Does anyone have a copy of this excel based calculator? It no longer exists at the above location.

Offline AVPX1

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Re: Maltodextrin
« Reply #20 on: April 20, 2022, 07:35:13 PM »
llau attached a version (not sure if edited from Dean's or not) to the below post.
Looks good to me or at least a great place to start.

Hi all,
I share this calculator in order to test it.
Can you tell me if it is useful or has any error?

Regards!!  ;)

https://www.cgcsforum.org/index.php?topic=4014.15#msg46093

Silvertime

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Re: Maltodextrin
« Reply #21 on: April 21, 2022, 02:06:39 PM »
What is the shelf life of colloidal silver with Maltodextrin? Does it spoil because of sugars and germs? Some suggested that it be stored in the refrigerator for only 7 days for drinking. Or use it externally. What are your suggestions and opinions?

Offline kephra

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Re: Maltodextrin
« Reply #22 on: April 21, 2022, 03:08:01 PM »
What is the shelf life of colloidal silver with Maltodextrin? Does it spoil because of sugars and germs? Some suggested that it be stored in the refrigerator for only 7 days for drinking. Or use it externally. What are your suggestions and opinions?
The shelf life of maltodextrin or karo, or any sugar reduced Colloidal Silver depends on your production technique.  I have 20ppm Karo reduced Colloidal Silver that is now 10 years old and still perfect.  Your next to the best chance of long term storage is to make sure your container is sterilized and your Colloidal Silver is brought up to boiling.  Your best chance is to pressure can your Colloidal Silver, which is certainly time consuming and requires special equipment.  Pressure canning heats the Colloidal Silver well above boiling, so kills any organisms capable of surviving boiling temperature.  Colloidal Silver is so easy to make that i have never been concerned about long term storage but I have kept samples that I made over the years.
There is the unknown and the unknowable.  It's a wise man who knows the difference.

Silvertime

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Re: Maltodextrin
« Reply #23 on: April 22, 2022, 03:48:54 AM »
Thank you kephra. That was helpful.
I have an Instagram page in Arabic SilverTimeKsa about papillomavirus and warts, and share scientific studies on nano silver in general in the medical field.  Over the course of 4 years I have personally supervised over 120 people using colloidal silver as a drink and as a gel.  For two to three months, more than 80% were cured after hospitals were unable to treat them. Several women obtained negative results of HPV tests after using silver because they were free of HPV in the cervix, after the results of the tests were positive months ago that they contracted the virus and changed  Cervical cells.  Colloidal silver reversed the results of recovery and the mutated cells disappeared, thank God.  Of course silver was for sterilization against the virus.  In addition to laser cautery or hydrogen freezing to remove warts, at medical clinics near them.  Some have told me about the disappearance of tumors after using silver gel without any surgical intervention, but this does not happen to everyone.  Several studies have confirmed the ability of nano-silver to stop the growth of tumors and even destroy them.  Users I have supervised have told me that they have cured of diabetic ulcers, vaginal ulcers, and E.coli (some).  Stop the irritation of herpes, syphilis, colon infections... Thank you for building this forum and the time you spend on it and the knowledge you spread. I ask God to make it in the balance of your good deeds.