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Colloidal Silver Production / Re: Karo Corn Syrup Chemical Analysis
« Last post by Gene on Yesterday at 10:11:28 PM »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).
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).
