The yellow color has nothing to do with the flavor or the strength, except that much of the colorless stuff is colorless because it has very little silver content...but no color doesn't mean there's little silver. Yellow CS is the easiest to make. At over 20-25 PPM, even with a very well designed generator, it's more likely than not to turn yellow if only distilled water is used. Making it at 15+ PPM with a batterypack generator and no stirring, a yellow color is almost gauranteed. It's not too unusual to get yellow CS at 5 PPM with such a setup.
If you use a timer, there's no way that will tell you what strength CS you have made. The common 1 PPM every minute instruction is complete hooey. The end PPM could easily be far over or far under that depending on how pure or contaminated the water was to start with and that figure varies considerably even within the same brand of water bought at the same place. I use Food Lion Brand a lot and have seen jugs at .4 uS, .8 and 5 uS conductivity sitting on the same shelf wearing the same label. Crystal Springs and Morning Fresh water seems to be a bit more consistant but even a couple of points difference makes a huge difference in the amout of time it takes to reach a given CS strength. In short, timers don't work to tell you where you wound up if you don't now where you started and you won't know where you started without some sort of instrumentation or other reference. If you use salt or baking powder, a yellow color would be rare..and so would CS. You'd be making silver chloride and silver carbonate both of which are white but discolor with exposure to light and tend to settle out. Even those compounds will kill bugs...just not as well. "Pure" silver is not light sensitive. The common wisdom concerning yellow CS is that the color comes from large-ish particles. We may not have an entirely complete handle on 'why' they are that big. That also does not mean that there are no small ones or that that CS won't work. No matter what the color, ion are ions and all colors with a flavor have a majority of ions in them. The common wisdom concerning flavor is that the taste buds pick up on ions. Sometimes they won't if already occupied by some other flavor. Silver ions with change the flavor of many other things. The camphor flavor described may come from some ion combination that's not inherent to the CS but is contributed to, by the CS. A silver spoon has little, if any flavor. Ode At 09:32 PM 8/7/2004 -0400, you wrote: >found something. > >The taste in mine might be because it is yellow >collodial silver. > >The kind I tried years ago, 2 different kinds, were >white, no taste, no colour. > >Here is from a site on the net. > >"A disadvantage of the yellow colloidal silver is its >bitter taste - unlike the silver colored colloid. >Also, the yellow solution is more difficult to make. >When using a 27-volt generator, it is helpful to >reduce the water volume to mitigate the much longer >activation time that the yellow solution requires. I >couldn't find any medical evidence that the yellow >colloid is more effective than the silver colored >colloid. People can always create and compare the >effects of the yellow and silver solutions for >themselves. >" > > > >Gehna > > > >__________________________________ >Do you Yahoo!? >Take Yahoo! Mail with you! Get it on your mobile phone. >http://mobile.yahoo.com/maildemo > > >-- >The Silver List is a moderated forum for discussing Colloidal Silver. > >Instructions for unsubscribing are posted at: http://silverlist.org > >To post, address your message to: [email protected] >Silver List archive: http://escribe.com/health/thesilverlist/index.html > >Address Off-Topic messages to: [email protected] >OT Archive: http://escribe.com/health/silverofftopiclist/index.html > >List maintainer: Mike Devour <[email protected]> > >
