Amount of gelatin for capping

[PeterXXL]

[kephra]

Everytime I made the water too hot to dissolve the gelatin, my colloidal silver batch failed several days later.
According to Knox, .25% gelatin will completely gel water, which is 2.5 grams.  At 2 grams, mine became sort of gloppy and not entirely liquid.  Are you using Knox gelatin, because like maltodextrin, the gelling ability is different for different brands. 

[PeterXXL]

[reiyel2012]

Kephra, you tell for making high ppm (greater than 20 ppm)  the gelatin should be in the water during the electrolysis.

If I make 300ppm colloidal silver, can I mix it with gelatin after I made the batch ?

[kephra]

If you made 300 ppm without it, you must have used some other stabilizer.  If so, then you don't need the gelatin.  If you add the gelatin first, then you don't need any other stabilizer.

[PeterXXL]

If you made 300 ppm without it, you must have used some other stabilizer.  If so, then you don't need the gelatin.  If you add the gelatin first, then you don't need any other stabilizer.

Yes, I use cinnamon extract as stabilizer to make colloidal silver. And from such a completed batch I encapsulate the nanoparticles with gelatin

[kephra]

Why don't you do it in one step?

[PeterXXL]

Why don't you do it in one step?

I tried once, but it became little turbid compared to the batches I've made if I make the stabilized colloidal silver first, and then cap it. It could be a one-time failure that made that batch somewhat turbid. But another reason is, that once gelatin has been added it cannot boiled, as that will destroy the gelatin molecules and the batch.

Anyway, I will  make some more tries, and add gelatin from the start. What's important for me, is that the batches always remains clear without any tendency to turbidity.

[kephra]

As long as I keep the temperature below boiling while making the colloidal silver, I have not had any turbid batches or other failures.  None have shown any indication of mold growth either. 

If you cap with a fairly strong capping agent first, like cinnamon, how do you know the gelatin actually replaced the cinnamon and successfully capped the colloidal silver?  Have you tested with acid?

[PeterXXL]

As long as I keep the temperature below boiling while making the colloidal silver, I have not had any turbid batches or other failures.  None have shown any indication of mold growth either. 

If you cap with a fairly strong capping agent first, like cinnamon, how do you know the gelatin actually replaced the cinnamon and successfully capped the colloidal silver?  Have you tested with acid?

I have tested with simulated gastric acid down to pH 1.0, so I know for sure that the nanoparticles are protected by the gelatin (and have also tested with lecithin, which seem to work as good as gelatin, but have the pros that it requires less of it).

[kephra]

I have tested with simulated gastric acid down to pH 1.0, so I know for sure that the nanoparticles are protected by the gelatin (and have also tested with lecithin, which seem to work as good as gelatin, but have the pros that it requires less of it).

Since lecithin is a much lighter molecule, it should take less, as much as ten time less than gelatin.

[PeterXXL]

I have tested with simulated gastric acid down to pH 1.0, so I know for sure that the nanoparticles are protected by the gelatin (and have also tested with lecithin, which seem to work as good as gelatin, but have the pros that it requires less of it).

Since lecithin is a much lighter molecule, it should take less, as much as ten time less than gelatin.

Yes, the molar weight of lecithin is supposed to be between 600 and 800, so it's both less than gelatin, and not as wide min-max. Gelatin is supposed to be between 20000 and 100000.

[RickinWI]

I am wondering how & where the Lecithin Cap would be digested off of the Silver particles? Obviously not in the stomach since it is able to protect the particles from your salty acid.

I just did a small amount of research & found that Lecithin is produced by our liver & secreted into the small intestine to assist in breakdown & digestion of fats since it is an emulsifying agent. But I could not find where the Lecithin itself is broken down or digested.

Lecithin supplements are highly touted so they must be digested & used I would think. And yet, why would the body go through the trouble of making Lecithin and secreting it into the small intestine if it would just be quickly destroyed?

Lecithin may have some advantages over gelatin but if it isn't quickly removed from our silver particles in the first part of the small intestine (the way we hope gelatin is) then it might not be a good choice.

[tseax]

I am wondering how & where the Lecithin Cap would be digested off of the Silver particles? Obviously not in the stomach since it is able to protect the particles from your salty acid...if it isn't quickly removed from our silver particles in the first part of the small intestine (the way we hope gelatin is) then it might not be a good choice.

"A growing body of evidence indicates lecithin is converted by gut bacteria into trimethylamine-N-oxide(TMAO), which is released into circulation, and may with time contribute to atherosclerosis and heart attacks." -- https://en.wikipedia.org/wiki/Lecithin#Dietary_supplement

So apparently yes, in the small intestine.