Subject: My CS Setup 10-26-2002
CS Group, I've been making CS for 4 or 5 years and have settled on this procedure. I like to use constant current and resistance measurements to control the strength and gauge when a batch of CS is done. This is my procedure for making clear, duplicate batches of CS. I haven't had a yellow batch for years, and I don't get whiskers on the silver wires when brewing CS at this low current. (.4 ma, that's 400 microamps). I have not had the final CS tested for PPM strength. Writing down the procedure makes it sound involved, but this is one of those examples where "doing it takes less time then saying it" My Specs are: 40 ounces of distilled water (purchased) Silver, 12 gage, .999 pure. 5 inches wetted, 2 inch spacing. Current meter (on 1 ma scale) in series with power supply and silver electrodes, and voltage adjusted manually to achieve .4ma (400 uamps) current. My CS setup runs off a voltage adjustable power supply on a 30 minute timer. I add "starter" CS to the pure distilled water until the resistance is approximately 60,000 ohms, all resistance measurements taken off the silver wires as wetted. (Good distilled water starts out at about 200,000 ohms straight from the jug.) I run for 30 minutes at .4ma until the timer shuts off, then adjust the voltage back to .4ma current for the second 30 minutes. It takes about six 30 minute brewing sessions to make the 40 ounces to completion. I consider the batch done when the resistance is approximately 10,000 to 12,000 ohms. Someone on the silver list once published a CS strength in PPM vs resistance in ohms. If that comparison is still available, I'd like to see it again. Any questions, feel free to e-mail me directly. Stay well, Tom Bassett [email protected] -- The silver-list is a moderated forum for discussion of colloidal silver. Instructions for unsubscribing may be found at: http://silverlist.org To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
