3585 replies to this topic

[Metrodorus]

99.5 purity from SES. (i.e. o.5% is [70] not [60].

5g dissolved in 3L of extra virgin olive oil from various suppliers - the oil was quite dark. No mechanical mixing, no filtration, oil in sealed bottles, placed in the laundry cupboard circa 30 to 40 Celsius for 3 weeks, daily shake. Now stored at room temperature. Still slight visible granular residue at base of each 1L bottle, this is gradually disappearing.

Result: When held up to daylight, rich ruby red colour.

When placed in a smaller bottle, the liquid still looks red when held up to the light, small samples ( in a shot glass) appear the colour of whiskey.

Edited by Metrodorus, 04 June 2012 - 01:02 AM.

[niner]

niner is saying that when we let the brown C60-EVOO solution stand, exposed to oygen, that it will turn pink? Can anyone confirm that this happened to their mixtures? We have eight stirrers in operation now and experimented with stirring exposed to the air and at higher temperatures, but brown is all we get.. We're not yet at two weeks though.

Cataldo says that over time, a dark red product develops in an oxygen-exposed stirred solution. I think it's supposed to start out as a lighter purple color. That was from his chapter in a 2008 book he edited; see chapter 13. He also clears up the errors in the earlier solubility determination. Someone here got a dark red solution- Happy Physicist, using MCT oil maybe? AgeVivo posted a picture here of Baati's original oil (yellow), the c60/oil after two weeks of stirring (brown) and the mixture after filtration. (red) Maybe the brown that you're seeing is from aggregates? Try centrifugation and filtration, and see if it cleans up. C60 is very aggregation-prone.

[Junk Master]

Again, should the "Turnbuckle/Low Tech Large Lab Rat" be concerned with C60 aggregation? Because I'm not finding any studies that suggest this if the C60 is combined with Olive Oil.

[Junk Master]

Here's an article about a patented process of adding Olive Oil polyphenols to seed oils.

http://www.oliveoilt...or-frying/19605

I'd love to see the study repeated with supplementary olive leaf polyphenols taken separately.

[SarahVaughter]

We did an experiment and stirred a batch at a very high temperature overnight (around 200 degrees Celcius or more, we put it on a hot plate of 350 C). The olive oil seemed at the smoking point and it even set off the fire alarm.
After centrifuging, we're seeing the deep ruby red color. The oil smells rancid now.. Of course we're discarding that 1 l batch. We're not going to recover the remaining C60 from it either.

Edited by SarahVaughter, 04 June 2012 - 02:39 PM.

[niner]

We did an experiment and stirred a batch at a very high temperature overnight (around 200 degrees Celcius or more, we put it on a hot plate of 350 C). The olive oil seemed at the smoking point and it even set off the fire alarm.
After centrifuging, we're seeing the deep ruby red color. The oil smells rancid now.. Of course we're discarding that 1 l batch. We're not going to recover the remaining C60 from it either.

Well, that certainly seems to be too hot. It would probably work at 100C, which you could do using the same hotplate with a water bath. You'd want to seal the olive oil in some way so that it didn't get any water in it. It might be easier to get a variable hotplate that you could turn down.

[Allen Walters]

I found this listing on the an auction site. The listing says olive leaf extract oil coming soon.http://www.ebay.com/...=item3a745af6f1

Edited by Allen Walters, 04 June 2012 - 03:45 PM.

[malbecman]

Thanks for sharing, Krell. I hope we all can run sub 29 minute 5Ks when we are your age.

Today I ran an electronically timed 5k (3.1 mile) road race after drinking
2.4mg C60 on each of the previous 4 days, plus 16 oz of beetroot juice on
each of the previous 6 days. This is a race I run every year, so I have some
prior data to compare with:

Race Date/ My age / 5k time(m:s) / time per mile(m:s) / comment
Jun-2012 / 67 / 28:44 / 9:15 / 2.4mg C60 for 4 days prior and 16.9oz beetroot juice for 6 days prior
Jun-2011 / 66 / 29:15 / 9:25 / 16.9oz beetroot juice for 6 days prior
Jun-2010 / 65 / 31:18 / 10:05 / no beetroot juice
Jun-2009 / 64 / 30:24 / 9:47 / no beetroot juice

Amazingly I am getting faster as I get older!? I placed 3rd/25 in my geezer (65-69yo) category.

Considering my minimal training (only about 8 two mile runs over the past month) I am inclined to
give the C60 some credit for my improved performance today. Perhaps I am confirming
the "Turnbuckle Effect" where he improved his stamina after his first 2mg C60 dose.

My original "Turnbuckle Effect" test involved taking my first 2.4mg C60 dose at 5pm in the evening,
and then doing a training run at 8am the next morning, with no improvement in my stamina. The
long interval of 15 hours between my first C60 dose and the run may have compromised this test.

This morning I took my 2.4mg C60 dose at 6:15am and ran the race at 8:10 am. So my race
may have had the benefit of 4 days of C60 dosing, plus the short 2 hours between the last dose and
the race?

Another confounding factor may be my use of Bertolli Extra Lite OO whose polyphenol level
may lower than optimal? I have some high polyphenol OO on order, plus an electronic stirrer.

edit for typos

Edited by malbecman, 04 June 2012 - 04:12 PM.

[Junk Master]

Swanson's already sells olive leaf extract cheap.

http://www.swansonvi...H158/ItemDetail

[Allen Walters]

Swanson's already sells olive leaf extract cheap.

http://www.swansonvi...H158/ItemDetail

I wonder if it will dissolve in oil?

[Mind]

Be aware that fat gain from excess calories occurs very slowly....due to normal day to day weight fluctuations, it is difficult at best, to realize weight gain until you are 5 pounds into it...which could take many months or likely a year. Overweight or obese individuals don't wake one day and realize they are fat....it occurs very slowly over years....typically 5-10 pounds per year...so that after 5-10 years they suddenly realize they are 50 pounds overweight....and wonder how it happened. With excess weight gain, you never see or feel it happening...until well after the fact....and the first 5 pounds are difficult if not impossible to realize for the reasons stated....so I doubt this aspect will become apparent until a year or more down the road. In the meantime, it is difficult to measure what those excess calories are doing to your arteries, liver, organs, and insulin sensitivity...as these negative markers too are degraded slowly over time...like weight gain, nobody wakes and suddenly realizes they have coronary heart disease, diabetes, or fatty liver disease....personally, I would be very cautious about adding more than a few hundred extra calories per day for very long...not alone 1500. After all, it's that couple hundred calorie dessert after dinner every day that adds the extra 5-10 pound per year creep that sneaks up on people...and how the obesity epidemic in America began. If not implemented carefully, this protocol could easily become counterproductive. But I admire your inquisitiveness and willingness to take one for the team!!! And am more than a little interested in experimenting on my big rat when viable product is available.

You are right that extra calories are the "root" cause of the obesity epidemic, however, the take-off in pounds gained correlates very highly with the Ornish war on fat and increased high GI carb and sugar consumption beginning around 1980. If I was going too high on calories, I would much rather do it with olive oil, than carbs.

[maxwatt]

How does that study strengthen your suspicion that olive oil polyphenols are interacting with C60? It didn't mention either olive oil or polyphenols...

There IS that unprecedented life extension reported for the olive oil-only rats. I could see where polyphenols had something to do with that, though I think it's even less likely to be real than the C60/oo arm.

The study showed an adduct of C60 extending rat-life. Makes it seem more plausible that C60 is forming an adduct with something in the olive oil,. perhaps enhancing its effectiveness., and causing even greater life extension. Maybe. I now strongly suspect bucky balls can act as carriers for many things, perhaps causing them to hang around longer to hae a greater effect? And there are patents for using C60 for drug delivery vehicles. Not proof, but a reason to consider it as a hypothesis to be tested.

[niner]

Remember there is a genetic link,as was posted earlier:

http://www.longecity...826#entry517826

The Paleo diet is not for everyone. Some people do quite well on Ornish type diets, as long as the carbs are not from fructose or sucrose, and are mostly complex carbs. If you are APOE5 this seems to be especially true.

About 30% of population will not gain weight if they get over 30% of their calories from saturated fats. Paleo diet is not for the rest. Another 30% or so will not gain weight from mono-unsaturated fats like Olive Oil. The remainder of us need to keep our caloric intake at under 30% fat of any kind or slowly get fat. Not necessarily an Ornish diet, but close.

I've had a 23AndMe analysis for a long time, and looked at this collection of SNPs. I expected it to tell me I do better with fat because of my experience that as I raised the level of fat in my diet, I got thinner. Well, it turned out that I was on the wrong side off all three SNPs. This says that I would "do better" on an Ornish diet. I think what my experience means is that when I was raising fat, I was reducing bad carbs, which everyone seems to agree are obesogenic. I expect there are a lot of people who are trapped in the "fat == evil" nonsense like I once was who would "benefit" at least as far as obesity goes, by trading fat for bad carbs. If a person where ApoE 4, I couldn't tell you whether fat or bad carbs would be worse, but it's pretty clear that neither would be great.

I haven't read any of the references for the three SNPs, so I don't know how big the effects are, but I have a hunch that they are second order effects, at least within reasonable bounds of total calories. For example, just from what I have read, it sounds like the MUFA SNP is more "less good" for me than it is an actively "bad" SNP. It just means I don't get a special benefit if I pig out on olive oil, rather than that I'll instantly blimp out.

[maxwatt]

Yes, I think the effect is a slow weight gain, like 10 pounds a decade.

It is established that everyone would benefit by eliminating sugar and fructose, except for a little fruit. Fruit tends to contain polyphenols and such that mitigate the adverse effects of the sugars they contain. Eliminating carbs does eliminate the sugars, but I suspect many are going overboard, just as a decade ago when many went overboard with "all fats are bad." Some of us can do well with a little more of certain kinds of fat, but all of us would do better without sucrose and fructose, and by extension almost everything that comes in a box or in a can.

Getting back to olive oil and C60: just how much olive oil laced with C60 are we actually going to have to drink to see the effects seen in rodents., assuming their really is an effect?

[hav]

.... But after ten days of mixing, our extra-virgin oil is still brown. ...

I just finished making my 2nd batch using Alfonso Organic Chemlali mixed with .8 g/liter of c60 stirred for 14 days at room temp in the dark and also got a brown color with reddish highlights. I think I'm going to try a different oil for my next batch a couple of weeks from now. Perhaps some California Bariaini early harvest.

Howard

[SarahVaughter]

@Howard:

Have you centrifuged and filtered? What purity/manufacturer did you use for the C60?
Was the olive oil exposed to the air?

It seems there is voodoo involved in getting the magical red color, as some people reported to get it after mere days, and others meticulously follow the procedures used in the rat study and never see a red color.
I tend to think that the more careful you prepare the solution (dark, relatively cool, closed erlenmeyer, good quality oil), the longer it takes to see the red teint, because we could reproduce that deep red color effortlessly without long stirring or any centrifugation or filtering by just one night of very hot stirring.

[Spider_]

I too have now dissolved (2 weeks), centrifuged (3h in 1800g unit) but not filtered yet 0.5g of C60 (99.9%) in 1 Litre EVOO. The colour is brown.

Edited by Spider_, 04 June 2012 - 09:33 PM.

[Anthony_Loera]

When i left Miami the color was deep red...

Not sure what it is now.

But yes, deep gross-ness for a week is what im going to start with... again, using pace picante sause and tuna. Taking 4/5 a cup a day without anything at all, is soo nasty.

A

Circle me: https://profiles.goo...236572014252197

Edited by Anthony_Loera, 04 June 2012 - 10:05 PM.

[Anthony_Loera]

Here's how folks can reproduce the red color (this is for the average joe who doesn't know voodoo):

1- buy high quality C60 (use the link provided in one of my earlier posts) cost is $600 for 10 grams

2- Buy stirrer, i thought i was going to be able to use a Hana brand stirrer for a large batch... but found out it could only stir a large glass worth of oil. No funnel is seen at a liter.

3- use a 300ml to 500ml beaker.

4- Do not fill the beaker, and then start the stirrer. Instead add a small amount of oil and start the stirrer, then keep adding oil. You should see a funnel easily develop. Once you start seeing the funnel start getting smaller and smaller you stop adding oil. A good funnel when stirring is a good indication that it is being stirred well.

5- stop the stirrer, and check how many ml's of oil you have in the beaker.

6- calculate how much C60 you need, for the amount of oil you have in the beaker, based on 800mg of C60 per 1000ml of Olive Oil. So if you have 300ml of oil... thats... (800x300) / 1000= 240 . Thats 240mg of C60 you need to measure on an electronic scale.

7- next, start the stirrer, and when the funnel looks good drop the 240mg of C60 into the funnel of oil... and walk away.

Either don't cover it up (or cover it up with something that will let air through)

I suppose you can put it in a place where the sun doesn't hit it, and away from your kids or employees with a big 'Do not touch' sign.

Cheers

A

Circle me: https://profiles.goo...236572014252197

Edited by Anthony_Loera, 04 June 2012 - 11:06 PM.

[HappyPhysicist]

For those wondering why their C60/OO is 'brown', it can depend how you look at it. If I put my mason jar of C60/OO on the table with a white piece of paper under it, it looks brown, but if I hold the jar up to the sunlight and look through it, it looks deep red like a light red wine.

I would not be alarmed by the color brown, I am sure it is only because the olive oil is green, and green+red=brown. Actually it is purple+green. If you use clear MCT oil the solution is a light purple.

In the attached image (also from http://www.nano-c.co...lereneprod.html) the color on the left is the 'natural' color of C60 in a clear solution. Imagine mixing that with olive oil and you will get more brownish the darker green your original olive oil is.

Attached Files

•  fullerenes colors.jpg   2.8KB   6 downloads

Edited by HappyPhysicist, 05 June 2012 - 12:42 AM.

[HighDesertWizard]

In order for to approach potential project sources of funds, we need various kinds of materials describing the Projects. I think we've discussed issues in sufficient detail to begin work on draft documents providing an Overview of the Entire Set of Projects. I've begun work on a Presentation, which I'll upload relatively soon, I hope, to Google docs. Access will be public. Other Community Members involved in the discussion will get Write access as determined by Longecity moderators.

That presentation should include a Project Overview Slide providing a view of Projects we think might be useful, hope to do, and/or must be done to achieve Longecity Project Objectives. Because the discussion has been informative, detailed, and intense, I wanted to publish Draft Version 0.001 of that Slide so we have plenty of time to discuss, delete, add to, enhance it.

<< SNIP >>

I've published Draft Version 0.001 of the Project Lists by Type and Phase here... This Overview Slide about the Projects will be a single slide from the Presentation(s) we go to potential funding sources with. Once we have this slide "close enough" I'll fold it into that larger Draft Presentation. We have a thousand upgrades of this slide to do before we get to Version 1.0. Your suggested upgrades will be the crucial ones. Let me know what they are...

Edited by wccaguy, 05 June 2012 - 01:58 AM.

[maxwatt]

In ancient Hebrew the same word is used to signify red as for brown. Many brown pigments become a dark red when you lighten them up with some white.

[niner]

For those wondering why their C60/OO is 'brown', it can depend how you look at it. If I put my mason jar of C60/OO on the table with a white piece of paper under it, it looks brown, but if I hold the jar up to the sunlight and look through it, it looks deep red like a light red wine.

I would not be alarmed by the color brown, I am sure it is only because the olive oil is green, and green+red=brown. Actually it is purple+green. If you use clear MCT oil the solution is a light purple.

In the attached image (also from http://www.nano-c.co...lereneprod.html) the color on the left is the 'natural' color of C60 in a clear solution. Imagine mixing that with olive oil and you will get more brownish the darker green your original olive oil is.

What happens to the C60 in MCT oil after it's stirred and exposed to oxygen for two weeks? Does it also get red, or does it stay purple? If you dissolve C60 in a non-reacting solvent, like toluene, you get the purple color which I suspect will remain purple for a long time. In a vegetable oil, which is three long chain fatty acids of various degrees of unsaturation, esterified to glycerol, I suspect that you would initially get the purple color, perhaps masked by the color of the oil. Over time, and accelerated by either oxygen or heat, the C60 reacts with the fatty acid. The C60 can form the fatty acid adduct via either a Diels-Alder or a radical mechanism. This process has been characterized with UV/Vis spectroscopy by Cataldo and coworkers. If the olive oil was a refined variety with no color, the color effects would be more obvious, but I think you would still get the brown color from aggregates. When Baati centrifuged at 5K g's for an hour and filtered through a 250 nm (0.25 micron) filter, the oil went from brown to a red color. Their oil started out as a mostly yellow color.

That said, I'm not convinced that the aggregates are harmful if you dose orally. I think they will just be eliminated. If I had a nice centrifuge, I'd use it, and likewise with a vacuum filtration rig, but I'm not sure how much I'd be willing to shell out for them. A filter is probably a lot cheaper than a high capacity centrifuge.

[HappyPhysicist]

When Baati centrifuged at 5K g's for an hour and filtered through a 250 nm (0.25 micron) filter, the oil went from brown to a red color. Their oil started out as a mostly yellow color.

I don't think they every said this. Here are the two quotes from the paper concerning the color of their olive oil preparation that I see:

The resulting C60-olive oil solution is purple and contains 0.80 ` 0.02 mg/ml (n 1⁄4 6) as determined by HPLC [30] after appropriate dilution in the mobile phase. The chromatographic profile and the extracted spectra of these solutions are similar to those obtained with a control C60-toluene equimolar solution.

It is well known that C60 and derivatives are prone to aggregate even in their best solvents [37]. The C60-olive oil solution used in this study can be considered as free of C60 aggregates because: 1 e its colour is purple that is characteristic of C60 solutions while the colour of C60 aggregate-containing solutions are rather brown, which is true even for water-soluble derivatives [3]; 2 e it is freely and instantaneously soluble in toluene in contrast to C60 aggregate- containing solutions, which slowly dissolve even in the best solvents of C60. Besides, the concentrations of C60 in olive oil as determined by HPLC agree with those previously published by other authors [22].

Also, one person's 'purple' could be another's 'red'. Without a color accurate photograph it is hard to say what they saw.

Edited by HappyPhysicist, 05 June 2012 - 03:21 AM.

[tweedlover]

I cannot say that this isn't the case, but it would be unprofessional for a life-span study not to control for DR. I would think our astute members would have caught this were it so. Then too, it takes extreme caloric restriction to produce more than about 10% life extension, and the C60 mice showed much more than that.

Hi Maxwatt,

I've spoken to the authors of the study and they have neither confirmed nor denied intermittent fasting before doses. They stress that mouse growth was normal, and say that shows feeding was normal. In my opinion it doesn't show this as several studies have shown intermittent fasting can be accompanied by normal or near-normal growth. I have a great deal of respect for this forum and the expertise here, but I wouldn't assume that this has been adequately addressed as the authors of the study don't seem to have taken it seriously. If further studies are carried out I would argue strongly that these should be ad libitum or strictly controlled given the similarities between the effects of intermittent feeding and fullerenes. That's the only way to isolate what effect the fullerene / olive oil solution is having.

Thanks for that study. It strengthens my suspicion that it is C60 adducts with olive oil polyphenols that are responsible for the effect we are seeing. If we are indeed seeing it, and if the study can be replicated, and if it works in other species....

There is a lot of interesting discussion of the mechanism of what is happening with the fullerenes. I hope we can accelerate understanding of this intriguing substance and its effects in animals.

Thanks for that link. Those animals were fed a high fat diet, so that throws a monkey wrench into the works. Did they see a 40% increase in lifespan? This might just mean that time-restricted feeding helps avoid steatosis and other problems caused by the un-natural diet. In Baati, the rats were on a normal rat diet, and the control and treatment groups had essentially identical body weights, which argues strongly against caloric restriction being at work. Also, Baati's rats only had 24 doses of olive oil/C60 over the course of their multi-year lives, so it's pretty hard to argue that diet alteration would play a large role.

My understanding of intermittent fasting using normal (rather than high fat) rodent diets is that most of the lifespan enhancement comes from inadvertent CR.

Hi Niner,

I am not an expert on this topic but, according to wikipedia, there are studies showing significant (15%+) lifespan extension from intermittent fasting in a range of animals from rats to worms - leading me to believe that it should be controlled for. There does appear to be some overlap between calorie reduction and intermittent fasting in that fasting periodically tends to reduce the number of calories consumed overall - however a quick look at the literature reveals that both Intermittent Fasting and Calorie Restriction are being investigated separately for the health benefits they seem to have.

So, I guess my point is that, trials should be controlled for anything that might be causing the health benefits - including intermittent fasting, calorie restriction, and a whole host of other things, to isolate the effect of the fullerene/olive oil solution. Turnbuckle gives a clear example - as it is very unlikely the effects he saw were caused by anything else given the extreme change and immediate effect. More of those kinds of examples would become conclusive, but if we're going to be setting up a forum animal trial it just makes sense to control as far as possible.


http://en.wikipedia....#Animal_studies

One example of several research papers comparing effects of IF and CR

http://www.ncbi.nlm....pubmed/16899414

[niner]

When Baati centrifuged at 5K g's for an hour and filtered through a 250 nm (0.25 micron) filter, the oil went from brown to a red color. Their oil started out as a mostly yellow color.

I don't think they every said this.

They didn't say it in the paper. In AgeVivo's mouse experiment thread, there is a picture that he got from Baati's group. Here's a copy:

 BaatiC60oo.jpg   38.62KB   31 downloads

On the left is the plain olive oil, in the middle is after stirring for two weeks, showing the brown color, and on the right is after centrifugation/filtration. It seems reasonable to call it red. -ish, anyway...

Here are the two quotes from the paper concerning the color of their olive oil preparation that I see:

The resulting C60-olive oil solution is purple and contains 0.80 ` 0.02 mg/ml (n 1⁄4 6) as determined by HPLC [30] after appropriate dilution in the mobile phase. The chromatographic profile and the extracted spectra of these solutions are similar to those obtained with a control C60-toluene equimolar solution.

It is well known that C60 and derivatives are prone to aggregate even in their best solvents [37]. The C60-olive oil solution used in this study can be considered as free of C60 aggregates because: 1 e its colour is purple that is characteristic of C60 solutions while the colour of C60 aggregate-containing solutions are rather brown, which is true even for water-soluble derivatives [3]; 2 e it is freely and instantaneously soluble in toluene in contrast to C60 aggregate- containing solutions, which slowly dissolve even in the best solvents of C60. Besides, the concentrations of C60 in olive oil as determined by HPLC agree with those previously published by other authors [22].

Also, one person's 'purple' could be another's 'red'. Without a color accurate photograph it is hard to say what they saw.

Yeah, I'm not sure what to make of these quotes. I take them to be talking about the initial solution before stirring, or maybe by the time they got around to writing the paper all those years later, they just got confused about which color they saw when. If after stirring for two weeks, they really see the same chromatographic and spectroscopic behavior as a toluene C60 solution, then that is truly a puzzle. Based on their photograph, I think there's a mistake or three in here. They duplicated the histology images and royally F'ed up the lifespan graph, so it doesn't seem like a vast amount of care went into writing the manuscript.

[niner]

lol the problem is that the entire thread is mis-named.

"Buckyballs enhance neurite outgrowth and double lifespan in mice[sic]"

Good catch. Funny how we miss these things... I'll fix it. While I'm at it, does Baati or this thread even say anything about neurite outgrowth? How about "Buckyballs in Olive Oil double lifespan of Wistar Rats"? The title can be set to whatever you guys want. I'll start with this, but am totally open to suggestions.

[hav]

Attached is a photo I took after centrifuging my first batch which was stirred for a week. You can see a bit of undissolved c60 at the bottom of the tube. It got a little more reddish after filtering and sitting for another week. The c60 I used is 99.5%.

Btw, oilive oil is some solvent. Took the lettering right off the side of the plastic tubes I used. When I get settled, I'll have to pick up some proper glass ones as niner suggested. Found it also removes sharpie writing from plastic pill bottles better than toothpaste.

Howard

Attached Files

•  c60e.jpg   203.64KB   11 downloads

[Metrodorus]

Fullerene 99.5% from SES after maceration in olive oil for 3 weeks at approx 40 Celsius in a sealed container, once daily manual agitation. No filtration, not centrifuged.
Light source: white LED


Fullerene 99.5% from SES after maceration in olive oil for 3 weeks at approx 40 Celsius in a sealed container, once daily manual agitation.
Light source: daylight (cloudy day)


Fullerene 99.5% from SES after maceration in olive oil for 3 weeks at approx 40 Celsius in a sealed container, once daily manual agitation. This is a smaller sample of the same solution, so the light is travelling through less liquid - a more purple colour appears.
Light source: White LED

Edited by Metrodorus, 05 June 2012 - 02:14 PM.

[HappyPhysicist]

They didn't say it in the paper. In AgeVivo's mouse experiment thread, there is a picture that he got from Baati's group. Here's a copy:

 BaatiC60oo.jpg   38.62KB   31 downloads

On the left is the plain olive oil, in the middle is after stirring for two weeks, showing the brown color, and on the right is after centrifugation/filtration. It seems reasonable to call it red. -ish, anyway...



Also, one person's 'purple' could be another's 'red'. Without a color accurate photograph it is hard to say what they saw.

Yeah, I'm not sure what to make of these quotes. I take them to be talking about the initial solution before stirring, or maybe by the time they got around to writing the paper all those years later, they just got confused about which color they saw when. If after stirring for two weeks, they really see the same chromatographic and spectroscopic behavior as a toluene C60 solution, then that is truly a puzzle. Based on their photograph, I think there's a mistake or three in here. They duplicated the histology images and royally F'ed up the lifespan graph, so it doesn't seem like a vast amount of care went into writing the manuscript.

Niner,

Thanks for that photo. That explains a lot. They added a lot more C60 to the olive oil than could possibly dissolve, hence the almost black color that they are calling brown. The image on the right is exactly what my olive oil looks like after stirring but before filtering and centrifuging. But, I put less than the maximum dissolvable amount. And I would call the color of the tube on the right brown, not red.

So, I would not worry if you see brown or red as long as you are not maxing out the solubility, i.e., if you are adding 0.9g/L or less of C60 to your olive oil.

Ben

Edited by HappyPhysicist, 05 June 2012 - 02:17 PM.