Can you elaborate on the origin of that re: ionic v. particulate?
Both experience and chemistry and biology. High-particle/low-ion silver
preparations have, in my experience, much less of a metallic taste. Also,
the tongue determines taste via chemical reactions, essentially. Inert
substances should have little to no taste, whereas ionic, dissolved,
charged, etc., molecules will have taste if the appropriate receptors are
present. So the stronger the taste, the more silver ions you have in
solution, AFAIK.
-Paul
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