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<p>[QUOTE="eddiespin, post: 501142, member: 4920"]I hope you know hearing that makes a lot of us older folk here sick. Take that as a compliment. </p><p><br /></p><p>OK...may be barking up the wrong tree, here (that is to say, thinking I can contribute), but, take this for whatever sense it may or may not make to you. I've often heard it said, olive oil is a "mild acid." That's actually a pretty "generous," if you will, statement. That's why, for example, we add vinegar to it, when we make salad dressings. The pH of all cooking oils, in fact, is actually closer to a base, than they are an acid. In fact, that's why, go to the supermarket, and you won't find any fresh-cut vegetables packed in pure cooking oil. Rather, you'll find some acid added (lemon, lime, vinegar, etc.), every time. The reason for that is what's relevant to the discussion, here. Let me put it this way. Are you aware bacterium has been found in...yes, you guessed it...dirt? Even the deadly botulism strain. It's true. And, it grows, breeds, thrives in what's called, "anaerobic" (i.e., oxygen-deprived) conditions. That's why the pH of said food products has to be brought up to a safe level (the FDA recommendation being, a pH of 4.6), which is done through the addition of that acid.</p><p><br /></p><p>Now, consider it. Microbiologically, what other such contaminants do you suppose are in that dirt sitting on our coins, soaking in that oil...week after week, sometimes, month after month...which, if the contaminants could speak, are likely saying, "Thanks very much for this opportunity to multiply?" That's why long-term soaks in <i>any </i>oil, IMHO, should be avoided. Until we know more, anyway. One, of course, can't expect to see the effects on the coins, immediately. But, this may also explain why, after a number of years, some coins...just from having been long-term soaked in supposedly "inert" oils...show "phony," if not, "worked-on” (and why, even dealers, at times, are apt to admit that caveat).</p><p><br /></p><p>Again, just FWIW... </p><p><br /></p><p>PS: BTW, just want to explain, I color my hair gray. Friends of mine have often asked me why, as that does seem a little backwards. I explain it, thusly. You see, before, I never used to get any respect. Now, however, people see those flashes of gray, and it’s like I can hear them thinking: "He must know sumpthin', he’s been around for soooooooooo long!"... <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie2" alt=";)" unselectable="on" unselectable="on" />[/QUOTE]</p><p><br /></p>
[QUOTE="eddiespin, post: 501142, member: 4920"]I hope you know hearing that makes a lot of us older folk here sick. Take that as a compliment. OK...may be barking up the wrong tree, here (that is to say, thinking I can contribute), but, take this for whatever sense it may or may not make to you. I've often heard it said, olive oil is a "mild acid." That's actually a pretty "generous," if you will, statement. That's why, for example, we add vinegar to it, when we make salad dressings. The pH of all cooking oils, in fact, is actually closer to a base, than they are an acid. In fact, that's why, go to the supermarket, and you won't find any fresh-cut vegetables packed in pure cooking oil. Rather, you'll find some acid added (lemon, lime, vinegar, etc.), every time. The reason for that is what's relevant to the discussion, here. Let me put it this way. Are you aware bacterium has been found in...yes, you guessed it...dirt? Even the deadly botulism strain. It's true. And, it grows, breeds, thrives in what's called, "anaerobic" (i.e., oxygen-deprived) conditions. That's why the pH of said food products has to be brought up to a safe level (the FDA recommendation being, a pH of 4.6), which is done through the addition of that acid. Now, consider it. Microbiologically, what other such contaminants do you suppose are in that dirt sitting on our coins, soaking in that oil...week after week, sometimes, month after month...which, if the contaminants could speak, are likely saying, "Thanks very much for this opportunity to multiply?" That's why long-term soaks in [I]any [/I]oil, IMHO, should be avoided. Until we know more, anyway. One, of course, can't expect to see the effects on the coins, immediately. But, this may also explain why, after a number of years, some coins...just from having been long-term soaked in supposedly "inert" oils...show "phony," if not, "worked-on” (and why, even dealers, at times, are apt to admit that caveat). Again, just FWIW... PS: BTW, just want to explain, I color my hair gray. Friends of mine have often asked me why, as that does seem a little backwards. I explain it, thusly. You see, before, I never used to get any respect. Now, however, people see those flashes of gray, and it’s like I can hear them thinking: "He must know sumpthin', he’s been around for soooooooooo long!"... ;)[/QUOTE]
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