Member Info for Jugheadjim

co**** , co**** flake

our graphite will also be in demand in the traditional market. mike mentioned this at the end of the interview saying that he was seeing a lot of interest from china for co**** flake. we will have one of the lowest production costs and still be able to turn a profit supplying to this market. if the worst case scenario long term is a complete change in the composition of batteries, silicone based for example, we will still have a product to sell.

Javier Milei wants to replace the peso with the US dollar.

The reason there has been a large uptake in bitcoin by Argentines is due to the rampant inflation of the peso. It is possible that his leadership may not have such a positive effect on bitcoin uptake as people may think, although granted he is a supporter of the currency.

Well done Mike, great interview.

I will keep buying at these prices.

The revised date set by the UK government brings us in line with the EU, their 2035 cut off date was voted on in February.

The EU also has an intermediate target of 55% reduction in CO2 emissions for cars compared with 2021 levels and a 50% reduction for vans by 2030.

A few extracts from recent articles posted this month.

Later-adopting countries, such as India and Israel, are now accelerating EV deployment at faster rates than the global average, meaning they have a chance to catch up with the front-runners, such as China, according to analysis by Systems Change Lab.

Leading markets have already crossed a tipping point, with the EU and China seeing battery electric vehicles cheaper to own than petrol and diesel cars in the small and medium-sized car segments, according to new research from the EEIST project.

Battery electric vehicles are likely to cross a second tipping point, where their purchase price falls below that of an equivalent petrol or diesel car, as early as 2024 in Europe, 2025 in China, 2026 in the US, and 2027 in India, EEIST analysis shows.

Another important consideration is the demand for batteries in the renewable energy storage sector.

Due to the of the intermittent nature of renewable energy sources like solar or wind, Europe will need ways to store energy to reach its goal of net-zero carbon dioxide emissions by 2050. “This will skyrocket our demand for lithium-ion batteries, fuel cells and electrolyzers, which is expected to multiply between 10 and 30 times in the coming years," a quote from a recent report by the EU which will form the basis of a summit in October.

I have read the document with regards to the testing carried out by Gregg Brickman.

While the statement seems encouraging it is brief and lacking in detail. How was the test undertaken, did they reduce standard particle sized salt levels as a comparison to see if there was a perceived difference there too.

The science has been explained when it comes to Microsalt's interaction with taste when used as a surface seasoning. Yet there is scant information when it comes to how it might work when incorporated into a food.

I have contacted Ms Berardi at Microsalt in the hope of a more detailed explanation.

I have contacted Salarius to explain how Microsalt provides an advantage over regular salt once dissolved in a food. See if they get back to me. I notice the contact form on the Microsalt webpage isn't working at the moment which isn't particularly helpful.

There are a number of good applications for Microsalt.

The fast food industry, fries in particular. Potential for a large chain to incorporate our product.

Snacks will probably be the biggest market, crisps etc. Not only does it help to cut down on salt intake but it helps in the manufacturing process improving adhesion properties meaning less waste.

Lastly as seasoning for home use, the salt shaker is gradually expanding its market and will soon be available in the UK through Amazon.

No direct information regarding Microsalt's potential use in bread. They also have a disclaimer saying results may vary.

People seem to be confused about the science behind Microsalt. The perceived saltiness comes from the interaction between the micro sized particles interacting with taste buds more effectively than conventional salt. Microsalt is surface seasoning.

Salt dissolves in bread so there is no advantage to Microsalt, here is the science.

Table salt is a type of crystal made up of chlorine and sodium ions, or charged atoms. In its crystalline state, salt’s ions are positioned in a stable, geometric lattice. However, when mixed with an appropriate solvent such as water, salt dissolves, meaning that the ion lattice is forced apart by the solvent and the individual ions become enveloped by the solvent. This is exactly what occurs in a dough: crystalline salt is quickly dissolved by the dough’s liquid into sodium and chloride ions

Look like we will receive results from the bulk sample sometime in September according to Mike's most recent interview on Proactive.

https://www.proactiveinvestors.co.uk/companies/news/1018460/blencowe-resources-updates-on-test-work-and-dfc-funding-progress-1018460.html

Lots of positives to take from it, particularly at the end where he mentions the possibility of doubling the NPV .

27th of Feb "transport underway" statement. They would need to get it to port. Maybe there was a delay there.

Price seems competitive comparing it to the 'no salt' product next to it.

Unfortunately LSE keeps blocking the letters . Telegram links all start the same, all you need to do is find one and replace the code at the end with the code I originally gave you.

You will also need to replace the **** with ****

LSE won't let me add the full link. Remove the spaces and try this h tt ps: //****/ ZDp0WVF6jc9mNjM0

Telegram group link

**********************ZDp0WVF6jc9mNjM0

I think the most important benefit of today's rise is the free publicity
There are numerous articles today covering the rise in innovative eyewear. Such a small company would never be able to afford such a media blitz. I would expect the sales in glasses to rise from this.

I know microsalt are working with Presty to develop ready meals but if you look at their information with regards to application the main advantage is through topical application.

I think a lot of people are getting confused on how microsalt works. It is used as a topical application, think crisps, nuts etc. Used as an ingredient within the food it is not as effective. Microsalt particles work because of their small size, they cover a large surface area and dissolve very quickly which produces a saltier taste. When it comes to products such as bread the salt is already dissolved within the product so the advantage is greatly reduced.

Probably shorting it and now a bit worried.