The Carbon 60 molecule was first theorized in 1970 by Buckminster fuller. Buckminster Fuller was a renowned architect, theorist, and philosopher. His work in the architectural field was highly influential in changing the way people approached architecture and geometry. Though he may not have discovered the molecule himself, he played a crucial role in helping others to understand the concept of this intriguing molecule.
In the early part of the 1980s, a group of men lead by David Walton and Harry Kroto, began to use a new technique of using lasers and electrical arcs to vaporize Carbon and other elements. Their goal in this was to study different forms of Carbon.
Using a similar technique, Harry Kroto and Richard Smalley, and Robert Curl, discovered the C60 molecule by arcing two carbon rods in a helium gas environment. This technique also produced C70 and other allotropes of Carbon.
The team figured out that dissolving the mass of different allotropes of Carbon in toluene would separate the C60 out of the soot. The Carbon 60 saturated in the toluene was dried to remove most of the toluene solvent. After many tests (including the most definitive test the TOF-MALDI Mass spec), the team found that they did have Carbon 60. The team named the molecule after Buckminster Fuller, calling it the: Buckminsterfullerene, Fullerene, or Buckyball.
For this incredible discovery, Harry Kroto, Robert Curl, and Richard Smalley were awarded the Nobel Prize in Chemistry in 1996
Many years later, researchers began to discover the antioxidant properties of C60. Many companies began to sell Carbon 60 as a nutritional supplement due to its ability to neutralize free radicals.
In 2012, Bob Greska, a forty-year aerospace carbon materials engineer, discovered an improved process to produce impurity-free Carbon 60 molecules making them the only safe for biological use Carbon 60 molecules. Mr. Greska’s exclusive process now produces the only food-grade Carbon 60 in the world, His nano size, spherical, non-crystalline Carbon 60 molecules.
Greska’s solvent-free process produces a smaller form of Carbon 60 due to the fact that his Carbon 60 molecules are not bound by solvents.
Bob Greska revolutionized the C60 market by bringing the only Non-Solvent Extracted, Food-Grade Carbon 60 to the market.