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Help ID the raw with melt point result. and Melt Point Review of other raws.
Can you help me with a review of melt points to speculate on quality and help me guess the raw? I used a digital hotplate with temp control. NOT a MPA. don't have the money for both.
(2) unknown Raws with melt point results -U1, U2
(4) known raws with melt point results. -a, b, c, e. request quality speculation.
(U1)
Melted at 94 - 104 Celsius (C.) seems to be of higher quality (a.) melted at a lower temp.
I suspect it's Test Cyp, but didn't cross check. just waiting to label it.
(U2)
Melted at 35 - 36 C.
not sure. it could be Test E, or Deca... it had a yellow tint. Getting conflicting data
melting point of the steroid powder | buysteroidchina
Nandrolone decanoate | C28H44O3 - PubChem
seems like pubchem is inaccurate.
a. Test Cyp (Currently taking .2ml E3D)
MSDS Melt point (MP 98 - 104 C.
Actual MP: 101-104 C.
b. Test Prop
MSDS MP: 118 - 123 C.
Actual MP: 123 - 126 C.
c. Test Prop
MSDS MP: 118 - 123 C.
Actual MP: 119 - 123 C.
e. Test Undecanoate
MSDS MP: 64 C.
Actual MP: 64 - 65 C.
Last edited by DEFYTHEGODS; 12-08-2018 at 10:52 PM.
Too-$mall
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It's hard to determine purity by just doing a melt point test. If you got like 70-80% pure powders it's nearly impossible to know by just doing that test.
Only way to know is if the melting point is way off of what it should be.
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yea i saw your post about using digital hot plates compared to an actual melt point apparatus. i guess bloods are the better approach.
hey check out this recipe.
cost is about $50 i think. feeds about 12 people. serving size is one ladle scoop
1/2lb sushi quality, or decent grocery store quality halibut somewhat thin slices
1/2lb sushi quality, or decent grocery store quality chilean sea bass somewhat thin slices
1/4lb cooked de-veined shrimp chopped up
2-3 lrg avocado cut chunky
1 red medium onion sliced thin
1/2 a cucumber sliced thin
1 red bell pepper chunky
1 large tomato, chunky (not a soft one)
1 bushel of cilantro all sliced up
2 cups of lime juice w/ pulp (bout 14 limes)
1 cup lemon juice w/ pulp (bout 6 lemons)
1 cup orange juice w/ pulp (bout 2 - 4 oranges)
1 bag of Mexican tostadas.
once mixed in a big bowl. cover it and put it in the fridge to chill and cure for 2hr minimum. The acid will cure/cook the seafood. you can also store it overnight. some people don't allow the acid to further cook the fish, but i don't mind at all. i love the acidic flavor, so i don't drain it. i'm told it goes great with beer. i believe it. this recipe above is bomb. it's just the right amount of fishy. not in your face, but not totally removed. less fishy than a salmon filet. really any saltwater thing works. if you can do crab, but not fish then so be it. fresh water fish, or fatty fish like tuna and other fatty types aren't a good fit either. white saltwater fish, or crab.
you put some on the tostada with a spoon and eat it, or eat it all by itself.
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Originally Posted by
DEFYTHEGODS
yea i saw your post about using digital hot plates compared to an actual melt point apparatus. i guess bloods are the better approach.
I was talking about melting point apparatus. Yeah brother that's the best approach since none of us have a MS to test the powders.
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Yeah man digital hot plates are notoriously inaccurate for reading actual temperature. I wouldn’t go by that at all. Like THX said the only way to test actual purity is using a mass spectrometer. If you’re really curious you can send samples to Janoshik for purity and identification testing.
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