Crystals vanishing

[Rno]

Hello,
I just extracted dmt crystals using Minty love's dptek1 yesterday and stored them in 2 mini glass jars of jam of 50g. One was for the more white crystals and the other for yellower crystals. But today I opened both jars to check on them and the white crystals have totally disappeared and have been replaced by a transparent and sticky goo while the yellow crystals are still a bit visible but very wet and also covered in goo. The temperature in the room was about 30 degrees celcius all day long. I wonder why this storage method was inapropriate and if its possible to turn the goo back into crystals ?

 

[Rno]

Quick question: Do you plan to use lye, or sodium carbonate? Calculations with the latter may need to take its hydration level into account, unless you use anhydrous material.

I plan on using lye, as its the only I have already at home. It is crystals so isnt the hydration level so low we can ignore it ?

 

[Transform]

I plan on using lye, as its the only I have already at home. It is crystals so isnt the hydration level so low we can ignore it ?

If stored correctly - mostly. Lye is hygroscopic to the point of deliquescence if the humidity levels are sufficient, so it's probably worth including a bit extra to account for incidental absorption of both water and carbon dioxide.

 

[Rno]

So I just did your calculations, and I got those results, using a MW of 188,268 for DMT, 60,052 for acetic acid, 40 for lye and considering 6% acetic acid in 6° white vinegar (that's usually how it works for alcohol in France) : for the jar with 0.392g I got 0.125g of acetic acid therefore 2.08g of vinegar and 0.083g of lye. For the jar with 0.330g : 0.07g lye and 1.754 g vinegar. Does that look good ? And do I need to let sit 3 days or do 3 days of freeze/thaw for the vinegar+DMT ?

If stored correctly - mostly. Lye is hygroscopic to the point of deliquescence if the humidity levels are sufficient, so it's probably worth including a bit extra to account for incidental absorption of both water and carbon dioxide.

 

[Transform]

do I need to let sit 3 days or do 3 days of freeze/thaw for the vinegar+DMT ?

No, that's only for releasing DMT from bark material.

Are you certain about the 6° = 6% acidity thing? Does this scale have a special name? I'm thinking it's likely to be the Baumé scale, which is a curious take on density left over from the 18th century. I'd suggest double checking that, just in case it leads to use of an insufficient amount of vinegar.

The rest of your calculations appear sound at first glance, I've been avoiding doing them for myself since that is technically your job

 

[Rno]

No, that's only for releasing DMT from bark material.

Are you certain about the 6° = 6% acidity thing? Does this scale have a special name? I'm thinking it's likely to be the Baumé scale, which is a curious take on density left over from the 18th century. I'd suggest double checking that, just in case it leads to use of an insufficient amount of vinegar.

The rest of your calculations appear sound at first glance, I've been avoiding doing them for myself since that is technically your job

So i checked again to be sure and found that in France, the degree of vinegars is defined as such : 'The acetic content of vinegars, expressed in acetimetric degrees, is equal to their total acidity expressed in grams of acetic acid per 100 milliliters of vinegar measured at a temperature of +20°C.' So that would mean 6° is 6g/100mL which is approximately 6% mass. I dont know if this scale has a special name but its the same way we measure alcohol in France (I think in some countries it's a bit more complicated) : a 10° drink just means there is 10% alcohol in it.

 

[blig-blug]

Is 6° the equivalent of 3% w/v acetic acid. I'd have to guess that by analogy with the (forgive me!) similarly pointlessly illogical approach to alcohol concentration and other units of measurement I've seen in use in certain quarters

At least in Spain, X° just means X% of acetic acid. Why they write it like that is a mystery to me.

 

[Transform]

So i checked again to be sure and found that in France, the degree of vinegars is defined as such : 'The acetic content of vinegars, expressed in acetimetric degrees, is equal to their total acidity expressed in grams of acetic acid per 100 milliliters of vinegar measured at a temperature of +20°C.' So that would mean 6° is 6g/100mL which is approximately 6% mass. I dont know if this scale has a special name but its the same way we measure alcohol in France (I think in some countries it's a bit more complicated) : a 10° drink just means there is 10% alcohol in it.

Thanks for checking! Let's just try and forget that US degrees proof - the source of this my confusion - ever happened, as well