• Members of the previous forum can retrieve their temporary password here, (login and check your PM).

experiments with Caapi acetone extraction

Migrated topic.
nadir

nadir

Rising Star
Did anyone try extracting freebased(with sodium carbonate) caapi with acetone?
here's what swim tried
1. pulverised 20g white vine caapi.
2. added 4 g sodium carbonate saturated water solution
3. dried till no water left
4. extracted with anhydrous acetone 3 times
5. evaporated

evaporation resulted yellow and off white small crystals(200mg).
swim added acidified water to check whether the solution glows under uv.
well, it glows blue (just like thh ).
what do you think?
 
Hei there,

Acetone is not very good at dissolving freebased beta carbolines. It does however to some extent. Usually people use chloroform or (as whiterasta mentioned in another thread), ethyl acetate.
 
hey, thanks.
ok, what about ethyl acetate? did anyone tried it?
edit: it appears that ethylacetate contains vinegar, water and ethanol?
how can one make it anhydrous?
 
nadir said:
hey, thanks.
ok, what about ethyl acetate? did anyone tried it?
edit: it appears that ethylacetate contains vinegar, water and ethanol?
how can one make it anhydrous?
Click to expand...
SWIM has not tried ethyl acetate; SWIM knows about chloroform because syntheses of beta carbolines use it for pulling the freebases.

As for ethyl acetate, it is a substance on its own. It does not contain ethanol, water and vinegar. The best possible way to characterise it is as an ester of ethanol and acetic acid. It cannot be made using kitchen chemistry unfortunately.
 
What would be a good way to make a quick-ish caapi extract. In jorkest's bufojam tek he mentions putting shredded caapi in IPA for a couple days... does this create harmala-red?


I am asking because I want to make bufojam changa and have some caapi on the way.
 
Infundibulum said:
As for ethyl acetate, it is a substance on its own. It does not contain ethanol, water and vinegar. The best possible way to characterise it is as an ester of ethanol and acetic acid. It cannot be made using kitchen chemistry unfortunately.
Click to expand...
Yes, a distillation setup is required... It can be made by distilling a mixture of glacial acetic acid, ethanol and a splash of concentrated sulfuric acid.
 
Back
Top Bottom