You need PH meter to see if you are on target (6 to 7 PH for gluta) or not and maybe some NaOH.
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Anabolic Steroids
Help brewing L carnitine
- Thread starter Katelove99
- Start date
Photon
Member
I did 100g base with 80ml of bac water.
Then adjusted using NAC to pH 6.4.
Might be a bad idea tho, since NAC degrades and the pH will probably raise over time lol. I'll probably do 100g base + 70ml bac next time and adjust using vitamin c. Glut is probably stable at pH 6.4 but needs to be kept in the fridge.
29g/30g insulin pin seems to work.
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That's an interesting idea to use ascorbic acid to lower the pH. I wonder why no one else had come up with that.
Gluta itself can lower PH why throw in another compound with questionable sourcing issues.
Vitamin C can help slow Gluta oxidation but it’s not much.
Photon
Member
Isn't this a thread on carnitine?
Why would you use vitamin c with glutathione? I already have a 700mg+/ml glut brew that I inject seperately.
Glutathione is not as stable, it depends on how you keep your brew and for how long do you intend to use it.
Why would you have trouble sourcing...vitamin..c?
Photon
Member
Honestly I think anything acidic works. I used NAC, some used Glut, however these compounds degrade when not stored properly. HCL is pretty dam stable, i'd say vitamin C as well but I was just trying to use up my NAC lol. I brewed it yesterday and pinned 3ml, no issues today. Zero pip.
Just curious but how do you guys store it? Fridge?
JustJoe
New Member
I was having trouble with my brew, both this and Glutathione and didn’t realize I had fouled or degraded BA that was ruining all my brews. On its own it smelled very strong like sulpher or rotten eggs. I didn’t realize it til I had wasted a lot of raws.
My point is: check your BA, it should smell very faintly like green wood, canola oil, or almonds, but nothing like rotten eggs or a fart.
The manufacturer replaced it and the new stuff is fine and came with a COA
My point is: check your BA, it should smell very faintly like green wood, canola oil, or almonds, but nothing like rotten eggs or a fart.
The manufacturer replaced it and the new stuff is fine and came with a COA
So I just discovered something. Ideal PH for L carnitine is 6.0 . At PH 6.5 and above L carnitine degrades into TMA . With in couple of weeks 5 to 10% of it could become TMA which gets converted into TMAO by liver. TMAO is the reason why most people use L carnitine as prework in first place, it messed up your blood vassals.
This is why most pharma grade L carnitine has a PIP. They are all in PH 5.5 to 6.5 range. Most have PH of 6.0 per specs.
This is why most pharma grade L carnitine has a PIP. They are all in PH 5.5 to 6.5 range. Most have PH of 6.0 per specs.
Agree on Pharma.. I found a package insert which said 6.2.
Do you have a reference for the TMA conversion?
Photon
Member
It degrades to TMA in your gut not in your aqueous solution
JustJoe
New Member
Yeah, it needs to be acidic for long term stability, and the acidity contributes to the pain slightly, but most of the pip is from its osmality or tonicity. There are some injections that are under 6 pH that cause no pain, like buffered NAD for example is 5.3–5.6 pH.
The super high osmality makes it where l-carn injections pull water out of the surrounding tissues. L-carb base is very hygroscopic, if you leave it out, it will end up looking like it melted, but actually it just pulls the water out of the air.
The osmolality of 600mg/ml l-carn is 3720 mOsml/L; human tissue is 280-295 mOsml/L; the highest recommended osmality for IM is around 600 mOsml;
so 600mg/ml l-carn at 3720 mOsml is about ten times the concentration that would be comfortable for IM injection.
That’s why the only pharmaceutical preparations are 200mg/ml; and are indicated for IV use only. They are sold as 1g/5ml amps.
To determine the osmality of something:
1. Determine the molality of the solution
2. Multiply that by the number of particles it disassociates into (for l/catn this is 1)
3. Convert to milliosmoles per L
So divide the concentration in g/L (600mg/ml =6g/L) by the molecular weight (161g/Mol) which equals 3.72Mol/L
Then multiply that by the number of particles that by 1, then convert to milliosmoles by multiplying by 1000, so 3720
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JustJoe
New Member
I used L-histadine base. I use a digital reader that I calibrate with calibration solutions.
I found out my pip was from my supplier. I got new raws and they are fine
BigTomJ
Member
6-7 is debatably too high for glutathione,
Glutathione oxidizes much more rapidly when over a ph of 6
LGOP528
Member
Nice, I see this on my stir rod from breaking the L-car up.
I don't understand all these talks about adjusting PH on L-Carn. I believe you are using shit raws guys because I brew L-Carn 600mg/ml with just WFI + L-Carn base + BA and it's pipless.
Meowmeow83
New Member
Same but my butt cheeks def feel it. No PIP but a little soreness after - more like muscle rather than histamine
Photon
Member
if only people posted these earlier, then i wouldn't have wasted my time adjusting the pH as well lol
Zero pip for me and zero soreness afterwards just smooth as fuck.
No need to worry about anything if you brew and use up all product in a week or two. If want something that lasts a month or two in fridge then better follow what pharma companies do - adjust PH to keep it stable.
This is not the first time PH is being discussed. It has been discussed before Homebrewed L-Carnitine how long does it last
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