So as the title says, I made some primo enanthate like usual. But this time when I looked for the temperature it was at 63* and it was already melted. So it melted somewhere close below 63* celcius. Primo should melt around 70* celcius. So now I am wondering, could it be masteron or can it still be primo? I ordered from same supplier and never had problems before. But all the times i brewed before, was also from same supplier and with a meltpoint of around 70* celcius
MESO-Rx
Anabolic Steroids
how accurate does a meltpoint has to be?
- Thread starter fanoftren
- Start date
shartking
Banned
How certain are you that you're temperature measuring device is accurate?
Used
Used the same measuring device like i always do. Its for meat. Have it inside the beaker with oil, pretty accurate if you ask me
shartking
Banned
So you haven't tested it against a standard? It could be out of calibration.
OffendHand
Member
First: There's a specific type of test tube that you should be using for a melting point test; it's called a Thiele melting point test tube. You heat the part that's sticking out, rather than the bottom of the test tube. That gives you better heat distribution/circulation, so that you don't have cold spots in your media (I'm assuming you're using mineral oil of some kind). You can get wonky readings from a plain test tube.
Second: Check the calibration on your thermometer against a few known pure standards. A meat thermometer probably isn't going to be as accurate as you want.
Third: in some instances, raws can absorb atmospheric moisture, which can depress the melting point. You would need to make sure the sample was dry first. I've used a vacuum sealer and silica gel packs to do that before, but it takes a little while.
So, if you don't have hot or cold spots in your tube, your thermometer's calibration is good, your sample is dry, and your sample is 98%+ pure, you should not be getting melting before the minimum temperature in the range. If you get melting out of range, then it's not high purity and there's something else in your sample that's depressing the initial melting point. Is melting complete at the upper end of the range, or is there still something going on there, too?
Worst case scenario, send a few mg off to be tested, and go from there.
Second: Check the calibration on your thermometer against a few known pure standards. A meat thermometer probably isn't going to be as accurate as you want.
Third: in some instances, raws can absorb atmospheric moisture, which can depress the melting point. You would need to make sure the sample was dry first. I've used a vacuum sealer and silica gel packs to do that before, but it takes a little while.
So, if you don't have hot or cold spots in your tube, your thermometer's calibration is good, your sample is dry, and your sample is 98%+ pure, you should not be getting melting before the minimum temperature in the range. If you get melting out of range, then it's not high purity and there's something else in your sample that's depressing the initial melting point. Is melting complete at the upper end of the range, or is there still something going on there, too?
Worst case scenario, send a few mg off to be tested, and go from there.
shartking
Banned
That's not a bad write up. I spent years working in a materials testing lab. You're absolutely right that you don't not want to heat from the bottom. A test tube partially submerged in oil does well to distribute the heat evenly.
OffendHand
Member
Thank you, that means a lot to me!
Unfortunately, I'm enough of a n00b here that I don't seem to have any options to react to replies. :/
Unfortunately, I'm enough of a n00b here that I don't seem to have any options to react to replies. :/
