2 replies to this topic

[Spider_Jerusalem]

Heya hive mind,

Does anyone know HOW stable Oxiracetam is in distilled water, how long it MIGHT last, and how much SHOULD dissolve in 1L of said water?

Im looking to store it in an amber glass dropper for as long as possible with negligible degradation, probably in the fridge unless it would be worse off that way. If i could get 2 months of stability, that would be super.

Id like to try to use it as a sweetener, maybe in some recipes(also if the melting point is 275F, could one, in theory, cook it into low-temp recipes with minimal degradation?) My sister owns a bakery/dessert joint, and ive always thought consuming oxi in sweet stuff is a champ idea because of its taste.

Eat a brownie to get baked and eat some cake to study. Sounds delicious to me, although ill probably get diabetes also.

Anyway, thanks and any help would be appreciated. I've dug for the relevant info but havent found anything concrete yet.

*edited for proper melting point temp

Edited by Spider_Jerusalem, 31 December 2013 - 06:46 AM.

[Geoffrey]

But why store it as a liquid when in its dry form it looks like sugar anyway? It's bound to be much more stable as a dry powder, as it won't have anything to react with, and less likelihood of bacterial contamination of the water. Just add it dry to your recipes and mix. I don't know whether it survives cooking, I'm afraid.

[Spider_Jerusalem]

For my purposes its more versatile as a liquid, and im aware that a dry powder is a more stable form. I am wondering if its a plausible idea, again, because of its taste; liquid interests me more if i do have the option.

This thread is to explore that option, and for me to try to ascertain as to whether or not it even is one. I figure there are chemists of all kinds here that could easily answer such a question, and if it is a viable option, theres no need to discard it.