TID Lady Member
- Jul 19, 2023
Thanks so much! This is great info. I will definitely write it down and possibly a trial run when I'm ready to cut again. Won't be for a while but I definitely want to try the L-carn during cutting phase.30ml
Distilled water 16ml
1% BA or 0.30ml
2ml citric acid aka lemon juice
Based of studies of rapid and stability testing if heat is applied I would not go above 50c, if a large batch >30 day supply is made I would store in fridge.
Hotplate w/magnetic stir
250 ml beaker
25ml graduated cylinder
.2 hydrophilic syringe filter
30ml pre sterile vial
Glass stir rod
23ga 1in needle
18ga 1in needle x2
Measured 16 ml Distilled water in graduated cylinder. Poured water in beaker. Turn on hot plate to 40c when warm add ba. Turn on magnetic stirer. Measure 15g L-carnitine then slowly pour in beaker and stir. 5 to 10 min check PH anytime on prior step. I came back PH 10 so I Measured 2ml lemon juice, poured in beaker should go in solution(retest ph came back 7.6, mine was cloudy so increased temperature to 50c and stirred till clear. At this point recommend filter with coffee filter, I skipped that step. Let solution stir for a bit while I vented sterile vial, added fill needle and syringe filter to sterile vile. Used 10ml syringe to transfer from beaker to vial. Got impatient with syringe filter and stopped half way through. I really need to find my vacuum pump.
Have done 2 injections total in legs, rather get infection in muscles I can work out well.
I debated on using 5% acetic acid aka vinegar PH about the same. If I were to do this commercially I would use hydrochloric acid