psilocybonaut
Bluelighter
Self explanatory thread title.
To my knowledge, it does, albeit at a bit lower rate.And if this conversion does happen in the stomach anyway, does it not happen when 4-AcO-DMT is plugged?
It's the benifit from tasting pure psilocin. Isn't it nice to try a new drug?Just curious, what would be the benefit in doing this?
What is TLC? Also, what PH would you aim for? 5?So personally I would just use lye, give it some time or TLC if I can, then neutralize again with HCl.
If the reaction with an acid is reversible, then you could end up with a part of the acetate back on. Then again I am not sure at what rate they would associate again, especially if you dilute. Anyone?
http://www.erowid.org/plants/mushrooms/mushrooms_journal1.shtmlAdditionally, a high activity of enzymes of the phosphatase type could be detected in these aqueous solutions from all species. In contrast to these results only the extracts of P. cubensis and P. cyanescens showed a significant enzymatic activity by using acetic acid as solvent. In these cases psilocybin was completely dephosphorylated to psilocin by heating the acid extracts and no baeocystin could be detected in P. cyanescens.
Clarke's suggests psilocin is not stable in basic media, I would use an acid hydrolysis rather than a basic one to avoid turning your 4-ho-dmt into a blue quinoid goo
Fischer esterification is reversible, but in aqueous solution the equilibrium favours the acid plus alcohol. Normally if you want to form the ester you have to drive water off the reaction somehow, to drive the reaction according to Le Chatelier's principle.
Another option is to just get a phosphatase enzyme (spit, blood?) and use that. Apparently, in the course of psilocin extraction from shrooms, enzymatic degradation of psilocybin was noted.
http://www.erowid.org/plants/mushrooms/mushrooms_journal1.shtml