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Author: Subject: Phenylacetone from cocoa in 1 step with vinegar and foil

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[*] posted on 8-10-2017 at 02:52
Phenylacetone from cocoa in 1 step with vinegar and foil

Phenylacetone from Cocoa

Phenylacetic acid naturally occurs in cocoa powder. It can be mixed with acetic acid and water (vinegar) and boiled on low-medium for 3-5 minutes with foil chunks in it to produce phenylacetone. First, the cocoa must be placed in warm-hot vinegar and stirred, let sit for 1 hour, stirred again then filtered. It is now boiled with foil chunks in it for 3-5min on low-medium (just below medium temperature on the oven). You know have phenylacetone. You just pick out the foil chunks with tongs. To further to amphetamine you add an amino group, this can be done many ways, usually by mixing with molar equal amounts of ammonia, but since ammonia is fairly toxic, other methods are preferred. Remember- the manufacture of amphetamine is illegal without a license and so is phenylacetone in the USA!!!!! Also, you will not be able to estimate the amount of phenylacetic acid in your cocoa, it is very little. You would only be able to tell by the very end, highly illegal product, amphetamine, how much you have!!!
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8-10-2017 at 07:12
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[*] posted on 8-10-2017 at 07:18

That's once.

The explosion removed the windows, the door and most of the chimney.
It was the sort of thing you expected in the Street of alchemists. The neighbors preferred explosions, which were at least identifiable and soon over. They were better than the smells, which crept up on you.
-Terry Pratchett, "Moving Pictures"

It is essential that persons having explosive 
substances under their charge should never 
lose sight of the conviction that, preventive 
measures should always be prescribed 
on the hypothesis of an explosion.

Marcellin Berthelot - 1892 Explosives and their power - Page 47
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