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Author: Subject: Anethol in Aniseed/Fennel - Kitchen Chemistry
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[*] posted on 11-8-2018 at 23:29
Anethol in Aniseed/Fennel - Kitchen Chemistry


I was making aniseed doughnuts in my kitchen. Although for salt I was using NaCl, I began thinking about if I added some kind of ammonia based salt if there is any way that one could expect to get PMA as a product from the deepfryer?

I would need to buy some ammonium bicarbonate or Sal ammoniac from somewhere to test the theoretical idea out experimentally.

[Edited on 12-8-2018 by Illegal Parkinson]
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[*] posted on 11-8-2018 at 23:59


The reaction you speak of, hydroamination, does not occur without metal catalysts.
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[*] posted on 20-8-2018 at 09:29


I was eating boiled soy with panch puran then tinned tomatoes and garlic.

Now soy is the highest nitrogen food available.

I thought that if the nitrogen can add across the anethole then this would cause PMA in vivo.

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[*] posted on 25-8-2018 at 16:51


Well, it has been suggested that Myristicin may undergo an amination in Vivo. Thus accounting for the intoxicating properties of Nutmeg, but I have not read of such a possibility, with Anethol.

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[*] posted on 8-10-2018 at 10:33


I thought that it was only proven in rabbits, since they own a alkene amination enzyme?
At least their piss contains the corresponding amphetamines after they got feed the alkenes.
I believe humans do not contain any useful amount of these enzymes, if they even have it at all?
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