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PhytoExtractum Shop: Maeng Da Thai Kratom Leaf Powder

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Offlineudontknowme
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Am I Carmelized?
    #5590339 - 05/04/06 02:29 PM (17 years, 8 months ago)

1) If a 4% Karo LC was PC'd for 15 mins and came out with a light yellow color, is it screwed? Much like light colored urine, but not brown.

2) How exactly do you know when it's carmelized? Does that actually make solid chunks in the solution or what?

3) PC'ing for 15 mins, now that means from the time it reaches 15 psi to the time you take it off the stove, but does not include cool down time correct? What if the PC holds the pressure for a another 15 mins and takes time too cool down?

Thanks as always :peace:


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InvisibleOptx
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Re: Am I Carmelized? [Re: udontknowme]
    #5590385 - 05/04/06 02:47 PM (17 years, 8 months ago)

you should be fine if it was 15 minutes after 15 psi.


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Offlineudontknowme
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Re: Am I Carmelized? [Re: Optx]
    #5590711 - 05/04/06 04:55 PM (17 years, 8 months ago)

ttt


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OfflineSnaggletooth
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Re: Am I Carmelized? [Re: udontknowme]
    #5590730 - 05/04/06 05:01 PM (17 years, 8 months ago)

1) Depends on what you call 'light' yellow, but if it is I just would make a new one, even if it could work, Karo is cheaper then time waisted. LC need no more then 10psi for 20min.

2)Well, best way is by color, here are my Karo LC


3)Pcing times should start when it reaches the desired psi, regardless of how long it takes to warm up or too cool down.


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Atheist Chat


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Offlinesplifner180
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Re: Am I Carmelized? [Re: Snaggletooth]
    #5590865 - 05/04/06 05:43 PM (17 years, 8 months ago)

Wikipedia to the rescue!!

splif


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Offlineskeletor
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Re: Am I Carmelized? [Re: splifner180]
    #5590871 - 05/04/06 05:46 PM (17 years, 8 months ago)

"When Caramelization involves sucrose, it adds 1 water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel)."

hum i thought people used glucose for LC's? haha. damn you wiki!


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Invisiblecreamcorn
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Re: Am I Carmelized? [Re: skeletor]
    #5591168 - 05/04/06 07:19 PM (17 years, 8 months ago)

they do.  glucose = dextrose = corn syrup = karo

spliffner: thank you.  im so glad somebody pasted those temps before i had to do it for like the 50th time in the past week. :smile:

you didn't carmelize your karo.  there might have been a color change due to whatever the other 2-3% karo is made up of that isn't glucose, but it is FINE.


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Offlineudontknowme
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Re: Am I Carmelized? [Re: creamcorn]
    #5592003 - 05/04/06 10:21 PM (17 years, 8 months ago)

awesome, maybe 10 psi would be best, that's all I needed to know,

thanks guys


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PhytoExtractum Shop: Maeng Da Thai Kratom Leaf Powder


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