out of curiosity, fusel alcohol influencing

[bracconiere]

you can see the similarities, between this opioid and, a isobutyl ester of glycine......it's got the secondary at beta to the amine, and a heavy carbon source at the tail.....

https://en.wikipedia.org/wiki/Tapentadol

i'm still thinking stuff like this is what makes naturally fermented drinks feel better then booze....

 

[RPh_Guy]

you can see the similarities, between this opioid and, a isobutyl ester of glycine

I've studied medicinal chemistry and I really don't see similarities.

The ester you mention is not at all structurally related to catecholamines or opioids. It's missing the aromatic ring.

 

[bracconiere]

I've studied medicinal chemistry and I really don't see similarities.

The ester you mention is not at all structurally related to catecholamines or opioids. It's missing the aromatic ring.
View attachment 647258

yeah, and so was DMAA, and DMBA....i used both, they work just the same....

and let's not forget the ring doesn't need to be aromatic either, it can be saturated.....

and more on point, i said i'm expecting WEAK, other wise most opiates have two rings....

edit: and as far as weak, DMBA was weaker then DMAA, probably because of the one less carbon...

 

[RPh_Guy]

Ok, but the polarity of the ester complex is entirely different than a hydrocarbon chain.
I can't find any published data for that compound as active in the CNS (which doesn't mean that it isn't, just that you're wildly speculating).

Furthermore, you're comparing this ester to two entirely different classes of compounds which bind to different receptors. DMAA is a simulant (sympathomimetic) and tapentadol is an opioid.

 

[bracconiere]

which doesn't mean that it isn't, just that you're wildly speculating

DAMN RIGHT!!, lol, and loving it...but if the only difference between a opiate and a stimulant is a beta or alpha secondary...a ester seems like something to use....plenty of amino acids to pick from...

(and i just want to know why i like beer and not whiskey, i'd say my experiment of adding leucine and glycine to my cider over did it...gotta either dial in the generic spoon fulls, or use something like valine)

 

[bracconiere]

Ok, but the polarity of the ester complex is entirely different than a hydrocarbon chain.

which is why this stuff, is so insoluble in water.....

 

[bracconiere]

and for food for thought... here's another ester....analgesic and stimulant....

two esters....it's got the secondary at both alpha, and beta.....

 

[RPh_Guy]

I'll admit I don't know enough about this type of chemistry to be able to help you (at least not without spending a lot of time referring to my notes and textbook collection).

Perhaps you could find a local medicinal chemistry professor?

which is why this stuff, is so insoluble in water.....

Polarity increases water solubility.

 

[bracconiere]

I'll admit I don't know enough about this type of chemistry to be able to help you (at least not without spending a lot of time referring to my notes and textbook collection).

Perhaps you could find a local medicinal chemistry professor?


Polarity increases water solubility.

not like i know what i'm talking about, just trying to develop a better understanding of why naturally fermented beverages make me fell better then hard alcohol, even when i water down the hard stuff to the same ABV...thinking it's the esters...

 

[Dland]

Since we are wildly speculating, perhaps you like the feel of naturally fermented beverages over hard liquor on account of what is not in them, rather than something that is. Variations in distillation process is known to make toxins. It is well known that feel of hard liquor buzz varies from product to product also.

Taking it further, manufactured beers also do not "feel" as good to me as naturally brewed ones.

 

[bracconiere]

i make my own booze, i'm pretty sure it's missing something not having more.....and if you're reffering to homebrew vs. BMC, i'd call that the feeling of self-respect.....

i'll just say i KNOW these esters would be active, a primary alcohol is easily esterfied synthetically, i'm just trying to figure out if during fermentation their created naturally....and if so how can i influence their production...isobutanol would be the best for the win....as far as i know it's created from leucine....