MESO-Rx
Anabolic Steroids
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Doug_S
Member
I'm not trying to ignore you, this is out of my wheel house. I'm a toxicologist not a protein chemist.
Go ask Jano in his thread if he has analyzed for this stuff. I know you two are not simpatico, but he knows what the hell he is talking about when it comes to analysis of complex proteins.
Actually just wanted to know about the solution and if the ba and other chemicals would hold the IGF-1 for longer than 30 days as the brochure states.
Thanks for the reply.
mands
Doug_S
Member
So UV light and temperature are going to cause your protein to denature faster. Keep the dark and cold. Bacteriostatic water is just distilled water with benzyl alcohol. It's going to onhibii bacteria from growing but I don't see how it would inhibit proteins from denaturing.
Remember that a proteins effectiveness comes from it's 3D structure. Once they start to intercalate or degrade, it's effectiveness lessons.
That probably wasn't much help but it's all I got on this one. Pretty esoteric topic
picholas
New Member
@mands
Again I learned this many moons ago, but my guess is they are using the BA and Acetate in conjunction with the NaCl to keep the pH at a level where proteins don't denature and then the polysorbate would potentially hold the structure of the protein still.
Does it work? IDK
How long does it work if it does? IDK
It does help. Thanks for the response.
It seems like standard protocol for the pharmaceutical companies to place an expiration or "toss out" date much earlier than necessary.
I'm pretty sure the polysorbate is in there for stabilization and holding the solution after looking up it's function. So, I'm guessing keeping it out of direct sunlight/UV would keep it well past 30 days.
I'm guessing it works to a degree. Like you said. For how long? Someone knows, just not me. lol
mands
Doug_S
Member
Q
Sorbate inhibits bacteria and yeast. It's why they add it to sweet wines. It prevents the yeast from re-activating and fermenting with the residual sugars.
Sorbate inhibits bacteria and yeast. It's why they add it to sweet wines. It prevents the yeast from re-activating and fermenting with the residual sugars.
Made in USA
Member
Did you order domestic?
When I was reading I saw there were two types. 20 and 80. Didn’t go into the difference but will read up.
mands
Rockclimber
Well-known Member
@mands not calling out the search party on my end but its Day 14 still on the boat from what I can tell from tracking. Alibaba was faster fyi. Hope it's great product, will work on shipping later perhaps. China shipping is tricky no doubt.
Thanks for the level of knowledge you bring here Mr mands we do however have a few international packs running slower than we would like though and have taken steps to correct it .Anyone that does not receive by end of next week is eligible for an express resend if wanted which is very fast. All we ask is if you take the resend when your original pack arrives you pay for the second one minus the shipping charge of course. Does everyone think that is fair
Rockclimber
Well-known Member
We aren't upset... dont take our comments as such. We routinely wait 30 days for china post. Its just.... it's just that sometimes a china supplier will surprise us with $40 shipping that takes a week or so. Just super fast service. That said I would rather wait 30 days for A+ product. I'm sure your shipping will improve over the next few months.
Logan44551
Elite
That is a tricky slope. We had another source get reversed scammed like that. He sent out a reship, and the original landed and dude didn't pay for it. Careful
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