Extraction - Mescaline Heat Stability

[69Ron]

I’ve seen many people state that San Pedro cactus is most potent when eaten fresh, not cooked, not extracted, etc. Many people seem to think that the amount of mescaline you can extract from San Pedro is much less than what’s actually present in the cactus if you eat it fresh. What accounts for this? I’ve heard that mescaline is a very stable molecule and can last thousands of years.

Do the extreme high or low pH values commonly used in extraction destroy some of the mescaline?

At what temperature does freebase mescaline start to come apart?

[fnord]

At what temperature does freebase mescaline start to come apart?

Bump!