I read that THCV alters THC activity at the receptor, it said something about being less stoned. It is an antagonist and people usually conceive that as limiting agonist, seeing antagonist as the anti-drug drugs and agonist as the drug abusing drugs. Truth is antagonists alter agonist responses, THCV to me is like the non-sedative CBD. It promotes clarity to the response of THC, which I find CBD does as well with it's anti-psychotic effects as long as not to sedating which I find extremely rare.
Interesting to read that Pakistani strains have THC, I wouldn't have seen that in such an Indica. Now with Nepali strains, that doesn't surprise me but still something new.
This seems to make sense to my experience also. I think this is what happens in tinctures that result in more of a euphoric high than a stony high. The THCV balances the sedative properties of THC allowing a more upbeat vibe. This is my theory.... which is open to more input!
except that the only way that THCV would even be introduced into a tincture would be from tropical sativas grown outdoors close to the equator. So I would venture to say that most tinctures that people make contain little to no THCV.
I think an in depth look into THC-V would be a good addition to the thread. Anyone have some links handy?
I have read in many places that decarboxylation of THC occurs with heat...yet I have not heard a specific temperature at which optimum decarboxylation occurs.
Good stuff Bart, reading that paper gave me some new ideas.
They didn't provide any critical temps in the study but I have read that THCA decarboxylates most rapidly at 222°F (106°C), although it also converts into THC at a slower rate at lower temperatures. The cannabinoids in turn boil at temperatures ranging from 355-392°F (180-200°C), where THC is the last compound to evaporate.
These figures might be of interest to those who are cooking with cannabis.
I was also lead to believe that THCA is nowhere near as potent as THC and that most of the THC in the living plant is actually in the form of THCA, typically around 80-90% before decarboxylation.
The overall potency of the bud cannot increase once it has been harvested. The only thing that changes is the concentration of THCA vs. THC found in the bud at any given time. The THC content increases over time while the bud is cured, but so does the amount of CBN.
Slow curing does however bring out the scent and taste so what we are looking for seems to be a fine line.
I have read in many places that decarboxylation of THC occurs with heat...yet I have not heard a specific temperature at which optimum decarboxylation occurs
I currently cook my buds in the crock pot on low for about 45 mins before making tincture...and really just hope that this has been sufficient. Gaining a better feel on this would make me a hell of a lot more comfortable about it.
I put the buds in a mason jar with the lid loosely on, and then set the whole jar in the crock pot...I read somewhere that the maximum temperature that a crock pot reaches on low is 180 degrees F, and I have found this to be pretty consistent when I have monitored temps...and I also always use quick dried bud for my tinctures...harvest and immediately place in a dehydrator for 12-14 hours at 105 F. a vain hope to preserve other more ephemeral compounds that may not be present in slow cured weed, and it seems to make a difference in efficacy, at least for me.So... ChynaRyder, do you just put the buds or dried A+ greens directly into the crock pot? Meaning, no water. And I assume the lid should be on? Would it work to just cook the greens on a flat oven sheet at the desired temp for the desired time? Is oxygen a factor to be concerned about? Cheers