Tipp: How to prevent your nic from getting oxidized.

submitted over 10 years ago by doityama

I hear sometimes that harsh tasting liquid is often a result of overly oxidized nic.
Well, there's a simple trick to prevent that oxidation.

You all know a butan lighter, just turn it overhead, press the gas release and let the butan flow into your nic bottle.
Butan is heavier than air and will float down and create a layer on the surface of your liquid. No air will come in contact with you liquid.

That's an old photographer trick that we use to prevent oxidation in our developing chems.
Sorry for the bad grammar...i'm european.. :)

Comments

9 points

by Hugh_Jass_Cloudsover 10 years ago

Nitrogen or Argon would be better as they are both used for long term food storage.

3 points

by doityamaover 10 years ago

Yes of course, but "butane" is easier available, it's in every lighter. Also butane is sometimes used in the production of cream cheese, it's foodsafe, it will not mix with the liquid.

5 points

by Hugh_Jass_Cloudsover 10 years ago

The key word is some times. I also have used propane and butane to cook my food, but never to store my food. Also the whole non flamamable is a huge added bonus.

7 points

by Sliparoonover 10 years ago

I may be wrong, but won't this lead to vaping butane? It may be fine for photography chemicals, as you don't INHALE them...

5 points

by doityamaover 10 years ago

Butane will not mix with the liquid. No matter how much you shake or agitate it. You need pressure to liquefy butan. It is absolutely impossible that you will inhale butane. Also you can just blow in the bottle and the layer will float away... :)

1 points

by treesnbongsover 10 years ago

I replace a refillable lighter with argon gas and use that, as well as a mini fridge

6 points

by NudeNicotineover 10 years ago

Argon may be the better choice for long term storage - and is the GRAS choice, but by darn if /u/doityama ain't a smart dude <3

Ingenuity!!!!!!

1 points

by Anaxagoras23over 10 years ago

You could probably do that pretty easily at home with a Preservino or something like it, too. Bit of a startup cost but if someone was really worried about oxidization it would wok.

2 points

by Sempais_nutrientsover 10 years ago

I'd rather just risk it.

2 points

by Devo9090over 10 years ago

I don't know why I never thought of this. I have at least 400 ml of the stuff laying around. Thanks for the idea!

-7 points

by henrywinklersayehhhover 10 years ago

And... Not to be a jerk, but when you don't know how to spell "butane", I'm automatically sceptical.

11 points

by ThreeLZover 10 years ago

It's 'skeptical', moron.

10 points

by BoneyNicoleover 10 years ago

Grammar and spelling cheap shots aside, it's "sceptical" in the British spelling.

3 points

by OlBrenover 10 years ago

How many times did you spellcheck that sentence?

2 points

by ThreeLZover 10 years ago

That's ok, I just wanted to spread the love around a bit.

10 points

by doityamaover 10 years ago

Dude...
Fine, "butane".
We just have a different spelling, no need to put my intelligence in question.

1 points

by henrywinklersayehhhover 10 years ago

I apologize, I didn't realize that was a word that was spelled differently in other countries.

1 points

by iamgr3mover 10 years ago

Not to be a jerk but you know America is just one country right? And there are other countries? Cause not everyone writes the same cheque.