im not satisfied with the Honey, Vinegar & Minerals as it is, i will need to do the next step.

it seems likely that the Honey, Vinegar & Minerals needs to be heated up for a better Functional Amino bond.

add water & simmer down to cause a covenant bond, stabilize Ph.

The procedure known as the Strecker synthesis assembles an alpha-amino acid from ammonia (the amine precursor), cyanide (the carboxyl precursor), and an aldehyde. This reaction (shown below) is essentially an imino analog of cyanohydrin formation. The alpha-amino nitrile formed in this way can then be hydrolyzed to an amino acid by either acid or base catalysis.

If pure L or D enantiomers are desired, it is necessary to resolve these racemic mixtures. A common method of resolving racemates is by diastereomeric salt formation with a pure chiral acid or base.

meaning its not mixing well enough, needs to be more like bone broth, so still pending.

my suspension is its still too acidic, and the ideas is by low simmering it and by adding more water to cook down, will somehow fix the Ph by evaporating what is in excess, and make it more like amino acids, for protein synthesis, making it more like a food supplement & medicine.

i did this kind of experiment years ago, with minerals, citric & water, and ir does make the molecules combine, just never actually tested the outcome, honey (carbon) is the only new element, so might take me some time fiddling around with it.

the main idea is to become an enzyme activator, to break up toxic acids, biofilms, plaque, clear out & feed mitochondria, bind up parasites.

these things alone dont do it by themselves, Base: like baking soda, magnesium, or Acid like vinegar.

acid & base together without heat or cooking just falls apart before forming into amino acids into DNA & Protein.

so honey was kind of an attempt to bind them without heat or cooking, but apparently it also dosnt work.

the honey sugars will be important to making the very first bond for amino acids.

needs to be both an Amino Acid & Enzyme Activator, otherwise scrap the entire project.

its the last round im going to try before scraping it.

Carboxylic
Dicarboxylic
Tricarboxylic
Aminocarboxylic

..

still have one final test to do, that will give me an answer.

by combining mineral base with an acid like vinegar or citric, combined with sugar like honey, apparently is seems to need one final step, must be heated up with water to make the final covenant bond & stabilize the Ph.

water fixing Ph means by adding lots of water & simmering it down, will allow the Oxygen or Hydrogen to bind with acid or base, depending upon what is higher, and evaporate the rest out.

its just a hunch, because its not eqsy or really even possible to add Base & Acid, then perfectly stabilize the Ph, ive tried, it dont work.

adding lots of water & slowly cooking it down is ny next project.

if im correct is would make a foundation for amino-acids, and act as an enzyme activator.

ultimately in the end, i do think the medicine will work, just needs to be tested out more, for example, as a rule thumb never cook honey, yet using citric lemon with honey & cooked makes caramelized honey, so its still in the ballpark.

i just was hoping i didnt need to do that part, but have to test that as well.

my suspension is the 3 ingredients heated up together simmered down will create a kind of minimal oil.

cooking honey outside attracts lots of bees.

the sweet & acidic vinegar flavor is completely gone, now it tastes like malt, for brewing beer.

flavor changed completely, has a more barly then sweet flavor, adding water may not be a great idea, took hours to boil the excess out, because salt raises boiling time, making it hard to boil out, and the honey bees caught wind of it.

have another hunch, that by caramelization of sugar, salts * lemon, with an acids & base cooked make the carbohydrate carbon into something like C60 icosahedron shape.

C60 carbon would be a fantastic addition to the equation, but ultimately enzyme activator & amino acid activator, would reverse disease & aging.

C60 is manufactured when carbon & chloride are combusted with low oxygen, its very difficult to manufacture accurately, but my suspension that this Honey procedure is making something very similar.

it tastes like genger bread cookies? so far so good.

the Acidic & Sweet part is completely, and took a sip undiluted, yup salty ginger bread taste.

so far so good, seems to act like prune juice, cleans everything out, the Ph is stabilized so no stomach discomfort, hopefully it cleans the Liver, Gallbladder & Kidneys.

Fisetin.. i think this is what Caramelization of Honey, Vinegar & Minerals is making, via Modified Starch & Polyphenol Synthesis.

Polyphenol that hold the color spectrum of plants, light energy photosynthesis & DNA color structures, lights of color woven together in a hidden world within us.