I beg to differ here rhodium but since I'm no chemist or have the ability or experience to precisely do a professional analysis, maybe I should just shut-UP!
But this is Ware here, so y'all don't get off the hook that easily!
Based on experience, I say that most of those impurities are taken UP and cooked off with the long wet reflux.
It's the very last selling point I have in my bag`o`treats as a salesbee!
Ibee's done both the fasthot and dry plus numerous longwet refluxes and the difference in end product is like day and night ware impurities are concerned. The methods of analysis only consist of sight and bioassay.
While as you say these impurities cannot be detected with the naked eye for the reasons stated(all amines), their presence can be detected upon consuming said product.
In addition, the final work-up carries some visual clues as well concerning impurity types and amounts.
I do agree that good lab technique and protocol dictate that distilling or rextalling is required...
But I'll let you have the last word on whether my reasoning and experience carries any weight or validity regarding your admonitions to rextalize if not distilling.
Mind you, I'm not challenging your expertise in this area.
Just trying to understand better to improve the end result.
Generally with product that contains consistant amounts of impurities as a result of the reduction method, upon rextalling, the yield lost should be equivalent to those impurities. Correct?
What if after the longwet reflux and rextalling that this yield loss was very minimal.
Would the rextalling still bee a neccessary step?
Thanx Chief!
Peace of the reaction
Have FUN-Bee SAFE