Some of the advantages to this method are:
1. Excess I2 is oxidized and hopefully removed from the final product.
2. The bubbling through the Naptha kind of acts like little scrubbing bubbles and helps to strip away some of the crud.
3. SWIM has added anywheres from 3 drops of H2O2 all the way up to a few cap fulls.
4. The re-crystalizing of the product in the 'Burn-Test-Chamber' looks far cleaner, and has almost no harsh taste even if scourched.
The whole reason SWIM started doing this was because of a bad funk taste. While SWIM was increasing the ph one time, SWIM noticed a very large volume of NaOH had to be added to get any change in the readings. At around ph 2-3 the solution was milky white. After allowing to settel for some period of time (a few minutes to even over night), SWIM noticed a layer on the bottem of the beaker. Apon removale of this bottom layer, the smell was noticed to be the same as that of the gaak taste in earlier rxn. After this layer was removed, the ph of the remaining solution was easily adjusted to ph 8 and the kerplunking was then carried out.
Analysis was carried out on the bottom layer that was removed...Had a suspission that the fowl taste was either Polysorbate 80 or Polyethalyne Glycol, the later being what the layer was.
The product seemed only partially reacted, even though every tell-tell sign said different. Several drops of H2O2 was dropped into the mistry layer...LOW AND BEHOLD...It was cram-packed with massive amounts of I2...That explained everything that had been stumping SWIM for some time.
Sorry for straying from the topic, but kerplunking help solve one mistry if anything.
On a side note: Does any bee know how to rid the feed stock of Polyetholyne Glycol...Checked chem finder, and it is
VERY vauge on its solubility properties. (Gearing up to try the ol'microwave and see what turns up, but would still like a back up, just incase)
Good to see ya back VinnyC
Its
3 o'clock...Do you know where your
Matrice-Back is?