Author Topic: acetone-water/ tartaric extraction  (Read 654 times)

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catfish

  • Guest
acetone-water/ tartaric extraction
« on: July 09, 2003, 04:27:00 PM »
Hi all-
so SWIM has these MG seeds and ground up 26 g to a powder. The flour was defatted with 2X50 mL tetrachloroethylene, filtered and dried. Extraction with 5 g tartaric acid in minimum of water and ~150 mL acetone followed; portion wise, 20 mL at a time, filtering with cotton and washing the cotton with last 10 mL. Evaporation so far has yielded a yellow fluid, growing viscous VERY gradually, with some xtals forming, most likely excess tartaric acid. More later.
-catfish


catfish

  • Guest
acetone and TCE are miscible
« Reply #1 on: July 10, 2003, 12:23:00 PM »
B-
the main reason SWIM waits for the flour/ pulp to dry is that the residual TCE is miscible with the acetone.
So far, only sticky oil has turned out.
Oil was taken up in IPA, and poured into ~6 oz of 24% **** in the dark. We will see what the morning brings...
-catfish


Nevermore

  • Guest
SWIM had the same result, dense gold brown...
« Reply #2 on: July 20, 2003, 08:09:00 PM »
SWIM had the same result, dense gold brown fluid with a strong fruitly smell. But was too much "spicy" due to the tartaric, wish to know how to deal with the acid, should add some ammonia drops, or use NaHCO3?