boom123 said:
1. I don't understand the second part of your answer? Is it possible to elaborate a bit more?
The reason that I'm asking is because in the guide says "Place the ‘Pulls’ in the freezer for 12 to 18 hours. (overnight). Do not disturb them. (It’s tempting to look but try not to)"
...and I will disturb it if I keep adding each time the pull... I hope I made myself clear.
3.35-40*C should be the temp of the mixture not of the water? right?
I assume you just mean a plate that you got from Ikea...
Any flat bottomed, dish shaped dish will do...as long as it can take being frozen (
and then thawed out again) without the temp shock breaking it.(
why we use Glass/Pyrex)
Also it needs to be smooth so the scraping process won't tear it up.
If you only have one...then do 1 pull, place it in the dish...leave it on the side (at room temp, covered) and keep adding your pulls to it as you do them. You will end up with a dish with all your naphtha in it at the end.
It is generally accepted that a large amount of naphtha with a small amount of actives in it will be too dilute to precipitate properly...so put a cold fan over it till it is reduced by half (
to super saturate it)...
then put it in the freezer.
The reason that the tek calls for separate dishes for each pull is that you have your pulls precipitating while you wait for the next pulling cycle (
speeding up the process) and then you can pour out the naphtha at the end of the freeze and reuse it...
If you do it all in one dish, you will lose some in the evap. (
this can be overcome by just doing small 25-30ml pulls)
Entirely depends whether you want to waste your naphtha or not.
If you are in UK...Tescos has glass roasting dishes for a quid.
The temp is for the entire mix...it is not critical to be totally accurate...but over heating it (
as many have done) gives undesirable results.