I hope I didn't overlook the answer while searching.
I’ve just added anhydrous magnesium sulfate (60 mg)—purchased from a chemical supplier—to my hardware-store acetone (1 L); I read that 20–40 mg should actually be sufficient.
My question, however, is this: Is there a test for the acetone to verify that the water removal actually worked properly—similar to the test used to check naphtha for additives, where you drip it onto aluminum foil and let it evaporate to check for residue?
The check for the salt start to look dry in the acetone does not work for me. Probably bc it is fine powdered, last run I did add like 300g or more and didn't matter how much more I did add, it never did look different.
Or is the only real test a small-scale trial run—like converting a base to a salt—to see if the drying process worked? A second question: the magnesium sulfate is a very fine powder, and when I was re-drying it on a baking sheet after the acetone had evaporated, it scorched. Does anyone have a tip on how to avoid this—perhaps a specific type of tray or a functional liner that would help?
I’ve just added anhydrous magnesium sulfate (60 mg)—purchased from a chemical supplier—to my hardware-store acetone (1 L); I read that 20–40 mg should actually be sufficient.
My question, however, is this: Is there a test for the acetone to verify that the water removal actually worked properly—similar to the test used to check naphtha for additives, where you drip it onto aluminum foil and let it evaporate to check for residue?
The check for the salt start to look dry in the acetone does not work for me. Probably bc it is fine powdered, last run I did add like 300g or more and didn't matter how much more I did add, it never did look different.
Or is the only real test a small-scale trial run—like converting a base to a salt—to see if the drying process worked? A second question: the magnesium sulfate is a very fine powder, and when I was re-drying it on a baking sheet after the acetone had evaporated, it scorched. Does anyone have a tip on how to avoid this—perhaps a specific type of tray or a functional liner that would help?
