baking soda by itself is not enough to precipitate a considerable amount of harmaline, no... it might precipitate a tiny bit, but nearly all will be harmine. Sodium bicarbonate raises pH to smt around 8-9, while sodium carbonate will raise it to 11 or smt..
as mumbles said, amount depends on amount of acid use, so hard to make a general estimate... just add slowly and mix well, first it will just neutralize the acid, and this is one of the reasons why you shouldnt use too much acid for the first boils.. Anyways as it neutralizes, if you used vinegar, it will bubble.. Then after its neutralized, it will stop making bubbles and change colour keep adding slowly and mixing, until it stops changing colour and then bit more.. Wikipedia says sodium bicarbonate has a solubility in water of 10g/100ml at 20 degrees celcius, but this is for pure water, when one has a solution of acid and harmalas, the whole story changes a lot..
Also, even if there was sodium bicarbonate/carbonate excess, you could wash it with a basic solution and get rid of it.. But I would say just add slowly and you will be fine, any contamination will be negligible (and food-safe)
as mumbles said, amount depends on amount of acid use, so hard to make a general estimate... just add slowly and mix well, first it will just neutralize the acid, and this is one of the reasons why you shouldnt use too much acid for the first boils.. Anyways as it neutralizes, if you used vinegar, it will bubble.. Then after its neutralized, it will stop making bubbles and change colour keep adding slowly and mixing, until it stops changing colour and then bit more.. Wikipedia says sodium bicarbonate has a solubility in water of 10g/100ml at 20 degrees celcius, but this is for pure water, when one has a solution of acid and harmalas, the whole story changes a lot..
Also, even if there was sodium bicarbonate/carbonate excess, you could wash it with a basic solution and get rid of it.. But I would say just add slowly and you will be fine, any contamination will be negligible (and food-safe)