A hypothetical friend of mine did some hypothetical experiments. A few mgs (10 or so) of spice was dissolved in a few mL d-limonene. to d-limonene a few drops of glacial acetic acid (pure acetic acid) was added. The droplets collected at the bottom forming a white cloudy solution. water was added to the mixture and two phases formed, the upper being limonene and the lower water + acetic acid + spice in salt form (most likely). the aqeuous phase was collected with a pasteur pipette and placed in a seperate glass vial. a few drops of ammonium hydroxide was added to the solution until a cloudy precipitant formed. although the cloudy precipitant is probaly freebased spice there is no simple way to recover it except by using a non-polar solvent again.
therefore i would speculate that the best way to recover freebased spice from a clean acidic water solution would be to add sodium bicarbonate and cook it out.
therefore i would speculate that the best way to recover freebased spice from a clean acidic water solution would be to add sodium bicarbonate and cook it out.
That's where SWIM gets his.