Hello my friend !
well, that wasn't really the question,
the work with tartar that I mentioned has to do with a cleaning process of the solvent, before being used, in that way the tartar, which in this case is a vegetable salt, obtained from calcination of the wine tartar (must that remains stuck to the barrels and rinsing of the ashes, to then dry that water where the salt is lodged, that salt, joins the alcohol for 3-7 days inside and is left circulating at 40 degrees. during this time it happens that this salt absorbs particles invisible to our eyes of the solvent, and gives a higher extraction capacity (which does not mean more space for extraction, but that it will be compatible with the more subtle particles present in the plant to be extracted, it is difficult to explain).
my question is linked to do the same with hexane. The idea arose when I saw the amount of matter that the salt managed to extract from a new 96% cereal alcohol.
I thought that by doing that process I could really be sure whether or not the hexane leaves something behind when it evaporates after crystallizing, even having done the test of evaporating some of the solvent prior to the extraction work.
i perceive that it is something different from the traditional chemistry and looking for information nowhere i got to read anything. that's why i posted it here to see if someone could have reference, but, it will be the experience itself that will speak for itself.
thanks for your answer my friend