Quote:4 - Add 25 ml of vinegar to the d-limonene. Mix thoroughly.
5 - Separate the vinegar from the d-limonene (the vinegar is at the bottom, the d-limonene at the top). This vinegar will contain mescaline acetate. Evaporate your vinegar in a food dehydrator at 155 F to get waxy amber slightly impure mescaline acetate. NOTE: to separate the vinegar from the d-limonene you can use a glass gravy separator or a separatory funnel. Seperatory funnels are considered laboratory glassware and are banned for individual use in some locations. A gravy separator works almost just as well and can be found at some local kitchenware shops.
6 - Repeat steps 4 and 5 at least 2-3 times.
A. Why only use 25ml of vinegar?
B. Will there be a problem, if more is used? Will adding more than 25ml of vinegar to the 300ml limonene pull out more impurities, than using just 25ml?
I'm practically completely ignorant to the science behind it, but that's why I am asking. Does this have something to do with pH? I understand that salting "2-3 times" or even more would be helpful in increasing yield. I don't understand why one should
not use 50ml, or 75ml 2-3 times or more.
Thanks for the help, people, I would really like to know the science behind "why" one only uses 25ml of vinegar to 300ml limonene. Those numbers mean something, right?
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