this is great.
why do you think the freezer gave you strange results during the crystallization?
how well do you think this method scales up?
why do you think the freezer gave you strange results during the crystallization?
how well do you think this method scales up?
Because of the water, when its freezing, where should the crystals come from?
Normal Refrigerator maybe works but i have my food inside and dont want to clean it everytime.
I really tried very much ways to get to the final product and also wasted a lot of solvents and 2b3c too, but the way i described worked for me better than the other tryouts.
I almost became confused from all different methods, all that different little bowls with different mixtures were standing all around, i always watched, which one develops good and which not.
For example, when you put icecold ipa to the crystalization water/powder, you get some white crystals instantly but they are not clear and just a little bit, sp you have to crystallize again and the rest has to evaporate, look last picture.
The 3 other pictures show what happens to the rm in my freezer, it becomes a solid mass which melts at room temperature, but no crystals.
Normal Refrigerator maybe works but i have my food inside and dont want to clean it everytime.
I really tried very much ways to get to the final product and also wasted a lot of solvents and 2b3c too, but the way i described worked for me better than the other tryouts.
I almost became confused from all different methods, all that different little bowls with different mixtures were standing all around, i always watched, which one develops good and which not.
For example, when you put icecold ipa to the crystalization water/powder, you get some white crystals instantly but they are not clear and just a little bit, sp you have to crystallize again and the rest has to evaporate, look last picture.
The 3 other pictures show what happens to the rm in my freezer, it becomes a solid mass which melts at room temperature, but no crystals.
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- By HerrHaber
There's also a method for 4MMC recrystallization which employs also NaCl (table salt) in most probably a larger amount of water along the product powder and IPA with also different ratios that you must check. Salty water has a much lower freezing point therefore letting the other component crystalize first since sodium salt is perhaps more water attached but the temperature must NOT reach -18*C or any lower at all costs since salt will also start crystalizing and the more it stays the more salt in the stuff. Hope it helped, I may seek it out for you if you don't find it, cheers!