can someone please tell me how to dry acetone or where I can find out how?

thanks

"Greetings newb",

You can find the answer to most any "dream" if you'll read thru the post in lab tips.

This is an excellent place to study and learn,BUT,you have to seek to find!

O.K...I'm still a newb learning but I'll give ya this one. Magnesium sulfate is DOMIS choice {epson salt} put in a very clean or a new foil pan,place in oven @300 deg. for 2 hr.

NOow,remove "brick" from pan,break into managable size, place in glass jar or suitable container and pour your tone over it.DOMI lets his set for awhile then decants thru single filter into clean jar.

Salts draw out h2o and "WALLA" you got dry tone. Also works for "NPs".

KEEP ON DREAMIN'

RAPTOR

SwiM does pretty much the same as SwiDomi, but after breaking the cooked epsoms up into chunks tries to avoid the dust, since it may come through the filters.

He adds about 30% epsoms to 70% 'tone, just chuck the epsoms into the 'tone bottle, shake & leave for a couple of hrs.

Set up a FINE filtration, that's 3 coffee filters in a funnel with a ball of cotton wool packed into the stem, to make sure no epsoms end up in your dry 'tone.

Now pour the 'tone out, keep the epsoms & use again, they are effective until they become runny & saturated (ta for that gotta!) usually 'bout 4-5 uses.

To double check whether the 'tone is dry, stick some rock salt into a test-tube & pour a little 'tone over it. Tone don't dissolve salt- water does, you get the idea.

"Greetings fellow dreamers",

Sounds like a good ideal from "SWIMASA", you can't filter or clean your stuff to much!!!

"DOMI" will definately use finer filtration in the future. Swim uses buchner with single WHATMAN 150mm circle for most every filtering, sometimes folds or cones double for PSUEDO pulls.

THANKS MASA, Swim don't need no salty tone!

"DREAM ON"



RAPTOR

All of the above are feasible, however I would like to add a few tidbits.

Temp. for baking epsom salt should be regular oven on full blast or 550F. Optimum temp would be 300C (I think that's 572F, but its early....Or is it late?) for 1 hour. At any rate, an hour is plenty.

The cleanliness part is not to be taken lightly as the salt soaks up anything in the air or anything it touches.

There is a formula to use to determine exactly how much epsoms to use to dry a particular amount of acetone, but who gives a shit if I can't find it. Rule of thumb: about 4-5 grams per 100mls. is plenty.

When done cooking it, the rock hard salt should be crushed up into small pebble sized pieces.

When filtering, use a cotton ball in the neck and one coffee filter. This will insure complete filtration. Its not necessary to filter. You can just let it settle for a couple of hours and draw the acetone off as you need it.(Just checked to see if I left anything out and see that masahed already covered the cotton ball trick. Damn, that boys gettin' good.)

Anyway, that's all I can think of right now. If it jumps out at me, I'll post that calculation table just in case anybody is interested.