contraptionated
New Member
In a 2L beaker over a hot plate set on high (no magnetic stirrer, you will use an 18" Teflon stir bar retriever) you will stir vigorously from start to finish by hand. Trust me) Combine 345g IPA 165g Hydroquinone 2g I2 and 174g of 35% H202 (that H202 had been stored in the freezer). Stir vigorously by hand and keep it on the hot plate until you see the thermometer read 77c. To read the temp you simply stick your thermometer in the beaker from time to time being careful not to break it by scraping the beaker or hitting it with your 18" Teflon handheld stirrer.
You were careful to pull the beaker off the hot plate before the exothermic reaction went to the 80.3c boiling point (it will bring itself to this temp with no additional heat). She's going to bubble and foam up like the baking soda and vinegar volcano you made in elementary school but it won't run over the brim as long as you don't stop stirring (some will suggest to stop stirring because of this foaming but they are wrong).
Keep stirring (by hand with your 18" teflon stirbar retriever)for about 10-15 minutes or until exothermic warmth has slowed down considerably. Set the beaker aside (preferably covered with something that prevents any dust or contaminants to fall in) and let it cool to room temp. Then put it in the fridge (covered and sealed) wait an hour. Then the freezer for 1-1/2 hours.
Take it from the freezer and filter it with that Yellow Jacket vacuum pump and big ceramic Buchner over a coffee filter. While the vacuum is sucking it dry you will pour about 500mL or less of freezer chilled IPA to clean up the brown coloring to get pristine canary yellow shards. Transfer the shards from the used coffee filter to another clean coffee filter (or two) and leave it out to dry for an hour. You won't be able to buy this. You have to make it yourself. There is no better method.
If you don't know what this write-up is for then you have no business asking.
You were careful to pull the beaker off the hot plate before the exothermic reaction went to the 80.3c boiling point (it will bring itself to this temp with no additional heat). She's going to bubble and foam up like the baking soda and vinegar volcano you made in elementary school but it won't run over the brim as long as you don't stop stirring (some will suggest to stop stirring because of this foaming but they are wrong).
Keep stirring (by hand with your 18" teflon stirbar retriever)for about 10-15 minutes or until exothermic warmth has slowed down considerably. Set the beaker aside (preferably covered with something that prevents any dust or contaminants to fall in) and let it cool to room temp. Then put it in the fridge (covered and sealed) wait an hour. Then the freezer for 1-1/2 hours.
Take it from the freezer and filter it with that Yellow Jacket vacuum pump and big ceramic Buchner over a coffee filter. While the vacuum is sucking it dry you will pour about 500mL or less of freezer chilled IPA to clean up the brown coloring to get pristine canary yellow shards. Transfer the shards from the used coffee filter to another clean coffee filter (or two) and leave it out to dry for an hour. You won't be able to buy this. You have to make it yourself. There is no better method.
If you don't know what this write-up is for then you have no business asking.