BlazedMonkey
Well-Known Member
So to my knowledge chlorophyll is mainly responsible for the bad taste. When i tried to make ISO hash/oil it tasted horrible and is why ive never bothered with it again.
However doing some surfing i stumbled across this its a protocol for the commercial extraction of chlorophyll from edible commercial canola oil. AKA this is food safe.
https://docs.google.com/a/asu.edu/v...&sig=AHIEtbQbCZhdZLSR3ZVaFepjTFGWxugE1Q&pli=1
Basically they were using Phosphoric Acid or Sulfuric Acid to remove the chlorophyll. Monkey i cant get those crazy chemicals you say
http://compare.ebay.com/like/251050410061?var=lv<yp=AllFixedPriceItemTypes&var=sbar&_lwgsi=y&cbt=y
Lol its PH Down. Easy to get/probably in your closet.
Now obviously the processess are different but i would be interested if anyone has extra stuff lying around to play around with trying to purify their Butter?,BHO,ISO,EtOH,etc.
However doing some surfing i stumbled across this its a protocol for the commercial extraction of chlorophyll from edible commercial canola oil. AKA this is food safe.
https://docs.google.com/a/asu.edu/v...&sig=AHIEtbQbCZhdZLSR3ZVaFepjTFGWxugE1Q&pli=1
Basically they were using Phosphoric Acid or Sulfuric Acid to remove the chlorophyll. Monkey i cant get those crazy chemicals you say
http://compare.ebay.com/like/251050410061?var=lv<yp=AllFixedPriceItemTypes&var=sbar&_lwgsi=y&cbt=y
Lol its PH Down. Easy to get/probably in your closet.
Now obviously the processess are different but i would be interested if anyone has extra stuff lying around to play around with trying to purify their Butter?,BHO,ISO,EtOH,etc.