Hello PE et al,
I have been reading about different methods of extracting chlorophyll from green vegetables to have a red sensitive dye that dose not cost over $600/g. I always use the bags of fresh baby spinach from the grocery. So far I have used isopropanol at 92% because it is widely and cheaply available. I have read of using acetone and heptane. I have also read of adding magnesium sulfate to the acetone. I am wondering, PE if you have experience or knowledge concerning extracting chlorophyll to be used as a red sensitizer.