Samples from which L-dopa had been successfully extracted were also assayed for total protein content. Phase II extraction studies were carried out exclusively with 1 mm particle-size in water adjusted to temperatures of 40 o C and 66 o C and pH of 3.0, 5.0, 9.0 and 11.0. Sachets of each size were removed after 1, 2, 4, 8, and 24 hours of soaking.
In Phase I, samples consisting of whole intact beans, shelled whole beans, and chopped bean particles of 8, 6, 4, 3, 2, and 1 mm particle size were wrapped in small sachets of porous fabric resembling mosquito netting and placed in a bath with ample water. Water extraction studies were carried out on Mucuna beans (Mucuna pruriens) to determine the extraction rate of L-dopa as a function of bean particle size in Phase I, and water circulation, temperature and pH in Phase II.
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