Fractional distillation: several times Steam distillation: two immiscible liquids behave independently of one another Vacuum distillation: components of mixture will evaporate at a temperature lower than boiling point
In the experiment
Boiling point: the temperature at which the vapor
pressure of the liquid is equal to the pressure surrounding the liquid
25ml of sample beverage was used
Volatile: evaporating rapidly
Boiling chips: used to regulate heating and prevent
super heating. They are porous. They prevent bumping (They turn big bubbles to small bubbles).
More volatile, lower boiling point
Distillation: a method use to purify a compound by separating it from its less-volatile component Raoults Law: states that for liquid mixtures, the partial pressure of liquid A is equal to that of the pure liquid multiplied by its mole fraction in the mixture
2 pieces of boiling chips were used.
0.5ml distillate per DRY test tube
Distillation was stopped when the temperature reached 96-97C
Fermentation: converts sugar into alcohol
Rotating the flame around the flask will allow the
even distribution of heat, lessening the possibility of cracking the glassware or splattering the liquid.
Chemical equation for alcoholic fermentation:
SOLUTIONS:
6 12 6 + 2
2 5 + 2
THE SET-UP
Still: a flask where the impure mixture was
held Distilling head, which is a 3-way connection for the still Thermometer pocket: where the laboratory thermometer was ought to be placed Condenser: which plays the role for condensing the desired vaporized component. The condenser was supplied by running water, connected to a pump system. This allows the desired vapor to condensate into liquid phase, enabling its collection to a separate vessel.
Fractional distillation has only one difference, a
fractionating column, which was installed between the still and the distilling head.