CCC Heep Woh College

Investigative Study
Laboratory Report

Name: (1) Fong Sze Miu

(2) Wong Tai Wa
(3) Tang Tsz Ching
(4) Mak Sze Wing _
(5) Lo Wing Yan
1. Date of experiment:
8/6, 10/6
2. Title:
ALC. 5%—Oh…Really?
3. Objective:
To find out whether the ethanol contents on the label of 3 wines are correct.
4. Introduction:
Different types of alcoholic drinks have different alcohol contents. To check
whether the companies have state the right alcohol contents on the labels
and for customers’ beneficial purpose, we try to design an experiment. To do
this experiment, we use the principle of fractional distillation. We distillate
the alcoholic drinks and collect the fractions with different boiling points
separately. Then we measure the volume of the faction with boiling point of
78 to 80 degree Celuse( boiling point of alcohol). We also make use of an
equation: volume of alcoholic drink used / volume of the fraction with boiling
point of 78 to 80 degree Celuse X 100%. If the result of this equation is the
same as the number stated on the label, that means the label is correct.
5. Experimental set-up:

6. Procedure of the experiment:

1, A measuring cylinder was used to measure 20cm3 of beer.
2, The set-up shown above is prepared.
3, The conical flask was replaced by a new one when the reading of the
thermometer reached 78 degree Celuse.
4, the thermometer was kept at a range from 78 to 80 degree Celuse.
5, When no more distillate was collected, the experiment was stopped.
6, By using the equation-- volume of alcoholic drink used / volume of the
fraction with boiling point of 78 to 80 degree Celuse X 100% , we can find
out the alcoholic content of the beer.
7,Repeat step 1 to 6 for both champagne and white wine.
7. Risk assessment and safety precautions

Title of the Experiment / Task:

Hazardous substances being used Nature of the Control measures and

or made hazards precautions
(e.g. chemicals, microorganism, hazardous (e.g. toxic, (e.g. substitute chemicals; reduce

procedure or equipment) flammable, scale; use fume cupboard, safety

potentially screen, protective gloves or safety
infections, heat) spectacles, etc.)

Pear-shaped flask easily be Add anti-bumping

broken due to stones and handle it
excess heat carefully
Ethanol (in alcoholic drinks) flammable Wear safety spectacles
Conc. sulphuric acid (H2SO4) Corrosive/Oxidi Wear protective gloves,
zing safety spectacles

Disposal of residues: Sink/ Organic waste bottle/ Acid waste bottle

* delete the inappropriate item (s)

Remarks:

Safety Information Sources:

-Handbook on Safety in Science Laboratories (Borrow from Laboratory)
-Website of “Safety in Science Laboratories”
http://www.potential.com.hk/jobsample/science/index.html
-MSDS (Material Safety Data sheet): http://www.cityu.edu.hk/fse/safety/

8. Results:
The results of the experiment is not satisfactory.

9. Data analysis:
Volume used Volume of ethanol Result of the
obtained equation
Beer 20cm3 4cm3 20%
Champagne 20cm3 8 cm3 40%
White wine 20cm3 6 cm3 30%
10. Conclusion:
The hypothesis was not supported.
11. Discussion:
There are errors. The temperature is difficult to keep at a range of 78 to 80.
There maybe some substances having the same boiling point as ethanol.
12. References:
None