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Distillation of Alcoholic Beverages

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Abstract This experiment aimed to divide and cipher in per centum the intoxicant content of a commercial alcoholic drink by agencies of fractional distillment. Twenty millilitres of rum. with a cogent evidence of 72. and 36 % intoxicant content. underwent fractional distillment. An sum of 0. 5 milliliter of distillation was collected in each trial tubing until the temperature reached 100. The volume of distillation collected was 15 milliliter. with an ethanol volume of 14 milliliters. giving a per centum ethyl alcohol of 70 % .

The big border of mistake may hold been caused by the inaccurate trial tubing standardization.

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tightly wrapped aluminium foil in the fractionating column. or the inconstant and fast distillment rate. Keywords: ethanol/ethyl intoxicant. alcoholic agitation. distillment. boiling point Introduction Alcoholic beverages play an of import portion in day-to-day life. Moderate ingestion in a societal environment is seen as a benefit for both organic structure and psyche. There is a great assortment of alcoholic drinks for people to bask. something to accommodate about everyone for about every juncture ( Buglass.

2011 ) .

However. despite holding different types of alcoholic drinks. they all portion a common base. ethyl alcohol or ethyl intoxicant. an intoxicant psychotropic drug and the chief intoxicant constituent found in alcoholic drinks. Ethanol is developed of course as a byproduct of agitation. a procedure wherein micro-organisms consume sugars that are present. Compared to other intoxicants. such as methyl alcohol. ethene ethanediol. ethyl alcohol is non-toxic to worlds ( Booley. 2000 ) .

The foundation of all alcoholic drinks is agitation. more specifically. alcoholic agitation. As antecedently mentioned. this is a procedure wherein microorganisms convert sugars to carbon dioxide and ethyl alcohol. retrieving less of the energy stored in the substrate molecules. The sugar may come from different nutrient substances depending on the alcoholic drink. In vino. sugar comes from grapes ; in rum. sugar comes from sugar cane ; in beer. sugar comes from barley ; and in vodka sugar comes from murphies.

Different sorts of Fungis and micro-organisms are able to advance transition of sugar to ethanol. nevertheless these Fungis are frequently able to give certain qualities on drinks by bring forthing characteristic spirits. and therefore lending to the huge diverseness of alcoholic drinks. However. agitation caused by Fungis or bacteriums can convey unwanted influences on the olfactory property and spirit of the drinks. nevertheless these are normally suppressed in favour of the action of desirable micro-organisms by the usage of antiseptics and preservatives ( Buglass. 2011 ) .

Alcoholic beverages contain different sums of ethyl alcohol. Beer has an estimated sum of 6 % ethyl alcohol. vino has 15 % ethyl alcohol. and some difficult alcoholic drinks have every bit high as 60 % ethyl alcohol. The per centum of ethyl alcohol in an alcoholic drink is referred to as cogent evidence. Alcohol cogent evidence is twice the intoxicant content or per centum ( Booley. 2000 ) . Alcohols affect life beings deeply. due to the fact that they act as lipid dissolvers. Alcohols ability to fade out lipoids out of the cell membrane allows them to perforate quickly into cells. destructing cell construction. and thereby killing the cell.

Therefore is the ground why the minute an alcoholic drink enters the organic structure it is easy absorbed by the walls of the tummy. making the encephalon in a affair of proceedingss ( Whitney & A ; Roles. 2008 ) . Those who consume inordinate sums of alcoholic drinks and neglect to take attention of the nutritionary and physical demands of the organic structure may confront a broad scope of organ system upsets such as ulcer. redness of the pancreas. and liver cirrhosis ; blackouts. hallucinations. and utmost shudders may besides be experienced if the cardinal and peripheral nervous systems are damaged ( Nordegren. 2002 ) .

Distillation is the oldest method used for dividing liquid mixtures. Distillation uses the rule that different liquids have different boiling points. and when a liquid mixture is heated. the liquid with the lower/lowest boiling point evaporates foremost. The said vapour is routed through a capacitor through which the vapour is cooled and causes it to distill to liquid. the liquid collected. As the liquid mixture continues to be heated. most or all of the lower boiling point liquid is driven off go forthing the higher boiling liquid/s as residue ( Thompson. 2008 ) .

At the terminal of the experiment. it is expected that the pupils separate and calculate in per centum the intoxicant content of a commercial alcoholic drink by distillment procedure ; and compare the efficiency of simple and fractional distillment techniques. Consequences and treatment Distillation is a normally used method for sublimating liquids and dividing mixtures of liquids into their single constituents ( Thompson. 2008 ) . When heating a liquid mixture. some molecules of a liquid possess energy adequate for them to get away into vapour. and when these vapours molecules are cooled. they will return to liquid.

This vaporization-condensation measure is known as simple distillment ( Ramsden. 1994 ) . Each clip a distillment procedure is run. stuffs are lost. Some evaporate into the air and some are left behind. stuck to the setup. After making three separate simple distillments. so much stuff has already been lost. Aside from obtaining pure compounds. there is besides a demand to achieve high outputs. with small loss. A method exists for transporting out several simple distillments in one setup. thereby ensuing in smaller losingss. This method is called fractional distillment ( Ramsden. 1994 ) .

The difference between the setup used for simple and the setup used for fractional distillment is the presence of a fractionating column in fractional distillment. In a distillment. liquid is converted to vapor by heating and the vapour is so condensed back to liquid by chilling. In a simple distillment set-up this measure is done one clip. However. in a fractional distillment set-up. as the vapour ascends the column. it encounters a ice chest country and condenses. The hot rise bluess vaporizes the liquid and the vapour travels further up the column. where it encounters a ice chest country and condenses.

Hot go uping bluess vaporizes the liquid and it travels a spot farther. Each vaporization-condensation rhythm is tantamount to a simple distillment so by the clip the vapour reaches the top of the column. it has undergone several simple distillments. and has therefore undergone farther purification than in the simple distillment setup. Because it was done in a individual setup. much less stuff is lost and the output is greater than if several separate simple distillments had been done ( Ebbing & A ; Gammon. 2011 ) .

Rum is made of different constituents. viz. H2O. and ethyl alcohol. which is a byproduct of the sugar from sugar cane or molasses. The boiling point of ethyl alcohol is 78. 37°C. while the boiling point of H2O is 99. 98°C ; this being said ethyl alcohol will zap and will bring forth a distillation of ethyl alcohol. When curious underwent fractional distillment. it produced the undermentioned consequences. Table 1. Volume. temperature and flammability of ethyl alcohol during fractional distillment TEST TUBE| VOLUME ( milliliter ) | TEMPERATURE ( °C ) | FLAMMABILITY| 1| 0| 71| | 1| 0. 5| 73| | 2| 1. 0| 78| | 3| 1. 5| 78| | 4| 2.

0| 79| | 5| 2. 5| 79| | 6| 3. 0| 79| | 7| 3. 5| 79| | 8| 4. 0| 79| | 9| 4. 5| 79| | 10| 5. 0| 80| | 11| 5. 5| 80| | 12| 6. 0| 80| | 13| 6. 5| 80| | 14| 7. 0| 80| | 15| 7. 5| 80| | 16| 8. 0| 80| | 17| 8. 5| 80| | 18| 9. 0| 81| | 19| 9. 5| 82| | 20| 10. 0| 83| | 21| 10. 5| 83| | 22| 11. 0| 83| | 23| 11. 5| 85| | 24| 12. 0| 85| | 25| 12. 5| 90| | 26| 13. 0| 94| | 27| 13. 5| 96| | 28| 14. 0| 96| | 29| 14. 5| 98| | 30| 15. 0| 98| | Figure 1. Plotted line graph of the recorded volume and temperature of the distillation As seen in table 1. the volume of ethyl alcohol retrieved is 14.

0 milliliter. Merely 14 milliliter of the 15 milliliter distillation collected contained ethyl alcohol for merely the first 28 trial tubings tested positive for the flammability trial. With this information. the per centum ethyl alcohol ( % ethyl alcohol ) was computed utilizing the undermentioned equation: % ethanol= volume of ethanolvolume of sample? 100 % ethanol = 14. 0 ml20 milliliter? 100=70 % The per centum loss ( % loss ) was besides computed. utilizing the undermentioned equation: % loss= volume of sample- ( volume of distillate+volume of ethyl alcohol ) volume of sample? 100 % loss= 20 ml- ( 15 ml+6 milliliter ) 20 milliliter? 100=5. 0 %

As for figure 1. it can be concluded that as temperature additions. the volume of distillation besides increases. This is due to the fact that the boiling point of ethyl alcohol is 78. 37°C. and as the temperature increases. the vapour force per unit area besides increases. Consequently. as vapor force per unit area increases vaporisation of the liquid would speed up. for vapor force per unit area is greater than that of the different external forces. Besides. there are two boiling point tableland present in figure 1. The first would be from 0 milliliters to 11. 5 milliliter. It can be inferred that the comparatively stable temperature from 0 milliliters to 11.

5 milliliter shows that ethyl alcohol is condensing at that minute. At 12 milliliter nevertheless. there was an addition in temperature and the 2nd tableland is seen. from 12 milliliters to 15 milliliter. It can be inferred that the comparatively stable temperature from 12 milliliters to 15 milliliter is the distillment of a less pure signifier of ethyl alcohol. if non an wholly different constituent of rum. The alcoholic drink. Tanduay White Premium Rhum has a cogent evidence of 72. and every bit stated in the debut. intoxicant cogent evidence is twice its intoxicant per centum. Therefore. the % ethyl alcohol should be estimated at 36 % . There are several factors that may convey this big border of mistake.

First. the trial tubings used were non decently calibrated. and non uniformly. This being said. some trial tubings may incorporate more or less than the needed 0. 5 milliliter. Second. the aluminium foil placed in the fractionating column might hold been tightly wrapped and therefore failed to supply the necessary heat to purify the stuff through the setup. And in conclusion. the distillment rate was fast. and it was non kept changeless and slow. If the distillment rate is excessively rapid. the mensural boiling point is likely to be inaccurate and the pureness of the distillation will be compromised.

In decision. fractional distillment is more effectual than simple distillment because in fractional distillment. less material is lost and the output is greater than if several separate simple distillments had been done. Although proper technique should be exercised at all times to guarantee the truth of the consequences. Experimental methodology A fractional distillment set-up was prepared. Twenty millilitres of Tanduay White Premium Rhum and 2 pieces of boiling french friess were placed inside the pear shaped condensing flask.

The flask was heated with a Bunsen burner. the fire was invariably rotated around the flask. Distillate of 0. 5 milliliter was collected in separate. numbered. dry trial tubings ; while the temperature was recorded with each fraction that was collected. The distillment was stopped one time the temperature reached 100°C. The set-up was cooled. and the staying liquid in the distilling flask was transferred into a calibrated cylinder. and the volume was recorded. The graph of the temperature reading versus volume of distillation was plotted.

The % ethanol and % loss were calculated. Mentions Booley. T. Alcohol and your liver: The improbably gross outing narrative ; The Rosen Publishing Group. Inc. : New York. USA. 2000 ; pp. 8-10. Buglass. A. ( Ed. ) . Handbook of alcoholic drinks: Technical. analytical. and nutritionary facets ; John Wiley and Sons. Ltd. . Publication: USA. 2011 ; pp. 63-95. Ebbing. D. & A ; Gammon. S. General chemical science ( 9th ed. ) ; Brooks/Cole. Cengage Learning: USA. 2011 ; pp. 496-499 Nordegren. T.

The a-z encyclopaedia of intoxicant and drug maltreatment: 30. 000 entries. medical facts. chemical names. slang. history. economic sciences. celebrated individuals. movie. music. scientific research. epidemiology. intervention. and bar ; Brown Walker Press: Florida. USA. 2002 ; pp. 30-35. Ramsden. E. Key scientific discipline: Chemistry ( 3rd ed. ) ; Stanley Thornes Publishers Ltd: United Kingdom. 1994 ; pp. 27-29 Thompson. R. Illustrated usher to place chemical science experiments: All lab. no talk ; O’Reilly Media. Inc. : California. USA ; pp. 97-98 Whitney. E. & A ; Rolfes. S. R. Understanding nutrition ( 12th ed. ) ; Wadsworth. Cengage: Learning. California. USA. 2008 ; pp. 23-238.

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Distillation of Alcoholic Beverages. (2017, Sep 11). Retrieved from https://graduateway.com/distillation-of-alcoholic-beverages-essay-5354-essay/

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